Homemade Apple Walnut Pancakes
If you know me, you love my love for pancakes. I remember having them for dinner as a kid… I always felt like my parents were breaking some parenting rule. Summers in Maine consisted of fresh picked blueberries tossed into the batter. Pancakes for breakfast. Pancakes for lunch. Pancakes for dinner. You get the deal here… if I could marry a pancake, I probably would. They’re such a versatile food in the sense that you can toss almost anything into one and it’d be scrumptious (fruits, nuts, meats).
I borrowed my good friend Caitlyn’s pancake recipe but rather than making banana pancakes like she did, I adapted it a bit to make Apple Walnut Pancakes.
Batters up!
Apple Walnut Pancakes
Recipe Adapted from (Bunhead in The Kitchen)
- 2 Cups all purpose flour
- 1/4 cup sugar
- 4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 3/4 cups buttermilk
- 4 large eggs
- 1/4 cup butter, melted and cooled
- 1/2 cup chopped walnuts
- 1 large apple, cored and cut into smallish cubes
- 2 tbl brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
In a small skillet, melt about 2 tbl of butter (not listed above) over medium heat and saute apples until softened, about 5 minutes. Add walnuts and cook for another 2 minutes. Remove from heat and set aside.
Sift together the dry ingredients (flour, sugar, baking powder, baking soda, salt, cinnamon, brown sugar and nutmeg) in a mixing bowl. Make a well in the center.
In a separate bowl, combine the buttermilk, eggs and butter. Add the buttermilk mixture to the flour mixture and stir by hand until the batter is evenly moistened and mixed well.
Add the apple/walnut concoction and mix well.
Heat a large skillet over medium heat and grease it lightly by brushing or spraying oil. Drop about 1/4 cup of batter into the hot pan, spreading them into circles.
Cook until small bubbles appear and the edges are set (about 2 minutes) then flip using a spatula. Cook on the second side an additional 2-3 minutes or until pancakes are golden brown.
Makes 4-8 servings… aka… a lot of pancakes. Note: If you double the recipe it will pretty much triple the amount of pancakes.
I served them with a sprinkle of confectioners sugar and cinnamon on top before we doused them in syrup!
Make your own buttermilk: Add a tablespoon of lemon juice of white vinegar to a measuring cup and then fill it up with milk until it reaches a cup. Let sit for 5-10 minutes. That’s it!
