Apple-Pecan Pancakes

"Apples, raisins, pecans, and just a hint of lemon – what could taste better with a steaming cup of fresh coffee? These light, fruity pancakes taste so good no one will realize how healthy they are. Freeze the extras to reheat in the microwave and you’ll have a hot, delicious breakfast a lot faster than waiting in line at the drive-thru. Or hand them to the kids cold for an on-the-go, in-the-car start when time is short."
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by ncmysteryshopper photo by ncmysteryshopper
photo by ncmysteryshopper photo by ncmysteryshopper
Ready In:
30mins
Ingredients:
15
Yields:
3 doz pancakes
Serves:
9
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ingredients

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directions

  • Mix dry ingredients together thoroughly.
  • Add lemon juice to cream and let sit for 2 minutes.
  • While cream sits, beat eggs into the milk. Combine with cream and vanilla.
  • Toss apples, raisins, pecans, and lemon zest with the dry mix.
  • Preheat lightly-greased griddle medium to medium-high.
  • Pour liquid mix into dry mix and stir together well to make a thick but fluid batter. Do not overmix or pancakes will not be as light.
  • Ladle batter onto griddle to make pancakes about 4 inches in diameter. Turn when bubbles appear all over the pancake.
  • Cook until done in the middle – adjusting heat if necessary to avoid burning.
  • Continue, greasing griddle as necessary, until all pancakes are cooked.
  • Batter may thicken as it stands. It may be necessary to thin it with a little additional milk if it gets so thick that the pancakes don’t cook properly in the center.
  • Leftovers can be reheated in the microwave or toaster oven. Do not use regular toaster because of the fruit.
  • Leftovers can be eaten cold for breakfast or snacks.
  • Leftovers can be frozen flat on a baking sheet lined with waxed paper then loaded into freezer bags to use as needed.

Questions & Replies

  1. I was just wondering if these could be made as waffles, and if so, what change would have to be made in the recipe
     
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Reviews

  1. These pancakes were yummy both hot and later cold!!! I didn't have any cream so I did 1/2 c milk & 1/2 c sour cream. I also, let the batter rest/setup just a little, 5-10 min. before I started frying. I also suggest adding sugar or seasonings to your preference. Makes a very generous amount of hearty pancakes. Wonderfully yummy!!! I'm looking forward to making these again. Thanks!!
     
  2. I love pancakes and can't wait to get home tonight and make some for dinner! National Pancake Day is every day for me.
     
  3. I used all milk for this recipe, mostly because heavy cream is expensive. The pancakes turned out hearty and delicious. We have a family of 5 and we had 3 pancakes left over, but I use a ladle to scoop the batter and fill the whole bottom of the small skillet, so mine are larger than the recipe says. I will definitely use this recipe again, but next time I will put some sugar and a spice or two in it, to liven it up. Thanks for a great recipe!
     
  4. I have been using this site for recipes for years and this is the first time I felt compelled to write a review. Those pancakes were great!!!. What a treat! I made it exactly as the recipe says. I thought of adding a T of sugar but didn't and it was fine with the maple syrup. I want to try using half with whole wheat next time.
     
  5. After having this I stood up at the dinner table and applauded the recipe !!!<br/>This one makes me do the happy food dance!!
     
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Tweaks

  1. Wow! These were great. I made them dairy-free substituting rice milk for the milk and coconut milk beverage for the heavy cream. I'm sure they would have been really decadent with the cream, but these were some hearty pancakes no matter what. Otherwise I followed the recipe. I make ginormous pancakes out of them...sort of German style, I guess....and got 8.
     

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