Prep 10 mins
Cook 20 mins
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.
- 473.18 ml all-purpose flour (or 1 cup all-purpose flour and 1 cup wheat flour)
- 236.59 ml oatmeal (old-fashioned or quick-cooking)
- 9.85 ml baking powder
- 9.85 ml baking soda
- 2.46 ml salt
- 473.18 ml milk
- 4.92 ml vanilla
- 29.58 ml fresh lemon juice
- 236.59 ml heavy cream
- 3 eggs
- 473.18 ml finely-chopped apples (I recommend Rome , Empire, Cortland , or the best, local, cooking apple that is currently in season)
- 118.29 ml golden raisin, chopped
- 59.14 ml pecans, finely chopped
- 2.46 ml lemon zest (optional)
- additional milk (optional)
- 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.
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!!
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!
I love pancakes and can't wait to get home tonight and make some for dinner! National Pancake Day is every day for me.