Total Time
30mins
Prep 15 mins
Cook 15 mins

Sliced apples and chopped pecans are a favorite topping for these hearty pancakes.

Ingredients Nutrition

Directions

  1. In a food processor, combine whole wheat flour, all-purpose flour, rolled oats, cornmeal, baking powder, baking soda and nutmeg.
  2. Add butter and process until mixture resembles coarse meal.
  3. In separate bowl, beat eggs and buttermilk, then beat in honey.
  4. Stir in flour mixture and stir until well mixed. Fold in pecans. Let stand for 5 minutes.
  5. Ladle onto hot griddle coated with cooking spray. Cook each side until golden brown.
  6. Serve with apple topping.
Most Helpful

5 5

These are terrific pancakes! Loved the taste and texture from the 4 different "flours" and the honey and nuts were a perfect addition. I just topped mine with maple syrup and loved every bite - thanks for sharing the recipe!

5 5

These were great - a different pancake from what I'm used to! We tried them with apple, and some with maple syrup and Bright, Light Buttermilk Syrup but our favourite way was just with a little butter spread on top so we could taste all the great ingredients. Made one small change - ran out of honey so I used corn syrup. Made for PAC Spring '12

4 5

These are a nice change from regular pancakes and somewhat similar to a spiced pancake I've made for years. I cut the recipe down to two servings, using sugar in place of honey, and whole wheat pastry flour for lighter cakes. I also added a little cinnamon and some vanilla and extra nutmeg. They flipped quite easily. Cold sliced apple on pancakes does nothing for me so I sprinked a tiny bit of cinnamon sugar on them and cooked them in the microwave for a few minutes and added a dollop of whipped cream. Thanks for sharing morgainegeiser! Made by an Unruly Under the Influence for ZWT6