I’m what you call a “pancake enthusiast.” I have consumed and made a ton of variations on this breakfast-favorite. So, I guess you could say I’m a bit picky. For one, I don’t like them too fluffy. I know that may be an abomination to some, but I like them to be on the thinner side yet moist, tender and soft inside. My favorite stack always uses buttermilk; I love the tang it gives! And when fall is in the air, I like to fold in some of my favorite fruits and spices.
This apple and gingery plate of pancakes might be one of my favorite stack yet. It isn’t too sweet, too gingery or too buttery. It makes for a warm weekend breakfast that’s pitch-perfect at this time of year.
My favorite part of this recipe are the sautéed apples. There’s something so simple and delicious about cooking them fruit in butter, sugar and spices. The way it makes your house smell, is divine, too; it’s almost like Fall potpourri.
Apple Ginger Pancakes
- For the Apples:
- 2 tablespoons unsalted butter
- 1 honey crisp apple, diced (about 3/4 cup)
- 1 tablespoon brown sugar
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon grated fresh ginger
- For the Dry Mix:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- For the Wet Mix:
- 1 1/4 cups buttermilk, shaken
- 1 large egg
- Butter or vegetable oil, for the skillet
- In a cast iron skillet (we’ll use the same one later), melt the butter over medium heat. When melted, add the diced apple, brown sugar, cinnamon and fresh ginger; mix until coated. Cook until fragrant and apples have cooked slightly, about 1 to 2 minutes. Remove and set aside.
- To a medium bowl, whisk together the flour, baking powder, baking soda and salt. In a measuring cup or small bowl, measure out the buttermilk. Add the egg and beat until thoroughly combined.
- All at once, add the wet ingredients to the dry ingredients and mix until just combined. The batter should have some small to medium lumps. Gently fold in the sautéed apples and allow the batter to stand for 5 minutes.
- Preheat your skillet over medium heat and brush with a teaspoon of butter or a teaspoon of oil. Using a 1/4-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes until small bubbles form on the surface, and then flip. Reduce the heat to medium-low and cook on the opposite sides for about 1 minute, or until golden brown.
- Transfer the cooked pancakes to a baking sheet and place in a preheated 200 F oven to keep warm. Repeat the process with the remaining batter, adding more butter or vegetable oil to the skillet when needed. Serve immediately with maple syrup and a pat of butter.
Yield: 8 pancakes
Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.