Apple Pancakes

Apple Pancakes

Fluffy buttermilk pancakes taste even better filled with crisp autumn apples. For an even sweeter twist, top with cinnamon-sugar and syrup.


8 to 10 (4-inch) pancakes


  • 1 cup all-purpose flour
  • 2 tablespoons C&H® Granulated Sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 egg, lightly beaten
  • 1 cup buttermilk
  • 2 tablespoons butter or margarine, melted
  • 1/2 cup chopped apple


In a medium mixing bowl, combine flour, sugar, baking powder, salt and baking soda. Set aside.

In another medium mixing bowl, combine egg, buttermilk and butter. Add egg mixture all at once to the dry mixture. Stir just until moistened (batter should be lumpy). Gently fold in chopped apples.

To make 4-inch pancakes, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet. Cook until the bottoms are golden and bubbles are popping on the surface, about 1 minute. Turn, and cook 1 minute on the other side. 

Once pancakes are cooked, cut into apple shapes with cookie cutters, if desired.

Serve warm with C&H® Organic Blue Agave Nectar Amber Syrup or Brown Sugar Syrup.