Community Pick: Apple-Pecan Pancakes
Photo by Jonathan Melendez
Quick Recipe Stats
Total Time (Prep + Cook): 30 minutes
Yield: 3 dozen small pancakes
Serves: 9
Total Ingredients: 15
Ingredients
Dry Ingredients
2 cups all-purpose flour (or 1 cup all-purpose flour + 1 cup whole wheat flour for a nuttier, heartier base)
1 cup oatmeal (old-fashioned or quick-cooking both work well)
2 teaspoons baking powder
2 teaspoons baking soda
½ teaspoon salt
Liquid Ingredients
2 cups milk
1 teaspoon vanilla extract
2 tablespoons fresh lemon juice
1 cup heavy cream
3 large eggs
Mix-Ins & Optional Additions
2 cups finely chopped apples (recommended varieties: Rome, Empire, or Cortland; fresh in-season local cooking apples work best)
½ cup chopped golden raisins
¼ cup finely chopped pecans
½ teaspoon lemon zest (optional)
Extra milk (optional, for adjusting batter thickness)
Step-by-Step Instructions
Mix all dry ingredients together thoroughly in a large bowl.
Stir lemon juice into the heavy cream, then let the mixture rest for 2 minutes.
While the cream rests, beat the eggs into the milk, then combine this mixture with the rested cream and vanilla.
Toss the chopped apples, raisins, pecans, and lemon zest (if using) with the dry ingredient mix to coat everything evenly.
Preheat a lightly greased griddle or skillet to medium to medium-high heat.
Pour the liquid mixture into the dry bowl, and stir just enough to form a thick but fluid batter. Do not overmix — overstirring will keep your pancakes from turning out light and fluffy.
Ladle batter onto the preheated griddle to form ~4-inch diameter pancakes. Flip once bubbles form across the entire top surface of the pancake.
Continue cooking until the center is fully set, adjusting heat as needed to prevent burning before the middle cooks through.
Repeat the process, re-greasing the griddle as needed, until all batter is cooked.
Pro Tip: Batter thickens as it sits. If it gets too thick to cook evenly in the center, stir in a splash of extra milk to thin it out.
Storing Leftovers
Leftovers can be reheated in the microwave or toaster oven. Do not use a standard pop-up toaster, as the fruit chunks can cause burning or a mess.
Leftover pancakes can also be eaten cold for a quick breakfast or snack.
For long-term storage: Freeze leftovers flat on a wax paper-lined baking sheet, then transfer frozen pancakes to a freezer bag to pull out and reheat as needed.
Community Question
I was just wondering if these could be made as waffles, and if so, what changes would have to be made in the recipe?
User Reviews
These pancakes were yummy both hot and later cold!!! I didn’t have any cream on hand so I swapped for ½ cup milk & ½ cup sour cream. I also let the batter rest 5-10 minutes before I started frying. I suggest adding sugar or warm seasonings to match your preference. This makes such a generous batch of hearty pancakes, wonderfully yummy!!! I’m looking forward to making these again. Thanks!!
— Community Reviewer
I love pancakes and can’t wait to get home tonight and make some for dinner! National Pancake Day is every day for me.
— Community Reviewer
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 leftover, but I use a full ladle to fill the whole bottom of my small skillet, so mine are way larger than the 4-inch size the recipe calls for. I will definitely use this recipe again, but next time I’ll add some sugar and a spice or two to liven it up. Thanks for a great recipe!
— Community Reviewer
I have been using this site for recipes for years and this is the first time I felt compelled to write a review. These pancakes were great!!! What a treat! I made it exactly as the recipe says. I thought of adding a tablespoon of sugar but skipped it, and it was perfectly good with maple syrup. I want to try using half whole wheat flour next time.
— Community Reviewer
After having this I stood up at the dinner table and applauded the recipe !!!
This one makes me do the happy food dance!!— Community Reviewer
See 18 more community reviews
User-Substituted Recipe Tweak
Wow! These were great. I made them dairy-free substituting rice milk for the regular milk and coconut milk beverage for the heavy cream. I’m sure they would have been really decadent with the original cream, but these were still hearty and delicious no matter what. I followed the recipe exactly otherwise. I made giant, German-style pancakes with the batter, and got 8 big pancakes total.
— Community Contributor
