Apple Pancakes with Apple Maple Syrup


Happy Fall!!! It’s apple and pumpkin season! We have a couple of orchards just down the street where we live and are taking full advantage of all those fresh apples. Here’s a couple of super-easy and delicious recipes to add to your collection. Enjoy!

On a personal note, the pain of losing Cyber is finally easing up. It has been strange adjusting to life without our four-legged pups but maybe in time, we’ll be able to open our hearts and home to more. Hope everyone’s enjoying this gorgeous season (well, minus the cold, windy, rainy, and dreary-looking part). :)


Apple Pancakes {slightly adapted from the Apple Griddlecakes recipe in the Apple Kitchen Cookbook by Demetria Taylor}
1½ cups whole wheat pastry flour
1¼ teaspoons baking powder
¾ teaspoon salt
¼ cup sugar
1 extra-large egg, room temperature and well-beaten
1 cup milk, room temperature
¼ cup unsalted butter, melted
1 cup finely chopped, peeled apples

Whisk together flour, baking powder, salt, and sugar. In a separate bowl, combine egg, milk, and butter. Add gradually to the flour mixture, stirring only until dry ingredients are moistened. Stir in apples. Let sit for 10 minutes. Cook pancakes on hot, greased griddle or pan (I use about ½ cup batter per pancake) until golden brown on both sides, adjusting the heat as needed. Serve with the apple maple syrup below. :)


Apple Maple Syrup {slightly adapted from the Apple Pecan Syrup recipe in the Apple Kitchen Cookbook by Demetria Taylor}
1½ tablespoons unsalted butter
1 cup maple syrup
Pinch of salt
2½ cups thinly sliced, peeled apples

Combine butter, syrup, and salt in a small saucepan. Heat over medium heat until butter has melted. Stir in apples and bring to a simmer. Then, lower heat to medium-low and cook until apples are tender but still hold their shape. Remove from heat and serve warm. 


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One Reply to “Apple Pancakes with Apple Maple Syrup”

  1. Sounds DELICIOUS! I’m salivating just reading it. Will have to try it.

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