Sep. 16, 2019

Cinnamon Pancakes with Autumn Glory Apples

Yield: 6-8 Servings

Skill level: Moderate

These cinnamon pancakes with Autumn Glory® apples and Meyer Lemon Whipped Cream make a great breakfast for the whole family! Fluffy pancakes bursting with flavor as soon as you take a bite. Crisp Autumn Glory with caramel and cinnamon notes pair with lemon whipped cream creating the perfect balance.

Click here for a printable recipe!



  • 2 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon fine-grain sea salt
  • 2 ½ cups well-shaken buttermilk
  • 2 eggs
  • 1 teaspoon good vanilla extract
  • 4 tablespoons unsalted butter, melted and cooled (plus more for the skillet)
  • Chopped Autumn Glory apples
  • Honey or maple syrup

Whipped Cream

  • 1 cup cold heavy cream
  • 2 tablespoons sugar
  • 1 tablespoon Meyer lemon zest (about 2 lemons), plus more for sprinkling
  • 2 teaspoons Meyer lemon juice


  1. Add flour, sugar, baking powder, baking soda, cinnamon, and sea salt to a large bowl, whisking to combine.
  2. In a medium bowl, whisk together buttermilk, eggs, and vanilla. Pour the wet ingredients into the dry ingredients, and mix until just combined (there may be a few lumps). Fold in the melted butter. If time allows, let the batter rest for 30 minutes.
  3. While the batter is resting, preheat a cast-iron skillet over medium-high heat or an electric griddle to 375°F. Brush the skillet lightly with melted butter. Using a ladle, pour pools of batter onto to hot skillet (3 pancakes on a 12-inch skillet or 6 on a rectangular electric skillet). Adjust the size of the pancakes based on taste. When the pancakes have bubbles on top and are slightly dry around the edges, about 1 to 2 minutes, flip over. Cook on the other side for an additional minute until golden. Repeat with the remaining batter. Keep the finished pancakes on a baking sheet in the oven at 175°F, covered with a clean kitchen towel.
  4. While the pancakes are cooking, prepare the whipped cream. Add the cream, sugar, lemon zest, and lemon juice to the bowl of a stand mixer fitted with the whisk attachment. Whisk on high until soft peaks form.
  5. To serve, fan out or stack up pancakes on a plate, then top with chopped Autumn Glory apples. Finish with a drizzle of honey (or maple syrup) and a dollop of Meyer lemon whipped cream dusted with some fresh lemon zest. Enjoy warm!


Maple syrup is a great option; however, honey ties together the apple, cinnamon, and Meyer lemon flavors.

Recipe created by Kitchen Konfidence for Superfresh Growers®.

Other Recipes