Cinnamon Pancakes with Autumn Glory Apples

Yield: 6-8 Servings

Skill level: Moderate

Autumn Glory apple cinnamon pancakes are a cozy breakfast favorite, and this version adds a bright, refreshing twist. Fluffy pancakes are infused with warm spices, topped with fresh apples, and finished with a light, citrusy whipped cream that balances every bite. The combination of sweet, spiced, and fresh flavors makes this dish perfect for weekend brunch or a special morning at home. Easy to make and full of flavor, it’s a simple upgrade to a classic.

Ingredients

Pancakes

• 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

Directions:

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 just until 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 a 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, flip them 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!

Note

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®.