Pioneer Woman Apple Spiced Pancakes

Pioneer Woman apple spiced pancakes are a quick fall breakfast made with grated Gala apples, warm cinnamon and chopped pecans, ready in 25 minutes. And that makes them a go-to for weekend brunch, lazy Sunday mornings or a make-ahead breakfast, since the batter comes together with barely any effort.

Grating the apples on a box grater gives each pancake sweet pockets of fruit without soggy batter. But if you chop them, the chunks stay raw because they can't soften in the few minutes each pancake spends on the skillet.

Ground ginger gives the batter a warm bite that most apple pancake recipes skip by leaning on cinnamon alone. And the toasted pecans hold their crunch even after you drizzle maple syrup on top, so every forkful has texture.

Pioneer Woman Apple Spiced Pancakes

0.0 from 0 votes

Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

5

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

360

kcal

Fluffy spiced pancakes studded with grated fresh apple and toasted pecans, cooked on a cast iron skillet until golden and crisp on both sides.

Ingredients

• 2 c. whole wheat pastry flour or all-purpose flour
  

• 2 tbsp. baking powder
  

• 1 1/2 tsp. ground cinnamon
  

• 1 tsp. ground ginger
  

• 1/2 tsp. salt
  

• 2 eggs
  

• 1 1/2 c. nonfat or 2% milk
  

• 1 tbsp. maple syrup
  

• 2 Gala apples, cored and grated
  

• 1/2 c. chopped pecans
  

• Maple syrup and fresh fruit, to serve

Directions

• Mix the dry ingredients: In a large bowl, whisk together flour, baking powder, cinnamon, ginger and salt until evenly combined.
• Whisk the wet ingredients: Beat eggs, milk and maple syrup in a separate bowl, then pour into the flour mixture and stir until just combined.
• Add the apples and pecans: Fold in the grated apples and chopped pecans, since mixing them in last keeps the batter from getting overworked.
• Heat the skillet: Set a cast iron or nonstick skillet to medium heat, or a griddle to 375 degrees F, then coat with cooking spray.
• Cook the pancakes: Scoop 1/4 cup of batter into the skillet a few at a time, then flip once bubbles form and cook until golden.
• Finish and serve: Repeat with the remaining batter to make about 20 pancakes, then serve warm with maple syrup and fresh fruit.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, OXO 4-sided box grater, OXO 11-inch balloon whisk, Butternut Mountain Farm pure Vermont maple syrup, 32 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different type of apple?

Gala apples work best because they're sweet and grate without turning to mush, though Fuji or Honeycrisp also work well. But stay away from Granny Smith, since the tartness clashes with the cinnamon and ginger.

How do I store leftover pancakes?

Layer parchment paper between cooled pancakes, then seal in a zip-top bag for up to 3 days in the fridge. And they freeze well for up to 2 months, so just pop them in a toaster to reheat.

Can I make the batter ahead of time?

Mix the dry ingredients the night before and keep them covered at room temperature. But combine wet and dry right before cooking, since the baking powder activates the second it gets wet and flat pancakes follow.

What can I use instead of pecans?

Walnuts give you the closest crunch and flavor, so they're the easiest swap. But for a nut-free version, just leave them out entirely since the pancakes still turn out fluffy and full of apple flavor.

Do I need a cast iron skillet for these?

A nonstick skillet or electric griddle set to 375 degrees F works just as well, so use whatever you have. But cast iron gives slightly crispier edges, though the flavor stays the same either way.