Lemony Sweet Apple Pancakes
August 15, 2022
"The lemony goodness brightens these pancakes where the oats and apples in the batter make sweet, satisfying, hearty pancakes."
- Serving Size: 1 (155.2 g)
- Calories 248.6
- Total Fat - 10.9 g
- Saturated Fat - 4.2 g
- Cholesterol - 158.7 mg
- Sodium - 471.1 mg
- Total Carbohydrate - 27.6 g
- Dietary Fiber - 1.8 g
- Sugars - 5.9 g
- Protein - 10 g
- Calcium - 148.3 mg
- Iron - 1.4 mg
- Vitamin C - 2.3 mg
- Thiamin - 0.1 mg
Step by Step Method
In a large bowl, stir the oats with the buttermilk. Add the grated apple, lemon zest, shortening, egg and nutmeg.
In a small bowl, stir the flour with the baking powder, baking soda and salt. Stir to combine. Add the dry ingredients to the oat mixture and stir until thoroughly combined.
Set a nonstick griddle over moderate heat. Lightly butter the griddle. Spoon 2 tablespoons of the batter onto the griddle for each pancake and use an offset spatula to spread each one into 4-inch round. Cook the pancakes until the bottoms are golden and the tops are set, 2 - 3 minutes. Flip the pancakes and cook until golden, about 1 minute longer. Transfer the pancakes to plates and serve with maple syrup.
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting the Granny Smith apple, choose one that is firm and tart for the best flavor.
- If you do not have buttermilk, you can make a substitute by combining 1 cup of milk with 1 tablespoon of white vinegar or lemon juice.
- Substitute almond milk for buttermilk - This substitution will make the pancakes dairy-free and lower in fat, while still providing a creamy texture.
- Substitute coconut oil for vegetable shortening - This substitution will make the pancakes vegan and provide a subtle, tropical flavor.
Blueberry Walnut Pancakes Replace the Granny Smith apple with 1/2 cup of fresh blueberries and 1/4 cup of chopped walnuts. Omit the lemon zest and nutmeg. Add 1/2 teaspoon of ground cinnamon to the dry ingredients.
Cinnamon-Sugar Bacon - The sweet, salty and smoky flavor of the bacon is the perfect complement to the lemony sweetness of the pancakes. The cinnamon-sugar adds an additional layer of flavor and texture that pairs nicely with the apples in the pancakes.
Scrambled Eggs with Mushrooms and Spinach: Scrambled eggs with mushrooms and spinach is the perfect side dish for this recipe. The mushrooms add a savory and earthy flavor, while the spinach adds a touch of freshness and color. The combination of flavors goes perfectly with the sweetness of the pancakes and the smoky flavor of the bacon.
Q: How do I make the pancakes fluffy?
A: To make fluffy pancakes, be sure to mix the batter until all ingredients are just combined, but do not overmix. Also, let the batter rest for 10 minutes before cooking the pancakes.
Q: How do I make the pancakes crispy?
A: To make crispy pancakes, use a non-stick skillet and preheat it over medium-high heat. Then, add a small amount of butter or oil to the pan and swirl to coat. Finally, cook the pancakes for 1-2 minutes on each side until golden brown and crispy.
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Granny Smith apples were first discovered in Australia in 1868 by Maria Ann Smith, who named them after her husband Thomas. The Granny Smith apple is now one of the most popular apples in the world.
In the 1950s, pancakes were a favorite breakfast treat of Elvis Presley. He would often make them with ingredients like peanut butter, bananas, and bacon.