Apple Fritter Pancakes – a delicious recipe with Buttermilk, Eggs, Lemon Juice, Sugar, Baking Soda, Cinnamon. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Combine everything except the apples and mix well. Fold in apples and let batter sit for 5 minutes or so while the skillet is heating up. (It'll get sorta foamy. That's a good thing.)
2
Heat a large nonstick skillet or griddle to medium heat. Coat with a little butter, then pour batter in 1/3-cupfuls into pan. When the edges start to look a little dry and bubbles break the surface, flip them over. If you find they're cooking too fast on the outside, reduce heat to medium low. Because these are denser and have chopped fruit, they might take a little longer to cook all the way through.
3
Serve with warm maple syrup.
4
Nat's Notes:
5
You can still use regular milk if you want, but reduce the amount to 1 c.
282
kcal
Calories
25
g
Fat
9
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups Your Favorite Pancake Mix, 1-1/3 cup Buttermilk, 2 whole Eggs, 2 Tablespoons Lemon Juice, and more.
Yes, Apple Fritter Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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