Apricot Pancakes Recipe

Name: Apricot Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dry Ingredients; 2 cups all-purpose flour (or 1 cup all-purpose flour and 1 cup wheat flour); 1 cup oatmeal (old-fashioned or quick-cooking); 2 teaspoons baking powder; 2 teaspoons baking soda; 1 teaspoon ginger; 1/2 teaspoon salt; Liquids; 2 1/2 cups milk; 1 teaspoon vanilla; 1/4 cup molasses; 2 tablespoons fresh lemon juice; 1/2 cup heavy cream; 3 eggs; Other; 1 cup chopped dried apricot; 1/8 cup walnuts, finely chopped; additional milk (optional)

Servings: persons

Dry Ingredients
2 cups all-purpose flour (or 1 cup all-purpose flour and 1 cup wheat flour)
1 cup oatmeal (old-fashioned or quick-cooking)
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon ginger
1/2 teaspoon salt
Liquids
2 1/2 cups milk
1 teaspoon vanilla
1/4 cup molasses
2 tablespoons fresh lemon juice
1/2 cup heavy cream
3 eggs
Other
1 cup chopped dried apricot
1/8 cup walnuts, finely chopped
additional milk (optional)

1
Mix dry ingredients together thoroughly.
2
Add lemon juice to cream and let sit for 2 minutes.
3
While cream sits, beat eggs into the milk. Combine with cream, molasses, and vanilla.
4
Toss apricots and walnuts with the dry mix. Be sure to break up clumps.
5
Preheat lightly-greased griddle medium to medium-high.
6
Pour liquid mix into dry mix and stir together well to make a thick but fluid batter. DO NOT OVERMIX or pancakes will not be as light.
7
Ladle batter onto griddle to make pancakes about 4 inches in diameter. Turn when bubbles appear all over the pancake.
8
Cook until done in the middle - adjusting heat if necessary to avoid burning.
9
Continue, greasing griddle as necessary, until all pancakes are cooked.
10
Batter may thicken as it stands. It may be necessary to thin it with a little additional milk if it gets so thick that the pancakes don't cook properly in the center.
11
Leftovers can be reheated in the microwave or toaster oven. Do not use regular toaster because of the fruit.
12
Leftovers can be eaten cold for breakfast or snacks.
13
Leftovers can be frozen flat on a baking sheet lined with waxed paper then loaded into freezer bags to use as needed.

555

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Dry Ingredients, 2 cups all-purpose flour (or 1 cup all-purpose flour and 1 cup wheat flour), 1 cup oatmeal (old-fashioned or quick-cooking), 2 teaspoons baking powder, and more.

Yes, Apricot 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.

That's it — enjoy your meal!

Apricot Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions