Cinnamon Pancakes with Apricots Recipe

Name: Cinnamon Pancakes with Apricots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 oz (250g) ripe apricots, pitted and sliced; 1/4 cup honey; 2 tbsp fresh lemon juice; 1 1/3 cups all-purpose flour; 2 tbsp sugar; 1 1/4 tsp baking powder; 1/2 tsp ground cinnamon; 2 large eggs; Scant 1 cup buttermilk; 4 tbsp butter, melted, plus more for the griddle; 8 oz (230g) farmer's cheese, for serving

Servings: persons

1
Simmer the apricots, honey, and lemon juice in a small saucepan over low heat for about 5 minutes, or until the apricots have softened but still hold their shape.
2
Keep warm.
3
To make the pancakes, sift the flour, sugar, baking powder, and cinnamon together into a bowl.
4
Make a well in the center.
5
Beat the eggs, buttermilk, and melted butter and pour into the well.
6
Stir until just combined.
7
Heat a nonstick frying pan over medium heat.
8
Grease with the melted butter.
9
Using a heaping tablespoon for each, spoon the batter into the pan.
10
Cook until bubbles appear on the surface.
11
Flip the pancakes over and brown the other side.
12
Transfer to a clean kitchen towel and cover to keep warm while cooking the remaining pancakes.
13
Immediately serve the pancakes on plates, topped with the hot apricot sauce and a scoop of the farmer's cheese.

625

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 11 ingredients. The key ingredients include: 9 oz (250g) ripe apricots, pitted and sliced, 1/4 cup honey, 2 tbsp fresh lemon juice, 1 1/3 cups all-purpose flour, and more.

Yes, Cinnamon Pancakes with Apricots 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!

Cinnamon Pancakes with Apricots

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions