Harvest Pancakes Recipe

Name: Harvest Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup sugar; 1 tablespoon cornstarch; 1/4 teaspoon cinnamon (or pumpkin spice); 1 cup apple juice (or apple cider); 1/2 cup grated apple; 1 tablespoon butter; 1 1/3 cups all-purpose flour, sifted; 1/2 cup whole wheat flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/4 teaspoon cinnamon; 1 tablespoon oil; 1 2/3 cups milk

Servings: persons

1/2 cup sugar
1 tablespoon cornstarch
1/4 teaspoon cinnamon (or pumpkin spice)
1 cup apple juice (or apple cider)
1/2 cup grated apple
1 tablespoon butter
1 1/3 cups all-purpose flour, sifted
1/2 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 tablespoon oil
1 2/3 cups milk

1
sugar cornstarch and cinnamon in saucepan.
2
Add apple juice and apple.
3
Cook stirring constantly until mixture thickens and boils (~1 minute). Mixture should look translucent. Set aside while you prepare pancakes.
4
Remove from heat and stir in butter.
5
For the pancakes, sift and measure flour, then sift with baking powder, salt, and cinnamon.
6
In another bowl, beat egg oil and milk until smooth.
7
Mixed together egg and flour mixtures all at once. Better should be lumpy.
8
Using 1/4 cup measuring cup pour batter onto hot griddle and cook, turning after bubbles form and start breaking.
9
Serve pancakes topped with warm apple syrup.

478

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

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 13 ingredients. The key ingredients include: 1/2 cup sugar, 1 tablespoon cornstarch, 1/4 teaspoon cinnamon (or pumpkin spice), 1 cup apple juice (or apple cider), and more.

Yes, Harvest 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!

Harvest Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions