Thick Apple Pancakes With Raspberry Sauce Recipe

Name: Thick Apple Pancakes With Raspberry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (12 ounce) packages frozen unsweetened raspberries, thawed; ⅔ cup sugar; ¼ cup water; 1 tablespoon kirsch (clear cherry brandy) or 1 tablespoon raspberry liqueur or 1 tablespoon water; 2 cups all-purpose flour (can use 1/2 whole wheat flour); 3 tablespoons sugar; ⅓ cup sugar; 1 ½ teaspoons baking powder; ¾ teaspoon baking soda; ½ teaspoon salt; 2 cups buttermilk; 2 large eggs; 7 tablespoons unsalted butter, melted (or more); 5 granny smith apples, peeled, halved, cored, cut into 1/3-inch-thick slices 1/2 teaspoon ground cinnamon

Servings: persons

2 (12 ounce) packages frozen unsweetened raspberries, thawed
⅔ cup sugar
¼ cup water
1 tablespoon kirsch (clear cherry brandy) or 1 tablespoon raspberry liqueur or 1 tablespoon water
2 cups all-purpose flour (can use 1/2 whole wheat flour)
3 tablespoons sugar
⅓ cup sugar
1 ½ teaspoons baking powder
¾ teaspoon baking soda
½ teaspoon salt
2 cups buttermilk
2 large eggs
7 tablespoons unsalted butter, melted (or more)
5 granny smith apples, peeled, halved, cored, cut into 1/3-inch-thick slices 1/2 teaspoon ground cinnamon

1
For sauce: Stir berries, 2/3 cup sugar and 1/4 cup water in heavy medium saucepan over medium heat until mixture comes to boil, stirring occasionally.
2
Puree mixture in processor.
3
Strain into bowl, pressing on solids.
4
Mix in kirsch.
5
(Sauce can be made 1 day ahead.
6
Cover; chill.
7
).
8
For pancakes: Blend flour, 3 tablespoons sugar, baking powder, baking soda and salt in large bowl.
9
Whisk buttermilk, eggs and 2 tablespoons melted butter in medium bowl; briefly whisk mixture into dry ingredients.
10
Don't overmix- lumps are fine.
11
Set batter aside.
12
Preheat oven to 250F Heat 4 tablespoons butter in large skillet over medium heat.
13
Add apples, cinnamon and 1/3 cup sugar; saute until apples are golden, about 10 minutes.
14
Heat 10-inch-diameter nonstick skillet over medium heat.
15
Brush with 1 tablespoon melted butter.
16
Pour scant 1/2 cup batter into skillet, tilting to form 7- to 8-inch-diameter pancake.
17
Cook until golden brown on bottom, about 3 minutes.
18
Turn and cook until second side browns, about 2 minutes.
19
Place 1/8 of apple mixture on half of pancake; fold pancake in half.
20
Slide out onto baking sheet; keep warm in oven.
21
Repeat to form 5 more pancakes, brushing skillet with more butter as needed.
22
Serve pancakes with sauce.

1827

kcal

Calories

119

Fat

211

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 14 ingredients. The key ingredients include: 2 (12 ounce) packages frozen unsweetened raspberries, thawed, ⅔ cup sugar, ¼ cup water, 1 tablespoon kirsch (clear cherry brandy) or 1 tablespoon raspberry liqueur or 1 tablespoon water, and more.

Yes, Thick Apple Pancakes With Raspberry Sauce 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!

Thick Apple Pancakes With Raspberry Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions