Ingredients
2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 large eggs
1.5 cups buttermilk
4 tablespoons unsalted butter, melted and cooled
1 teaspoon vanilla extract
1 cup Granny Smith apple, peeled and grated
1/2 cup fresh or frozen cranberries, roughly chopped
Instructions
Step 1: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
Step 2: In a separate medium bowl, beat the eggs lightly, then whisk in the buttermilk, melted butter, and vanilla extract.
Step 3: Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined; do not overmix, as lumps are okay.
Step 4: Gently fold in the grated apple and the chopped cranberries into the batter.
Step 5: Heat a large non-stick griddle or skillet over medium-low heat and lightly grease with butter or oil.
Step 6: Scoop about 1/4 cup of batter per pancake onto the griddle and cook until bubbles form on the surface and the edges are dry, about 3-4 minutes.
Step 7: Flip carefully and cook for another 2-3 minutes until golden brown and cooked through.
Notes
Using Granny Smith apples provides the best texture and tartness for this recipe.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Sweet Breakfasts
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 280
- Sugar: 12g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 55mg
Keywords: pancakes, apple, cranberry, breakfast, autumn recipes, spiced pancakes
