Pancakes for breakfast? Yes, please! Last weekend I decided to upgrade the traditional “eggs-for-breakfast” and make pancakes instead. Rather than making them plain or over-the-top-pumpkin-spice variety, I decided on the Apple Walnut Pancakes with Homemade Cranberry Sauce and based the recipe on one of my favorites for Apple Bacon Pancakes I have done in the past.
1 1/2 cups all-purpose flour
1/4 cup of sugar
1 teaspoon baking powder
1 teaspoon baking soda
pinch of salt
1 1/2 cups buttermilk
1/4 cup vegetable oil
2 apples, grated
1/2 cup chopped roasted walnuts
1. Whisk dry ingredients. Add the wet ingredients and whisk to combine. Stir in apples and walnuts.
2. Heat a large pan over medium high heat and lightly grease with oil or butter.
3. Use a measuring cup (1/4 c) or a small ladle to make pancakes. Cook the pancakes for 4-5 minutes on each side. You will notice the edges drying out and bubbles appearing on the surface of the pancakes – that’s when you know it’s time to flip!