My basic pancake recipe is usually my go-to for a quick breakfast but when I want even fluffier pancakes or when I have leftover buttermilk, I’ll make buttermilk pancakes. These buttermilk pancakes are really fluffy and I’ve used them for both savory (pulled pork pancakes) and sweet (like in this recipe) pancake dishes. This recipe might look long because there are 3 components. But it actually doesn’t take that long to make as each part cooks relatively quickly. Read my cooking notes below on which components to make first to minimize dish washing!
Ingredients for Buttermilk Pancakes (Serves 2-3, makes 6-8 pancakes):
- 1 cup all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp sugar
- 1 large egg
- 1 cup buttermilk
- Oil – for cooking pancakes
- Maple syrup for serving (optional)
Ingredients for Sauté Cinnamon Apples:
- 2 apples (I used Granny Smith in the photo)
- 1.5 tbsp of butter
- 2 tbsp brown sugar
- 1 tsp cinnamon
Ingredients for Crispy Oats Topping:
- 3/4 cup of quick rolled oats
- 2.5 tbsp brown sugar
- 2 tbsp butter, melted
Instructions for Crispy Oats Topping:
- Preheat oven to 350F and line a baking tray with parchment paper.
- Combine oats and brown sugar. Add in the melted butter and stir until everything is coated.
- Spread the oats mixture evenly onto the parchment lined baking tray and bake for 10-12 minutes. Give the oats mixture a stir about halfway into the baking time.
- When done, remove oats topping from the oven and let cool completely on a rack before storing the topping in an airtight container.
Instructions for Pancake:
- Combine the dry ingredients (flour, baking soda, salt and sugar) together.
- In a separate bowl, whisk egg with buttermilk.
- Fold the dry ingredients into the wet ingredient. Do not over mix. The batter should be slightly lumpy.
- Heat a bit of oil in a nonstick pan over medium heat. Ladle about 1/4 cup of pancake batter into the pan. Cook the pancake until you see bubbles popping on the surface and the edges are golden (about 1-2 minutes). Flip the pancake and cook the other side for about 45-60 seconds. Remove pancake to a baking tray & repeat with the rest of the batter.
- Stack the cooked pancakes on a baking tray and keep it in a low temperature oven (~150-180F) to keep warm while you cook the rest of the pancakes.
Instructions for Sauté Cinnamon Apples:
- Core apples and cut them into large chunks. Whether you leave them skin on or off it’s up to you.
- In a pan, melt butter over medium-high heat. Add apples and sauté until soften, about 3-5 minutes depending on the size of the apple chunks. When the apples are softened, stir in brown sugar and cinnamon. Cook the apples for another 1-2 minutes, stirring frequently to make sure the sugar doesn’t burn. Remove from heat.
Assembling the Pancakes with Sauté Cinnamon Apples & Crispy Oats Topping:
- Stack 2-3 pancakes on a plate, top it with some apple chunks then sprinkle the crispy oats topping. For added sweetness, drizzle some maple syrup on top.
- To minimize washing and wasting energy, this is the order of how I make the components of this dish: First, make the crispy oats topping. This way the oven is already hot and you don’t have to preheat the oven to keep the pancake warm. Second, make the pancakes before sautéing the apples. Since I cook both the pancakes and apples with a nonstick pan, I just give the pan a wipe with a paper towel after cooking the pancakes then use the same pan to cook the apples.
- I don’t prefer my pancake breakfast to be too sweet but if you prefer something sweeter, increase the amount of brown sugar for the apples or serve the pancakes with maple syrup.
- There will be leftover crispy oats topping which you can sprinkle on top of yogurt, ice cream or other cooked fruits to add crunch.