Buttermilk Pancakes With Maple Syrup Apples

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“These delicious pancake recipe are thin, light, fluffy, and moist with a texture that is a cross between a crepe and a pancake. They are great with the apples or without. The recipe is from "Bon Appétit" (Oct. 2004). Don't overmix the batter (it's okay if there are lumps) to ensure that the pancakes will be airy. If you don't have buttermilk, add 1 T of vinegar to 1 cup (minus 1 T) of milk and let sit for 5 minutes. Enjoy!”

Ingredients Nutrition


  1. For maple syrup apples: Melt butter in large nonstick skillet over medium-high heat. Add apples and 1 tablespoon maple syrup; sauté until apples are tender, about 5 minutes. Mix in remaining 1/2 cup maple syrup and cinnamon.
  2. For pancakes: Combine first 6 ingredients in large bowl; whisk to blend. Whisk buttermilk, yogurt, and egg in medium bowl to blend; add to dry ingredients and stir until just blended but still lumpy. Gently mix in 1 1/2 tablespoons melted butter.
  3. Heat griddle or large nonstick skillet over medium heat. Spread thin coating of butter over griddle and let melt. Working in batches, drop batter by 1/3 cupfuls onto griddle, spacing apart. Cook pancakes until brown on bottom and bubbles form on top, about 3 minutes. Turn pancakes over and cook until bottoms are brown and pancakes are barely firm to touch. Transfer to plates. Repeat with remaining batter, adding more butter to griddle as needed.
  4. Spoon apples over pancakes. Serve, passing additional maple syrup.

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