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Apple-Pecan Pancakes

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“Apples, raisins, pecans, and just a hint of lemon – what could taste better with a steaming cup of fresh coffee? These light, fruity pancakes taste so good no one will realize how healthy they are. Freeze the extras to reheat in the microwave and you’ll have a hot, delicious breakfast a lot faster than waiting in line at the drive-thru. Or hand them to the kids cold for an on-the-go, in-the-car start when time is short.”
3 doz pancakes

Ingredients Nutrition


  1. Mix dry ingredients together thoroughly.
  2. Add lemon juice to cream and let sit for 2 minutes.
  3. While cream sits, beat eggs into the milk. Combine with cream and vanilla.
  4. Toss apples, raisins, pecans, and lemon zest with the dry mix.
  5. Preheat lightly-greased griddle medium to medium-high.
  6. Pour liquid mix into dry mix and stir together well to make a thick but fluid batter. Do not overmix or pancakes will not be as light.
  7. Ladle batter onto griddle to make pancakes about 4 inches in diameter. Turn when bubbles appear all over the pancake.
  8. Cook until done in the middle – adjusting heat if necessary to avoid burning.
  9. Continue, greasing griddle as necessary, until all pancakes are cooked.
  10. Batter may thicken as it stands. It may be necessary to thin it with a little additional milk if it gets so thick that the pancakes don’t cook properly in the center.
  11. Leftovers can be reheated in the microwave or toaster oven. Do not use regular toaster because of the fruit.
  12. Leftovers can be eaten cold for breakfast or snacks.
  13. Leftovers can be frozen flat on a baking sheet lined with waxed paper then loaded into freezer bags to use as needed.

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