Fluffy Buttermilk Pancakes with Sautéed Apples

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Hotcakes, Griddle Cakes, Flapjacks, whatever you’ve grown up calling them, Pancakes are an American staple that just about anyone can enjoy.  So it makes sense that a Brit has my absolute favorite recipe, right?  My sister gave me Nigella Lawson’s cookbook “How to be a Domestic Goddess” for Christmas a few years ago, and it’s been my go-to for quick, simple recipes for easy baked goods like pancakes, muffins, quick breads and desserts since.  

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She never overcomplicates things, which I appreciate on a lazy Sunday morning with only enough motivation to put together a simple breakfast with ingredients that I already have in my kitchen.  Running to the store is the last thing I want to do on a Sunday morning, so with my pj’s still on, and a cup of coffee in hand, I skim through Nigella’s cookbook dreaming up all the lovely recipes I could whip up without leaving my kitchen.  

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I get why people use Bisquick – I do, it’s easy, simple, and is something most people have on hand. But once you try the homemade kind, which is just as easy as Bisquick and includes all ingredients found in most pantries, I have a pretty strong feeling you won’t be going back to the store-bought mix.  These pancakes are so fluffy and light that store-bought just doesn’t do it for me anymore.  Even my boyfriend, who is a pancake fanatic (he orders pancakes almost every time we go out for breakfast) pronounced that these are the best he’s ever had.  I’m sure he’s being a little bit biased, but I’ll let you be the judge.  Embrace your inner domestic god(ess), homemade pancakes are the best way to start.  

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Fluffy Buttermilk Pancakes with Sautéed Apples

Adapted from How to Be a Domestic Goddess, by Nigella Lawson 
Serves 4
Note: If you don’t have buttermilk handy, feel free to use regular milk.   If you don’t have apples on hand, just serve with butter and syrup.  Or if you have any types of fruit, like blueberries, bananas, strawberries, just stir them into the batter, there are infinite combinations.  If you’re cooking for just two, halve the recipe so you don’t have any waste.  

Sautéed Apples

  • 4 large apples, peeled, cored and sliced 1/4 inch thick (I used Macintosh, but Granny Smith, or any tart, crisp apples will work)
  • 2 tablespoons butter
  • 3 tablespoons sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon fresh orange juice

Buttermlik Pancakes

  • 1 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • pinch of salt
  • 1 teaspoon sugar
  • 2 large eggs, beaten
  • 2 tablespoons butter, melted and cooled
  • 1 1/3 cups buttermilk
  • butter for cooking


For the apples:

In a large non-stick skillet, sauté the apples in the butter over medium-high heat for about five minutes, stirring occasionally.  Sprinkle the apples with cinnamon and sugar and then continue to stir for an additional 5-10 minutes, until the apples are soft and tender.  Add the orange juice and keep the apples warm on low heat until the pancakes are ready to be topped.

For the pancakes:

Whisk together the flour, baking powder, salt and sugar in a medium bowl.  In a separate small bowl, whisk together the eggs, butter and milk.

Make a well in the middle of the dry ingredients and pour the wet ingredients into the well.  Stir the mixture with a wooden spoon until the wet ingredients are incorporated with the dry. Your batter may be lumpy but don’t worry about it, it will even out when cooking.

Pour the mixture into a liquid measuring cup to make for easy pouring into the pan.  Heat a slab of butter in a large non-stick frying pan (or spray with non-stick spray).  Pour a dollop of the batter into the pan until the pancakes are your desired size (anywhere from silver dollar pancakes to whole skillet pancakes, it’s up to you!).  Cook on medium-high heat until the upper side of the pancake is blistering and bubbling, and then flip the pancakes to the other side.  Cook for about a minute or until the bottom side is browned and then transfer to a plate.

If you’re cooking for a large crowd, pre-heat the oven to 200 degrees Fahrenheit,  and transfer the cooked pancakes to a cookie sheet in the oven so they stay warm.

To serve, place pancakes on a plate and pile a spoonful of the sautéed apples on top.  Drizzle maple syrup on top and enjoy!

3 thoughts on “Fluffy Buttermilk Pancakes with Sautéed Apples

  1. Pingback: Buttermilk Banana Pancakes | Cassie's Kitchen

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