Buttermilk Apple Cinnamon Pancakes with Brown Sugar Glaze

Slow weekend mornings are a treasured luxury, but they don’t always arrive on their own. I try to make space for them because during the week I consistently overestimate what I can accomplish. By Saturday, a list of leftover tasks usually waits.

Sometimes I tackle everything early and make good progress on that ambitious to-do list. Other weekends I stay in bed for a long time. When I finally get up, I make pancakes—big, comforting stacks that I sometimes bring back to bed, closing the door on what’s still undone.

Here’s a truth I try to remember: the end of the to-do list is a mirage. There will always be more to do, and that’s not a bad thing. It means there are people to care for and work that matters.

Still, some days I need to remind myself that I’m in charge of the list, not the other way around. Some days call for rest and pancakes.

xo

-Rebecca

How to make apple cinnamon pancakes

Do not use raw apples directly in the batter. Raw apples remain crunchy when cooked briefly on a griddle, so cook the apples first. Simmering them with brown sugar and warm spices — cinnamon, nutmeg, and cloves — softens the fruit and creates a rich, sticky glaze that brings another layer of flavor.

Gently cooking the spices with the apples intensifies their aroma and melds the flavors. As the apples release their juices, the brown sugar caramelizes into a glossy filling that folds beautifully into the pancake batter.

Let the apple filling cool to room temperature before folding it into the batter. Adding hot apples will activate the leavening too early and prevent the pancakes from staying light and tender.

If you want an easier morning, make the apple filling a day or two ahead and store it in an airtight container in the refrigerator. Fold it into the batter just before cooking.

Buttermilk makes the best pancakes

Buttermilk adds flavor and creates a soft, fluffy texture. Its acidity reacts with baking soda to produce tiny bubbles that help the pancakes rise. Alternatives like yogurt or sour cream can work in a pinch, but buttermilk gives the most reliable, tender result.

If you don’t have buttermilk on hand, you can easily make a substitute at home by mixing milk with a bit of lemon juice or vinegar and letting it sit briefly.

Cook pancakes in butter

Use butter to grease your skillet or griddle. Butter adds flavor and prevents sticking; a neutral oil won’t give the same taste and can leave an oily mouthfeel. A small caveat: butter can burn if left in the pan for too long. Rinse or wipe your pan between batches and add fresh butter for the next round.

Flip the pancakes when the edges look set and bubbles form across the surface, then cook until golden brown and cooked through. Serve immediately with butter and maple syrup.

More recipes you might like:

• The Fluffiest Blueberry Pancakes
• Apple Fritters with Maple Glaze
• Dulce de Leche Baked French Toast
• No Peel Slow Cooker Apple Butter
• Homemade Cinnamon Rolls (with an overnight rise)
• Apple Cobbler with Gooey Brown Sugar Cookie Crumble

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Happy baking!