Apple Nutmeg Pancakes

Everybody at my house really enjoys these apple nutmeg pancakes. Served warm and topped with butter and maple syrup, they are always gone in a flash. 

Sweet and fluffy with a hint of spice these apple nutmeg pancakes are so scrumptious. A superb weekend breakfast or brunch these pancakes are wonderfully tart and sweet and are guaranteed to disappear quickly.

The Secret Ingredient

The real secret to making these pancakes really great is using freshly grated nutmeg. You could use pre-ground nutmeg if that is all you have. However, because nutmeg quickly begins to loose it’s flavor after being ground, I recommend using whole nutmeg. Your pancakes will be so much better if you freshly grate it yourself.

If you don't have whole nutmeg in your pantry then make sure to get some. Trust me. It is really worth it!

I used some of the freshly picked apples from my trees, since I have a ton of apples right now. These pancakes are a favorite of mine in the fall but they are mouth-watering any time of the year.

Directions

To make these sweet and fluffy pancakes just mix your flour, sugar, baking powder, and salt together. Then grate your nutmeg on a fine toothed grater or grind it up in a spice grinder and add into the dry ingredients.

Next, add your olive oil, egg, and milk. Mix gently until most of the lumps are gone. 

Peel and remove the core from your apples and chop them into very small chunks. Mix the diced apples into your mixture.

Preheat a skillet or griddle to medium heat. Add oil to pan then spread around. 

Scoop batter onto hot pan using a ¼ cup measuring cup. Spread batter out just a little so that the apple chunks are not stacked. You will want your pancake batter to be about ⅛ to ¼ inch thick. If it is thicker than that it will not cook very well in the middle.

Cook it for about 2 minutes or until bubbles start to form in the pancake and the edges change from shiny to dull. Then flip and cook for about 1 more minute. Pancakes should be golden brown on both sides.

Add more oil to your pan as needed and repeat with the remaining batter.

Serve with butter and your favorite syrup or other pancake topping.

Recipe

Print

Apple Nutmeg Pancakes

Sweet and fluffy with a hint of spice these apple nutmeg pancakes are so scrumptious. A superb weekend breakfast or brunch these pancakes are wonderfully tart and sweet and are guaranteed to disappear quickly.

Course Breakfast

Cuisine American

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 9 pancakes

Ingredients

• 1 ¼ cup Flour
• 1 Tbs. Sugar
• 3 tsp. Baking powder
• ½ tsp. Salt
• 2 Tbs. Olive Oil + more for cooking
• 1 Egg
• 1 ¼ cup Milk
• ½ tsp. Nutmeg fresh ground
• 2 Apples

Instructions

• Mix flour, sugar, baking powder, and salt together. Grate nutmeg on a fine toothed grater or grind it up in a spice grinder and add into the dry ingredients.
• Add in olive oil, egg, and milk. Mix gently until most of the lumps are gone.
• Peel and remove the core from your apples and chop into very small chunks. Mix diced apples into your mixture.
• Preheat a skillet or frying pan to medium heat. Add oil to pan then spread around.
• Scoop batter onto hot pan using a ¼ cup measuring cup. Spread batter out just a little so that the apple chunks are not stacked. You will want your pancake batter to be about ⅛ to ¼ inch thick. If it is thicker than that it will not cook very well in the middle.
• Cook for about 2 minutes or until bubbles start to form in the pancake and the edges change from shiny to dull. Then flip and cook for about 1 more minute. Pancakes should be golden brown on both sides.
• Add more oil to pan as needed and repeat with the remaining batter.
• Serve with butter and your favorite syrup or other pancake topping.

You also might like

• Pear Bread
• Easy French toast
• Cinnamon coated muffins

Please leave your questions, comments and ratings below.