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Ingredients
- 2 cups buttermilk
- ¼ cup butter, melted, plus more for frying
- 2 large eggs
- 2 cups all purpose flour
- 2 tsp baking powder
- 1 ½ tsp baking soda
- ½ tsp salt
- 1 tbsp sugar
- 2 Pink Lady® apples, cored and sliced horizontally (¼ inch thick)
- Pure maple syrup, for serving
- Butter, for serving – optional
Directions
- In a large bowl, whisk together the buttermilk, butter, and eggs. Add in the flour, baking powder, baking soda, salt, sugar, and stir until just combined. Let the batter stand at room temperature for 15 minutes to thicken.
- Heat a large skillet over medium heat. Add a teaspoon of butter and let it melt. Use a ¼ cup to scoop batter into the hot skillet, then immediately place one apple slice in the center of the batter. Cover with another tablespoon of batter and cook until bubbles appear in the batter and the underside of the pancake is golden brown, about 2-4 minutes.
- Use a spatula to flip the pancake and cook for another 2 minutes, or until the other side is golden brown. Remove from heat and repeat with remaining pancake batter and apple slices. Serve hot with butter and maple syrup if desired.
Notes
- Serve with honey instead of maple syrup if desired.
- Use gluten-free 1:1 all purpose flour instead of regular flour for a gluten-free version.
- Add any desired toppings to customize these pancakes!
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