Apple-Almond Buttermilk Pancakes
Fluffy apple-almond pancakes with warm cinnamon and nutmeg, featuring natural applesauce and crunchy almonds, perfect for a wholesome breakfast or brunch treat.
Ingredients
Instructions
- Whip egg whites until stiff, but not dry. Set aside.
- In a mixing bowl, combine unbleached white flour, whole wheat flour, baking powder, cinnamon, and nutmeg.
- Add buttermilk, skimmed milk, and unsweetened applesauce to the dry ingredients, stirring until just combined.
- Gently fold in the whipped egg whites and chopped almonds.
- Heat a lightly oiled griddle or frying pan over medium heat.
- Pour batter onto the hot surface, cooking until bubbles form on the top and edges look set, about 2-3 minutes.
- Flip and cook for another 2-3 minutes until golden brown and cooked through.
- Serve warm with additional applesauce or syrup if desired.
Tips & Substitutions
For lighter pancakes, ensure the egg whites are whipped to stiff peaks and folded gently into the batter. You can substitute all-purpose flour for gluten-free flour if needed. For added flavor, consider mixing in a teaspoon of vanilla extract or using almond milk instead of skimmed milk. If you prefer a nuttier taste, try using toasted almonds.
Serving Suggestions
Serve these pancakes warm with a dollop of additional applesauce or a drizzle of maple syrup for sweetness. They pair wonderfully with fresh fruit, such as sliced bananas or berries, and a side of yogurt for a complete breakfast. For a heartier meal, consider serving with crispy bacon or sausage links.
Storage & Reheating
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in a toaster or microwave until warmed through. For freezing, layer pancakes with parchment paper and store in a freezer bag for up to 2 months. Reheat directly from frozen in a toaster or microwave.
Nutrition & Diet Analysis (per serving)
Each serving of Apple-Almond Buttermilk Pancakes contains roughly 831 calories, with 20g protein, 114g carbohydrates, and 35g fat. It is an excellent source of calcium (53% of the Daily Value), iron (50% of the Daily Value), and dietary fiber (42% of the Daily Value), and a good source of vitamin A and potassium. Note that it is relatively high in sodium, at 725mg per serving (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these pancakes ahead of time?
Yes, you can prepare the batter in advance and store it in the refrigerator for up to 24 hours. Just give it a gentle stir before cooking. Alternatively, you can cook the pancakes and store them in the fridge or freezer, then reheat them when ready to serve.
Can I use a different type of milk?
Absolutely! You can substitute skimmed milk with any type of milk, including almond milk or oat milk, to cater to dietary preferences. Just ensure the consistency is similar to maintain the pancake texture.
What can I add to the batter for extra flavor?
To enhance the flavor, consider adding vanilla extract or a splash of almond extract. You can also mix in some chopped fruits like bananas or blueberries, or even chocolate chips for a sweeter twist, though this would make it a different flavor profile.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).