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Apple Pecan Pancakes.

Apple Pecan Pancakes

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  • Author: Cindy @mycountrytable
  • Prep Time: 15 minutes
  • Cook Time: 2 minutes
  • Total Time: 17 minutes
  • Yield: 14 small pancakes 1x
  • Category: Breakfast
  • Method: Cook
  • Cuisine: American


These Apple Pecan Pancakes are so easy to make and incredibly delicious! Apples, pecans, and warm spices are combined in the batter, and they’re topped with nutmeg whipped cream. A wonderful fall morning breakfast!


Units Scale


  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1 3/4 cups full-fat buttermilk
  • 2 large eggs
  • 3 tablespoons canola or vegetable oil
  • 1 3/4 cups apple, peeled and shredded (about 2 medium apples)
  • 1/2 cup coarsely chopped pecans


  • 1 cup heavy whipping cream, cold
  • 1/4 teaspoon nutmeg
  • 1/4 cup powdered sugar, sifted



  1. Add all the dry ingredients, including sugar, to a medium bowl and whisk to combine thoroughly or sift them together.  Set aside.
  2. Add the buttermilk, eggs, and oil to a large bowl and whisk or mix with a wooden spoon to combine. Add the dry ingredients to the wet ingredients and mix only until the dry ingredients are mostly incorporated. Don’t over mix. Fold in the apples and pecans, making sure the apples are all coated and evenly folded in.
  3. Brush butter on a griddle that’s been preheated to 350 degrees. Allow the butter to become hot, ( a few seconds). Pour 1/4 cupfuls of the batter onto the buttered griddle. Cook until you see bubbles forming on the top. The underneath should be golden brown. Flip over and cook until the other side is golden brown, about 1 minute per side. Once you flip them, go ahead and butter the top sides. Transfer to a warm plate. Serve with syrup and nutmeg whipped cream.


  1. Add the whipping cream, nutmeg, and powdered sugar to the bowl of a stand mixer, fitted with the whisk attachment.  Beat on medium low until the whipped cream begins to slightly thicken. Turn the mixer on high and beat until it becomes thick, about 1 minute.
  2. Serve dollops on each serving of pancakes. Refrigerate leftover whipping cream for up to 2 days.


  • This recipe makes about 14 small pancakes if using a 1/4 cup measuring cup filled just slightly over the rim. It makes about 9 large pancakes if using a 1/2 cup measuring cup or scoop.