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    Home » Recipes » Breakfasts

    Published on: September 11, 2012 by Janice Lawandi; Updated on: January 27, 2023 7 Comments

    Spiced buttermilk pancakes with apple maple syrup

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    These spiced buttermilk pancakes are easy to make, served with apple maple syrup, a topping made from maple syrup cooked with apples.

    Spiced buttermilk pancakes stack

    Flavouring pancakes

    You can take your favourite buttermilk pancake from scratch recipe and spice it up for fall with cinnamon, ginger, nutmeg, and a pinch of cloves, or really any fall spice will work. These are great ways of adding flavour to pancakes without too much of an impact on texture. You can also consider substituting part of the all-purpose flour with whole wheat or even oats, knowing that the oats will absorb more liquid than the flour. 

    You can also try adding fruit, like blueberries or diced apples, though sometimes fruit can make pancakes a little soggy if you aren't careful. That's where adding fruit to your syrup or topping might be a better option. It's why a Dutch baby pancake is best served with fresh fruit on top after baking, rather than trying to incorporate them into the batter.

    Spiced pancakes with apples
    Disclosure: As an Amazon Associate, I earn from qualifying purchases.

    Apple maple syrup topping

    You can make a fun topping for pancakes by cooking and caramelizing diced apples with sugar, and deglazing them with maple syrup. The apple pieces candy in the syrup and become translucent and soft, as the syrup is infused with apple flavour. It's sweet, a little tangy from the tart apples. It's the perfect accompaniment to pancakes in the fall. If you are looking for a different kind of pancake, try my *slightly* healthier Greek yogurt pancakes.

    Spiced buttermilk pancakes with maple apple syrup

    I love to bake with maple and this apple maple syrup is definitely a winner to add to my growing list of maple syrup recipes.

    📖 Recipe

    Maple apple syrup for spiced buttermilk pancakes

    Spiced Buttermilk Pancakes with Apple Maple Syrup

    AuthorAuthor : Janice Lawandi
    These spiced buttermilk pancakes are fluffy and soft, and taste great with a homemade apple maple syrup. The apple syrup would be great served with a vanilla sponge cake too!
    5 from 1 vote
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    Prep Time 15 minutes mins
    Cook Time 10 minutes mins
    Total Time 25 minutes mins
    Course Breakfast
    Cuisine American
    Servings 12
    Calories 230 kcal
    Need measurements in CUPSUse the button options below to switch from Metric to US measurements! It's that easy!

    Ingredients
     
     

    For the pancakes

    • 190 grams bleached all-purpose flour
    • 2.5 mL Diamond Crystal fine kosher salt
    • 2.5 mL baking soda
    • 2.5 mL baking powder
    • 15 mL granulated sugar
    • 3.75 mL ground cinnamon
    • 0.625 mL ground nutmeg
    • 0.625 mL ground ginger
    • 1 pinch ground cloves
    • 28 grams unsalted butter melted, plus more for frying the pancakes
    • 190 mL buttermilk (1 % fat)
    • 125 mL whole milk (3.25 % fat)
    • 5 mL pure vanilla extract
    • 2 large egg(s) separated

    Apple maple syrup

    • 2 Cortland apple(s) I used Cortlands
    • 150 grams granulated sugar
    • 190 mL pure maple syrup plus more for serving

    Instructions
     

    • Whisk together the flour, salt, baking soda, baking powder, sugar, and spices in a medium bowl. Set aside.
    • In a small bowl, whisk together the melted butter, buttermilk, milk, vanilla, and the egg yolks. Pour the wet mixture over the whisked dry mixture, and stir with the whisk to combine. Set aside.
    • In a medium bowl, beat the egg whites to soft peaks. Fold the beaten egg whites into the batter, quickly, and set the batter aside while you prepare the fry pan.
    • Preheat a non-stick frying pan over medium heat til it’s good and hot. Add a dollop of butter, and let it melt, swishing it around with a spatula. Dollop half-ladles (or so) of the pancake batter onto the preheated pan, and cook the pancakes, flipping when the bottom-side is golden brown and the top batter is bubbly.
    • When all the pancakes are fried, you can keep them hot in a warmed oven while you make the syrup.
    • To make the syrup: Toss the diced apples with the sugar in a bowl. Wipe down the frying pan and add the sugar coated apples to it on medium heat, stirring. The sugar will melt while the apple cooks and releases its juice. Continue cooking til the sugar has caramelized, then remove the pan from the heat and deglaze with the maple syrup. Return the pan to the heat, and simmer for a few minutes to thicken (about 3 minutes on medium heat). If you had any lumps of sugar crystals form at the beginning, they should dissolve at this stage.
    • Serve the pancakes drizzled with apple maple syrup, and more maple syrup if you dare. A dollop of crème fraiche or yogurt is really nice too!

    Nutrition

    Calories: 230kcalCarbohydrates: 46gProtein: 4gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 35mgSodium: 163mgPotassium: 171mgFiber: 1gSugar: 31gVitamin A: 159IUVitamin C: 1mgCalcium: 77mgIron: 1mg
    Give backIf you enjoy the free content on this website, buy me a pound of butter to say thanks!
    Maple apple syrup for spiced buttermilk pancakes

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    Comments

    1. Jackie says

      November 29, 2012 at 7:47 am

      Hi Janice

      ML and GRAMS are considered the same thing on a scale.

      Reply
      • Janice Lawandi says

        November 29, 2012 at 3:08 pm

        Hi Jackie, it's true that some scales do have a "mL" button on them, but I don't recommend using it. The button assumes that everything you will weigh has the same density, but this is not the case.

        Reply
    2. Jackie says

      November 27, 2012 at 3:13 am

      Hi

      How do you measure 200ML of buttermilk?

      Reply
      • Janice Lawandi says

        November 27, 2012 at 3:27 am

        Hi Jackie, you've got two options: a measuring cup or you can weigh out 200 grams, which is 7oz on a scale! Hope that helps and let me know how your pancakes work out 🙂

        Reply
    3. Roxana | Roxana's Home Baking says

      September 13, 2012 at 3:53 am

      please stop talking about dentist, early next month I have to go and have my braces put on :(( But I should probably have a stack of these buttermilk the morning I head to the orthodontics office

      Reply
    4. motherrimmy says

      September 12, 2012 at 1:34 pm

      I'm sorry you had to deal with a tooth infection. I've had one myself and they are no fun. I was definitely glad when it was over. These pancakes look like the perfect way to celebrate the end of that experience.

      Reply
    5. Medeja says

      September 11, 2012 at 5:31 am

      Oh I would love them for breakfast! 🙂

      Reply
    5 from 1 vote (1 rating without comment)

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