Apple-Dipped Pancakes recipe

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apple-dipped pancakes | pamela salzman

Huh???  What is an apple-dipped pancake?  I know.  It’s really the silliest name, but I didn’t want to call these beauties “apple pancakes” because that makes me think of something that these are not.  These are better than just dropping a few pieces of diced apple into pancake batter or using apple cider instead of milk. Not that there’s anything wrong with that.  These are literally slices of apple dipped in pancake batter and then cooked so there’s a tender apple slice nestled inside the pancake.  Beyond delicious!!!  The first time I made these, Mr. Picky asked, “Mom, I can’t figure out how you got the apple in there.”  And then he ate six.  And then I ate six.  And so did everyone else in the kitchen because they all woke up to the house smelling like apple cinnamon doughnuts.  Deep inhale.  Can you imagine that?  Heaven.

applesdip the apple slices in pancake batter

Here’s the deal — even though I am sharing a fantastic spelt pancake batter with you that is perfection with apple slices, you can dip apples into whatever pancake batter you like.  Just add a little cinnamon and nutmeg so you get that apple pie thing going on.  The only trick is to slice your apples just so.  Not too thick or they’ll stay crunchy in the middle.  But not too thin or you’ll have a hard time dipping them into the batter without breaking.  You can use a skewer or a toothpick  to dip them in and out, but I found my fingers to be perfectly fine for the task.

cook them until dry on the sides and bubbles on top


apple-dipped pancakes | pamela

My husband observed that these pancakes hold their heat longer because of the apples.  So you can make a whole bunch at once and have them ready for everyone for breakfast.  I know you may think these are impossible on a weekday, but if you start making your pancake batter the night before , these are a snap in the morning!

apple-dipped pancakes | pamela salzman


apple-dipped pancakes | pamela salzman

Apple-Dipped Pancakes
Serves: 4-5
  • 2 large or 3 medium apples, cored and sliced crosswise into ¼-inch slices
  • 1⅔ cups whole spelt flour (or 1 ¾ cups whole wheat pastry flour)*
  • 1 teaspoon aluminum-free baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • ½ teaspoon ground cinnamon
  • pinch of ground nutmeg
  • 2 cups buttermilk or plain, unsweetened kefir**
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 Tablespoon 100% pure maple syrup
  • 4 Tablespoons unsalted butter, melted
  • Melted, unrefined coconut oil for brushing the griddle
  1. Preheat a griddle to 400 degrees or medium heat.
  2. Combine the flour, baking powder, baking soda, salt and cinnamon in a large mixing bowl.
  3. In a medium bowl or 4-6 cup measuring cup, whisk together the buttermilk, eggs, vanilla, maple syrup and melted butter until well blended. (A blender can do this easily, too.)
  4. Pour the wet mixture into the dry ingredients and stir until just combined.
  5. Grease the griddle with a little coconut oil.
  6. Dip the apple slices one at a time in the batter and turn to coat. I like to use a toothpick or a wooden skewer to do this.
  7. Cook dipped apple slices like you would regular pancakes, flipping once the bottoms are golden and the edges are dry. Cook until the second side is golden brown and the pancake is cooked through.
*Gluten-free: substitute half buckwheat flour and half brown rice flour for the spelt flour. Or you can use GF oat flour, too, such as part oat flour, part buckwheat flour and part brown rice flour.

**No buttermilk? Sub half unsweetened yogurt and half whole milk. Or use milk or an alternative milk and add 2 Tablespoons apple cider vinegar or white vinegar.

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  1. BrownSok says

    These are actually a variation of “racuchy” – traditional Polish apple pancakes! Learned them years ago from my Polish mother-in-law. Now you have a name for them :)

  2. Anne Schroeder says

    Just watched you make these on Hallmarks Home & Family. You did a wonderful job presenting this recipe. Perfect for family coming home for Mothers Day!

    • Pamela says

      Typically you can’t just sub almond meal or flax meal one for one in place of a flour containing gluten. If you have a favorite pancake batter which uses almond meal and you think it’s thin enough to dip the apple slices in it, just add a little cinnamon and nutmeg to the batter and do it that way!

  3. Lauren says

    I made these this morning. They were great. I thought, at first, the batter was a little bit thick but it was so great and flavorful! Thank you!!

  4. Elayne says

    I just pulled out a batch from my freezer that I made a few weeks ago and they were still fabulously delicious! I think I made whole wheat ones last time but I am going to try them again w/ the spelt flour as my NY resolution is to go wheat free! Thanks for all the yumminess!

  5. elizabeth says

    Made them this morning and they were a big hit. I had alot of leftover batter – can i just refrigerate it for a couple of days?

  6. Mia says

    What a fantastic recipe! Six pancakes apiece for you and Mr. Picky? Not a problem…I could definitely challenge both of you! They are really yummy and made a great Sunday brunch. I also used your substitution for buttermilk (unsweetened yogurt and whole milk). How clever! Just for the record, I used NJ Honey Crisps.

  7. Cheryl says

    It looks like apple time here in DC too! The leaves are slightly changing and the weather feels like fall is here…it’s actually been perfect. I plan to try these this Saturday morning! My husband has recently switched from Fuji to the Honey Crisp and Pink Lady. I plan to try one each of the latter two.

    • Pamela says

      Don’t you just love apple season? You just named my top three favorites! Please let me know if you make the pancakes, Cheryl!

  8. says

    I think you just placed heaven on a plate. This is an amazing and creative breakfast idea. I’m going to have to try it out. Thanks for sharing the recipe. This is definitely a reason to wake up in the morning for.

  9. Alex says

    What is your preferred dairy sub for pancakes? I haven’t been able to find the tart thick buttermilk consistency with any DF products I have tried. These look so good!

    • Pamela says

      100% yes! I do it all the time! I’ll change the recipe to reflect that. (So impressed you make kefir, by the way!)

  10. says

    These look amazing!! I was thinking exactly the same thing as Mr. Picky before reading your whole post – how did she stuff those apples in there? I’m forwarding to my husband right away – a little hint never hurts. He’s our pancake maker around here.

  11. says

    These sound perfect for a morning like this! This will be our pancake breakfast on Saturday. Thanks for posting. So funny… I just put on my steelcut oatmeal and wished that I had an apple to add to it, then I went up to my office and saw your post. Now, I really wish I had an apple :) It is apple season afterall. Can’t wait to make this on Saturday!

  12. Lois says

    How ingenious! Just love the combo of pancakes and fruit. This is apple time for us living in NY state. Any recommendations for types of apples which are more suitable for this dish?

    • Pamela says

      I think you should go with your favorite! Granny Smith are a little more tart, Fuji and Honey Crisp a little sweeter. My favorite is Pink Lady which lands somewhere in the middle!


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