Monday, February 14, 2011

Brinner: Healthy Apple Lemon Pancakes with Evil Cinnamon Butter

My family has a tradition when my dad goes out of town for business. The Dunphy girls make breakfast...for dinner, which for some reason my father cannot stand. We have recently started referring to it as brinner. 

Waffles, french toast, pancakes, and of course bacon- we refuse to limit ourselves. 

Ryan (the bf) and I have always loved to go out on brinner dates from the very beginning (aka makes him a keeper).  Sometimes a fancy dinner, just cannot compare to the chocolate chippies (chocolate pancakes) at Walker Bros!  

So, last week when I was running low on groceries, I decided to use whatever I could find to make a brinner dinner. Instead of just using a pre-made mix such as Bisquick, I found an amazing pancake recipe requiring only a handful of ingredients but with a punch of flavor. It doesn't take much longer than using a pre-made mix. 

Apple Lemon Pancakes- are absolutely amazing. I love tart Granny Smith apples and a citrus zing and as you know my favorite recipes are the easy ones.

This is a really healthy recipe- but if you want to add a little bit of evil on the side, definitely make the cinnamon butter (also literally just throw the ingredients in the bowl- mix and done). 

Apple Lemon Pancakes 

  • Ingredients
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon grated lemon peel
  • 2 medium Granny Smith apples (scant 1 pound), peeled, halved, cored

1 2/3 cups all purpose flour
2 tablespoons (packed) golden brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup whole milk
2 large eggs
1/2 cup (1 stick) unsalted butter, melted, divided


  1. Combine lemon juice and peel in bowl. Coarsely grate apples into bowl, tossing to coat with juice.
  2. Whisk flour, brown sugar, baking powder, and salt in large bowl. Make well in center of dry ingredients. Whisk in milk, eggs, and 1/4 cup melted butter until smooth. 
  3. Stir in apple mixture. 
  4. Cover and let batter stand at room temperature at least 30 minutes and up to 1 hour.
  5. Heat heavy large nonstick griddle or skillet over medium-high heat.
  6. Brush griddle with some of remaining 1/4 cup melted butter. 
  7. For each pancake, drop 1 heaping tablespoon batter onto griddle, spacing pancakes apart. Cook until golden on bottom and bubbles start to form on surface, about 3 minutes.
  8.  Turn pancakes over. Cook until golden on bottom, about 2 minutes longer. Transfer pancakes to baking sheet in oven to keep warm. Repeat with remaining batter, brushing griddle with butter before each batch of pancakes.

Cinnamon Butter 


  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/2 cup powdered sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon grated orange peel

Using electric mixer, beat all ingredients in small bowl until blended. 

and voilà!

Bon appétit,
Chef Maggie 

Source: Epicurious


  1. Wonderful pancakes and I love the butter.

  2. These are awesome pancakes. I wish i had them for breakfast!