Buttermilk pancakes with maple apples & pecans

These American-style pancakes are best made fresh and served up for brunch

  • Ready in 40-50 minutes
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 612
  • fat 34g
  • saturates 11g
  • carbs 68g
  • sugars 4g
  • fibre 3g
  • protein 11g
  • salt 1.8g


  • 3 eating apples, such as Golden Delicious or Pink Lady
  • 25g butter
  • 85g/3oz pecan halves, halved lengthways
  • 175ml maple syrup
  • 100g plain flour
  • 2 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 1 tbsp golden caster sugar
  • 2 large eggs, separated
  • 284ml tub buttermilk
  • 25g butter, melted, plus extra


  1. Make the topping. Peel, core and quarter the apples, then slice each quarter into four. Heat the butter in a large frying pan. Cook the apples until golden, but still firm. Stir in the pecans and maple syrup. Heat gently for 2-3 minutes. Remove from the heat and keep warm.

  2. For the pancakes, sift the flour, baking powder, bicarbonate of soda, sugar and a pinch of salt into a bowl. Whisk the egg whites until stiff. Mix together the egg yolks, buttermilk and melted butter and whisk into the flour mixture until the batter is thick and smooth. Carefully fold the egg whites into the batter until evenly mixed.

  3. Heat a large frying pan, preferably non-stick, and brush lightly with melted butter. Drop 2 or 3 large spoonfuls of batter into the pan to make pancakes about 10cm in diameter. When the surface has dulled slightly and bubbles appear, after about 3-4 minutes, carefully flip the pancakes over and cook on the other side until browned.

  4. To serve, place a spoonful of the apple mixture on a pancake, top with a second pancake and spoon over more of the topping. Repeat to make three more pancake stacks.

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