- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon grated nutmeg
- 1/4 teaspoon salt
- 1 Honey Crisp or Golden Delicious apple, peeled and grated
- 1/4 cup finely chopped walnuts
- 1 cup shaken buttermilk
- 1/4 cup melted butter
- 1 large egg
- 1 teaspoon vanilla extract
- Slices of butter, for serving
- Maple Syrup, for serving
- Preheat your oven to 200 degrees F. Place a baking sheet in the oven. This is where we’re going to put the pancakes once they’re done cooking so they stay warm.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Add the grated apple and walnuts; toss until the apples and walnuts are covered in flour. Set aside.
- In a measuring cup or small bowl, measure out the buttermilk. Whisk in the melted butter, egg and vanilla until smooth.
- Preheat your cast iron pan or griddle over medium heat. When warm, brush with a teaspoon or two of oil or butter. (I favor oil because it doesn’t burn but man does butter taste good.)
- Pour the liquid ingredients into the dry ingredients and mix until you no longer see any speckles of flour. Be sure not to over mix—this will result in tough pancakes.
- Using a 1/4 cup measure, drop circles of batter onto your skillet. Don’t be shy to take your spatula and help shape the pancakes into circles.
- Cook in batches, turning once, until golden brown on both sides, about 1 to 2 minutes. Transfer the pancakes to the oven to keep warm. Repeat with the remaining batter. Serve with butter and maple syrup.