For the past year, whenever I made pancakes I would make my Cornmeal Ricotta Pancakes or these Raspberry Oatmeal Yogurt Pancakes by my friend over at Inspired Edibles. Both have been our favorite pancakes for quite a while, but now they have some serious competition.
With this year’s plentiful and delicious fall apples, I’ve been making these Apple Pecan Buttermilk Pancakes. They are so moist, and can be sweet or a little tart depending on the type of apples used. The pecans add a bit of a crunch, and if you toast them first, you get a little extra flavor that complements the apples quite well. Top the pancakes with warm maple syrup for a delicious weekend brunch.