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 – Apple Buttermilk Pancakes.
With this year’s plentiful and delicious fall apples, I’ve been making these Apple Buttermilk Pancakes with Pecans. 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.