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Cinnamon Pancakes with Apples and Meyer Lemon Whipped Cream

Cinnamon Pancakes with Apples and Meyer Lemon Whipped Cream

Course Breakfast
Keyword apple pancakes, cinnamon pancakes, pancake recipe, pancakes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings

Ingredients

For the pancakes:

  • 2 cups all purpose flour
  • 3 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon fine grain sea salt
  • 2 1/2 cups well-shaken buttermilk
  • 2 eggs
  • 1 teaspoon good vanilla extract
  • 4 tablespoons unsalted butter, melted and cooled (plus more for the skillet)

For the whipped cream:

  • 1 cup cold heavy cream
  • 2 tablespoons sugar
  • 1 tablespoon Meyer lemon zest (from about 2 lemons), plus more for sprinkling
  • 2 teaspoons meyer lemon juice

Chopped Autumn Glory apples, for serving

Honey or maple syrup, for serving

Instructions

  1. Add flour, sugar, baking powder, baking soda, cinnamon and sea salt to a large bowl, whisking to combine. In a medium bowl, whisk together buttermilk, eggs and vanilla. Pour the wet ingredients into the dry ingredients, and mix just until combined (you'll still see a few lumps). Fold in the melted butter. If you've got the time, let the batter rest for 30 minutes.
  2. While the batter is resting, preheat a cast-iron skillet over medium-high heat or an electric griddle to 375°F. Brush the skillet lightly with melted butter. Using a ladle, pour pools of batter on the hot skillet. I can get 3 pancakes on a 12-inch skillet or 6 on a rectangular electric skillet. Adjust the size of your pancakes based on taste (I like mine not too small, but not too big). When the pancakes have bubbles on top and are slightly dry around the edges, about 1 to 2 minutes, flip over. Cook on the other side for an additional minute, until golden. Repeat with the remaining batter. You can keep the finished pancakes on a baking sheet in the oven at 175°F covered with a clean kitchen towel.
  3. While the pancakes are cooking, prepare the whipped cream. Add the cream, sugar, lemon zest and lemon juice to the bowl of a stand mixer fitted with the whisk attachment. Whisk on high until soft peaks form.
  4. To serve, fan out or stack up pancakes on a plate, then top with chopped Autumn Glory apples tossed in a little Meyer lemon juice. Finish with a drizzle of honey (or maple syrup) and a dollop of Meyer lemon whipped cream dusted with some fresh lemon zest. Enjoy warm!

Recipe Notes

* I originally photographed this recipe with maple syrup; however, after making these pancakes a few more times, I’ve found that honey is the best option here. It really ties together the apple, cinnamon and meyer lemon flavors. Maple syrup is still a great option, but if you’ve got some honey, try that first!