Spice Up Your Breakfast (Recipe: Strawberry Creek Inn’s Autumn-Spiced Apple Pancakes)

by Sandie on September 23, 2009

Good fortune: Having a backlog of B&B recipes to try.

Fate: Choosing the right recipe at the right time, even when you thought you were pancaked-out.

If there were ever a recipe for gourmet pancakes, this is it. Sent to me at a time when I thought I’d had my fill of pancakes & waffles, something about this recipe stood out from the crowd. Perhaps it was the inclusion of shredded apples, the aromatic array of spices, or even the buttermilk. Whatever it was, I’m glad I made them. These pancakes are the epitome of fall, bringing a taste of the season right to your table. I’ve never cooked anything more delightful on a autumn morning.

Brought to my attention by Rodney Williams of the Strawberry Creek Inn Bed & Breakfast in Idyllwild, California, Autumn-Spiced Apple Pancakes are ideal for serving family and guests all season long. Full of spices you can tweak to your liking, I urge you to grab your grater, your Granny Smiths and your nuts. Yes. I said your nuts. We’ve got gourmet pancakes to make.

Autumn-Spiced Apple Pancakes

(featured on Inn Cuisine, recipe from Strawberry Creek Inn B&B, Idyllwild, CA)

dry ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon EACH ground nutmeg AND ground mace (or use 1 teaspoon freshly grated nutmeg)
wet ingredients
  • 4 tablespoons unsalted butter, melted and slightly cooled
  • 2 cups buttermilk (brought to room temperature)
  • 2 large eggs (brought to room temperature)
  • 1/4 teaspoon pure vanilla extract
other ingredients
  • 1 cup tart apples, grated (I used a combination of Granny Smith & Honeycrisp)
  • 1 cup toasted pecans, chopped (may substitute toasted walnuts if desired)
  • unsalted butter for griddle


Preheat griddle to 350 degrees F, or a skillet to medium. Sift dry ingredients into a medium-sized mixing bowl. Whisk wet ingredients together in a separate bowl. Add wet ingredients to dry ingredients, and mix only until combined. DO NOT OVERMIX. Fold in apples and pecans. Let batter rest for up to 30 minutes.


Pour a small amount of butter (about 1 tablespoon) onto hot griddle or skillet and immediately wipe with a paper towel to distribute evenly over the surface and to remove most of the butter. Using a 2 ounce (1/4 cup) ladle, measuring cup or ice-cream scoop, pour batter onto hot griddle (or skillet) surface to form pancakes. Use a spatula to turn pancakes once bubbles start to form all over the pancakes and the edges start to set. Cook on opposite side for another minute or so, just until set and lightly browned.


Serve pancakes warm with maple syrup and garnish with sliced apples or fresh berries if desired.


Yield: Serves 6


For more information on this inn, contact:
800-262-8969
email: innkeeper (at) strawberrycreekinn (dot) com

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October 27, 2009 at 10:36 pm

{ 6 comments… read them below or add one }

1 ayie September 23, 2009 at 3:40 pm

that looks so appetizing, we have lots of apples here maybe i can give it a try =)

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2 Karine September 23, 2009 at 10:31 pm

The combo of spices you used in this pancake recipe is amazing! Thanks for sharing:)

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3 grace September 24, 2009 at 4:32 am

oh, i’ll never be pancaked-out! these pancakes would be the PERFECT vehicle for all the peanut butter and maple syrup i like to slather on mine. :)

Reply

4 patsy September 24, 2009 at 12:01 pm

I can imagine the delicious aroma wafting up the stairs to the bedrooms right now… yummmmmm!

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5 Sophie September 25, 2009 at 11:59 am

What perfect pancakes these are!!

They look sublime to me!! MMMMMMMMMMMM,…

Reply

6 veggiebelly September 28, 2009 at 11:17 pm

nothing says fall like these pancakes!

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