Apple-Nut Pancakes

These pancakes get their flavor built directly into the batter. Diced apples, walnuts, cinnamon, and a pinch of cloves all go into the food processor with the wet and dry ingredients and pulse until almost smooth. Every pancake comes off the griddle studded with apple bits and nut pieces.

Blending in the food processor instead of mixing by hand gives you a smoother batter while chopping the apples and nuts into small, evenly distributed pieces. The “almost smooth” texture is key: you want some visible bits of apple and walnut in the batter, not a completely pureed liquid.

Cloves alongside cinnamon gives these pancakes a deeper, more aromatic spice profile than cinnamon alone. It’s a combination that tastes like apple pie on a griddle.

Kitchen Tips

• Pulse to “almost smooth." Overprocessing turns the batter gluey from developed gluten and purees the apple and nut pieces you want to taste.
• Peel the apples before adding. Apple skin doesn’t break down in the processor and leaves tough, stringy bits in the pancakes.
• Lightly grease the griddle. These pancakes have less fat than some batters, and the apple pieces can stick if the surface isn’t oiled.
• Flip when bubbles form across the surface and the edges look set. The apple chunks make these slightly thicker than plain pancakes, so they need an extra minute per side.

Variations

• Pear walnut pancakes: Swap the apple for ripe pear and add a pinch of cardamom instead of cloves for a softer, more floral flavor.
• Pecan apple pancakes: Replace walnuts with pecans for a buttery, Southern-style breakfast with warm maple syrup.