Honey-Apple Pancakes

These pancakes skip the milk entirely. Apple juice takes its place as the liquid, which means the pancakes are naturally dairy-free and pick up a subtle fruity sweetness throughout the batter. The honey doubles down on the soft sweetness without making them cloying.

Apple pie spice (typically a blend of cinnamon, nutmeg, allspice, and sometimes cardamom) is the supporting flavor here. Just a quarter teaspoon is enough to give the pancakes that warm autumn-orchard scent without making them taste like pie. If you don’t have apple pie spice on hand, mix ⅛ teaspoon cinnamon with a pinch of nutmeg.

Leaving the batter slightly lumpy is the move. Overmixed pancake batter develops gluten and bakes up tough and rubbery. A few flour streaks are fine and the pancakes will be fluffier for it.

The surface bubble cue is reliable. Wait until bubbles form across the whole pancake and the edges look set and slightly dry. Flipping too early gives you uncooked centers, and flipping too late gives you dry tops.

Pro Tips

• Use unsweetened or 100% apple juice rather than apple drink. The added sugars in flavored juice will make these too sweet.
• Heat the griddle to medium-low. Pancakes need time to cook through; high heat scorches the outside before the inside sets.
• Test with one small pancake first. The first one is always a sacrifice to gauge heat and timing.
• Keep cooked pancakes warm in a 200F (95C) oven on a wire rack so they don’t go soggy.

Variations

• Fold ½ cup grated apple into the batter for extra texture and apple flavor.
• Add ¼ cup chopped pecans or walnuts to the batter.
• Top with warm apple compote instead of maple syrup for a doubled-up apple breakfast.