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Apple & cranberry pancakes with cinnamon butter & syrup

Apple pancakes with cinnamon butter & syrup

A star rating of 4.3 out of 5.13 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 15

These spiced, American-style, apple-filled pancakes make a deliciously decadent yet easy to make brunch

Nutrition: per pancake
low insalt0.33g


  • 300g self-raising flour
  • 1 tsp bicarbonate of soda
  • 2 medium eggs
  • 284ml carton buttermilk
  • 4 tbsp milk
  • 85g melted butter
  • 2 small-medium eating apples , peeled, cored and grated
  • 50g dried cranberries
  • a little more butter or sunflower oil , for frying
  • maple syrup , to serve

For the cinnamon butter

  • 85g softened salted butter
  • 1 tsp cinnamon
  • 2 tsp caster sugar


  • STEP 1

    To make the cinnamon butter, mix all the ingredients together, wrap in cling film, shape into a log and chill. You can make this up to 3 days ahead.

  • STEP 2

    Mix the flour, bicarb and a pinch of salt in a bowl. Make a well in the centre, then gradually whisk in the eggs, followed by the buttermilk, milk and melted butter. Once the mixture is smooth, stir in the grated apples and cranberries.

  • STEP 3

    Melt a little more butter in a non-stick pan or wipe with sunflower oil. When hot, add 1-3 small ladles of batter to the pan to make 1-3 small pancakes (depending on the size of your pan). Cook for 2-3 mins until bubbles appear and the underneaths are set and golden. Flip and cook for a few mins more. Transfer pancakes to a plate, cover with baking parchment and keep warm in a low oven. Cook the remaining pancakes.

  • STEP 4

    To serve, stack pancakes on plates, top with a good knob of cinnamon butter and drizzle with maple syrup.

Recipe from Good Food magazine, December 2011

Goes well with


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A star rating of 4.3 out of 5.13 ratings

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