These Easy Bramley Apple Pancakes are delicious American style pancakes made with bramley apples and a touch of cinnamon, topped with maple roasted pecan nuts: perfect for a breakfast treat or for pancake day!
A very international pancake recipe
This recipe for Easy Bramley Apple Pancakes is a very international recipe! The original recipe was an American pancake recipe given to me in Holland by a friend from New Zealand, which she had got from an American friend in Albania. It becomes even more international when drizzled with some proper Canadian maple syrup and made with some nice British bramley apples (and made by a nice British girl – yes, I am in fact British, despite having a French first name and an Italian surname!)
Super easy apple pancakes…
These Bramley Apple pancakes are super easy to make! Simply grate 2 bramley apples, then mix together with milk, eggs, maple syrup and cinnamon. Slowly stir the wet ingredients into the flour, using a whisk or fork to avoid lumps. Next, ladle scoops of batter into a hot frying pan. Fry for about 1 minute, until it starts to bubble on top, and then flip the pancake over and cook for about 30 seconds on the other side. When the pancake is cooked, pop it on the plate in a warm oven and repeat the process until you have used up all the batter.
Topped with Maple Roasted Pecan Nuts
I love to top these Easy Apple Pancakes with Maple Roasted Pecan Nuts. To make Maple Roasted Pecan Nuts, simply put your pecan nuts in a small roasting tin and drizzle over the maple syrup. Stir to coat the pecans in the syrup and then pop in a warm oven for 10-15 minutes.
What to serve with apple pancakes?
Serve these delicious apple pancakes with the Maple Roasted Pecan Nuts on the side and plenty of good quality maple syrup. Allow everyone to build their own stack, top with the pecan nuts and drizzle over extra maple syrup. For an extra touch of decadence you could add a scoop of vanilla ice cream!
When to serve apple pancakes?
These easy apple pancakes are delicious for breakfast, brunch or dessert. They also make a lovely alternative to traditional pancakes on pancake day (AKA Shrove Tuesday!)
What to do with leftover pancakes?
Place any leftover pancakes in an airtight container in the fridge, where they will keep for up to 3 days. Either eat cold, or reheat in an oven set to 180C (160C fan / gas mark 4 / 350F) for 10-15 minutes, or until piping hot all the way through.
Alternatively, reheat in the microwave, until piping hot all the way through.
Can you freeze pancakes?
Pancakes freeze really well! Place the cooked and cooled pancakes in an airtight container in the freezer, where they will keep for up to 3 months. Defrost overnight in the fridge and either eat cold or reheat as above.
If you like this recipe…
…you might also like:
- Easy Peasy American Pancakes
- Easy Scotch Pancakes (AKA Drop Scones)
- Traditional English Pancakes with Sugar and Lemon
- 3 Ingredient Banana, Oat, Egg Pancakes
- Oat, Almond and Banana Pancakes with Frozen Berry Compote (Vegan)
- Easy Apple and Cinnamon Cake
- Apple Pie Overnight Oats (Vegan)
- Easy Peasy Apple Crumble
Easy Bramley Apple Pancakes with Maple Roasted Pecan Nuts
Easy Bramley Apple Pancakes
- 500 ml milk
- 2 large eggs
- 3 tablespoons maple syrup
- 2 bramley apples peeled and coarsely grated
- 400 g wholewheat self-raising flour (See Note 1)
- 3 teaspoons cinnamon
- Oil or butter for frying
Maple Roasted Pecan Nuts
- 100 g pecan nuts
- 4 tablespoons maple syrup plus extra for drizzling
- Mix together the milk, eggs, 3 tablespoons maple syrup, 3 teaspoons of cinnamon and the grated bramley apple in a jug. Place the flour in a bowl. Slowly stir the wet ingredients into the flour, using a whisk or fork to avoid lumps.
- Turn your oven on to 120C / 100C fan / gas mark ½ / 250F. Put your pecan nuts in a small roasting tin and drizzle over the 4 tablespoons of maple syrup. Stir to coat the pecans in the syrup and then pop in the warming oven for 15 minutes. Put a plate in the warming oven too.
- Put a small frying pan on a medium heat, drizzle in a teaspoon of oil (or a small knob of butter) and leave for 1 minute to come up to temperature.
- Place roughly 2 tablespoons of mixture into your frying pan - spread out to a 10cm / 4 inch circle with the back of your spoon. Fry for about 1 minute, until it bubbles on top, and then flip it over and cook for about 30 seconds on the other side. When the pancake is cooked, pop it on the plate in the oven and repeat the process until you have used up all the batter. This amount of mixture should make about 16 pancakes.
- After the pecan nuts have been in the oven for about 15 minutes, remove them from the oven and carry on making your pancakes.
- Serve the pancakes topped with the maple roasted pecans and drizzled with more maple syrup.
- I prefer the taste of wholemeal self-raising flour in this recipe. However, if you are not a fan of brown flour, you can use white self-raising flour (or white plain (all purpose) flour with 2 teaspoons of baking powder).
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
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