Breakfast, Pancakes

SRC: Apple Cider Pancakes

Flavorful fall pancakes–made with apple cider and topped with cinnamon sugar, these pancakes are a real treat! 

Flavorful fall pancakes--made with apple cider and topped with cinnamon sugar, these pancakes are a real treat!  #secretrecipeclub

It’s time for a FALL DISHES themed edition of Secret Recipe Club! Even though I’m still sad that the club is retiring next month, I’m pumped for today because fall food is my favorite!! Pumpkin and apples and squash… yes, please! For this special edition of SRC, I was assigned to Erin’s wonderful blog, The Spiffy Cookie. Fun fact: the word “spiffy” was one of my favorite words in junior high/early high school. My friends and I were really kind of weird, and had all sorts of nicknames for ourselves. I was Spiffy Sarah. Or Scarah. Or Schara. I don’t know how I spelled it but it basically sounded like “scary+Sarah” combined. Like I said… we were weird. was weird. But I digress…

I don’t know how I first met Erin through blogging, but I’ve been fortunate to be part of a variety of blogging events with her over the years [like our weekly Menu Plan posts]. She always makes such creative dishes, especially for her #PBChocSat where she celebrates all things peanut butter chocolate to support her Buckeyes. 🙂 I obviously had a tough time to choosing what to make from her blog. Some close runner ups to these AMAZING apple cider pancakes included: Penne with Butternut Squash, Kale, and Goat Cheese, Apple Maple Turkey BurgersSpeculoos & Pumpkin Spice Oreo Lasagna, and S’mores Pumpkin Pie. There were a bunch of other runner up recipes too, but I couldn’t link to 20 of her recipes in one post. That would just be crazytown.

Flavorful fall pancakes--made with apple cider and topped with cinnamon sugar, these pancakes are a real treat!  #secretrecipeclub

So let’s talk pancakes, specifically these Apple Cider Pancakes. Pancakes are, without a doubt, my most favorite breakfast food. There’s just something about them that I love. It’s more than just the crispy edges and versatility… but they can be SO flavorful and can be the basis for SO many toppings, it’s unreal. They just seem like breakfast for special days, and who doesn’t like special days?!? I just love them! ❤ I’ll admit they are a little time consuming to whip up and cook on the stove, but homemade pancakes are way better than the plain pucks you can purchase at the grocery store. Did I just say that? Whoops. 🙂

These Apple Cider Pancakes are full of REAL apple cider flavor. Be sure to use good apple cider so all the warm fall spices and apple-y goodness comes through. 🙂 Erin topped her pancakes with a fabulous cinnamon sugar topping, a la an apple cider doughnut from an apple orchard… Let me just say–DON’T SKIP THIS PART.

Flavorful fall pancakes--made with apple cider and topped with cinnamon sugar, these pancakes are a real treat!  #secretrecipeclub


The cinnamon sugar topping takes these pancakes to the next level. They are unbelievable; a real treat without being a big sugar bomb. I know you’ll love them! Enjoy! Thanks, Erin for a great recipe!

one year ago: Beef Stroganoff 
two years ago: Honey-Thyme Roasted Pork Tenderloin
three years ago: Sweet Potato Pie with Cranberry Compote
four years ago: Pumpkin, Kale, & Black Bean Stew
five years ago: Individual Pumpkin Pie Parfaits
six years ago: Aunt Charlotte’s Tex Mex Corn

Apple Cider Pancakes

  • Servings: 20 pancakes
  • Print

from The Spiffy Cookie


  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 eggs
  • 4 tablespoons olive oil
  • 1/2 cup buttermilk
  • 1/2 cup plain or vanilla yogurt, regular or Greek
  • 2 teaspoons honey
  • 1 cup apple cider
  • canola oil
  • butter
  • 2 tablespoons sugar
  • 1 tablespoon cinnamon


In a large bowl, stir together both types of flour, baking powder, and baking soda. In a medium bowl, whisk together eggs, olive oil, buttermilk, yogurt, honey, and apple cider. Pour wet ingredients into dry ingredients, then stir until combined. Mixture will be lumpy. Let batter rest for 10 minutes.

Heat a large skillet over medium heat.

When skillet is hot, add 1 tablespoon of canola oil to pan. Pour batter onto hot skillet in 1/4 cup increments. Cook for two to three minutes on the first side until bubbles form, then flip and cook on other side until golden brown. Add extra oil as needed so pancakes don’t stick, and don’t be afraid to adjust heat as needed if pancakes start to get too dark over time.

Meanwhile, mix sugar and cinnamon together in a small bowl.

After pancakes are removed from pan, melt butter on top of each pancake, then top with a sprinkle of cinnamon sugar. Serve immediately and enjoy!

Notes: If your pancakes are, for lack of a better word, greasy enough already – no need to top with extra butter before adding cinnamon sugar. I found I only needed the butter on about half of the pancakes to make the cinnamon sugar stick.

Check out other fall dishes at the link below!

Breakfast, Pancakes, Recipes

SRC: Puffed Blackberry Pancake with Cinnamon-Maple Syrup

This sweet, eggy puffed pancake is stuffed full of yummy blackberries and topped off with a sweet cinnamon-maple syrup. It is the best breakfast treat! 

This sweet, eggy puffed pancake is stuffed full of yummy blackberries and topped off with a sweet cinnamon-maple syrup. It is the best breakfast treat!  #secretrecipeclub

Can you believe I’ve never made [or tasted!] a puffed pancake before? Or a Dutch Baby or a German pancake or whatever you call this delicious egg-baked pancake treat. I did a little internet sleuthing on a puffed pancake’s origin, and basically like all recipes… there’s disputes. Surprise, surprise. Some say Seattle, but others say they’re similar to traditional baked “pancakes” served in Germany and other parts of the world or similar to a popover. No matter the origins, this breakfast is wonderful! And it’s made even more wonderful by the fact that I made this for the Secret Recipe Club!

This sweet, eggy puffed pancake is stuffed full of yummy blackberries and topped off with a sweet cinnamon-maple syrup. It is the best breakfast treat!  #secretrecipeclub

This month for Secret Recipe Club, I had the pleasure of being assigned to Amy’s blog, Savory Moments. I don’t know when I first started reading Amy’s blog, but it’s been awhile so it was so fun to peruse her archives and choose a recipe to make for y’all today! Amy is such a creative cook, let me say. She lives with her husband and pets [including a cute kitty!] in New York state and her recipes run the gamut from healthy dinners to indulgent desserts to classic food skills that have been lost along the way like preserving, fermenting, and canning. I don’t think it’s an understatement to say that every recipe I’ve seen on her blog looks like a treat and I had a hard time just picking one recipe to make and share today. In the past I’ve made a few of her recipes, most recently this Bacon Cheeseburger Pie. This time though, since Amy’s blog is so unique, I wanted to try something I had never made before. Some options I considered included stovetop kettle corn, watermelon-cucumber-mint aqua fresca [obviously with another fruit since it’s not quite watermelon season!], rustic potato bread, Thai-style omelets, or even maybe ricotta cheese. But then it was breakfast time, and I was hungry and spied a puffed pancake on her blog! Decision. Made!

This sweet, eggy puffed pancake is stuffed full of yummy blackberries and topped off with a sweet cinnamon-maple syrup. It is the best breakfast treat!  #secretrecipeclub

I was surprised at how quick it was to make this recipe. Much simpler than making a batch of stovetop pancakes, for sure. The texture wasn’t quite as pancake-y as I was imagining–all the eggs definitely made this dish lighter and more like a sweet omelette, but it was also a little cakey too so it’s hard to describe if you haven’t had one before except to say it’s heavenly! Amy used pears in her version, but I chose blackberries because that’s what I had on hand and I wasn’t about to run to the grocery store at 7:30 on a Saturday morning for pears that probably wouldn’t be ripe enough to make this anyway. I’m happy to report that the berries were delicious and bursting with sweet juices in each bite! The cinnamon-maple syrup was a great way to top this delicate pancake too…and also a great way to make sure the excess cinnamon-sugar doesn’t get wasted. I definitely will be making this recipe again in the future. Thanks, Amy! 🙂

one year ago: Cheesy Taco Muffins
two years ago: Grapefruit Arugula Salad
three years ago: Herb, Tomato, and Cheese Crackers
four years ago: Smoky Fried Chickpeas
five years ago: Pantry Pasta for Two

Puffed Blackberry Pancake with Cinnamon-Maple Syrup

  • Servings: 2-3
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  • 3 eggs
  • 3/4 cup milk
  • 1 teaspoon vanilla extract
  • 3/4 all-purpose flour
  • sprinkle of salt
  • 1 pint blackberries [reserve a handful for serving, if desired] – other fruit as desired can be used too
  • 1-2 tablespoons sugar
  • 1/4 teaspoon nutmeg
  • 3/4 teaspoon cinnamon
  • 1-2 tablespoons butter
  • powdered sugar for dusting, optional
  • 1/4-1/3 cup pure maple syrup


Preheat oven to 450 degrees F. Place a 10-12 inch oven proof skillet in the oven to warm.

In a medium bowl, whisk eggs, milk, and vanilla. Fold in flour and salt.

Place blackberries in a small bowl. Sprinkle with sugar, nutmeg, and cinnamon and toss gently together to mix.

Carefully remove skillet from oven when preheated. Add butter to bottom of skillet, swirling to coat. When melted, place blackberries in bottom of skillet, leaving excess cinnamon-sugar mixture in bowl. Pour egg mixture over top, then return pan to oven.

Bake for about 17-20 minutes, or until pancake is puffy and golden, pulling slightly away from the side of the pan.

While pancake is baking, combine pure maple syrup with leftover cinnamon-sugar in a small saucepan. Heat on low until warm, stirring occasionally. Serve pancake in wedges topped with syrup, powdered sugar, or extra berries, as desired.

Hope you can check out some of the other SRC submissions at the linky below!

Breakfast, Pancakes, Recipes

Apple Peanut Butter Pancakes with Sautéed Cinnamon Apples #FreshTastyValentines

Sweet and nutty, these Apple Peanut Butter Pancakes with Sautéed Cinnamon Apples are a great way to start your day! 

Sweet and nutty, these Apple Peanut Butter Pancakes with Sautéed Cinnamon Apples are a great way to start your day! #FreshTastyValentines

Apples and peanut butter go SO well together. I started typing just a minute ago about how they were a great childhood snack, blah blah blah–then erased it because I realized I eat apples and peanut butter as a snack or add on to a meal several times per week. And I am most certainly not a child! 🙂 When I found out that Envy Apples was one of our sponsors for #FreshTastyValentines, my first thought was: I don’t want to BAKE with a new variety of apples. I want to eat them by themselves, dipped in peanut butter. But a blog post about that would be pretty boring. So I went with the next best option: pancakes.

Sweet and nutty, these Apple Peanut Butter Pancakes with Sautéed Cinnamon Apples are a great way to start your day! #FreshTastyValentines

If you  know me, you know I’m a breakfast girl. And pancakes are my breakfast food of choice. Homemade or at a restaurant–it doesn’t matter… and I must say, sharing a pancake recipe today is especially fitting because February 5, 2016 is the eight year anniversary of our first date: breakfast at Bob Evans, where we both ordered cinnamon pancakes [Ben copied me because he was too nervous to figure anything else out to order! What a guy! :)]. I’ve already made several versions of apple pancakes before–but then, yesterday, I had the genius idea to play up the apple PEANUT BUTTER element. And voilà–these pancakes were born.

Sweet and nutty, these Apple Peanut Butter Pancakes with Sautéed Cinnamon Apples are a great way to start your day! #FreshTastyValentines

They’re not just your average pancakes–these babies are thick, hearty, and filling. Adding peanut butter to whole wheat pancakes will do that to ya, and stirring in some protein-rich Bob’s Red Mill Hulled Hemp Seed Hearts [also another fabulous #FreshTastyValentines sponsor] makes them even better! These pancakes have the perfect blend of sweetness and nuttiness. I topped mine with some easy sautéed cinnamon apples and maple syrup, and oh man… what a breakfast! I used a combination of Envy apples and Gala apples in my apple topping [since Envy apples are a Gala-Braeburn hybrid, and I wanted to save one to try on its own]. If you can find Envy apples in your grocery store, snap them up quickly because they’re great–so crisp and sweet. And don’t forget to enter our giveaway for a chance to win great prizes–including Envy Apples and Bob’s Red Mill Hulled Hemp Seed Hearts! 🙂 Happy Friday! And make these pancakes part of your weekend!

one year ago: Potato Rosemary Knots
two years ago: Lindsay’s Chicken Noodle Soup
three years ago: 60 Minute Sandwich Buns

four years ago: Loaded Sweet Potato Fries 
five years ago: Tomato Tortellini Soup

Apple Peanut Butter Pancakes with Sautéed Cinnamon Apples

  • Servings: 2-3
  • Print

pancakes adapted from my Go-To Pancakes


for pancakes

  • 1/2 cup white whole wheat flour
  • 1/2 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 1/4 cup Bob’s Red Mill Hulled Hemp Seed Hearts
  • 3 1/2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1 1/4 cups skim milk, room temperature
  • 1 egg, room temperature
  • 1/4 cup creamy natural peanut butter [I used a honey roasted peanut butter], melted in the microwave for 15 seconds if too thick to stir
  • 3 tablespoons butter, melted
  • 1 teaspoon vanilla
  • 1/2 cup finely diced apple [I used Envy Apples] – peeled or unpeeled depending on preference
  • butter or canola oil, for cooking
  • maple syrup, for serving

for Sautéed Cinnamon Apples  

  • 1 tablespoon butter
  • 3 medium apples, thinly sliced [I used Envy Apples and Gala Apples] – peeled or unpeeled depending on preference
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon vanilla
  • 1/4 cup water


In a medium bowl, stir together flours, hemp seeds, baking powder, and cinnamon. In a small bowl, whisk together milk, egg, peanut butter, butter, and vanilla. Pour wet ingredients over the dry and fold together gently to incorporate. Stir in apples until just combined. Batter may be lumpy. Let batter rest for 10 minutes.

While batter is resting, heat griddle over medium heat for cooking pancakes.

In a separate 10 inch skillet, melt butter over medium heat. When melted, add apples and top with cinnamon, vanilla, and water. Stir to combine, then cook over medium heat, uncovered, until liquid starts to bubble. Reduce heat to medium low and cover, stirring occasionally, until apples soften and get slightly caramelized and juices thicken. Then reduce heat to low to keep warm while pancakes cook.

Pour batter onto hot skillet in 1/4 cup increments. Cook for two to three minutes on the first side until bubbles form, then flip and cook on other side until golden brown. Batter makes about 14 pancakes.

Serve pancakes with Sautéed Cinnamon Apples and maple syrup.


You can use all-purpose flour in place of the whole wheat and white whole wheat flours, or use all white whole wheat flour too.

If you don’t have the hulled hemp seed hearts, you could substitute in flax or chia seeds, or some chopped nuts, or just leave them out.

Check out the other awesome recipes that our #FreshTastyValentines blogging crew have come up with at the link below. 🙂

Find Bob’s Red Mill

on the web: here
on Twitter: here
on Facebook: here
on Pinterest: here
on Instagram: here

Find Envy Apples

on the web: here
on Twitter: here
on Facebook: here
on Pinterest: here
on Instagram: here
Disclosure: I received complimentary products from Bob’s Red Mill and Envy Apples for my participation in #FreshTastyValentines. However, I was not required to write a positive review and I was not otherwise compensated for this post. The thoughts expressed above are entirely my own. Thanks to Bob’s Red Mill and Envy Apples for their sponsorship of this event!
Breakfast, Pancakes, Recipes

Ricotta Pancakes

Delicate, melt-in-your mouth pancakes are made fluffy and delicious with ricotta, orange, and cinnamon. These fancy pancakes shouldn’t be missed!

Ricotta Pancakes | #breakfastThere’s pancakes and there is pancakes. These pancakes are pancakes, if you know what I mean. They’re light and fluffy, but also doughy and satisfying at the same time. The secret ingredient that makes ’em that way is in the title–ricotta!

Ricotta Pancakes | #breakfastIt’s a rare occasion that I have leftover ricotta, but I just so happened to have a half cup or so left from a pasta recipe I tried and I didn’t want it to go to waste. That would be so sad! I wanted to try baking with ricotta, but breakfast sounded better… so pancakes it was! I’ve made greek yogurt pancakes and sour cream pancakes before and honestly, the texture is pretty similar. The batter is thick but the pancakes cook beautifully and aren’t tough at all. My recipe uses a liberal amount of orange zest/juice and a touch of cinnamon for a pop of flavor, but you really can flavor these however you’d like–another type of citrus, perhaps, or some fresh berries, or chocolate… Mmm! The possibilities are endless. If I were you, I’d try them out this weekend. 🙂 I would, but I’ll be busy moving. Wish me luck! 🙂

Ricotta Pancakes | #breakfast

one year ago: Blueberry Multigrain French Toast Bake
two years ago: Maple Berry Overnight Oats
three years ago: Cinnamon Carrot Muffins
four years ago: Springtime Linguine

Ricotta Pancakes

  • Servings: 2-3
  • Print

from Running to the Kitchen


  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • zest of 1 orange
  • pinch of cinnamon
  • pinch of salt
  • 3/4 cup milk
  • 1/2 cup ricotta cheese
  • 1 egg
  • juice of 1/2 an orange
  • 3 tablespoons butter, melted [or oil]
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • butter or oil, for cooking
  • maple syrup or powdered sugar, for serving


Heat a large skillet over medium-high heat.

In a large bowl, combine flour, baking powder, orange zest, cinnamon, and salt. In a smaller bowl, whisk together milk, ricotta, egg, orange juice, butter, maple syrup, and vanilla. Make a well in the dry ingredients and pour in wet ingredients. Gently stir until just combined.

When skillet is hot, grease with oil or butter. Spoon batter in 1/4 cup increments on skillet, spreading if necessary. Cook for 1-2 minutes per side, until golden brown.

Serve with additional maple syrup or powdered sugar.

Breakfast, Pancakes, Recipes

Go-To Pancakes {Repost}

So, I used to post once a month on a blog called Today’s Housewife. Last fall, the group decided together to stop posting due the busyness of life and families and such. Though sad, I enjoyed being part of the group. As of early January, the blog was officially taken down. But I don’t want to lose my recipes, so periodically I will be reposting them on here. Enjoy!


from November 10, 2011…

In my house, we love pancakes. Well, let me rephrase that. I love pancakes. My husband tolerates them [and sometimes is in the mood for them]. The cat just tries to steal them. That’s how it goes.I realized today that while I have six different pancake recipes on my blog [update! now it’s 10 wow!], I haven’t yet posted my go-to pancake recipe. This go-to pancake recipe was a conglomeration of several different recipes from the internet and cookbooks that I started making back in the summer of 2009 when Ben and I were first married. I wrote it down in my recipe journal next to the likes of other household classics like my crockpot chunky applesauce.

My perfect, tried & true pancake recipe. Go-To Pancakes are great alone or with your favorite mixins! We make these alllll the time. :)

It’s the perfect tried and true pancake for any variety of mix-ins, and is great solo to allow toppings to shine. Sometimes to fancy it up, I’ll add a little vanilla extract or cinnamon to the mix, but it’s not necessary at all. These pancakes are a hit any way they’re served because they bake up thin with nice crispy edges–everything a pancake should do, in my opinion. I hope you like them as much as we do!

… and I totally should have posted these yesterday, since it was Fat Tuesday. Alas. Hope you enjoy them anyways! 🙂

Go-To Pancakes

  • Servings: 12-14 pancakes
  • Print


  • 1 1/2 cups flour
  • 3 1/2 teaspoons baking powder
  • sprinkle of salt
  • 1 tablespoon sugar
  • 1 1/4 cup skim milk, at room temperature
  • 1 egg, at room temperature
  • 3 tablespoons butter, melted and cooled [can sub oil too]
  • oil for cooking
  • mix-ins if desired [chocolate chips, blueberries, sliced bananas, chopped apples, etc.]
  • butter and syrup for serving


Preheat skillet over medium heat.

In a medium size bowl, mix together flour, baking powder, salt, and sugar. Make a well in the center. Measure out milk in a measuring cup and then add egg. Beat gently with a fork. Add [cooled] butter and stir again. Pour liquid ingredients into well of dry ingredients, then stir gently to combine. Don’t worry if batter is lumpy.

Pour batter onto hot skillet in 1/4 cup increments, topping with mix-ins as desired. Cook for a couple minutes on the first side until bubbles form, then flip and cook on other side until golden brown. Keep warm on a dinner plate covered with an aluminum foil tent until all are prepared, then serve with butter and syrup.

Notes: My “syrup” in the photo is actually leftover raspberry sauce from my Lime Yogurt Cake. It is not 100% necessary to let milk and egg come to room temperature, but it yields better results. Recipe can be easily doubled with good results!