Apple Five-Spice Pancakes


I liked the Instagramed picture of the apple five-spice pancakes better than the regular shots.

The weekend is here!  The weekend is almost here!

Who am I kidding?  Although tomorrow I’ll have a chance to sleep in a little, I’ll still have to trek to the office to wrap up a pile or two of work that needs to get done by Monday.   However, sleeping won’t be the only way I’ll get to differentiate tomorrow from the rest of the work week.  Saturdays and Sundays call for longer runs and and enjoying breakfast beyond the usual cereal/juice/coffee combo.   Last week I made these apple five-spice pancakes that are begging for an encore.

I grated an apple into my go-to pancake recipe, and to punch up the flavors I used 1/2 teaspoon of five-spice powder.  The cinnamon, ginger, anise, fennel and cloves in five-spice powder lend a nice variation from the typical apple/cinnamon combination.  Next time I make these, I’ll probably cook the apples with a little butter before folding them into the batter.

Apple Five-Spice Pancakes
Serves: 6 pancakes
  • 1 tablespoon apple cider vinegar
  • 1 cup of milk (whole or 2%)
  • 1/2 cup all-purpose flour
  • 1/2 cup whole wheat pastry flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon five spice powder
  • 1/4 teaspoon salt
  • 1 grated apple (Galas and Granny Smiths work best)
  • 1 egg, lightly beaten
  • Butter for frying the pancakes
  1. On a measuring cup, add the apple cider vinegar and enough milk to complete one cup of liquid. Allow to rest for five minutes to turn it into ‘buttermilk’.
  2. Whisk together all the dry ingredients on a large bowl.
  3. Cut the apple in half, scooping out the core with a melon-baller or paring knife. Using the large holes of a box grater, shred the apple. It’s okay if a few pieces of skin fall into the pile.
  4. Add the egg and ‘buttermilk’ into the dry ingredients and stir to combine. Fold in the grated apples, and let the batter rest for five minutes. While the batter rests, heat the griddle or a non-stick pan at medium/medium high.
  5. When the griddle/pan is hot and ready, grease it with a little butter. Scoop the pancake batter with a 1/3 cup measuring scoop and fry the pancakes, flipping them over when the edges look dry and air bubbles pop up the surface. Remember to adjust the heat down as you work through the batter.


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Adriana is a financial analyst by day, avid home cook in the evenings, and food blogger and runner in the strange hours between those two. When not in the kitchen concocting meals and stories to pass around, she is out looking for the next great bite (or the ingredients to make it at home), checking what's new at the market, or planning a trip around great food and wine.

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