Fruit & Nut Flapjacks Recipe

Cinnamon Spiced Pancakes

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These flapjacks are not only sweet but also filled with spices.  They make breakfast a special event, and taste delicious with either maple syrup or apple jelly.  Leftovers can be frozen for up to 2 months.


  • 2 C flour
  • 1 C sugar
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground cloves
  • 2 eggs
  • 1 3/4 C buttermilk
  • 3 Tbsp. vegetable oil
  • 1 3/4 C apples, peeled and shredded
  • 1/2 C pecans, chopped


Toss together in a large mixing bowl the flour, sugar, baking powder, and soda. Add in the cinnamon, salt, ginger, and cloves, and toss again to combine.

Break the two eggs into a separate bowl. Pour the buttermilk and oil into the eggs and whisk until completely combined. Fold in the apples and pecans until blended in well.

Grease a griddle or skillet and place over medium heat. Pour the batter by 1/4 C on to the hot griddle. Cook 4 minutes or until bubbles begin to appear around the edges. Flip and continue cooking an additional 4 minutes or until golden brown. Makes 1-1/2 dozen flapjacks.

Preparation Time:  approximately 15 minutes
Cook Time:  approximately 8 minutes per batch
Total Time:  approximately 23 minutes

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