What’s better than starting your day with seasonally appropriate pancakes? Starting your day off with seasonally appropriate pancakes that don’t require a lot of effort. You can even make the topping the day before.
Sure, these are slightly more complicated than your standard Bisquick pancakes but they’re also more delicious. The tang from the Granny Smith apples and the buttermilk balance out the sweetness of the maple syrup you’re bound to pour on top. Meanwhile, the pecans and oats make the dish more wholesome and add crunch.
- 2 cups of Bisquick mix
- 2/3 cup of buttermilk
- 1/3 cup milk
- 2 eggs
- 2 Granny Smith apples
- 1/2 tablespoon of ground cloves
- 1/2 tablespoon of cinnamon
- 1 cup of old-fashioned oats
- 1/2 cup chopped pecans
- 1/3 cup of canola or sunflower oil
- 1/3 cup of brown sugar
- Preheat the oven to 350
- In a bowl, toss together oats, pecans, and brown sugar. Add the oil and mix well.
- Spread out on a baking sheet covered in parchment paper.
- Bake in the oven for about 30 minutes.
- Meanwhile, core and peel the apples.
- Slice the apples into circles about 1/2-inch thick.
- Mix together the Bisquick mix, buttermilk, milk, eggs, ground cloves, and cinnamon.
- Place the apple slices (one slice for each pancakes) on a buttered sauté pan over medium heat.
- After about 3 minutes, flip the apple slices over. They should be slightly browned.
- Top each apple slice with a generous amount of pancake batter.
- Once the batter bubbles and the edges cook a bit, flip the pancakes. Be patient because the apple slows down the cooking so don’t flip them until the cooked side is a nice golden brown.
- Cook the pancake until the other side is just as golden brown.
- Top with granola, maple syrup, and enjoy.