The Best Overnight Southern Apple Pancakes
Looking for something unique to add to your breakfast recipe rotation? Buttery and sweet, with a Southern twist, these apple pancakes are sure to be a hit!
Easy to throw together, these southern apple pancakes aren’t your average pancake. Chock full of probiotic rich buttermilk, fresh ground einkorn flour, and fiber rich apples, these pancakes make for a delicious breakfast treat (or midday snack)!
A family favorite growing up, I took grandpa’s southern apple pancake recipe and modified it just slightly to add a little bit of rustic flare. 🙂
All the nostalgia of those after Sunday Mass brunches with the family, but none of the box mixes. Just plain old, from-scratch cooking!
HAVING THE RIGHT TOOLS FOR THE JOB MAKES EVERYTHING EASIER!
Large mixing bowl – You will want a large mixing bowl to combine the ingredients. Bonus if it’s metal or glass to prevent leeching during the overnight ferment!
Metal whisk – To prevent clumping of the batter, you will want to use a whisk to stir the ingredients.
Measuring utensils – Measuring utensils are a must for pretty much every recipe, but you will definitely want them for this one to measure salt, etc. 🙂
Skillet – I use a smaller, 8-9inch skillet to cook my apple pancakes, but you could also utilize a larger one and cook more than one at a time.
Spatula – A spatula is extremely helpful to flip the pancakes halfway through the cooking process.
Ingredients for the Best Overnight Southern Apple Pancakes
2 & 1/2 cups whole wheat flour (I prefer fresh ground einkorn flour)
2 cups buttermilk
5 Tbsp. butter, melted
4 Tbsp. sucanat (brown sugar will also work)
1 egg
2 tsp. cinnamon
1 tsp. vanilla
1/4 tsp. salt
1 tsp. baking soda
1 small apple, finely chopped
How to Make the Best Southern Apple Pancakes:
The night before you want to make the pancakes mix the flour and buttermilk in a large bowl. Cover, and let sit on the counter overnight.
The next morning, finely chop the apples. You can peel the apple beforehand or leave the peel on, whatever your preference. Either will work just fine!
Add the rest of the ingredients, including the apples, to the bowl and mix until well incorporated.
Heat up a skillet on the stove over medium heat. Once the pan gets warm, butter it and spread about 1/3 cup of batter in a line on the skillet.
You don’t want the normal round pancake shape for these. You’re going for a long ovular shape to allow you to roll it easier.
Allow the pancake cook a couple of minutes and then, once it’s firm enough to flip without breaking, turn it over with a spatula.
Let cook on the other side until done (a nice golden brown). Then pull off skillet and place on a plate or platter.
Spread a small pat of butter over the pancake and sprinkle with a small amount of powdered sugar.
After you sprinkle the powdered sugar over the top of the pancake, you will want to roll it (or fold it into thirds).
Start by folding one corner over into the middle of the pancake.
Finally, fold the pancake over on itself, completing the roll.
Repeat this process for the rest of the pancakes, buttering the pan before each one. 🙂
Serve as is or doctored up with a little maple syrup for a delicious breakfast treat!
Final Thoughts
These apple pancakes have been a favorite of mine since childhood! We hope they will soon be one of yours as well.
Leave a comment and tell us what you think! 🙂
Other Homestead Kitchen Recipes You Might Enjoy
Easy and Hearty Sweet Potato and Beef Chili
The Best Healthy Homemade Granola
How to Make Easy Einkorn Sourdough Cinnamon Raisin Bread
The Perfect, Easy Peppermint Tea
Overnight Southern Apple Pancakes
Looking for something unique to add to your breakfast recipe rotation? Buttery and sweet, with a Southern twist, these apple pancakes are sure to be a hit!
Ingredients
- 2 & 1/2 cups whole wheat flour (I prefer fresh ground einkorn flour)
- 2 cups buttermilk
- 5 Tbsp. butter, melted
- 4 Tbsp. sucanat (brown sugar will also work)
- 1 egg
- 2 tsp. cinnamon
- 1 tsp. vanilla
- 1/4 tsp. salt
- 1 tsp. baking soda
- 1 small apple, finely chopped
Instructions
1. The night before you want to make the pancakes mix the flour and buttermilk in a large bowl. Cover, and let sit on the counter overnight.
2. The next morning, finely chop the apples. You can peel the apple beforehand or leave the peel on, whatever your preference. Either will work just fine!
3. Add the rest of the ingredients, including the apples, to the bowl and mix until well incorporated.
4. Heat up a skillet on the stove over medium heat. Once the pan gets warm, butter it and spread about 1/3 cup of batter in a line on the skillet.
5. You don't want the normal round pancake shape for these. You're going for a long ovular shape to allow you to roll it easier.
6. Allow the pancake cook a couple of minutes and then, once it's firm enough to flip without breaking, turn it over with a spatula.
7. Let cook on the other side until done (a nice golden brown). Then pull off skillet and place on a plate or platter.
8. Spread a small pat of butter over the pancake and sprinkle with a small amount of powdered sugar.
9. After you sprinkle the powdered sugar over the top of the pancake, you will want to roll it (or fold it into thirds).
10. Start by folding one corner over into the middle of the pancake.
11. Finally, fold the pancake over on itself, completing the roll.
Notes
Serve as is or doctored up with a little maple syrup for a delicious breakfast treat!
I didn’t know these were a thing but YUM! I have to test them out! 😀
These southern pancakes look amazing.
Oh my! Looks so Yummy. I will try this recipe next weekend. Thanks for this!