Buttermilk Pancakes with Apple & Cinnamon Topping

July 5, 2020
Buttermilk Pancakes with Apple & Cinnamon Topping

Is there anything better than light & fluffy buttermilk pancakes on a Sunday morning? And then just to make them extra (because it’s winter and extra is fun), add a sweet, warm cinnamon apple & Buttanut Cinnamon Macadamia nut butter topping and you’ve got yourself one heck of good breakfast! This is the recipe you whip out when you’re having your parents or in-laws over and you want to show them that you’ve a real adult and you do in fact eat proper meals, not just 2-minute noodles! Or when we’re allowed to have friends over again, this would make for a fantastic boozy brunch with mimosa’s. Thank me later! So here go the Buttermilk pancakes with apple, cinnamon & macadamia topping.

When I started researching recipes and coming up with ideas for this, my mind kept gong back to the deliciously light and fluffy Cracker Barrel buttermilk pancakes. So I figured the secret was in the buttermilk because I’ve made pancakes countless times but the outcome doesn’t even come close to good old Cracker Barrel! If you’ve never been to the US you won’t know about the glory of Cracker Barrel so I’ll fill you in: they’re a Southern Style restaurant that serves a breakfast that Wimpy could only dream of. Think buttermilk pancake stack topped with butter & maple syrup, plus bacon & eggs on the side. I can’t even tell you how many times we’ll be out to breakfast, the waiter comes to take our order and I’m stuck on the age old decision of sweet or savoury, while Sean cringes inside, hoping the floor will swallow him as I ask the fifth question about the menu. Here’s the problem: I want the sweet, but I also want the bacon – it’s impossible! I’ve gotten side tracked, but basically Cracker Barrel have cracked the code with sweet & savoury breakfasts.

Back to the pancakes. I tried to make a healthy version of these and let me tell you, it was TERRIBLE. I replaced the dairy milk with oat milk, sugar with coconut sugar, flour with chickpea flour and I was left with a dense, soggy and quite frankly inedible, sad excuse for a pancake. So instead I’m giving you the ultimate winter breakfast for birthdays, anniversaries and days when you just need to start slow & hit reset.

I will often make warm cinnamon apples if I have any apples that are sad and bruised. It can be added to oats, granola, eaten by itself as a sweet snack or as a topping for pancakes. So if you have a batch of cinnamon apples ready and waiting in your fridge (in winter I often have a batch of these on hand) you’ll be enjoying these buttermilk pancakes in no time!

Buttermilk Pancakes with Apple, Cinnamon & Macadamia Nut Butter Topping

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Serves: 4 Prep Time: Cooking Time:


  • 3/4 cup milk
  • 1 1/2 tsp apple cider vinegar (I used the Faithful to Nature one or use normal white vinegar if you have)
  • 1 cup flour
  • 2 tbs sugar (or coconut sugar if you prefer)
  • 2 tbs coconut oil
  • 1 egg
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • Cinnamon Apple Topping
  • 4 apples (peeled, cored & diced)
  • 2 tbs coconut oil
  • 1 tbs raw honey
  • 1 tbs coconut sugar
  • tsp cinnamon


  1. On medium heat, melt coconut oil in a saucepan. Once melted add honey & cinnamon – stir to combine.
  2. While your coconut oil is melting, peel, core and dice your apples.
  3. Add diced apples to the saucepan and sprinkle with coconut sugar, stirring to coat the apples.
  4. Allow the apples to cook (stirring occasionally) while you prep the pancakes.
  5. Whisk together the milk & apple cider vinegar and allow to cool sit for 5 minutes.
  6. In the meantime mix together flour, sugar, salt baking powder and baking soda in a separate bowl.
  7. Once milk has curdled, whisk in eggs and oil. Add wet ingredients to your flour mixture and stir to combine.
  8. Spray pan with coconut oil cooking spray and heat to medium-high.
  9. Use a 1/4 measuring cup to measure out the perfect sized pancake and cook till you the edges look slightly dry and bubbles form. Flip your pancake and cook the other side till it’s golden in colour.
  10. Continue this process using the remaining batter.
  11. Serve pancakes warm, with cinnamon apple mixture and a generous smothering of Buttanut Cinnamon Macadamia nut butter. 


If you need to be a little more extra, top with whipped coconut cream!

P.S. If you’re looking for a healthy snack to make with nut butter, check out my coconut, maca & cacao date ball recipe.

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