Most pancake recipes call for milk or buttermilk, and since Charles can’t have either, I’ve been improvising. I made these pancakes with Bisquick because I had it on hand and it is easy. If you don’t want to use a mix, you can always make your own mix. I find that the Bisquick recipe where you just add water and eggs is a little blah. I started shredding apples to it, and the pancakes have evolved from there. By shredding the apple, they just kinda melt into the mix when cooked and it creates a moist, delicious pancake that doesn’t necessarily taste like an apple pancake. I wanted to call attention to the apples, so I mixed in a couple of spices that are traditionally found in apple pie recipes. I make a large batch of these on the weekend and freeze any extras for a quick breakfast during the week. These pancakes are super filling, and a perfect complement to maple syrup.
make 16 – 6″ pancakes
- 2 cups Bisquick
- 2 apples, peeled,cored, and shredded // I used Pink Lady apples, but any apple will do
- 1 cup water // Depending on the size of your apples, you might need to add a little more water to thin it out
- 1 tbsp vanilla extract
- 1/2 tsp cinnamon
- pinch ground cloves
- pinch ground nutmeg
- Mix all of the ingredients, except the apples, in a large bowl. Stir until smooth.
- Dump in the apples and mix to combine.
- Heat a nonstick skillet over medium heat. Grease with either butter or oil.
- Use a 1/4 cup scoop to drop batter onto pan. [You might have to spread it out a bit if the apples are clumping]
- Cook for approximately 2 minutes or until bubbles form on the inside and leave holes when they pop.
- Flip over and cook for approximately 1 minute on the other side or until cooked through.
- Keep warm until you cook the rest of the pancakes.