Granny Smith Buttermilk Pancakes Recipe

This Granny Smith Buttermilk Pancakes recipe pairs fluffy homemade pancakes with warm caramelized apples seasoned with cinnamon, nutmeg and brown sugar for a comforting breakfast straight from the grill. Featured on License to Grill with Rob Rainford, these griddle-cooked pancakes are finished with warm maple syrup and freshly whipped cream for a sweet and satisfying breakfast or brunch.

The Inspiration

Pancakes are a breakfast classic, but cooking them outdoors gives the familiar dish a fun License to Grill twist. In the Garage Sale Breakfast episode, Rob Rainford takes a traditional stack of fluffy buttermilk pancakes and prepares them on a hot griddle set directly over the barbecue.

Featured alongside other morning dishes in Garage Sale Breakfast, these pancakes add a sweet centerpiece to a menu filled with creative grilled breakfast ideas. Whether served as a weekend family breakfast or as part of a larger brunch gathering, the combination of fluffy pancakes, caramelized apples, maple syrup and whipped cream delivers plenty of comforting flavour.

Ingredients

Topping

3 Granny Smith Apples, peeled cored and thinly sliced
2 tablespoons of butter – (30ml)
1 teaspoon of cinnamon – (5ml)
½ teaspoon of nutmeg – (2.5ml)
3 tablespoons of brown sugar – (45ml)

Pancakes

2 cups of sifted all-purpose flour – (500ml)
2 tablespoons of sugar – (30ml)
1 teaspoon of baking powder – (5ml)
1 teaspoon of baking soda – (5ml)
1 ¾ cups of buttermilk – (425ml)
¾ cup of 2% milk – (175ml)
2 large eggs at room temperature
3 tablespoons of melted butter – (45ml)

Method

Heat the grill to 325°F (185?C) and place a griddle on top to heat.
In a skillet, melt 2 tablespoons of butter. Add the apple slices, brown sugar, cinnamon and nutmeg. Bring to a simmer and cook for gently until the apples have caramelized.
Sift dry ingredients together in a bowl an in a separate bowl whisk together the eggs, melted butter, buttermilk and milk. Gently fold the dry ingredients into the wet ingredients.
Lightly grease griddle and place individuals’ spoonfuls onto the hot griddle. When bubbles start to appear in the pancake, flip it and continue to cook for another 2 minutes.
Serve warm caramelized apples on top with warmed maple syrup and a side of freshly whipped cream.

Serving Suggestions

Serve two or three warm pancakes per person topped generously with the cinnamon-spiced Granny Smith apples, then finish each stack with warmed maple syrup and freshly whipped cream. The tart apples help balance the sweetness of the syrup and brown sugar, while the whipped cream adds a cool, creamy contrast to the warm pancakes.

Fresh berries or additional sliced fruit can also be served alongside the pancakes for a lighter contrast. Coffee, tea, juice or a breakfast smoothie makes an easy beverage pairing for a casual morning meal. For larger gatherings, arrange the pancakes on a platter and place bowls of caramelized apples, whipped cream and warm maple syrup nearby so guests can build their own stacks.

The recipe also makes a natural centerpiece for a fall-inspired brunch because of the combination of apples, cinnamon and nutmeg. Although delicious at any time of year, those warm spices create an especially comforting flavour when served on cooler mornings.

Final Thoughts

This Granny Smith Buttermilk Pancakes recipe celebrates classic breakfast comfort with a creative outdoor-cooking twist. With Rob Rainford and License to Grill as the inspiration, it is an easy, flavorful recipe that can turn an ordinary morning into a memorable brunch.

Find more recipes from License to Grill here!