Basically, these are the ideal autumn pancakes. And do we really need to know any more than that?? These pancakes are amazing and, if you try them, you will love them! Seriously, just looking at these pictures makes me want to whip up a batch like NOW.
Everything good about autumn are in these: honey crisp apple, cinnamon, pecans, and honey. These flavors are just YUM. That’s basically gonna sum up your reaction when you eat these: YUM YUM YUM.
Here’s one of the main reasons why this breakfast is so good: texture. Yes, texture. The pancakes are soft and fluffy (like unbelievably so, especially when you realize these are made with 100% whole wheat flour). The pecan butter is super smooth and thick. And the granola adds the perfect depth to this dish – crunchy topping in every bite.
You can see that I spread some pecan butter between each layer, topped the stack with spoonfuls of granola, and drizzled honey all over it for one extra bit of sweetness. I’ll tell you, the sweet honey with the salty pecan butter is absolutely fantastic.
I can’t wait for you to try these! I keep thinking I’d like to have friends over for brunch, that’s just so fun on a Saturday morning, and these pancakes will be on the top of my baking list that morning!
I know it looks like a lot of ingredients, but it’s mostly three simple parts: the granola, the pecan butter, and the pancakes. Many of the ingredients are re-used in the different elements, so you’ll be surprised how easy it is to throw it all together!
- For the granola:
- 1 cup old-fashioned oats
- 1/2 cup chopped pecans
- 1 Tablespoon brown sugar
- 2 Tablespoons honey
- For the pecan butter:
- 1 cup pecans
- A pinch of salt
- 1/2 teaspoon cinnamon
- For the pancakes:
- 2 Tablespoons lemon juice
- 2 cups whole milk
- 2 eggs
- 1/4 cup packed light brown sugar
- 1/4 cup coconut oil
- 1 teaspoon vanilla
- 2 cups whole wheat flour
- 1/3 cup old-fashioned oats
- 2 Tablespoons baking powder
- 1/2 teaspoon cinnamon
- 1-2 honeycrisp apple, finely chopped
- Honey for drizzling
- For the granola: In a small skillet over medium heat, toss together oats, pecans, and brown sugar. Drizzle the honey over the top and toss to combine. Cook for 4-5 minutes, stirring occasionally, until the pecans are fragrant and the oats are slightly toasted. Set aside for topping.
- For the pecan butter: Roast the pecans if they are not already roasted (can do so for a few minutes in the oven or in a skillet over medium heat). In a food processor, combine the pecans with the salt and the cinnamon. Pulse, scraping it down occasionally, until crumbled and then until the pecans become butter. It will eventually come together as butter! Set aside for topping (can store in the fridge covered for up to two weeks).
- For the pancakes: In a small bowl, combine lemon juice and milk and allow to sit for 5-10 minutes (will curdle into buttermilk).
- Combine the eggs, brown sugar, coconut oil, and vanilla in a large bowl. Whisk together. Add the milk mixture after it has warmed slightly and stir to combine.
- Add the flour, oats, baking powder and cinnamon. Carefully fold into the batter. Some lumps are okay. Then, fold in the chopped apple.
- Pour the batter onto the skillet in about 1/3 to 1/2 cup portions. Allow to cook on one side for an additional minute after bubbles appear. Flip the pancake and then continue to cook for another minute or two. Aim for golden-brown on each side. Remove from heat. Top with pecan butter, granola, and honey.
If you try these Apple Cinnamon Oat Pancakes with Pecan Butter and Crunchy Nut Granola, I’d love to see the result! Tag your kitchen creations with#mesacookingco so I can admire your beautiful work!
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