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Apple-Rosemary Pancakes

Apple-Rosemary Pancakes - Sweet buckwheat-buttermilk pancakes with a touch of savory. | foxeslovelemons.com

Soooo…apparently Tuesday was National Pancake Day? I felt like such a moron when I saw pancake recipes all over the Internet, realizing that I had this recipe all ready to go, but just didn’t know of this glorious food holiday. So, I guess this is my do-over of National Pancake Day, and I promise that the delay will be worth it.

Apple-Rosemary Pancakes - Sweet buckwheat-buttermilk pancakes with a touch of savory. | foxeslovelemons.com

As I’m sure you’ve noticed, I’m definitely more of a savory, rather than sweet, breakfast kind of gal. I tend to really gravitate toward savory pancakes and savory waffles. These pancakes are kind of a comprise. They have all of the sweet elements that people normally expect when they crave pancakes, but there’s also a little bit of rosemary for my savory tooth. Savory tooth? Like a sweet tooth? Is that a thing?

I pressed a NatureBox dried Fuji Apple into each rosemary-infused buckwheat and buttermilk pancake. The dried apples have just a touch of sweetness, and they’re perfect for pancakes (and baked goods) because they don’t add a bunch of extra moisture where it might not be needed. They’re also really good dipped in peanut butter. Plus, they make for a really pretty pancake, right?

Apple-Rosemary Pancakes - Sweet buckwheat-buttermilk pancakes with a touch of savory. | foxeslovelemons.com

P.S. Want a bag of these Fuji Apples? Give NatureBox a try, and you’ll get a box of wholesome, delicious snacks like this delivered to your door each month. Click here and use the code “FOXES10″ at checkout to receive $10 off your first box!

Apple-Rosemary Pancakes

Yield: About 12 pancakes

Prep Time: 15 minutes

Cook Time: 6 minutes

Ingredients:

  • 1 cup all-purpose flour
  • 1/2 cup buckwheat flour
  • 2 tablespoons brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon finely chopped fresh rosemary
  • Pinch of sea salt
  • 1 egg
  • 1 cup buttermilk
  • 3/4 cup milk or almond milk
  • 3 tablespoons unsalted butter, melted and cooled
  • Nonstick cooking spray
  • 12 NatureBox Dried Fuji Apples
  • Maple syrup, for serving

Directions:

  1. In large bowl, whisk together flours, brown sugar, baking soda, rosemary and salt. In medium bowl, whisk together egg, buttermilk, milk and butter. With rubber spatula, gently fold wet ingredients into dry ingredients, being careful not to overmix batter.
  2. Preheat griddle or large nonstick skillet over medium-high heat. Spray with nonstick cooking spray, then place several apple rings about 4 inches apart on griddle. Ladle pancake batter by 1/4 cupfuls over apple rings onto griddle. Cook 2 to 3 minutes per side or until golden brown and cooked through. Serve with maple syrup.

This recipe originally appeared here on the Naturebox blog.

Disclaimer: This post is part of an ongoing relationship I have with NatureBox for recipe development. Posts like this help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.

8 Responses to “Apple-Rosemary Pancakes”

  1. Tess @ Tips on Healthy Living — March 6, 2014 at 10:39 am

    I’m more of a savory rather than sweet gal myself too. I will have to give this recipe a try. Happy National Pancake Day!

    Reply

  2. Nancy — March 6, 2014 at 12:38 pm

    There are so many freaking food holidays (Iike, every day!) that I never keep track. I don’t mind at all that you posted this a few days after National Pancake Day. These are indeed gorgeous pancakes – I love that dried apple in the centre!

    Reply

    • Lori | Foxes Love Lemons replied: — March 6th, 2014 @ 5:37 pm

      Seriously? Have you seen Jennifer at The Foodie Patootie? She’s cooking for ALL OF THE FOOD HOLIDAYS. Like, every single one. I’m exhausted just reading her posts.

  3. Christine @ Curried Cantaloupe — March 6, 2014 at 6:45 pm

    This looks yummy. We’re having banana pancakes for breakfast (as leftovers from dinner). I go through periods of sweet vs. savory for breakfast-but my ultimate is avocado toast with lemon, salt, and pepper-so I guess that puts me on your side:)

    Reply

    • Lori | Foxes Love Lemons replied: — March 6th, 2014 @ 11:19 pm

      Ohhh…avocado toast is appropriate for ANY meal. I add red pepper flakes to mine, too :)

  4. Angela @JoyouslyDomestic — March 6, 2014 at 9:36 pm

    You had me at savory pancakes. :) These sound amazing and I’m so intrigued by the rosemary in this recipe. BTW – beautiful pics as always.

    Reply

    • Lori | Foxes Love Lemons replied: — March 6th, 2014 @ 11:19 pm

      Thanks so much, Angela. Honestly? I just had extra rosemary on hand, and it worked out :)

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