Pancakes with apples and nuts

Name: Pancakes with apples and nuts
Total time: 45 min
Yield: 10
Cuisine: European, Russian
Ingredients: Wheat flour for baking - 350 g; Milk - 700 g; Chicken egg - 120 g; Sugar - 50 g; Salt - 3.5 g; Baking powder - 5 g; Vegetable oil - 10 g; Apples - 300 g; Walnuts - 50 g; Honey - 56 g; Ground cinnamon - 1.5 g

Cookinero 25 Feb 2025

9390

Thin, tender pancakes with a filling of fresh juicy apples, walnuts and honey are perfect for breakfast or afternoon tea. They can also be served as a dessert. Pancakes with apple are very juicy and tasty, and a pinch of cinnamon adds spicy notes to them. And if you make pancakes with water or alternative milk without adding chicken eggs, the dish will become vegetarian.

How to cook Pancakes with apples and nuts

Step 1

Break the eggs into a deep bowl.

Step 2

Add milk to the eggs and beat with a whisk or mixer.

Step 3

Add sugar, salt, flour and baking powder. Mix everything thoroughly until smooth, so that there are no lumps.

Step 4

Add 2 tbsp of vegetable oil to the finished dough. Heat the frying pan with vegetable oil well. Fry the pancakes for 2 minutes on one side and 1 minute on the other, until golden.

Step 5

Prepare the filling. Grate the apples on a coarse grater. Squeeze them lightly to remove excess juice.

Step 6

Grind the walnuts using a wooden pestle, mortar and pestle, or the bottom of a glass.

Step 7

In a deep bowl, combine grated apples, walnuts, honey and cinnamon. Stir.

Step 8

Take one pancake and spread a thin layer of apple filling on it.

Step 9

Roll the pancake into a roll. Form the remaining pancakes in the same way.

Step 10

Cut the pancakes in half diagonally and place them on a plate. Done. Enjoy.

Pancakes with apples and nuts - FAQ About Ingredients, Baking Time and Storage

Can I make these pancakes without eggs for a vegetarian version?

Yes! Substitute each egg with ¼ cup of unsweetened applesauce, 1 mashed banana, or a commercial egg replacer to keep the recipe vegetarian while maintaining moisture and binding.

What can I use instead of walnuts in the filling?

You can replace walnuts with pecans, almonds, or hazelnuts for a different flavor. If you need a nut-free option, try toasted oats or sunflower seeds for a similar crunch.

How do I store leftover apple-and-nut-filled pancakes?

Store them in an airtight container in the refrigerator for up to 3 days. Separate layers with parchment paper to prevent sticking, and reheat in a microwave (20–30 seconds) or warm pan for best texture.

Can I make these pancakes gluten-free?

Absolutely! Swap regular flour with a gluten-free all-purpose blend (1:1 ratio) and ensure your baking powder is gluten-free. The batter may need a splash more milk for the right consistency.

What’s the best way to freeze these pancakes for later?

Freeze unfilled pancakes individually on a baking sheet, then stack them in a freezer bag with parchment between layers (up to 2 months). Thaw and reheat in a toaster or oven; add fresh filling before serving.

How can I make the pancakes fluffier?

For extra fluffiness, let the batter rest for 10–15 minutes before cooking to allow the baking powder to activate. Also, avoid overmixing—small lumps are fine!

Can I use a sugar substitute in this recipe?

Yes! Replace sugar with an equal amount of coconut sugar, maple syrup, or a zero-calorie sweetener like erythritol. Adjust honey in the filling to taste or omit if preferred.

What are some creative serving suggestions?

Drizzle pancakes with caramel or yogurt, top with whipped cream, or serve with a scoop of vanilla ice cream. For brunch, pair with crispy bacon or a fruit salad.

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