If adding fresh fruits to pancake batter is good, adding spices to the fruits before stirring into the batter is even better. Take these pancakes, for instance. They smelled and tasted like apple pie. The trick? A little cinnamon and nutmeg. The blueberries are a bonus.

Apple and Blueberry Pancakes

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 pancakes
Author Connie Veneracion


  • 1 cup all-purpose flour do not press into the measuring cup
  • 1/4 teaspoons salt
  • 3 tablespoons sugar divided
  • 2 teaspoons baking powder
  • 1 large egg
  • 1 cup milk
  • 3 tablespoons melted butter
  • 1 tart apple like Granny Smith, peeled and cut into half-inch cubes
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/3 cup blueberries if using frozen, thaw and drain them well


  • Stir together the flour, salt, 2 tablespoons sugar and baking powder.
  • In a mixing bowl, lightly beat the egg and milk.
  • Add the flour mixture and stir just until blended.
  • Pour in the melted butter and fold in.
  • Toss the apple with 1 tablespoon sugar, and all of the cinnamon and nutmeg.
  • Fold the apples (including juices) into the pancake batter.
  • Very carefully fold in the blueberries. Gently, so that they don’t bleed into the batter.
  • Cook the pancakes — click here for tips.
  • If you want your pancakes even sweeter, drizzle with honey.