Extra Virgin Olive Oil Pancakes with Spiced Roasted Apples

These fall-inspired pancakes draw inspiration from classic apple cider donuts, incorporating grated apple and apple cider into the batter. Roasted apples are prepared with our Arbequina Extra Virgin Olive Oil, adding almond and buttery notes, while the pancakes use our Family Reserve Picual EVOO for a fruity, vibrant flavor. Perfect for a cozy weekend breakfast.

Ingredients: 

Roasted Apples: 

4 small apples, halved and cored 

½ cup pecans, chopped 

3 tablespoons Arbequina Extra Virgin Olive Oil 

3 tablespoons brown sugar 

1 teaspoon ground cinnamon 

¼ teaspoon ground nutmeg 

Pinch ground cloves 

Pancake Mix: 

2 ½ cups all-purpose flour 

4 tablespoons granulated sugar 

2 teaspoons baking powder

1 teaspoon baking soda 

1 ½ teaspoon ground cinnamon 

½ teaspoon Fleur de Sel 

1 cup apple cider or apple juice 

1 cup whole milk 

2 eggs 

4 tablespoons Family Reserve Picual Extra Virgin Olive Oil 

1 teaspoon vanilla extract 

1 small apple, grated 

Family Reserve Picual or Arbequina Extra Virgin Olive Oil, for cooking 

Yogurt or whipped cream, for serving 

Directions:

Preheat oven to 400°F and line a baking sheet with foil. In a large bowl, toss halved apples, pecans, Arbequina Extra Virgin Olive Oil, brown sugar, cinnamon, nutmeg, and cloves. Spread the mixture on the baking sheet and roast for 15–20 minutes, or until tender. Set aside to cool.

Meanwhile, prepare the pancake batter by whisking together the flour, sugar, baking powder, baking soda, cinnamon, and salt. Stir in apple juice, milk, eggs, Family Reserve Picual Extra Virgin Olive Oil, and vanilla. Fold in the grated apple.

Heat a non-stick skillet with a small amount of extra virgin olive oil over medium-low heat. Pour ⅓ cup of batter per pancake and cook until bubbles form on the surface. Flip and cook until golden. Repeat with the remaining batter.

Serve pancakes stacked with roasted apples, drizzle with pan juices, and top with yogurt or whipped cream. Serves 4.