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India Spiced Apple Pancakes

This Little Goat went to India
  • This Little Goat went to India


6 servings


30 minutes

active time

20 minutes


For Pancakes: 

3 cups all-purpose flour

1/3 cup sugar

1 Tbsp baking powder

1 Tbsp baking soda 

3 Tbsp This Little Goat went to India

2 tsp kosher salt

2 1/2 cups buttermilk 

1/3 cup canola oil, plus more for greasing the skillet

4 large eggs

2 tsp vanilla extract

Maple syrup, for topping


For Spiced Apples:

3 Granny Smith apples (or apples of your choice), peeled and diced

1/4 cup packed light brown sugar

1 tsp This Little Goat went to India

Kosher salt 

1 Tbsp butter 


In a large bowl, whisk together the flour, sugar, baking powder, baking soda, India spice and salt. Make a well in the center of the dry ingredients and add the buttermilk, canola oil, eggs and vanilla. Whisk the wet ingredients together before slowly folding them into the dry ingredients. Continue mixing until just combined, being careful not to over mix (a few lumps are okay).

In a large bowl, combine the apples, brown sugar, India spice and a pinch of kosher salt. Toss to coat the apples. 

Heat 1 tablespoon of butter in a large skillet over medium heat. Add in the apples and 2 tablespoons of water. Cook until the apples are softened and glazed, about 10 minutes.  Keep warm over low heat while you cook your pancakes. 

Heat a griddle or large skillet over medium heat and brush with canola oil or melted butter. Working in batches, scoop about ¼ cup portions of batter onto the griddle. Cook pancakes until the bottoms are golden brown and bubbles form on top, about 3-4 minutes. Flip and continue cooking until cooked through and golden brown on the other side, about 2-3 minutes more. Transfer to a serving plate. Top with warm spiced apples and maple syrup.

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