There’s something magical about a pancake that’s both fluffy and packed with fresh apple flavor. Bickford’s Big Apple Pancake recipe brings that perfect balance to our breakfast table. Inspired by classic diner favorites, this recipe turns ordinary pancakes into a delightful treat bursting with sweet, tender apple pieces.
Ingredients for Bickford’S Big Apple Pancake Recipe
To create the perfect balance of fluffiness and fresh apple flavor in our Bickford’S Big Apple Pancakes, we carefully select ingredients that bring out the sweet, tender apple taste while maintaining a light texture. Below are the essential components divided into dry ingredients, wet ingredients, and the special apple mixture.
Dry Ingredients
The dry ingredients form the fluffy base of our pancake batter. Precision in these measurements ensures consistent rise and texture.
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 1 ½ cups | Sifted for aeration |
| Granulated sugar | 3 tablespoons | Adds slight sweetness |
| Baking powder | 2 teaspoons | Leavening agent |
| Baking soda | ½ teaspoon | Adds fluffiness |
| Salt | ¼ teaspoon | Enhances flavors |
| Ground cinnamon | 1 teaspoon | Adds warm spice note |
Wet Ingredients
Our wet ingredients blend together to create a smooth, rich batter that binds perfectly with the dry mix.
- Buttermilk – 1 ¼ cups, for tangy moisture and tenderness
- Large eggs – 2, beaten, to provide structure and richness
- Unsalted butter – 3 tablespoons, melted and cooled, for smooth texture and flavor
- Vanilla extract – 1 teaspoon, adding fragrant sweetness
Apple Mixture
The star of this recipe is the fresh apple component, giving each pancake that distinct Bickford’s Big Apple taste. The apples are gently folded in, maintaining their softness and juiciness.
- Granny Smith apples – 2 medium, peeled, cored, and finely chopped
- Brown sugar – 2 tablespoons, to caramelize and sweeten the apples
- Ground nutmeg – ¼ teaspoon, enhancing the apple’s natural flavor
- Lemon juice – 1 teaspoon, to prevent browning and add brightness
Equipment Needed
To bring Bickford’s Big Apple Pancake Recipe to life, having the right equipment is essential. It ensures even cooking and perfectly fluffy pancakes bursting with fresh apple flavor.
- Mixing Bowls
Use one large bowl for the dry ingredients and another for the wet ingredients. Having separate bowls streamlines combining and folding elements.
- Whisk and Spatula
A sturdy whisk helps us blend the batter smoothly without lumps. The flexible spatula is perfect for gently folding the apple mixture into the batter without breaking it down.
- Measuring Cups and Spoons
Precision is key for our fluffy pancake batter. Measuring spoons and cups guarantee that each ingredient is added in the exact amount for consistent results.
- Nonstick Skillet or Griddle
We recommend a nonstick surface heated evenly to achieve golden-brown pancakes with minimal sticking. A griddle large enough to cook multiple pancakes simultaneously saves time.
- Ladle or Scoop
Using a 1/4 cup ladle or scoop ensures uniform pancake sizes which helps cook them evenly and present beautifully.
- Knife and Cutting Board
For finely dicing the Granny Smith apples used in the signature apple filling, a sharp knife and stable cutting board make prep safe and efficient.
Equipment Summary Table
| Equipment | Purpose | Tips for Use |
|---|---|---|
| Mixing Bowls | Separate dry/wet ingredients | Use large bowls for easy mixing |
| Whisk | Blend batter smoothly | Whisk briskly to avoid lumps |
| Spatula | Fold apple mixture into batter | Fold gently to preserve texture |
| Measuring Cups/Spoons | Accurate ingredient measurement | Level off for precision |
| Nonstick Skillet/Griddle | Cook pancakes evenly, no sticking | Preheat medium heat, avoid crowding |
| Ladle or Scoop | Portion batter evenly | Use same scoop size per pancake |
| Knife and Cutting Board | Dice apples for filling | Use sharp knife for clean cuts |
This equipment ensures our Big Apple Pancakes turn out just right—fluffy, flavorful, and perfectly cooked every time.
Preparation
To craft the perfect Bickford’s Big Apple Pancake, careful preparation of both the apple mixture and the pancake batter is essential. Let’s walk through each step for a flawless breakfast treat.
Preparing the Apple Mixture
- Dice the apples: Start by peeling and dicing 2 Granny Smith apples into small, evenly sized cubes. This ensures each bite delivers a crisp and tender apple flavor that is signature to our pancakes.
- Combine ingredients: In a medium bowl, mix the diced apples with:
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Gently toss the mixture until the apples are well coated with sugar and spices. This blend will create a sweet and aromatic layer inside our pancakes.
- Set aside the apple mixture while preparing the batter. Allowing the sugar to meld with the apples intensifies their natural sweetness and softens them slightly for perfect pancake texture.
Preparing the Pancake Batter
- Mix dry ingredients: In a large bowl, whisk together:
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- Whisk wet ingredients: In a separate bowl, beat:
- 1 1/4 cups buttermilk
- 2 large eggs
- 1/4 cup melted unsalted butter
- Combine gently: Make a well in the center of the dry ingredients and pour in the wet mixture. Stir with a sturdy whisk or spatula until just combined. The batter should be slightly lumpy — avoid overmixing to keep pancakes fluffy.
- Fold in the apple mixture delicately using a flexible spatula to distribute the diced apples evenly without breaking them down.
| Step | Ingredients | Notes |
|---|---|---|
| Dry Ingredients | Flour, sugar, baking powder, salt, cinnamon | Whisk thoroughly for light aeration |
| Wet Ingredients | Buttermilk, eggs, melted butter | Beat until smooth |
| Mixing Batter | Combine wet into dry | Stir gently; slight lumps are ideal |
| Folding Apples | Apple mixture | Fold in last to maintain texture and flavor |
Following these preparation steps carefully guarantees that our Bickford’s Big Apple Pancakes have the ideal balance of fluffiness and sweet apple bursts with every bite.
Cooking Instructions
Let’s walk through the steps to cook Bickford’s Big Apple Pancakes perfectly, ensuring every bite delivers that signature fluffy texture blended with sweet warm apple bursts.
Cooking the Apple Pancake
- Preheat your skillet or griddle to medium heat. For best results, aim for about 375°F (190°C) to ensure even cooking without burning.
- Lightly grease the surface with butter or a neutral oil to prevent sticking and add flavor.
- Using a ladle or ¼ cup measuring scoop, pour batter onto the skillet to form pancakes about 4-5 inches in diameter. Avoid overcrowding to allow enough room for spreading.
- Cook pancakes until bubbles form on the surface and edges look set, about 2-3 minutes.
- Carefully flip each pancake using a spatula. Cook an additional 2 minutes or until the underside is golden brown and the pancakes are cooked through.
- Transfer cooked pancakes to a warm plate. Cover loosely with foil to keep them warm while you cook remaining batter.
- Serve stacked with desired toppings like maple syrup, extra fresh apple slices, or a dusting of cinnamon sugar.
| Step | Action | Time | Visual Cue |
|---|---|---|---|
| 1 | Preheat skillet | Until 375°F | Warm skillet |
| 2 | Grease skillet | Light coating | Slightly shiny surface |
| 3 | Pour batter | ¼ cup per pancake | Round shape formation |
| 4 | Cook first side | 2-3 minutes | Bubbles form, edges set |
| 5 | Flip and cook second side | 2 minutes | Golden brown underside |
| 6 | Keep cooked pancakes warm | Until all cooked | Covered with foil |
Tips for Perfect Pancakes
- Don’t overmix the batter: Stir gently until just combined. Overmixing develops gluten and can create dense pancakes.
- Maintain consistent heat: Adjust the burner as needed so pancakes cook through without burning outside and staying raw inside.
- Let batter rest for 5 minutes before cooking. This allows bubbles to form for fluffier pancakes.
- Use fresh Granny Smith apples for that crisp tartness that balances the brown sugar’s sweetness.
- Avoid flipping more than once. Flip pancakes only when bubbles appear and edges firm up.
- Keep cooked pancakes warm in a low oven (around 200°F / 90°C) if making a large batch.
- For added flavor, sprinkle a pinch of cinnamon or nutmeg on the griddle before pouring the batter.
By following these precise cooking instructions and tips, our Bickford’s Big Apple Pancakes will turn out light, fluffy, and bursting with delicious apple flavor every time.
Serving Suggestions
To elevate our Bickford’s Big Apple Pancake experience, we recommend serving these fluffy delights with thoughtful accompaniments that complement their warm apple-spice flavor and tender texture.
Classic Toppings
- Pure Maple Syrup: Drizzle generously to enhance the sweet apple notes.
- Whipped Butter: Adds a creamy richness that melts into the warm pancakes.
- Powdered Sugar: Lightly dust over the stack for an elegant presentation and slight sweetness.
Fruity Complements
- Fresh Apple Slices: Use crisp Granny Smith slices for added tartness and crunch.
- Caramelized Apples: Saute diced apples in butter and brown sugar until golden to create a luscious topping.
- Mixed Berries: Strawberries, blueberries, or raspberries provide vibrant color and a fresh tart contrast.
Savory Pairings
- Crispy Bacon or Sausage: The saltiness complements the sweet pancakes, creating a balanced flavor profile.
- Greek Yogurt or Cream Cheese: Spread a dollop for tangy creaminess.
Beverage Pairings
| Beverage | Flavor Profile | Why it Works |
|---|---|---|
| Freshly Brewed Coffee | Bold, slightly bitter | Balances sweetness |
| Hot Apple Cider | Warm, spiced | Enhances the apple and spice notes |
| Orange Juice | Bright, citrusy | Provides refreshing acidity |
Presentation Tips
- Stack pancakes in twos or threes for an inviting height.
- Spoon toppings like caramelized apples or whipped cream between layers.
- Garnish with a cinnamon stick or a sprinkle of ground cinnamon for aromatic appeal.
By pairing our Big Apple Pancakes with these carefully chosen sides and drinks, we create a complete breakfast experience bursting with flavor and visual appeal.
Make-Ahead and Storage Tips
To enjoy Bickford’s Big Apple Pancakes anytime, mastering make-ahead and storage techniques is essential. Here are detailed tips to keep your pancakes fresh, flavorful, and ready to serve.
Make-Ahead Preparation
- Prepare the pancake batter up to 24 hours in advance. Store it in an airtight container or covered bowl in the refrigerator.
- Before using, gently stir the batter to recombine ingredients without overmixing, preserving the fluffiness.
- For advanced planning, cook the pancakes fully, cool them completely on a wire rack, then freeze for longer storage.
Storing Cooked Pancakes
- Cool pancakes to room temperature to prevent condensation and sogginess.
- Stack pancakes with parchment paper between layers to avoid sticking.
- Place the stack in a resealable freezer bag or airtight container.
| Storage Method | Temperature | Duration | Notes |
|---|---|---|---|
| Batter | Refrigerator (36-40°F) | Up to 24 hours | Stir gently before cooking |
| Cooked Pancakes | Refrigerator (36-40°F) | 2-3 days | Reheat thoroughly before serving |
| Cooked Pancakes | Freezer (-0°F or below) | Up to 2 months | Use parchment between layers |
Reheating Instructions
- Microwave: Place pancakes on a microwave-safe plate, cover with a damp paper towel, and heat for 30-45 seconds per pancake.
- Oven: Preheat to 350°F (175°C). Arrange pancakes in a single layer on a baking sheet and heat for 10-15 minutes until warmed through.
- Toaster: For a crispier texture, toast frozen pancakes for 2-3 minutes.
Pro tip: Reheat gently to maintain the delicate fluffiness and moist apple bursts characteristic of Bickford’s Big Apple Pancakes.
Additional Tips
- Avoid freezing the raw apple mixture separately, as the apples may become mushy after thawing.
- Always use airtight containers or bags to prevent freezer burn and maintain the pancakes’ distinct cinnamon and apple aroma.
- Label storage containers with the date to track freshness.
By following these Make-Ahead and Storage Tips, we can savor the light, fluffy, and apple-filled goodness of Bickford’s Big Apple Pancakes any day of the week.
Conclusion
Bickford’s Big Apple Pancake recipe brings a fresh twist to a beloved breakfast classic. Its perfect blend of fluffy texture and sweet apple flavor makes every bite memorable. With the right ingredients, equipment, and techniques, these pancakes are simple to prepare yet impressive to serve.
Whether enjoyed fresh off the griddle or saved for later, they offer versatility and convenience for any morning. Pairing them with thoughtful toppings and beverages elevates the experience even more. We’re confident this recipe will become a favorite in your kitchen, delivering delicious apple-infused comfort any day of the week.
Frequently Asked Questions
What makes Bickford’s Big Apple Pancakes unique?
Bickford’s Big Apple Pancakes combine fluffy pancake batter with fresh, tender Granny Smith apple pieces and warm spices, creating a delicious mix of sweet apple flavor and classic diner-style fluffiness.
What ingredients are needed to make these pancakes?
You need dry ingredients like all-purpose flour, sugar, baking powder, and spices; wet ingredients including buttermilk and eggs; and a special apple mixture of diced Granny Smith apples, brown sugar, cinnamon, and nutmeg.
What equipment is essential to prepare these pancakes?
Key tools include separate mixing bowls, a whisk, flexible spatula, measuring cups and spoons, nonstick skillet or griddle, ladle or scoop, sharp knife, and cutting board for dicing apples.
How should the apple mixture be prepared?
Peel and dice Granny Smith apples, then mix them with brown sugar, cinnamon, and nutmeg to enhance sweetness before folding gently into the pancake batter.
What is the best way to cook Bickford’s Big Apple Pancakes?
Preheat a skillet to 375°F, grease lightly, pour batter with a ladle, cook until bubbles form and edges set, then flip and cook until golden brown. Avoid overmixing and maintain consistent heat.
What are some recommended toppings and pairings?
Try classic maple syrup, whipped butter, powdered sugar, fresh or caramelized apple slices, berries, crispy bacon or sausage, Greek yogurt, and drinks like coffee, apple cider, or orange juice.
Can I prepare the batter in advance?
Yes, pancake batter can be made up to 24 hours ahead and stored in an airtight container in the refrigerator for convenience.
How do I store cooked pancakes for later?
Cool pancakes completely, layer with parchment paper, and freeze in an airtight container. Reheat gently to preserve fluffiness and flavor.
How do I ensure the pancakes stay fluffy?
Let the batter rest before cooking, avoid overmixing, use fresh ingredients, and cook pancakes at a steady, moderate temperature to maintain fluffiness.
What type of apples work best for this recipe?
Granny Smith apples are preferred for their tartness and firm texture, which balance sweetness and hold shape inside the pancakes.