Seasonal Pancakes Recipe

Measure and prepare seasonal add-ins

Choose one seasonal add-in: apples (dice and toss with 1 tsp lemon juice and 1 tsp sugar to macerate), berries (leave whole and toss with 1 tsp lemon zest), grated zucchini (squeeze to remove excess moisture), or pumpkin puree (use plain canned or fresh). Measure about 1 cup (pumpkin 1/2 cup) and set aside.

Preheat a griddle or large nonstick skillet over medium (about 375°F/190°C) and lightly grease with 1 tsp oil or butter. Have a spatula and measuring cup ready.

In a large bowl, whisk together the dry ingredients: 2 cups all-purpose flour, 2 tbsp sugar, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 tsp ground cinnamon, and 1/4 tsp ground nutmeg until evenly combined.

In a separate medium bowl, whisk the wet ingredients: 1 1/2 cups whole milk, 1/2 cup plain yogurt (or buttermilk), 2 large eggs, 3 tbsp melted butter, and 1 tsp vanilla extract until smooth.

Pour the wet mixture into the dry ingredients and gently fold with a spatula until mostly combined. Do not overmix; a few small lumps are fine. If using pumpkin puree, fold it in now (use 1/2 cup). If using zucchini, fold in the drained grated zucchini now. If using apples or berries, wait to fold them in until just before cooking to avoid bleeding or sogginess.

If batter seems very thick, add up to 2 tbsp more milk to reach a pourable but thick consistency (like heavy cream). Let the batter rest 5 minutes while the griddle finishes heating; this hydrates the flour and activates leavening.

Lightly oil the preheated griddle or skillet. For each pancake, pour 1/4 cup batter onto the griddle, leaving space between pancakes. If using apples or berries, gently press 1–2 tbsp of the fruit onto the top of each pancake immediately after pouring. Sprinkle chopped nuts on top if using.

Cook without flipping until bubbles appear across the surface and edges look set, about 2–3 minutes. Flip and cook until the second side is golden and the center is cooked through, 1–2 minutes more. Adjust heat as needed so pancakes brown evenly without burning.

Transfer cooked pancakes to a warm plate in a low oven (200°F/95°C) or cover loosely with foil while you finish the remaining batter. Re-grease the griddle between batches if necessary.

Stack pancakes and top as desired: pat with butter, drizzle with maple syrup, sprinkle powdered sugar, or add extra fresh fruit and toasted nuts. If using berries, a squeeze of fresh lemon can brighten the flavor; if pumpkin, a pinch more cinnamon on top is nice.

Serve immediately while warm.