Spiced Pineapple Pancakes with Pecans

By Michael Harris-Arzon, The Simplistic Professionalbread-food-plate-357573

My kids love pancakes any time of the day.  This recipe came about because I was tired of making the same basic pancakes and the kids had asked me to make pancakes for dinner one night.  So I decided to make something a bit more appropriate for an evening meal.  I grabbed what I had readily available in the fridge and took a risk….one that had amazing results.


  • 1/2 cup Whole Milk
  • 2 Tbs. Apple Cider Vinegar
  • 1/4 cup Cold Whipping Cream
  • 2 Eggs, seperated
  • 1 cup All-purpose Flour
  • 1/8 cup White Sugar
  • 1 Tsp. Baking Soda
  • 1/2 Tsp. Salt
  • 1/4 Tsp. Nutmeg
  • 1 Tsp. Pure Vanilla Extract
  • 2 Tbs. Butter, Unsalted and Melted
  • Zest of 1 Orange
  • 1/2 Medium Orange Bell Pepper, Diced Small
  • 1/2 Cup Pineapple, Diced Small
  • 1/4 cup Pecans, Chopped Fine


  1. Combine milk and apple cider vinegar in a small bowl and set to the side for 5 minutes.  This will sour the milk, giving you the same results as if you were using buttermilk.
  2. Separate the eggs, with yolks in a small bowl and whites in a medium metal bowl.
  3. Whisk the egg yolks with a fork until small bubbles appear around the edges.  Whisk the egg whites with a wire whisker or hand mixer, quite vigorously, until your egg whites form stiff peaks when you lift the whisk/mixer from the center of the bowl upwards.
  4. Add Cold Whipping Cream to another medium bowl and beat until thick and stiff peaks are formed.  Tip: Using cold metal bowls and cold utensils helps tremendously when whipping cream or eggs.  Besides forming stiff peaks, another way to tell you have reached the proper stage is that you should be able to hold the bowl upside down and have the cream stay in place. This is shocking and entertaining for kids to see when they are helping out in the kitchen.
  5. In a large bowl, combine flour, sugar, baking soda, salt, baking powder and nutmeg.  Mix together with a large wire whisk until all are incorporated and any clumps have been eliminated.
  6. Using a zester or box grater, zest the peel of 1 orange.  Be careful to not go to deep as you do not want to get the white pith in with your orange zest.  This will make it quite bitter.
  7. Add the milk and apple cider vinegar mixture, egg yolks, orange zest, diced bell pepper, pecans, melted butter and vanilla to the dry ingredients.  Mix gently until combined.  Your batter will be slightly lumpy. Be careful to not over mix your batter.  Unlike a cake, you are not looking to incorporate air into your mixture.
  8. Gently fold the whipped cream and egg whites into your batter until just combined.
  9. Heat your cast iron skillet or griddle over medium-high heat.  Add butter or cooking spray. Once it has reached the proper temperature, using a ladle pour batter into the skillet/griddle.  Then sprinkle some of the diced pineapple on top of the poured pancakes.
  10. Once you see small holes appear on the top of the pancake you know it is time to turn each cake.  Continued cooking for another minute or so until your pancake is golden brown on the bottom.  Serve with your favorite syrup and enjoy.

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s