Parsnip & Apple Pancakes Recipe | Abel & Cole

Parsnip & Apple Pancakes

Cooking time
Serves4 people

You'll want to stack these American pancakes up high on your plate on Pancake Day. Parsnip is delicious combined with apple and cinnamon. Great for breakfast or as a teatime treat.

1 rating


  • 1 medium parsnip
  • 1 apple
  • A squeeze of lemon juice
  • 30g caster sugar
  • 1 tsp ground cinnamon
  • 3 eggs
  • 150ml full cream milk
  • 150g plain flour
  • 2 tsp baking powder
  • A pinch of sea salt
  • Coconut oil, for frying

Prep: 15 mins | Cook: 30 mins

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1. Peel and coarsely grate the parsnip and apple. Pop in a bowl with a squeeze of lemon juice, the caster sugar and 1 tsp ground cinnamon. Stir to coat in the lemon juice (this will help stop them browning).
2. Whisk the eggs and milk together. Sift the flour and baking powder into a bowl with a pinch of salt. Slowly whisk in the milk to make a smooth, thick batter with a consistency similar to double cream. Add the parsnip and apple mix and stir to combine.
3. Heat your oven to it lowest setting. Warm 1 tsp coconut oil in a large frying pan. Add 3-4 tbsp batter to the pan to make 3-5 pancakes (1 tbsp batter per pancake). Fry for 3-4 mins, then carefully turn over and fry for another 2-3 mins till golden and cooked through.
4. Slide the pancakes onto a plate and keep warm in the oven while you cook the rest of the pancakes, adding more oil as you need it. Serve the pancakes in a stack topped with butter and drizzle of honey.
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