Spiced Apple Pancakes

These Spiced Apple Pancakes are everything you love about fall wrapped into a stack of fluffy pancakes. Tender apples, cozy spices, and a lightly sweet batter come together to create a breakfast that tastes like apple pie in pancake form.

Perfect for chilly mornings, holiday brunches, or whenever you’re craving something warm and comforting, this recipe is simple to make and impossible to resist.

Why You’ll Love These Pancakes

✔ Soft, fluffy texture
✔ Loaded with real apples
✔ Warm cinnamon-spice flavor
✔ Family-friendly
✔ Freezer-friendly

Best Apples for Pancakes

Choose apples that hold their shape when cooked:

Granny Smith (tart, firm)
Honeycrisp (sweet-tart balance)
Fuji (naturally sweet)

Avoid overly soft apples, which can turn mushy.

Spiced Apple Pancakes Recipe

Ingredients

1½ cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice (or cloves)
1 cup milk
1 large egg
2 tablespoons melted butter or oil
1 teaspoon vanilla extract
1½ cups finely diced apple (peeled)

Instructions

In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice.
In a separate bowl, whisk milk, egg, melted butter, and vanilla.
Pour wet ingredients into dry ingredients and gently stir until just combined.
Fold in diced apples.
Let batter rest for 5 minutes.
Heat a lightly greased skillet or griddle over medium heat.
Pour ¼ cup batter per pancake onto the hot surface.
Cook until bubbles appear and edges set (about 2 minutes).
Flip and cook another 1–2 minutes until golden brown.
Serve warm.

Tips for Perfect Spiced Apple Pancakes

Dice apples small for even cooking
Do not overmix the batter
Use medium heat to prevent burning
Let batter rest for maximum fluffiness

Optional Apple Cinnamon Topping (Highly Recommended)

Ingredients

1 apple, thinly sliced
1 tablespoon butter
1 tablespoon brown sugar
¼ teaspoon cinnamon

Instructions

Melt butter in a skillet over medium heat.
Add apples, brown sugar, and cinnamon.
Cook 4–5 minutes until soft and caramelized.
Spoon over pancakes.

Flavor Variations

Spiced Apple Walnut Pancakes

Fold in ¼ cup chopped walnuts for crunch.

Apple Pie Pancakes

Add ½ teaspoon extra cinnamon and a pinch of cloves.

Healthier Version

Use half whole wheat flour and reduce sugar to 1 tablespoon.

Vegan Spiced Apple Pancakes

Use plant milk, oil instead of butter, and replace egg with 1 tablespoon ground flax + 2½ tablespoons water.

Serving Suggestions

Maple syrup
Apple cinnamon topping
Powdered sugar
Whipped cream
Greek yogurt drizzle

Make-Ahead & Freezing Tips

Freeze cooked pancakes up to 2 months
Reheat in toaster or skillet
Store batter up to 24 hours in the fridge

Nutrition (Per Pancake – Approximate)

Calories: 170
Carbohydrates: 26g
Protein: 4g
Fat: 6g
Fiber: 2g

Final Thoughts

These Spiced Apple Pancakes bring the cozy flavors of baked apples and warm spices straight to your breakfast table. Whether for a weekend brunch or a seasonal treat, they’re guaranteed to become a family favorite.

OTHER RECIPES

Pancake Recipe Ingredients:

* 2 cups biscuit mix (Bisquick or similar)
* 1 scant teaspoon ground cinnamon
* 1 egg
* 1 1/3 cups milk
* 3/4 cup grated apples, about 2 medium apples

* Cider Syrup:
* 1 cup sugar
* 2 tablespoons cornstarch
* 1/4 teaspoon cinnamon
* 1/8 teaspoon nutmeg
* 2 cups apple cider
* 2 tablespoons lemon juice
* 3 tablespoons butter

Pancake Recipe Instructions:
First of all combine biscuit mix, cinnamon, egg and milk; beat until smooth.

And then stir in grated apples.

Next is to grease large skillet or griddle and heat over medium heat.

Pour batter, about 1/4 cup for each pancake, onto hot griddle.

And then bake until bubbles appear around the edges, turn and bake other side until golden brown. Serve with warm cider syrup.

Makes about 18 pancakes.

Sauce: In saucepan, combine sugar, cornstarch, cinnamon and nutmeg; stir in apple cider and lemon juice.

Cook over medium heat, stirring constantly, until mixture thickens and begins to boil.

Continue to boil, stirring, for 1 minute.

Remove from heat and stir in butter. Makes about 2 1/2 cups of syrup.
Enjoy the pancake recipe !
banana-nut-pancakes-recipe

Good Old Fashioned Pancakes Recipe

There’s nothing quite like a stack of good old-fashioned pancakes—golden on the outside, soft and fluffy on the inside, and made with simple pantry ingredients.

This timeless recipe is the kind your grandmother might have made on a Sunday morning, filling the kitchen with the comforting smell of butter and batter sizzling on the griddle.

No fancy ingredients. No shortcuts. Just honest, homemade pancakes done right.

Why This Recipe Never Goes Out of Style

✔ Simple, pantry-friendly ingredients
✔ Light, fluffy texture
✔ Easy for beginners
✔ Perfect for breakfast or brunch
✔ Ready in under 20 minutes

Good Old-Fashioned Pancakes Recipe

Ingredients

1½ cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
½ teaspoon salt
1¼ cups milk
1 large egg
2 tablespoons melted butter (or vegetable oil)
1 teaspoon vanilla extract (optional)

Instructions

In a large bowl, whisk together flour, sugar, baking powder, and salt.
In another bowl, whisk the milk, egg, melted butter, and vanilla.
Pour wet ingredients into dry ingredients and gently stir until just combined. Small lumps are normal.
Let the batter rest for 5 minutes for fluffier pancakes.
Heat a lightly buttered skillet or griddle over medium heat.
Pour about ¼ cup batter per pancake onto the hot surface.
Cook until bubbles form and edges look set (about 2 minutes).
Flip and cook another 1–2 minutes until golden brown.
Serve warm with your favorite toppings.

Tips for Perfect Old-Fashioned Pancakes

Don’t overmix—this keeps pancakes tender
Use fresh baking powder for maximum rise
Cook over medium heat to avoid burning
Flip only once for best texture

Classic Topping Ideas

Butter and maple syrup
Powdered sugar
Fresh berries
Honey or molasses
Bacon or sausage on the side

Variations on the Classic

Buttermilk Pancakes

Replace milk with buttermilk for a richer flavor and extra fluff.

Blueberry Pancakes

Sprinkle blueberries onto the batter after pouring onto the griddle.

Cinnamon Pancakes

Add ½ teaspoon cinnamon to the dry ingredients.

Make-Ahead & Storage Tips

Batter is best used fresh
Cooked pancakes can be refrigerated up to 3 days
Freeze pancakes for up to 2 months
Reheat in toaster, skillet, or microwave

Nutrition (Per Pancake – Approximate)

Calories: 160
Carbohydrates: 22g
Protein: 4g
Fat: 6g
Sugar: 4g

Final Thoughts

This Good Old-Fashioned Pancakes recipe proves that simple really is best. With just a few basic ingredients and a hot griddle, you can create a comforting breakfast that never goes out of style.

OTHER RECIPES

Ingredients

1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted

Directions

In a large bowl, sift together the flour, baking powder, salt and sugar.

Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat.

Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.

Brown on both sides and serve hot. Enjoy!

VIDEO:

Banana Nut Pancakes recipe

These Banana Nut Pancakes are thick, fluffy, and loaded with sweet ripe bananas and crunchy nuts. Perfect for weekend brunch or a cozy breakfast at home, this classic American favorite combines comforting flavors with a soft, tender texture that melts in your mouth.

Made from scratch with simple ingredients, these pancakes are far better than any boxed mix—and your kitchen will smell incredible while they cook.

Why You’ll Love This Recipe

✔ Naturally sweetened with ripe bananas
✔ Soft, fluffy pancake texture
✔ Crunchy nutty bite in every forkful
✔ Easy to customize
✔ Freezer-friendly for meal prep

Best Bananas for Pancakes

Use very ripe bananas with brown spots. They mash easily and provide the best natural sweetness and banana flavor.

Banana Nut Pancakes Recipe

Ingredients

1½ cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup milk
1 large egg
2 tablespoons melted butter or vegetable oil
1 teaspoon vanilla extract
2 ripe bananas, mashed
½ cup chopped walnuts or pecans

Instructions

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In another bowl, whisk milk, egg, melted butter, and vanilla.
Stir in the mashed bananas.
Add wet ingredients to dry ingredients and mix gently until just combined. Do not overmix.
Fold in chopped nuts.
Let the batter rest for 5 minutes.
Heat a lightly greased skillet or griddle over medium heat.
Pour ¼ cup batter per pancake.
Cook until bubbles form on the surface (about 2 minutes).
Flip and cook another 1–2 minutes until golden brown.
Serve warm.

Tips for Extra-Fluffy Banana Nut Pancakes

Do not overmix the batter
Let the batter rest before cooking
Cook over medium heat for even browning
Mash bananas well to avoid dense pockets

Flavor Variations

Banana Walnut Pancakes

Use chopped walnuts for a classic, slightly bitter crunch.

Banana Pecan Pancakes

Swap walnuts for pecans for a sweeter, buttery flavor.

Banana Chocolate Chip Pancakes

Add ⅓ cup chocolate chips for a dessert-style breakfast.

Healthy Banana Nut Pancakes

Replace half the flour with whole wheat flour and reduce sugar by half.

Toppings That Pair Perfectly

Maple syrup
Sliced bananas
Toasted nuts
Honey or agave syrup
Whipped cream
Peanut butter drizzle

Make-Ahead & Freezing Tips

Freeze cooked pancakes in single layers
Store in freezer bags up to 2 months
Reheat in toaster or microwave

Nutrition (Per Pancake – Approximate)

Calories: 180
Carbohydrates: 25g
Protein: 5g
Fat: 7g
Fiber: 2g

Final Thoughts

These Banana Nut Pancakes are the perfect blend of sweet, nutty, and fluffy—ideal for family breakfasts, brunch gatherings, or meal prep. Once you try them homemade, you’ll never go back to plain pancakes again.

OTHER RECIPES

Try this nice pancake recipe !

Pancake Recipe Ingredients:

1 ripe banana, mashed.
1 medium egg.
3 oz (1 packet) of cream cheese, softened.
1 cup of pancake mix.
¾ cup of milk.
½ cup of chopped pecans.
½ cup of whipped topping.
1 tablespoon of sugar.
2 teaspoons of vegetable oil.

Pancake Recipe Instructions:

In a mixing bowl, beat the cream cheese until it is smooth.
Mix in whipped topping until stiff; then set aside.
In another bowl, combine the pancake mix and the sugar.
Beat the egg, milk and vegetable oil; then add to pancake mix and mix thoroughly.
Fold in the mashed banana and chopped pecans.
Pour the batter by quarter cupfuls onto a lightly greased hot griddle; then turn over when bubbles form on top of pancakes, cooking until second side has turned a golden brown color.
The pancake recipe is ready to serve with the cream cheese as topping...nice ! Enjoy it !

american-pancake-mix-recipe.

VIDEO:

American Pancake Mix recipe

Nothing beats a stack of classic American pancakes—thick, fluffy, lightly sweet, and perfect with butter and maple syrup. This homemade American pancake mix gives you diner-style pancakes anytime, without preservatives or boxed mixes.

Best of all, you can make the dry mix ahead, store it, and have pancakes ready in minutes.

Why Make Your Own American Pancake Mix?

✔ Better flavor than store-bought
✔ No artificial preservatives
✔ Cheaper per batch
✔ Customizable (whole wheat, dairy-free, low sugar)
✔ Perfect for meal prep and gifting

Homemade American Pancake Mix (Dry Mix)

Ingredients (Makes About 10 Cups Dry Mix)

4 cups all-purpose flour
3 tablespoons baking powder
2 teaspoons baking soda
2 teaspoons salt
¼ cup granulated sugar

Instructions

Whisk all ingredients together in a large bowl until evenly combined.
Transfer to an airtight container or zip-top bag.
Store in a cool, dry place for up to 3 months.

💡 Label the container with instructions for quick use.

How to Make Pancakes Using the Mix

Ingredients (Serves 2–3)

1 cup American Pancake Mix
¾ cup milk
1 large egg
2 tablespoons melted butter or oil
½ teaspoon vanilla extract (optional)

Directions

In a bowl, whisk milk, egg, melted butter, and vanilla.
Add pancake mix and stir just until combined (small lumps are fine).
Heat a lightly greased skillet or griddle over medium heat.
Pour ¼ cup batter per pancake.
Cook until bubbles form and edges look set, about 2 minutes.
Flip and cook another 1–2 minutes until golden.

Tips for Extra-Fluffy American Pancakes

Do not overmix—lumps = fluffiness
Let batter rest 5 minutes before cooking
Use a medium heat (too hot = flat pancakes)
Fresh baking powder makes a big difference

Pancake Mix Variations

Buttermilk Pancakes

Replace milk with buttermilk for extra tang.

Whole Wheat Pancake Mix

Use half whole wheat flour and half all-purpose flour.

Dairy-Free Pancakes

Use almond milk, oat milk, or coconut milk + oil.

Blueberry or Chocolate Chip

Fold in ½ cup add-ins just before cooking.

How to Store Pancake Mix

Pantry: Up to 3 months
Freezer: Up to 6 months (airtight container)

📦 Great for camping trips, busy mornings, or homemade gifts.

Serving Ideas

Maple syrup & butter
Fresh berries & whipped cream
Peanut butter & banana
Honey & Greek yogurt
Crispy bacon or sausage on the side

Final Thoughts

This American Pancake Mix recipe delivers thick, fluffy, diner-style pancakes every time—without relying on boxed mixes. Make a batch once, enjoy pancakes anytime, and customize them to your taste.

OTHER RECIPES

A nice pancake recipe to try !

Pancake Recipe INGREDIENTS

10 cups of all-purpose flour.
2 ½ cups of instant non-fat dry milk.
½ cup of sugar.
¼ cup of baking powder.
2 tablespoons of salt.

Pancake Recipe Instructions:

In a suitably sized starsol bowl, combine all of the ingredients.

Stir until thoroughly mixed.

Store in an airtight container and use within six months.

The pancake recipe mix is ready !

banana-nut-pancakes-recipe.

VIDEO:

Cornmeal Pancakes

🌽 Cornmeal Pancakes

INGREDIENTS

Dry Ingredients

1 cup yellow cornmeal
1 cup all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt

Wet Ingredients

2 large eggs
1 ¾ cups buttermilk (or 1 ¾ cups milk + 1 tbsp vinegar, rest 5 min)
3 tablespoons melted butter (or oil)
1 teaspoon vanilla (optional but nice)

INSTRUCTIONS

1. Prepare dry mix

In a medium bowl, whisk together:

cornmeal
flour
sugar
baking powder
baking soda
salt

Cornmeal tends to clump, so break up any lumps.

2. Prepare wet mix

In another bowl, whisk:

eggs
buttermilk
melted butter
vanilla

Make sure the melted butter isn’t piping hot to avoid scrambling the eggs.

3. Combine

Pour wet ingredients into the dry.
Stir just until combined.
Batter should be thick but pourable. Add 1–2 tablespoons more milk if too thick.

4. Cook

Heat a griddle or skillet over medium heat and lightly butter or oil it.
Pour about ¼ cup batter for each pancake.
Cook until edges look set and small bubbles form on top (about 2 minutes).
Flip and cook 1–2 minutes more until golden.
Repeat with remaining batter.

SERVE WITH

Butter + maple syrup
Honey butter
Fresh berries
Fried apples
Savory style: serve with bacon, eggs, or sausage gravy

TIPS & VARIATIONS

Southern-style (coarser): Use stone-ground cornmeal and reduce flour to ¾ cup.
Sweeter: Add ¼ cup sugar or a splash of maple syrup to the batter.
Blueberry cornmeal pancakes: Fold in ½–1 cup fresh blueberries before cooking.
Crispier edges: Let batter rest 10 minutes to hydrate the cornmeal.
Gluten-free: Replace flour with a GF all-purpose blend.

OTHER RECIPES

A nice pancake recipe to try !

Pancake Recipe Ingredients:

* 1/2 cup cornmeal
* 1 1/2 cups cold water
* 1 1/4 cups buttermilk
* 2 cups sifted all purpose flour
* 1/3 cup sugar
* 1 teaspoon salt
* 1 teaspoon baking powder
* 3/4 teaspoon baking soda
* 1 egg, beaten
* 2 tablespoons soft butter

Pancake Recipe Instructions :
Put cornmeal and cold water in a saucepan; bring to a boil, reduce heat, and continue to boil gently for 5 minutes. Turn into bowl; stir buttermilk into cornmeal mixture. Sift together flour, sugar, salt, baking powder and baking soda; add to cornmeal mixture. Stir in beaten egg and butter. Cook pancakes on lightly greased griddle...and the pancake recipe is ready and makes about 24 pancakes...nice ! Enjoy the pancake !
banana-nut-pancakes-recipe

VIDEO:

Applesauce Pancakes With Apple Cider Syrup

Applesauce Pancakes With Apple Cider Syrup

INGREDIENTS

For the Pancakes

1 ½ cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg (optional but recommended)
1 cup buttermilk (or 1 cup milk + 1 Tbsp vinegar, rest 5 minutes)
1 cup unsweetened applesauce
2 large eggs
3 tablespoons melted butter (or neutral oil)
1 teaspoon vanilla extract

For the Apple Cider Syrup

1 cup apple cider
½ cup brown sugar
2 tablespoons butter
½ teaspoon cinnamon
Pinch of salt
1 tablespoon cornstarch mixed with 1 tablespoon cold water (slurry)

INSTRUCTIONS

Make the Apple Cider Syrup

In a small saucepan, combine apple cider, brown sugar, butter, cinnamon, and salt.
Bring to a boil over medium heat.
Stir in the cornstarch slurry.
Reduce heat and simmer 3–5 minutes, stirring often, until the syrup thickens and becomes glossy.
Keep warm on the lowest heat or reheat gently before serving.

Make the Pancakes

Mix dry ingredients: In a large bowl whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
Mix wet ingredients: In another bowl whisk buttermilk, applesauce, eggs, melted butter, and vanilla until smooth.
Combine: Pour wet ingredients into the dry. Stir gently until just combined—do not overmix. The batter should be thick and slightly lumpy.
Cook:
- Heat a lightly oiled or buttered skillet/griddle over medium heat.
- Drop ¼-cup scoops of batter onto the hot surface.
- Cook until bubbles form on top and edges look set, 2–3 minutes.
- Flip and cook 1–2 minutes more.
Keep warm in a 200°F/95°C oven if cooking in batches.

SERVING

Stack warm pancakes, drizzle generously with apple cider syrup, and top with:

Sliced apples
A pat of butter
Toasted pecans or walnuts
A sprinkle of cinnamon

TIPS & VARIATIONS

Extra fluffy: Add 1 additional egg white, whipped to soft peaks, and fold in gently.
Chunky apple version: Fold in ½ cup finely diced apples.
Healthier option: Replace ½ the flour with whole wheat and increase applesauce to 1¼ cups.
Festive twist: Add a splash of rum or maple extract to the syrup.

OTHER RECIPES

A nice pancake recipe to try !
Pancake Ingredients:

* ***Apple Cider Syrup***
* 1 tablespoon butter
* 2 cups apple cider
* 1 cup brown sugar
* 2 cinnamon sticks
* ***Applesauce Pancakes***
* 2 cups all-purpose flour
* 1/4 cup dark brown sugar
* 2 tablespoons baking powder
* 1 teaspoon salt
* 2 eggs
* 1 cup milk
* 1/2 cup applesauce
* 1/4 cup melted butter

Pancake Recipe INSTRUCTIONS

Apple Cider Syrup: In a heavy saucepan over medium heat, melt butter. When butter stops foaming, add the apple cider, brown sugar, and cinnamon sticks. Bring to a boil, stirring.

Continue cooking over medium heat, stirring frequently, until reduced by half to about 1 to 1 1/4 cups. This will take about 15 minutes. The syrup will thicken as it cools. Remove cinnamon sticks and serve with pancakes.

Applesauce Pancakes: In a bowl, combine the flour, sugar, baking powder and salt. Combine eggs, milk, applesauce, and butter; add to dry ingredients and mix well. Pour about 1/3 cup of batter onto a lightly greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Keep warm while making the remaining pancakes. The pancake recipe is ready to serve...enjoy it !
american-pancake-mix-recipe

VIDEO:

Fluffy Pecan Pancakes

🥞 Fluffy Pecan Pancakes

Ingredients (Makes 8–10 pancakes)

1 ½ cups all-purpose flour
3 tablespoons granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ¼ cups buttermilk (or milk + 1 Tbsp vinegar)
2 large eggs
3 tablespoons melted butter (plus more for the pan)
1 teaspoon vanilla extract
¾ cup chopped pecans, lightly toasted
Optional: extra pecans + maple syrup for serving

Instructions

1. Prepare the Dry Ingredients

In a bowl, whisk together:
flour, sugar, baking powder, baking soda, and salt.

2. Mix Wet Ingredients

In another bowl, whisk:
buttermilk, eggs, melted butter, and vanilla until smooth.

3. Combine

Pour the wet ingredients into the dry.
Gently stir until just combined—a few lumps are perfect.
Fold in the pecans.

4. Cook the Pancakes

Heat a skillet or griddle over medium.
Add a small pat of butter or oil.
Pour ¼ cup batter for each pancake.
Cook until bubbles form on top and edges look set (2–3 mins).
Flip and cook another 1–2 minutes.

5. Serve

Stack them warm with:

Maple syrup
Extra toasted pecans
A dusting of powdered sugar (optional)
A dollop of butter or whipped cream (optional)

⭐ Tips for Extra Fluffiness

Don’t overmix the batter.
Let batter rest 5 minutes before cooking.
Use buttermilk—its acidity boosts fluff.
Toast pecans ahead of time for more flavor.

OTHER RECIPES

A great pancake recipe to try !

Pancake Recipe Ingredients:

* 2 cups flour
* 2 tablespoons brown sugar
* 1/2 teaspoon salt
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 3/4 cup finely chopped pecans, toasted if desired
* 1 cup buttermilk
* 3/4 cup milk
* 2 large eggs, separated
* 1/4 cup melted butter
* vegetable oil
* pecan halves or fruit for garnish, optional

Pancake Recipe INSTRUCTIONS:
In a mixing bowl, combine the flour, sugar, salt, baking powder, soda, and chopped pecans.
In another bowl, whisk together buttermilk and milk, egg yolks, and melted butter. Blend into the dry ingredients just until all ingredients are moistened.

Beat egg whites in another bowl until stiff peaks form. Fold into the batter until well incorporated.
Heat a small amount of oil in a large skillet over medium heat. When skillet is hot enough for a drop of water to sizzle, scoop pancake batter onto the skillet in about 1/4-cup portions, spreading slightly. When edges are rather dry and bubbles are popping and bottoms are nicely browned, about 2 to 3 minutes, turn over and cook the other side until browned, about 2 minutes longer.

Serve hot with butter and syrup and garnish with pecan halves or fruit, if desired. The pancake recipe is ready to serve...enjoy it !
Basic-pancakes-recipe

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