Description
These Apple Cinnamon Pancakes are a delicious fall breakfast treat. They’re fluffy and easy to make with flour, grated apple, and cinnamon. Serve them with my warm spiced apple topping.
Ingredients
Units
Scale
For the Pancakes:
- 3/4 cup whole milk (or non-dairy milk)
- 2 teaspoons distilled white vinegar (or lemon juice)
- 1 egg
- 2 tablespoons brown sugar (or maple syrup)
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted
- 1 cup all-purpose flour (or whole wheat flour)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- Scant 1/2 cup peeled grated apple (I use Gala apple)
For the Stewed Apples:
- 2 apples, peeled, cored, and diced or sliced (I use Gala apple)
- 1 tablespoon salted butter
- 1/4 cup maple syrup, plus more as needed
- 1/2 teaspoon ground cinnamon
- 2 whole cloves
Instructions
- Make the homemade buttermilk. In a large mixing bowl, add the milk and vinegar (or lemon juice if using). Stir together with a fork and let rest for 5 minutes. The milk will curdle slightly.
- Mix the wet ingredients. Add the egg, brown sugar (or maple syrup if using), vanilla extract, and melted butter to the homemade buttermilk mixture. Whisk to combine.
- Mix the dry ingredients. In a medium bowl, add the flour, baking powder, baking soda, cinnamon, and salt. Use a whisk or fork to mix together until well combined.
- Add the dry ingredients to the wet ingredients. Add the dry ingredients on top of the wet ingredients and whisk until just combined. Gently stir in the grated apple. You want to make sure there are no dry clumps of flour stuck to the bottom of the bowl. It’s normal for the pancake batter to be slightly lumpy. AVOID OVERMIXING THE BATTER.
- Let the batter rest for 10-15 minutes. This allows the flour to fully hydrate and the batter to thicken, which will give you fluffier pancakes. During this time, you can preheat the skillet or griddle and get your pancake toppings ready.
- Make the stewed apples. In a small saucepan over medium heat, add the chopped or sliced apples, butter, maple syrup, cinnamon, and whole cloves.
- Let it simmer for 10 to 15 minutes, stirring occasionally, until the apples are soft. Remove the cloves before serving.
- Cook the pancakes. Heat a griddle or large nonstick skillet over medium-low heat. Once hot, brush the skillet with melted butter, ghee, or cooking spray.
- Scoop ¼ cup of the batter onto the griddle to form a pancake. Depending on the size of your skillet or griddle, you may be able to fit 2 to 3 pancakes.
- Cook until the edges of the pancake look set and you notice bubbles start to appear on the top, about 2-3 minutes. Confidently flip the pancake and let the other side cook for another 1-2 minutes, or until the pancake is cooked through.
- Serve and enjoy! Serve warm with the stewed apples and more maple syrup if desired.
Notes
- Grate the apple on the large holes of a box grater.
- Make-Ahead Instructions: You can make the pancakes and stewed apple topping up to 3 days in advance. Keep them stored separately in an airtight container in the fridge. I like to reheat my pancakes in the toaster.
- Whole milk tastes best, but I’ve had success making these pancakes with 2% milk, almond milk, and oat milk.
- Keep an eye on the heat. As your griddle or skillet gets hot, you may need to turn down the heat slightly to prevent your pancake from getting too brown before its fully cooked.
- Nutritional information is a rough estimate based on 1 pancake with some of the stewed apple topping.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 208
- Sugar: 18.6g
- Sodium: 212mg
- Fat: 5.6g
- Saturated Fat: 3.1g
- Unsaturated Fat: 1.5g
- Trans Fat: 0.1g
- Carbohydrates: 36.7g
- Fiber: 2.7g
- Protein: 3.8g
- Cholesterol: 35mg