Apple Pancakes Recipe
Apple pancakes are a winner for breakfast or brunch! Scented with cinnamon and vanilla for plenty of fall flavor.
Servings 12 pancakes (4 servings)
Calories 120kcal
Equipment
- Griddle or large nonstick skillet
- Box grater
Ingredients
- 1⅓ cups all-purpose flour (160g)
- 1 tablespoon baking powder
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup milk (240ml)
- 1 large egg
- 1 teaspoon vanilla
- 4 tablespoons butter melted (56g)
- 1 medium apple grated (1 cup, 170g)
Instructions
- In a large mixing bowl, whisk to combine the flour, baking powder, sugar, salt and cinnamon.
- In a liquid measuring cup or bowl, whisk to combine the milk, egg and vanilla.
- Make a well in the flour mixture and add the milk mixture. Add the melted butter. Stir gently to combine (it’s ok if the batter is lumpy and a few streaks of flour remain.) Gently fold in the grated apple.
- Heat a griddle or large nonstick skillet over medium-high heat. Grease with nonstick cooking spray or brush evenly with more melted butter.
- Using a ¼ cup measure, drop the pancake batter onto the griddle or skillet, leaving about 1” of space in between each pancake. Reduce the heat to medium.
- Cook for about 3 minutes, or until golden brown and little bubbles appear all over the top side of the pancake. Flip the pancakes and cook for about 2 more minutes, until golden brown and the centers are cooked through. Transfer to a wire rack. Repeat with the remaining batter.
- Serve topped with fried apples, maple syrup and/or butter.
Notes
- Use room temperature ingredients. Set your egg and milk out 30 or so minutes before you start working on these pancakes so they can come up to room temperature. Room temperature ingredients are easier to incorporate into a batter, making it easier to avoid over-mixing.
- Don’t overmix the batter. The apple pancakes will turn out tough or gummy if mixed too much. Small lumps in the batter are okay and actual creates fluffier pancakes.
- Use a heavy bottom skillet or griddle: Cast iron is best as it retains heat, which helps the pancakes cook evenly. But any heavy skillet will work great! You can also use an electric griddle if you prefer to cook them in a large batch.
- Use lower heat than you might think: Pancakes need low to medium heat so they cook slowly enough to set the center of the batter and don’t burn on the outside. You may need to adjust to medium-low or low heat to keep the tops from getting too brown on the second or third batch.
- For consistently sized pancakes: Use an ice cream scoop. This also makes scooping very easy!
- Flip the pancakes at the right time: Wait until bubbles appear on the top to flip them. Don’t flip too soon, or the raw batter can spill over the edge or stick to the spatula and make a mess.
Nutrition
Calories: 120kcal | Carbohydrates: 16g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 344mg | Potassium: 70mg | Fiber: 1g | Sugar: 5g | Vitamin A: 181IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 1mg