These fluffy Apple Pancakes are filled with freshly grated apple and cozy ground cinnamon, drizzle some maple syrup on top and you have the perfect fall breakfast.
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Apple Cinnamon Pancakes
These cozy fall apple pancakes are the perfect Saturday morning breakfast. Fresh apple and cinnamon bring these pancakes to life served with some maple syrup these are pancakes you are going to want to make over and over.
Ingredients
- All Purpose Flour – As the base of the pancake, I recommend using the brand King Arthur.
- Sugar – Just a bit of regular granulated sugar to help sweeten the pancake.
- Baking Powder – To help get a lift in the pancake batter.
- Kosher Salt – I like to use kosher salt when cooking, if you are using table salt instead use HALF of the amount of kosher salt.
- Egg – And egg for structure for the pancake.
- Milk – I like to use whole cow’s milk I think that works best but you can really use any type of milk that works best for you.
- Unsalted Butter – Using unsalted butter will help keep this from being to salty.
- Vanilla Extract – For flavor.
- Ground Cinnamon – Also for flavor.
- Apple – And most importantly the apple. I recommend using a hard variety of apple like honeycrisp or granny apple, really most apples should work as long as the can be grated. If you eat the apple and it seems really soft to bite into it might not work as well for this recipe.
Instructions
Pre-heat a griddle, flattop, or skillet to medium heat. If you are using an electronic griddle set 350ºF.
In a mixing bowl, mix together the flour, sugar, salt, ground cinnamon, and baking powder.
In a separate bowl add in the egg, milk, butter, and vanilla. Whisk everything together well.
Add the dry flour mixture into the wet mixture. Gently mix together with a rubber spatula until combined but do not over stir, some lumps are completely normal.
Use a box grater to grate the apple around the core. Add the grated apple to the batter and gently fold in with the rubber spatula.
Lightly grease griddle. Using a spoon or measuring cup add the pancake batter to the griddle in a size that works best for you, I generally use two spoonfuls from an everyday eating spoon or about ¼ cup. Spread the batter slightly if needed gently into a circle. Continue scooping the batter until the griddle/skillet is full.
Cook the pancakes 2-3 minutes on each side, but most importantly you will want to flip your pancake when you start seeing little air bubbles starting to pop in the center of each pancake, that is when you should flip. Cook for another 2 minutes before checking if the pancakes are golden brown on the bottom and ready to remove. Remove the pancakes when golden brown. Repeat in batches (usually takes me 2 batches). Serve immediately, best with pure maple syrup.
tips, tricks and questions
What types of apples work best for these pancakes?
The apples that will work the best for this recipe will be any hard variety of apple usually these will be labeled as baking varieties as well as hard. Some of these apple types include but aren’t limited to Granny Smith, Honeycrisp, Jonagold, and Braeburn apple varieties all work well for grating and cooking in the pancakes.
Can I substitute oil for the melted butter?
Yes! Any light and neutral flavored oil like canola oil or vegetable oil can be substituted in place of the melted butter.
Do I need to peel the apple before grating?
Nope! Leave the peel on, by the time the apple cooks you will barely be able to notice that the peel was left on.
Can I make the batter ahead of time?
Yes but not as long as plain pancake batter. You could make this a few hours ahead of time but after that the apple might start getting too mushy inside the pancake batter.
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Apple Pancakes
These warm and cozy apple pancakes are full of freshly grated apple and ground cinnamon to make a delicious and fluffy pancake, the perfect breakfast for a weekend morning.
Ingredients
- 1 ½ cups flour
- 2 tablespoons sugar
- 3 teaspoons baking powder
- ½ teaspoon kosher salt
- 1 egg
- 1 ½ cup milk
- 4 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- 1 large apple, hard variety
Instructions
- Pre-heat a griddle, flattop, or skillet to medium heat. If you are using an electronic griddle set 350ºF.
- In a mixing bowl, mix together the flour, sugar, salt, ground cinnamon, and baking powder.
- In a separate bowl add in the egg, milk, butter, and vanilla. Whisk everything together well.
- Add the dry flour mixture into the wet mixture. Gently mix together with a rubber spatula until combined but do not over stir, some lumps are completely normal.
- Use a box grater to grate the apple around the core. Add the grated apple to the batter and gently fold in with the rubber spatula.
- Lightly grease griddle. Using a spoon or measuring cup add the pancake batter to the griddle in a size that works best for you, I generally use two spoonfuls from an everyday eating spoon or about ¼ cup. Spread the batter slightly if needed gently into a circle. Continue scooping the batter until the griddle/skillet is full.
- Cook the pancakes 2-3 minutes on each side, but most importantly you will want to flip your pancake when you start seeing little air bubbles starting to pop in the center of each pancake, that is when you should flip. Cook for another 2 minutes before checking if the pancakes are golden brown on the bottom and ready to remove. Remove the pancakes when golden brown. Repeat in batches (usually takes me 2 batches). Serve immediately, best with pure maple syrup.
Nutrition Information:
Yield:
4Serving Size:
3 pancakesAmount Per Serving: Calories: 395Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 84mgSodium: 587mgCarbohydrates: 55gFiber: 3gSugar: 17gProtein: 10g
Nutritional data is automated and might not be 100% accurate, final nutritional information will depend on ingredients used and any changes made.
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