Apple Cinnamon Pancakes
Delightful breakfast pancakes infused with warm spices and fresh apples, perfect for a cozy brunch.
Ingredients
Pancake Batter
- 1.5 cups all-purpose flour Can substitute with whole wheat flour.
- 2 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp cinnamon
- 0.25 tsp nutmeg
- 0.25 tsp salt
- 0.25 cups granulated sugar Can substitute with coconut sugar.
- 2 large eggs
- 0.75 cups milk Buttermilk can be used for extra tang.
- 0.25 cups melted butter Or use oil.
- 1 tsp vanilla extract
Apple Filling
- 2 small apples, peeled and diced Honeycrisp or Granny Smith recommended.
- 1 tbsp butter
- 2 tbsp brown sugar
- 1 tsp cinnamon
- 1 tsp lemon juice
Glaze
- 1 cup powdered sugar
- 2 tbsp milk
- 0.5 tsp vanilla extract
Instructions
Batter Preparation
- In a large bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, salt, and granulated sugar.
- In another bowl, whisk together the eggs, milk, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Don’t overmix; a few lumps are okay!
Apple Filling
- In a skillet, melt the butter over medium heat.
- Add the diced apples, brown sugar, cinnamon, and lemon juice. Cook until the apples soften and caramelize slightly.
Cooking Pancakes
- Preheat your griddle or skillet over medium heat.
- Pour ¼ cup of the pancake batter onto the griddle for each pancake, topping each with a spoonful of the apple filling.
- Cook until bubbles form on the surface, then flip and cook until golden brown on both sides.
Making the Glaze
- Whisk together the powdered sugar, milk, and vanilla extract until smooth.
Serving
- Serve the pancakes warm, drizzled with the sweet glaze.
Notes
These pancakes can be customized with walnuts or pecans. For a dairy-free version, use plant-based milk alternatives.