Apple cinnamon pancakes combine diced apples and cinnamon in a fluffy batter. These pancakes are cooked to golden perfection and served with sweet toppings.
Easy Made Apple Cinnamon Pancakes
Description
Apple cinnamon pancakes combine diced apples and cinnamon in a fluffy batter. These pancakes are cooked to golden perfection and served with sweet toppings.
Ingredients
Instructions
-
Prepare the Dry Ingredients
In a large mixing bowl, combine 1 cup of all-purpose flour, 2 tablespoons of brown sugar, 2 teaspoons of baking powder, 1/2 teaspoon of ground cinnamon and 1/4 teaspoon of salt. Whisk until evenly mixed.
Tip: Whisking the dry ingredients ensures even distribution of the leavening agents for fluffier pancakes.
-
Mix the Wet Ingredients
In a separate bowl, whisk 1 cup of milk, 1 large egg, 2 tablespoons of melted butter and 1 teaspoon of vanilla extract until smooth.
Tip: Bring all wet ingredients to room temperature to help them mix evenly.
-
Combine Wet and Dry Ingredients
Pour the wet mixture into the bowl with the dry ingredients. Gently mix with a spatula until just combined. Do not overmix; the batter should have some lumps.
(Similar to the Spinach and Feta Pancakes, Sundried tomato and parmesan pancakes, Chickpea and spinach pancakes recipes)
Tip: Overmixing can make pancakes dense and tough. Stop as soon as you no longer see dry flour.
-
Fold in the Apples
Add 1 cup of peeled and diced apples to the batter. Gently fold them in until evenly distributed.
Tip: Use sweet apple varieties like Fuji or Honeycrisp for natural sweetness and a soft texture.
-
Preheat the Pan
Heat a non-stick skillet or griddle over medium heat. Lightly grease it with a small amount of butter or cooking spray.
Tip: A non-stick surface ensures the pancakes cook evenly and flip easily.
-
Cook the Pancakes
Spoon about 1/4 cup of batter per pancake onto the skillet, spacing them apart. Cook for 2-3 minutes or until bubbles form on the surface and the edges look set. Flip and cook for another 1-2 minutes, until golden brown and cooked.
(see also: Carrot cake pancakes recipe)
Tip: Adjust the heat to prevent the pancakes from burning before the centers cook through.
-
Serve and Garnish
Transfer the cooked pancakes to a plate. Serve warm with optional toppings such as maple syrup, caramel sauce or chopped nuts.
Tip: Keep cooked pancakes warm in a low oven (about 90°C) while finishing the batch.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 210kcal
- % Daily Value *
- Total Fat 6g10%
- Cholesterol 40mg14%
- Total Carbohydrate 33g11%
- Sugars 12g
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Helpful Tools:
Mixing bowls, whisk, spatula, non-stick skillet, measuring cups
There are many dishes You will also like to taste:
