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
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