Apple Cinnamon Pancakes
User Reviews
4.9
Apple Cinnamon Pancakes
Description
Apple Cinnamon Pancakes combine a lightly spiced batter with diced apples cooked in a butter and brown sugar sauce, enhanced by cinnamon and maple syrup. The milk and vinegar mixture curdles slightly, adding tenderness to the pancakes once cooked. The batter is not overmixed, preserving fluffiness with some lumps. Pancakes are cooked on a medium-high heat skillet until bubbles rise and edges firm before flipping, ensuring a tender yet structured bite.
The warm sautéed apple topping softens the fruit while introducing caramel notes from brown sugar and butter, balanced by maple syrup’s sweetness. Cinnamon ties the flavors together for a cozy profile suitable for morning meals.
These pancakes can be portioned consistently using a measuring cup or scoop, yielding uniform sizes for even cooking. They pair well with the apple topping served warm and can be stored refrigerated or frozen for later reheating.
Ingredients
- ¾ cup milk
- 1 ½ tablespoons vinegar
- 1 cup flour
- 3 tablespoons sugar
- 1 teaspoon cinnamon (if you really love cinnamon you can add another ½ teaspoon)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 egg
- 2 tablespoons neutral cooking oil generic cooking oil
Apple Topping
- 2 tablespoons butter
- 2 apple peeled, cored, and diced
- 2 tablespoons brown sugar
- ½ teaspoon cinnamon
- ⅓ cup maple syrup
Instructions
- Preheat a skillet to medium-high heat (275 degrees).
- Whisk together the milk and vinegar and allow to rest for 5 minutes.
- While milk is curdling, whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Whisk egg and oil into milk. Add wet ingredients to dry ingredients and stir until combined (don't over-mix, it should still have some lumps).
- Spray skillet with cooking spray. Use a 1/4 cup measuring cup to pour batter onto skillet. Cook about 2 minutes until bubbles form and the edges start to look "dry". Use a spatula to flip the pancake and cook another 1-2 minutes on the other side. Set pancakes aside and repeat with remaining batter.
- Add butter, apples, brown sugar, and cinnamon to a medium sauce pan. Stir over medium heat 3-5 minutes until apples are very tender. Stir in syrup. Serve apple topping over warm pancakes.
Notes
- Handle the batter gently to retain fluffiness; avoid overmixing to preserve texture.
- Select baking apples like Granny Smith or Honeycrisp depending on preferred tartness or sweetness; mixing varieties is also effective.
- Use a measuring cup or scoop for uniform pancake sizes to ensure even cooking.
- Butter works well for greasing pans to add richness; cooking spray can be used as an alternative.
- Cooked pancakes store well refrigerated in airtight containers for 3-5 days and reheat nicely in a toaster.
- Freeze pancakes stacked in airtight bags for up to 6 months; thaw in the fridge before reheating.
- The apple topping keeps best refrigerated for 3-5 days; freezing it may alter texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 405 kcal
% Daily Value*
| Calories | 405kcal | 20% |
| Carbohydrates | 73g | 24% |
| Protein | 7g | 14% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 46mg | 15% |
| Sodium | 583mg | 24% |
| Potassium | 289mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 43g | 86% |
| Vitamin A | 197IU | 4% |
| Vitamin C | 4mg | 4% |
| Calcium | 178mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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