Apple Cinnamon Pancakes
User Reviews
5.0
15 reviews
Excellent
Apple Cinnamon Pancakes
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 2 large eggs
- 1 1/2 cups buttermilk 370g
- 1/4 cup sugar 50g
- 2 teaspoons vanilla extract
- 3 tablespoons melted butter 42g
- 2 cups (250g) flour spooned and leveled, not scooped
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/8 teaspoon fine sea salt
- 3 medium apples 2 1/4 cups apples chopped into small cubes
- clarified butter for cooking the pancakes or frying oil and regular butter
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Instructions
- Add the eggs, sugar, buttermilk, vanilla, melted and slightly cooled butter into a large bowl. Whisk until combined.
- Hang a sieve over the bowl. Add the flour, baking powder, baking soda, cinnamon, and salt to the sieve. Stir with a spoon then sift the mixture to the bowl. Whisk until almost combined.
- Peel and core the apples, chop them into small cubes (about 1/3-1/2 inch or 1 cm). Add the chopped apples, stir with a spatula until evenly distributed and the batter ingredients are combined (don’t overmix the batter).
- Heat a small amount of clarified butter (or a mix of butter and oil) in a non-stick pan over medium/medium-low heat (this will vary depending on the pan and the stove). When the pan is hot and butter bubbling, scoop about 1/4 cup of batter per pancake into the pan (don't make them too big, they will puff up). Cover the pan with a lid to help cook the pancakes quicker (optional). Cook the pancakes until golden on the bottom and you see bubbles on top. Flip the pancakes over using two silicone spatulas or one large flat spatula and cook until browned on the other side. Add some more butter before adding the next portion of the batter to the pan, repeat with the remaining batter.
- Enjoy!
Notes
- Cook the pancakes over medium or medium-low heat - this will depend on the type of your pan and on how powerful your stovetop is - this is something that you just have to test in your kitchen. If the temperature is too low the pancakes will soak up fat and be dense and greasy but if it will be too high the pancakes may be browned on the outside (or even burned) but won't be cooked through in the middle. These pancakes will cook a little bit longer than regular pancakes.
- I like to make these pancakes with brown butter which means I cook the butter (3 tablespoons as written in the recipe) in the pan I will be cooking the pancakes in until it smells nutty and is browned, then add it to the batter.
- What kind of apples to use: the best for this recipe will be sweet and soft apples, I used Gala apples. Do not use sour and crunchy apples for this recipe.
- How to measure flour: I’m using the “spoon and level method” so 1 cup of flour in my recipes weighs 125g. Fluff the flour by stirring it in the bag/flour container with a spoon. Spoon the flour and sprinkle it into your measuring cup. Sweep off the excess flour with the back of a knife.
- Calories = 1 serving (4 pancakes) or 1/4 of the recipe. This is only an estimate!
Nutrition Information
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Calories
571kcal
(29%)
Nutrition Facts
Serving: 16pancakes
Amount Per Serving
Calories 571 kcal
% Daily Value*
| Calories | 571kcal | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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