Apple Pancakes
User Reviews
5.0
6 reviews
Excellent
Apple Pancakes
Report
A simple but so flavorful fall (or anytime) breakfast recipe, my apple pancakes are easy to make! They're full of cinnamon spiced apples and infused with fall flavors.
Share:
Ingredients
For apples
- 1 ½ teaspoons granulated sugar
- 1 teaspoon ground cinnamon
- 1 cup finely diced apples peel and core before dicing (125g)
For pancakes
- 2 cups all-purpose flour
- 3 Tablespoons brown sugar firmly packed
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 2 cups + 2 Tablespoons buttermilk see note to substitute milk
- 4 Tablespoons unsalted butter melted
- 2 large eggs lightly beaten, room temperature preferred
- 1 teaspoon vanilla extract
- Butter, cooking spray, or neutral cooking oil, for cooking pancakes
Instructions
- In a small bowl, whisk together sugar and cinnamon then add apples and toss until coated with the mixture. Set aside.
- In a large mixing bowl, whisk together flour, brown sugar, baking powder, baking soda, cinnamon, and salt.
- Pour buttermilk in a separate, medium-sized mixing bowl (or a large measuring cup). While whisking, slowly drizzle in melted butter (it’s alright if you notice the butter begins to separate).
- Add eggs and vanilla extract to the buttermilk mixture, whisk until well-combined.
- Add wet ingredients to dry and use a spatula to gently fold ingredients together until about halfway combined. Add your apples and continue to fold together until apples are well distributed and batter is just combined (it’s fine if it’s a bit lumpy, don’t over-mix!).
- Set batter aside and heat a small skillet over medium heat. When pan is warm (you should be able to feel the heat radiating from it if you hover your hand a few inches over the surface) add a small pat of butter or brush the pan with cooking oil (or spray with cooking spray).
- Once surface is coated, add pancake batter (I do a bit less than half a cup at a time) and cook until the edges of the pancake appear cooked and bubbles in the batter begin to burst. Using a pancake spatula, carefully flip the pancake and cook several minutes longer until pancake is golden brown and cooked through.
- Repeat with remaining batter, adding more butter or oil to the pan between pancakes.
- Serve warm, topped with salted butter and maple syrup or fried apples and whipped cream!
Equipments used:
Notes
- You may substitute 2 cups of whole milk (or your preferred milk substitute) for the buttermilk, but buttermilk really does have the best flavor! Alternatively use my buttermilk substitute: fill a 2-cup measuring cup with 2 Tablespoons of lemon juice, then fill with milk (or milk substitute) to the 2-cup mark, stir, and use.
- To keep the pancakes warm as you cook them, turn your oven to its lowest setting (below 200F) and place pancakes in an even layer on a parchment paper lined baking sheet and keep warm in the oven.
- Cool leftover pancakes completely then store cooked pancakes in an airtight container for up to 2 days or frozen for up to several months. The batter may be made in advance, covered, and stored in the refrigerator for up to 24 hours.
Nutrition Information
Show Details
Serving
1pancake
Calories
248kcal
(12%)
Carbohydrates
35g
(12%)
Protein
7g
(14%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
63mg
(21%)
Sodium
374mg
(16%)
Potassium
157mg
(4%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Vitamin A
343IU
(7%)
Vitamin C
1mg
(1%)
Calcium
165mg
(17%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 88" pancakes
Amount Per Serving
Calories 248 kcal
% Daily Value*
| Serving | 1pancake | |
| Calories | 248kcal | 12% |
| Carbohydrates | 35g | 12% |
| Protein | 7g | 14% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 63mg | 21% |
| Sodium | 374mg | 16% |
| Potassium | 157mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 343IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 165mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
Other Recipes
You'll Also Love
