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Apple Pancakes with Vanilla Maple Syrup
4.5 from 255 votes

Apple Pancakes with Vanilla Maple Syrup

Apple Pancakes with Vanilla Maple Syrup integrate grated apple into a spiced batter, combining cinnamon, nutmeg, and clove for warm flavors. The pancakes cook to golden brown on a buttered skillet, delivering tender, slightly fluffy cakes. A vanilla-infused maple syrup adds a sweet, aromatic finish. This breakfast recipe offers a comforting balance of fruit, spice, and syrup sweetness.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 8 pancakes
Calories: 202 kcal
Course: Breakfast, Bread
Cuisine: American

Ingredients

Pancakes
  • 1 cup all-purpose flour
  • 2 tablespoons light brown sugar packed
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon original recipe calls for 1 teaspoon
  • ½ teaspoon ground nutmeg original recipe calls for 1/8 teaspoon
  • ½ teaspoon ground clove
  • ⅛ teaspoon salt
  • 1 cup milk whole
  • 1 egg large
  • 1 tablespoon butter melted and cooled slightly, unsalted
  • 1 teaspoon vanilla extract
  • 1 cup apple about 1 medium apple, grated
  • butter or vegetable oil, for skillet
Vanilla Maple Syrup
  • maple syrup warmed gently, about 1/2 cup
  • 1 teaspoon vanilla extract or the scrapings of 1 vanilla bean

Instructions

    Cup of Yum
  1. Make the Pancakes
  2. In a medium bowl, whisk together the dry ingredients.
  3. In a measuring cup or small bowl, measure out the milk. Add the remaining wet ingredients and beat until combined.
  4. All at once, add the wet ingredients to the dry ingredients, and mix until just combined. The batter should have some small to medium lumps; don’t overmix or try to stir them smooth.
  5. Gently fold in the grated apple.
  6. Preheat your skillet over medium heat and brush with 1 1/2 teaspoons of butter or 1 teaspoon vegetable oil.
  7. Using a 1/4-cup measure, scoop batter onto warm skillet. Cook for 1 to 2 minutes until small bubbles form on the surface of the pancakes, and then flip.
  8. Reduce the heat to medium-low and cook on the opposite side for about 1 minute, or until golden brown. (My pancakes were slightly larger than 1/4-cup of batter each, and I yielded 7 rather than 8; and they took slightly longer to cook than recipe indicates).
  9. Transfer cooked pancakes to a baking sheet and place in a preheated 200F oven to keep warm.
  10. Repeat the process with the remaining batter, adding more butter or oil to the skilled when needed. Serve immediately.
  11. Make the Vanilla Maple Syrup
  12. Stir together the syrup, vanilla, and serve over pancakes. Optionally, serve with Vanilla Maple Butter.

Notes

  • Use freshly grated apple to add moisture and natural sweetness to the pancakes.
  • Cook pancakes over medium to medium-low heat to ensure they brown without burning and cook through.
  • Warm the maple syrup gently with vanilla extract for best flavor integration.
  • Do not overmix the batter; some lumps help keep pancakes tender.
  • Yield may vary depending on portion size; approximately seven 1/4-cup pancakes can be made.

Nutrition Information

Serving 1 Calories 202kcal (10%) Carbohydrates 33g (11%) Protein 4g (8%) Fat 6g (9%) Saturated Fat 3g (15%) Polyunsaturated Fat 3g (18%) Cholesterol 34mg (11%) Sodium 131mg (5%) Fiber 1g (4%) Sugar 18g (36%)

Nutrition Facts

Serving: 8 pancakes

Amount Per Serving

Calories 202

% Daily Value*

Serving 1
Calories 202kcal 10%
Carbohydrates 33g 11%
Protein 4g 8%
Fat 6g 9%
Saturated Fat 3g 15%
Polyunsaturated Fat 3g 18%
Cholesterol 34mg 11%
Sodium 131mg 5%
Fiber 1g 4%
Sugar 18g 36%

* Percent Daily Values are based on a 2,000 calorie diet.