Apple Cinnamon Pancakes Recipe
Introduction
Apple Cinnamon Pancakes are a delightful way to start your morning with a cozy blend of warm spices and fresh fruit. These fluffy pancakes combine the natural sweetness of grated apples with fragrant cinnamon for a comforting breakfast treat.
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 apple, peeled, cored, and grated
- Additional butter or oil for cooking
- Maple syrup and additional apple slices for serving (optional)
Instructions
- Step 1: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, ground cinnamon, and salt until well combined.
- Step 2: In a separate bowl, beat the egg, then add the buttermilk, melted butter, and vanilla extract. Stir until all the wet ingredients are well combined.
- Step 3: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; a few lumps are fine.
- Step 4: Fold the grated apple into the batter until evenly distributed.
- Step 5: Heat a non-stick skillet or griddle over medium heat and lightly coat it with butter or oil.
- Step 6: Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look slightly dry, about 2-3 minutes.
- Step 7: Flip the pancakes and cook for an additional 1-2 minutes, until golden brown and cooked through.
- Step 8: Repeat with the remaining batter, adding more butter or oil to the pan as needed.
- Step 9: Serve the pancakes warm with maple syrup and additional apple slices if desired.
Tips & Variations
- For extra flavor, add a pinch of nutmeg or ground ginger to the dry ingredients.
- Use a tart apple like Granny Smith for a slightly tangy contrast to the sweet batter.
- Substitute regular milk with almond or oat milk for a dairy-free option (use a bit of lemon juice or vinegar to mimic buttermilk).
- To keep pancakes warm while cooking batches, place them on a baking sheet in a 200°F (90°C) oven.
Storage
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a toaster or skillet over medium heat until heated through. For longer storage, freeze pancakes in a single layer with parchment paper between each, then transfer to a freezer-safe bag for up to 2 months. Reheat from frozen in a toaster or oven.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh apples without peeling and coring?
It’s best to peel and core the apple to avoid tough skin and seeds in the batter, but you can grate the apple with the skin on if you prefer extra texture and nutrients.
What can I use if I don’t have buttermilk?
You can make a quick buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5-10 minutes before using.
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Apple Cinnamon Pancakes Recipe
- Total Time: 25 minutes
- Yield: 8 pancakes 1x
Description
These Apple Cinnamon Pancakes are a delicious and comforting breakfast treat, featuring fluffy pancakes infused with warm cinnamon and fresh grated apples. Perfectly spiced and lightly sweetened, they’re served with maple syrup and additional apple slices for a wholesome, cozy morning meal.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 apple, peeled, cored, and grated
For Cooking and Serving
- Additional butter or oil for cooking
- Maple syrup and additional apple slices for serving (optional)
Instructions
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, ground cinnamon, and salt until well combined to ensure even distribution of leavening agents and spices.
- Combine Wet Ingredients: In a separate bowl, beat the egg thoroughly, then add the buttermilk, melted butter, and vanilla extract. Stir until the mixture is fully combined and smooth.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently stir with a spatula until just combined; it’s important not to overmix to keep the pancakes tender. Some lumps in the batter are normal and desirable.
- Add the Apple: Fold the grated apple into the batter evenly. This adds moisture and a fresh fruity flavor to the pancakes.
- Heat the Skillet: Preheat a non-stick skillet or griddle over medium heat. Lightly coat the surface with butter or oil to prevent sticking.
- Cook the Pancakes – First Side: Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles begin to form on the surface and the edges look set and slightly dry, usually about 2 to 3 minutes.
- Flip and Cook Second Side: Carefully flip the pancakes and cook for an additional 1 to 2 minutes until the other side is golden brown and the pancakes are cooked through.
- Repeat Cooking: Continue cooking the remaining batter in batches, adding more butter or oil to the skillet as needed to maintain a non-stick surface.
- Serve: Serve the pancakes warm with maple syrup and optional additional apple slices for garnish and extra flavor.
Notes
- To keep the pancakes warm while cooking the rest, place them on a baking sheet in a low oven (200°F) until ready to serve.
- Using freshly grated apple adds moisture, so avoid squeezing out the juice before folding into the batter.
- Adjust the heat as needed to prevent burning; medium heat works best to cook pancakes evenly.
- For a dairy-free version, substitute buttermilk with almond milk mixed with a teaspoon of lemon juice.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Keywords: apple cinnamon pancakes, breakfast recipe, fluffy pancakes, apple pancakes, cinnamon breakfast, easy pancakes
