Apple-Cinnamon Pancakes recipe
Start your day with a delightful twist on a classic breakfast favorite: Apple-Cinnamon Pancakes. These fluffy pancakes are infused with grated apple, ensuring each bite is moist and tender, while the warm spices create an irresistible aroma that fills the kitchen.
Perfect for brunch or a comforting dinner after a day of apple picking, these pancakes are not only easy to flip but also promise a delicious experience year-round. The harmonious blend of brown sugar, cinnamon, and vanilla elevates them beyond ordinary pancakes, making them a standout choice for any occasion.
Serve them drizzled with maple syrup or honey, and watch as they quickly become a family favorite. Whether you’re a pancake enthusiast or a casual breakfast lover, these Apple-Cinnamon Pancakes are sure to delight your taste buds and warm your heart.
Apple-Cinnamon Pancakes: Ingredients
Grated apple serves as the secret star of these pancakes, adding natural sweetness and moisture to create a tender bite. All-purpose flour forms the backbone of the batter, providing the structure that ensures fluffy results.
Warm ground cinnamon and fragrant vanilla extract work together to infuse each pancake with comforting flavors, while light brown sugar lends a subtle caramel richness that perfectly complements the spices. Eggs act as a binding agent, enriching the batter and contributing to its airy texture.
A touch of unsalted butter enhances the overall richness and adds a golden hue, while the finishing touch of maple syrup or honey elevates the dish into a delightful breakfast experience.
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Apple-Cinnamon Pancakes
Ingredients
- All-purpose flour
- Baking powder
- Ground cinnamon
- Fine salt
- Milk
- Packed light brown sugar
- Pure vanilla extract
- Large eggs
- Unsalted butter plus additional for serving
- Small red-skinned apple cored
- Maple syrup or honey for serving
Instructions
- Preheat your oven to 250 degrees Fahrenheit to keep the pancakes warm after cooking.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt until well combined.
- In a larger bowl, mix the milk, brown sugar, vanilla, and eggs, whisking until the sugar has dissolved. In a medium nonstick or cast-iron skillet, melt two tablespoons of butter over medium heat. Allow the butter to cool slightly, then whisk it into the egg mixture. Set the skillet aside for later use. Gradually fold the flour mixture into the milk mixture, stirring until just combined, with a few lumps remaining. Grate the apple using the large holes of a box grater and fold it into the batter.
- In the reserved skillet, melt one tablespoon of the remaining butter over medium heat. Drop two tablespoons of batter per pancake into the hot skillet. Cook until the surface of the batter is bubbly and the edges are set, approximately three minutes. Flip the pancakes and cook for an additional minute until they are puffed in the center. Transfer the pancakes to a baking sheet and place them in the preheated oven to keep warm while you repeat the process with the remaining batter, adding the last tablespoon of butter as needed.
- Serve the pancakes warm, accompanied by butter and a drizzle of maple syrup or honey.
