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Apple-Cinnamon Pancakes

Grated apple is the key ingredient in these delicately spiced, fluffy pancakes. This fruit not only adds a natural sweetness but also ensures the pancakes remain moist and tender. The delightful combination of brown sugar, cinnamon, and vanilla creates an irresistible aroma. By carefully measuring the batter, flipping the pancakes becomes a straightforward task. Whether enjoyed for breakfast, brunch, or as a comforting dinner after a day of apple picking, these pancakes are so delightful that they can easily become your go-to recipe throughout the year.
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Prep Time 15 minutes
Cook Time 23 minutes
Total Time 33 minutes
Servings: 7
Course: Side Dish
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. Preheat your oven to 250 degrees Fahrenheit to keep the pancakes warm after cooking.
  2. In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt until well combined.
  3. 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.
  4. 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.
  5. Serve the pancakes warm, accompanied by butter and a drizzle of maple syrup or honey.

Notes

When measuring flour, spoon it into a dry measuring cup and level off the excess to avoid compacting, which can lead to dry baked goods.