Description
Apple Cinnamon Pancakes The Ultimate Breakfast Recipe
Ingredients
Scale
- 2 medium-sized apples (Fuji, Honeycrisp, or Granny Smith), peeled, cored, finely diced
- 2 tablespoons unsalted butter
- 1/4 cup light brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon fresh lemon juice
- 2 tablespoons water or apple cider
- 1/2 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups buttermilk (or homemade equivalent)
- 1 large egg, at room temperature
- 1/4 cup unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- Additional unsalted butter (for serving)
- Maple syrup (pure, for serving)
- Powdered sugar (for serving)
- Whipped cream (for serving)
- Extra ground cinnamon (for serving)
Instructions
- Wash, peel, core, and finely dice two medium apples into 1/4-inch pieces. Set aside.
- In a medium-sized non-stick skillet over medium heat, melt 2 tablespoons of unsalted butter until shimmering.
- Add diced apples to the skillet and cook for 3-5 minutes, stirring occasionally, until slightly softened.
- Sprinkle 1/4 cup packed light brown sugar, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg over the apples. Stir to coat.
- Pour in 1 tablespoon fresh lemon juice and 2 tablespoons water or apple cider. Bring to a gentle simmer, then reduce heat to low and cook for 5-7 minutes, stirring periodically, until syrupy and apples are fork-tender but hold their shape.
- Remove from heat, stir in 1/2 teaspoon pure vanilla extract. Transfer the apple cinnamon topping to a small bowl and set aside.
- In a large bowl, whisk together 1 1/2 cups all-purpose flour, 2 tablespoons granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt until thoroughly combined. Create a well in the center.
- In a separate medium bowl, whisk together 1 1/4 cups buttermilk, 1 large room-temperature egg, and 1 teaspoon vanilla extract. Slowly drizzle in 1/4 cup melted and slightly cooled unsalted butter, whisking continuously until well incorporated.
- Pour the wet ingredient mixture into the well of the dry ingredients. Gently fold with a whisk or rubber spatula just until the dry ingredients are moistened. Do not overmix; lumps are normal.
- Optionally, let the batter rest for 5-10 minutes at room temperature for fluffier pancakes.
- Place a large griddle or heavy-bottomed non-stick skillet over medium-low to medium heat. Test temperature with water drops.
- Lightly brush or wipe the hot griddle with a small amount of unsalted butter or neutral cooking oil. Reapply as needed between batches.
- Ladle 1/4-cup or 1/3-cup portions of batter onto the hot griddle, allowing them to spread naturally. Do not press down.
- Cook for 2-4 minutes until bubbles form and pop on the surface, edges look set, and the underside is golden brown.
- Carefully flip pancakes and cook for another 2-3 minutes, or until golden brown and cooked through, springing back slightly when pressed.
- Transfer cooked pancakes to a plate and keep warm in a preheated oven set to 170-200°F (75-95°C), covered loosely with foil.
- Arrange 2-3 cooked pancakes artfully on each serving plate.
- Spoon a generous amount of the warm apple cinnamon topping over each pancake stack, including some of the syrupy juices.
- Place a small pat of unsalted butter on top of the apple topping.
- Drizzle generously with pure maple syrup (warmed, if desired).
- Optionally, dust with powdered sugar, add a dollop of whipped cream, or sprinkle with extra ground cinnamon. Serve immediately and enjoy!
Notes
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 350
- Sugar: 15g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg