Recipe: Apple Cinnamon Pancakes

cinnamon walnut American style pancakes on white plate on wooden table
cinnamon walnut American style pancakes on white plate on wooden table

With just 35 minutes to prepare, what better way to prepare for the fall than to bake this delicious take on pancakes? Apple Cinnamon Pancakes combine light fluffy pancakes with the fall flavors of apple and cinnamon. The secret ingredient? Grating the apples before adding them to the pancakes! This recipe creates around 16 pancakes.

Ingredients

1 1/2 cups all-purpose flour

2 teaspoons baking powder

3/4 teaspoon ground cinnamon

1/4 teaspoon fine salt

1 cup milk

1/4 cup packed light brown sugar

1 teaspoon pure vanilla extract

2 large eggs

4 tablespoons unsalted butter

1 small red-skinned apple, cored

For serving: maple syrup or honey

Directions

  1. Preheat the oven to 250 degrees F.
  2. Whisk the flour, baking powder, cinnamon, and salt together in a medium bowl.
  3. Whisk the milk, sugar, vanilla, and eggs together in a large bowl until the sugar dissolves. Melt 2 tablespoons of the butter in a medium nonstick or cast-iron skillet over medium heat. Let cool slightly, then whisk the butter into the egg mixture; reserve the skillet for cooking the pancakes. Whisk the flour mixture into the milk mixture until combined with a few lumps. Grate the apple on the large holes of a box grater and stir into the batter.
  4. Melt 1 tablespoon of the remaining butter in the reserved skillet over medium heat. Drop 2 tablespoons of batter per pancake into the hot skillet. Cook until the surface of the batter forms bubbles and the edges are set, about 3 minutes. Flip the pancakes and continue to cook until puffed in the center, about 1 minute more. Transfer to a baking sheet and put it in the oven to keep warm while making the rest of the pancakes. Cook the remaining batter, adding the remaining 1 tablespoon of butter as needed.
  5. Serve the pancakes with butter and maple syrup or honey.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off the excess. Scooping directly from the bag compacts the flour, resulting in dry baked goods.