What type of apple should I use?

A sweeter variety of apples works best for this recipe, such as Gala, Fuji, Honeycrisp, or Ambrosia.

What's the trick to fluffy pancakes?

For the perfect fluffy pancakes, sift the dry ingredients using a sieve. Make sure to avoid overmixing and let the batter rest before cooking – this allows the baking soda to do its work. Always use fresh baking powder, and remember not to press down on the pancakes while cooking. Cook until just done, and don’t overcook – it’ll take a bit of practice to get them just right.

Can this recipe be made gluten-free or vegan?

Yes, this recipe can be adapted. For gluten-free pancakes, you need to use gluten-free flour. For vegan pancakes, substitute the egg with a flaxseed mixture and use plant-based milk and butter. Just note that these adjustments may affect the texture and flavor, so experiment to find your preferred balance.

Apple Cinnamon Pancakes

Description

Make your mornings special with our Apple Cinnamon Pancakes. They’re the perfect cozy breakfast, with every bite filled with shredded juicy apples and warm cinnamon goodness.

Ingredients

Scale

1 1/2 cups all-purpose flour
2 tsp. baking powder
3 Tbsp. cane or granulated sugar
1 tsp. ground cinnamon
1/4 tsp. salt
1 1/2 cups buttermilk
1 large egg
3 Tbsp. melted unsalted butter, slightly cooled
1 1/2 tsp. pure vanilla extract
3/4 cup peeled and shredded sweet apples, such as Gala or Fuji
Cooking spray or butter for cooking

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Instructions

In a large bowl, whisk together the flour, baking powder, sugar, cinnamon, and salt.
In a separate bowl, whisk together the buttermilk, egg, butter, and vanilla.
Add the milk mixture to the flour; using a rubber spatula or wooden spoon stir just until combined. Batter will be thick. Do not overmix. It’s okay to have some lumps.
Gently stir in the shredded apples and set the mixture aside to rest for 5 minutes.
Heat a griddle or a non-stick pan over medium heat. Coat the pan with cooking spray or butter and pour 1/4 cup of pancake batter into the pan, spreading out gently into a round shape.
Cook until the underside is golden. Flip with a spatula and continue to cook until golden brown. Remove to a platter and repeat with the remaining batter. Reduce heat if pancakes begin to brown too quickly. Makes 14-15 pancakes.

Notes

Apples: A sweet variety of apples works best in this recipe. So Fuji, Gala, Honeycrisp, or Ambrosia are all good options.
Leftovers: Leftover pancakes can be stored covered in the refrigerator for up to 3 days.

Nutrition

Serving Size: 2 pancakes
Calories: 237
Sugar: 11.4 g
Sodium: 177.5 mg
Fat: 7 g
Carbohydrates: 37.6 g
Protein: 6.3 g
Cholesterol: 47.9 mg