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
- 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
Instructions
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In a large bowl, whisk together the flour, baking powder, sugar, cinnamon, and salt.
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In a separate bowl, whisk together the buttermilk, egg, butter, and vanilla.
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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.
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Gently stir in the shredded apples and set the mixture aside to rest for 5 minutes.
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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.
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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