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Apple Pancakes Recipe

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4.3 from 10 reviews

These fluffy apple pancakes combine the natural sweetness and slight tartness of grated Honeycrisp or Granny Smith apples with the cozy flavors of cinnamon and vanilla. Made with whole wheat or all-purpose flour and a hint of maple syrup or honey, they are perfect for a comforting breakfast or brunch. The batter rests briefly for extra fluffiness, then the pancakes are cooked on a griddle or skillet until golden brown and tender inside.

  • Total Time: 30 minutes
  • Yield: 8 servings

Ingredients

Pancake Batter

  • 1 cup buttermilk or make your own*
  • 1 cup white whole wheat flour or regular whole wheat flour or all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 large egg
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons maple syrup or honey
  • 1 teaspoon vanilla paste
  • 1 cup grated Honeycrisp or Granny Smith apple (about 1 medium)

For Cooking

  • Avocado oil or vegetable oil, for greasing the pan

Instructions

  1. Mix dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt until evenly combined.
  2. Combine wet ingredients. In a smaller bowl, whisk the buttermilk, egg, melted butter, maple syrup, and vanilla paste until thoroughly blended and smooth.
  3. Combine batters and rest. Pour the wet mixture into the dry ingredients, add the grated apple, and stir gently until just combined. A few small lumps are fine. Let the batter rest for 5 minutes to allow it to thicken and make the pancakes fluffier.
  4. Preheat cooking surface. If using an electric griddle, preheat it to 350°F. Otherwise, heat a large stainless steel or nonstick skillet over medium-low heat. Test readiness by dropping a small amount of water on the surface—it should sizzle immediately. Lightly brush the surface with oil if needed, then wipe off excess with a paper towel (nonstick pans often don’t require oil).
  5. Cook the pancakes. Scoop a scant ¼ cup of batter for each pancake onto the hot surface, leaving space between pancakes. Cook 2 to 3 minutes until small bubbles appear on the surface and the edges look matte (not glossy). Flip carefully, and cook another 1 to 2 minutes until golden on both sides.
  6. Repeat and adjust heat. Continue cooking the remaining batter, adding more oil or reducing the heat as necessary to avoid burning. Lower the heat to maintain an even cook if pancakes brown too quickly.
  7. Serve and store. Serve pancakes immediately with your choice of toppings. Keep warm in a 200°F oven if needed. Leftovers can be refrigerated for up to 4 days or frozen for up to 2 months. Reheat by stacking pancakes wrapped in a paper towel and warming gently in the microwave.

Notes

  • To make your own buttermilk, combine 1 cup milk with 1 tablespoon lemon juice or vinegar, let sit for 5 minutes before using.
  • For best apple flavor and texture, use tart, firm apples like Honeycrisp or Granny Smith.
  • You can substitute the maple syrup with honey, but avoid using refined sugars for the best texture.
  • Adjust cooking heat carefully to prevent pancakes from burning while ensuring they cook through.
  • These pancakes freeze well—separate layers with parchment paper for easy reheating later.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://iamstarved.com/apple-pancakes-recipe/