These apple cinnamon pancakes are a quick and healthy breakfast. Serve these light and fluffy pancakes with warm stewed apples and some honey.
My tips for the perfect apple pancakes
- Don't squish them. You want light, and fluffy pancakes, so try to avoid pressing them down with your spatula.
- Let the batter rest for a few minutes. By doing this, the flour will absorb more liquid and gives a softer end result.
- Don't overmix. Overmixing the batter will give you tough pancakes. It is okay if there is some flour or lumps left they will disappear while cooking.
- Be patient! Try not to flip them too soon. Wait until the top starts to dry to turn them otherwise, you will end up with batter everywhere!
Ingredients
Flour - all-purpose flour is perfect for making these apple cinnamon pancakes. You can replace half of the flour with whole wheat flour is you want to make them a little more healthy.
If you want to make them gluten-free, I recommend making them with a mixture of oats and oat flour. Check out my recipe for gluten-free oatmeal pancakes without banana on how to do this.
Milk - you can use every type of milk you like. If you want extra fluffy pancakes, you can add buttermilk.
Sugar - I add brown sugar to give the pancakes a light caramel flavor. You don't have to, but I think it goes perfectly with the apple.
Don't have brown sugar? You can just use regular granulated sugar or cinnamon sugar instead.
Baking powder - to give the apple pancakes their light and fluffy texture, you need to add some baking powder. You can use self-rising flour instead.
Apple - I like to use slightly tart apples for this recipe.
Cinnamon - cinnamon gives this recipe a nice fall flavor. Speculaas spices or pumpkin spice are also amazing!
Instructions
In a large bowl, mix all the drive ingredients together. Add the wet ingredients and the grated apple and mix until everything is incorporated.
Don't overmix! It doesn't matter if there are still a few lumps they will disappear, I promise.
Heat your pan and scoop two tablespoons of batter into the bottom. I always use a 26 cm skillet and can bake four small pancakes at a time.
Bake the pancakes until bubbles start to form and the top becomes a bit dry. Flip and bake the other side for a few more minutes.
Take them out of the pan and repeat with the rest of the batter.
Equipment
To make this recipe, you will need a griddle or large skillet. You also need a large bowl, a whisk, measuring cups, or a kitchen scale.
Storage
These apple cinnamon pancakes will stay good for about three days if you wrap them in some plastic wrap and keep them in the fridge.
You can also freeze them if you want to keep them longer. In the freezer, they stay fresh for three months.
Let them thaw slowly in the fridge before heating them up on the stove or in the microwave.
More amazing pancake recipes
Apple cinnamon pancakes
These apple cinnamon pancakes are a quick and healthy breakfast. Serve these light and fluffy pancakes with warm stewed apples and some honey.
Ingredients
- 1 cup all purpouse flour
- 1 cup milk
- 1 egg
- 1 tablespoons brown sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 apple, grated
- 1 teaspoon cinnamon
- ¼ cup butter, melted
Instructions
- In a large bowl mix all the drive ingredients together. Add the wet ingredients and the grated apple and mix until everything is incorporated.
- Don't overmix! It doesn't matter if there are still a few lumps they will disappear, i promise.
- Heat your pan and scoop two tablespoons of batter into the bottom. I always use a 26 cm skillet and can bake four small pancakes at a time.
- Bake the pancakes until bubbles start to form and the top becomes a bit dry. Flip and bake the other side for a few more minutes.
- Take them out of the pan and repeat with the rest of the batter.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 100Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 27mgSodium: 175mgCarbohydrates: 12gFiber: 1gSugar: 4gProtein: 2g
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