Welcome to a delightful morning treat! These fluffy apple pancakes are sure to turn any ordinary breakfast into something special. With caramelized apples atop tender, delicious pancakes, this whipped-up delight takes only 25 minutes and serves 4.
HOW TO MAKE:
- Start things off by combining sifted all-purpose flour with brown sugar, baking powder, ground cinnamon, and salt in a large bowl.
- In a separate medium bowl, whisk together eggs, milk, apple cider, melted butter, and vanilla extract.
- Then, create a well in the center of your dry ingredients and pour the wet ingredients in – mix only until combined.
- Finally, fold the apples in to complete the batter.
- Next, heat a skillet over medium heat and coat with cooking spray, butter, or avocado oil.
- Use a spoon or ¼ cup measure to scoop some of the batter onto the pan and cook for 1-2 minutes until the surface of the pancakes have some bubbles and the bottoms are golden brown.
- Then, flip carefully and cook for another 1-2 minutes.
- Transfer the pancakes onto a plate, cover them with a lid to keep them warm, and repeat this process with the remaining batter.
- For the topping, combine apples, brown sugar, and cinnamon in a medium bowl, then melt butter in a medium heavy skillet over medium heat and add the apple mixture.
- Cook the apples, stirring occasionally, until they become soft and the sauce has thickened slightly – this should take around 8-10 minutes. Finally, transfer the topping to a bowl and enjoy it atop the pancakes.
Frequently Asked Questions:
Q: What type of apples work best for the pancakes and topping?
A: Granny Smith apples are a great option for both the pancakes and the caramelized topping – they retain their shape while baking and provide a tart flavor that perfectly balances the sweetness from the brown sugar.
Q: Can I make the pancakes ahead of time?
A: Yes! You can easily prepare the pancakes and topping in advance, then re-heat both components before you serve them.
Q: Can I make the pancakes gluten-free?
A: Absolutely! Simply substitute the all-purpose flour for an equal amount of your favorite gluten-free flour mix.
Q: How do I store any leftovers?
A: Leftover pancakes and topping can be kept in the refrigerator, separated in airtight containers, for up to 4 days.
Apple Pancakes
12
pancakes10
minutes15
minutes25
minutesWelcome to a delightful morning treat!
Ingredients
- Topping
3 tablespoons brown sugar
2 tablespoons butter
1/2 teaspoon ground cinnamon
- Pancakes
2 cups all-purpose flour
1/4 cup sugar
2 apples, peeled and cored
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1 tablespoon baking powder
2 teaspoons ground cinnamon
1 cup whole or non-dairy milk
1 cup apple cider
1/2 stick unsalted butter
2 large eggs
2 small apples, grated or chopped
2 -4 tablespoon avocado oil
Directions
- Start things off by combining sifted all-purpose flour with brown sugar, baking powder, ground cinnamon, and salt in a large bowl.
- In a separate medium bowl, whisk together eggs, milk, apple cider, melted butter, and vanilla extract.
- Then, create a well in the center of your dry ingredients and pour the wet ingredients in – mix only until combined.
- Finally, fold the apples in to complete the batter.
- Next, heat a skillet over medium heat and coat with cooking spray, butter, or avocado oil.
- Use a spoon or ¼ cup measure to scoop some of the batter onto the pan and cook for 1-2 minutes until the surface of the pancakes have some bubbles and the bottoms are golden brown.
- Then, flip carefully and cook for another 1-2 minutes.
- Transfer the pancakes onto a plate, cover them with a lid to keep them warm, and repeat this process with the remaining batter.
- For the topping, combine apples, brown sugar, and cinnamon in a medium bowl, then melt butter in a medium heavy skillet over medium heat and add the apple mixture.
- Cook the apples, stirring occasionally, until they become soft and the sauce has thickened slightly – this should take around 8-10 minutes. Finally, transfer the topping to a bowl and enjoy it atop the pancakes.
