Make delicious, fluffy pancakes from scratch featuring fresh apples and warm cinnamon, topped with sweet, easy caramelized apples.
Author:rosasterling
Prep Time:15 min
Cook Time:20 min
Total Time:35 min
Yield:4 servings 1x
Category:Breakfast
Method:Griddling
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted, plus more for the griddle
1 teaspoon vanilla extract
1 cup finely chopped apple (like Honeycrisp or Granny Smith)
1 teaspoon ground cinnamon (for batter)
1 tablespoon butter (for topping)
2 tablespoons brown sugar (for topping)
1/2 cup thinly sliced apple (for topping)
Instructions
In a large bowl, whisk together the flour, baking powder, salt, and white sugar.
In a separate bowl, whisk together the milk, egg, 3 tablespoons of melted butter, and vanilla extract.
Pour the wet ingredients into the dry ingredients. Mix until just combined; do not overmix. A few lumps are fine.
Gently fold in the finely chopped apple and 1 teaspoon of cinnamon into the batter.
Heat a lightly oiled griddle or large non-stick pan over medium heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
Cook for 2 to 3 minutes per side, until golden brown and bubbles appear on the surface. Flip and cook the other side until done. Keep warm.
Prepare the topping: In a small skillet over medium heat, melt 1 tablespoon of butter. Add the brown sugar and stir until dissolved.
Add the thinly sliced apples to the skillet. Cook for 4 to 6 minutes, stirring occasionally, until the apples are tender and coated in a light caramel sauce.
Serve the warm pancakes immediately, topped with the caramelized apple topping.
Notes
For extra fluffy pancakes, let the batter rest for 5 minutes before cooking.
Use firm, slightly tart apples like Granny Smith or Honeycrisp for the best texture in the pancakes.
If you prefer a thinner pancake, slightly increase the milk amount.