Apple Cinnamon Pancakes
These apple pancakes are incredibly delicious and packed with fall flavors. They are tender and fluffy, and topped with the most amazing apple cinnamon topping. Perfect for breakfast!
Servings: 10 pancakes
Calories: 333kcal
Equipment
- Measuring cups need ¼ or ⅓ cup for batter
Ingredients
- 2 cups all purpose flour spooned and leveled
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon Kosher salt
- 3 tablespoons granulated sugar
- 2 large eggs
- 2 cups buttermilk
- 4 tablespoons unsalted butter, melted and cooled plus more for griddle
- 1 peeled honeycrisp apple, very thinly sliced these will go inside the pancakes
- Maple syrup for serving
Apple cinnamon topping
- 4 tablespoons unsalted butter
- 4 honeycrisp apples, diced
- ½ cup maple syrup
- 1 teaspoon ground cinnamon
- 3 tablespoons light brown sugar
Instructions
- Make the apple cinnamon topping: Heat a medium saucepan over medium heat and melt the butter. Add the rest of the topping ingredients, and cook until the apples have softened to your liking, stirring occasionally, about 12 to 15 minutes. Let cool slightly.
- In a medium bowl, whisk the flour, baking powder, baking soda, Kosher salt, and the 3 tablespoons of sugar. Set aside.
- In another large bowl, whisk the eggs, buttermilk, and melted butter until evenly combined.
- Add the prepared dry ingredients into the wet ingredients. Mix until just combined and no pockets of flour remain. Do not overmix. The batter should be lumpy and thick.
- Heat an electric griddle to about 350 degrees. Add a bit of butter and lightly wipe it so only a thin film of grease remains.
- Pour ⅓ cup of batter for each pancake onto the griddle. Then add 2 thin slices of apple on top of each pancake, slightly pushing them down. Cook until the bubbles formed on top begin to pop, and the bottom is golden brown. Then, flip and cook the other side for another minute or so.
- Repeat with the remaining batter. Tip: To keep pancakes warm, transfer them to a slightly warm oven.
- Serve the pancakes with the warm apple cinnamon topping. If desired, drizzle more maple syrup on top. Enjoy!
Notes
- Choice of apples: My go-to are honeycrisp apples, but Gala or Fuji work just as well. If you want to add some tartness, use a combination of these plus granny smith.
- Make ahead: The apple cinnamon topping can be made the day before and refrigerated. Reheat in a saucepan before using.
- Watch the heat: Too high and the pancakes will burn before cooking through; too low and they won't get that golden exterior. If using an electric griddle, 350 degrees F is good. If using the stovetop, try medium or medium-low heat.
- Leftovers: Refrigerate pancakes (without syrup or topping) for about 2 to 3 days. Reheat in the oven or in a toaster.
- Freezing: Stack them (without syrup or topping) in between parchment paper and store in a large resealable freezer-friendly bag. Freeze for up to 4 months. Thaw in the fridge overnight, and reheat in the oven or in a toaster.
- Do not substitute the buttermilk. It’s needed for the baking soda to activate.
- Apples: Honeycrisp, gala, or fiji.
Nutrition
Serving: 1pancake with topping | Calories: 333kcal | Carbohydrates: 52g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 62mg | Sodium: 301mg | Potassium: 246mg | Fiber: 3g | Sugar: 29g | Vitamin A: 456IU | Vitamin C: 4mg | Calcium: 142mg | Iron: 2mg