Apple Cinnamon Pancakes are a delightful way to start your day, combining the warm, comforting flavors of fresh apples and aromatic cinnamon in every fluffy bite. This recipe is not just a breakfast staple; it carries a rich history that dates back to the early days of American cooking, where pancakes were a beloved dish in many households. The combination of sweet apples and spicy cinnamon creates a perfect harmony that tantalizes the taste buds, making these pancakes a favorite among both children and adults alike.
What I love most about Apple Cinnamon Pancakes is their incredible versatility. They can be enjoyed as a quick weekday breakfast or dressed up for a leisurely weekend brunch. The texture is light and airy, while the chunks of tender apples add a delightful bite. Plus, they are incredibly easy to whip up, making them a convenient choice for busy mornings. Once you try this recipe, you’ll understand why Apple Cinnamon Pancakes have earned a special place in the hearts of so many!
Ingredients:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup buttermilk (or regular milk with 1 tablespoon vinegar added)
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 medium apple, peeled, cored, and diced (I love using Granny Smith for a tart flavor)
- Extra butter or oil for cooking
- Maple syrup, for serving
- Optional: chopped nuts or additional cinnamon for garnish
Preparing the Batter
- In a large mixing bowl, I start by whisking together the dry ingredients. I combine 1 cup of all-purpose flour, 2 tablespoons of sugar, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, and 1 teaspoon of ground cinnamon. This mixture will give the pancakes their fluffy texture and sweet flavor.
- In a separate bowl, I mix the wet ingredients. I pour in 1 cup of buttermilk (or my homemade version with regular milk and vinegar), crack in 1 large egg, and add 2 tablespoons of melted unsalted butter. I whisk these together until they are well combined.
- Next, I pour the wet ingredients into the bowl with the dry ingredients. I gently fold them together using a spatula or wooden spoon. It’s important not to overmix; I want to see a few lumps in the batter. This ensures my pancakes stay light and fluffy.
- Finally, I fold in the diced apple. I like to use a tart apple like Granny Smith for a nice contrast to the sweetness of the pancakes. I make sure the apple pieces are evenly distributed throughout the batter.
Cooking Process
- Now it’s time to heat up my skillet or griddle. I place it over medium heat and add a little butter or oil to coat the surface. I let it heat up for a couple of minutes until it’s nice and hot.
- Once the skillet is ready, I use a 1/4 cup measuring cup to pour the batter onto the skillet. I make sure to leave some space between each pancake, as they will spread a little while cooking.
- I let the pancakes cook for about 2-3 minutes on the first side. I know they’re ready to flip when I see bubbles forming on the surface and the edges look set. Using a spatula, I carefully flip each pancake over and cook for another 1-2 minutes on the other side until they are golden brown.
- After cooking, I transfer the pancakes to a plate and keep them warm in a low oven (around 200°F or 93°C) while I repeat the process with the remaining batter. I usually add a little more butter or oil to the skillet between batches to prevent sticking.
Assembling and Serving
- Once all my pancakes are cooked, I stack them on a plate. I love to serve them warm, drizzled with maple syrup. The syrup complements the sweetness of the apples and the warmth of the cinnamon perfectly.
- If I’m feeling a bit fancy, I might sprinkle some chopped nuts on top for added crunch or a dash of extra cinnamon for that aromatic touch.
- For a delightful twist, I sometimes serve these pancakes with a dollop of whipped cream or a scoop of vanilla ice cream on the side. It’s a real treat!
- Finally, I make sure to enjoy these pancakes fresh off the griddle. They are best served warm, but if I have leftovers, I store them in an airtight container in the fridge. They reheat beautifully in the microwave or toaster.
Tips for Perfect Pancakes
- Make sure your baking powder and baking soda are fresh. This is key to fluffy pancakes!
- Don’t overmix the batter. A few lumps are okay; they will cook out during the frying process.
Conclusion:
In summary, these Apple Cinnamon Pancakes are an absolute must-try for anyone looking to elevate their breakfast game. The combination of warm, spiced apples and fluffy pancakes creates a delightful experience that is both comforting and indulgent. Whether you’re enjoying them on a cozy weekend morning or serving them up for a special brunch with friends, these pancakes are sure to impress. For serving suggestions, consider drizzling a bit of maple syrup on top for that perfect touch of sweetness, or add a dollop of whipped cream for an extra indulgent treat. You can also experiment with variations by incorporating nuts like walnuts or pecans for added crunch, or even swapping out the apples for other fruits like blueberries or bananas to suit your taste. I encourage you to give this recipe a try and make it your own! Don’t forget to share your experience and any creative twists you come up with. I’d love to hear how your Apple Cinnamon Pancakes turn out, and I’m sure others would appreciate your insights as well. Happy cooking! Print
Apple Cinnamon Pancakes: A Deliciously Easy Recipe for Breakfast
- Total Time: 25 minutes
- Yield: 4 servings (approximately 8 pancakes) 1x
Description
These Apple Cinnamon Pancakes are a fluffy and delicious breakfast option, featuring sweet apples and warm cinnamon. Perfectly golden and served with maple syrup, they make for a delightful morning treat that everyone will love!
Ingredients
Scale- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup buttermilk (or regular milk with 1 tablespoon vinegar added)
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 medium apple, peeled, cored, and diced (Granny Smith recommended)
- Extra butter or oil for cooking
- Maple syrup, for serving
- Optional: chopped nuts or additional cinnamon for garnish
Instructions
- In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, salt, and ground cinnamon.
- In a separate bowl, mix the wet ingredients: buttermilk, egg, and melted butter. Whisk until well combined.
- Pour the wet ingredients into the dry ingredients and gently fold together with a spatula or wooden spoon, being careful not to overmix. A few lumps are okay.
- Fold in the diced apple, ensuring even distribution throughout the batter.
- Heat a skillet or griddle over medium heat and coat with a little butter or oil.
- Once hot, use a 1/4 cup measuring cup to pour the batter onto the skillet, leaving space between each pancake.
- Cook for 2-3 minutes on the first side until bubbles form and edges look set. Flip and cook for another 1-2 minutes until golden brown.
- Transfer cooked pancakes to a plate and keep warm in a low oven (200°F or 93°C) while repeating with the remaining batter.
- Stack the cooked pancakes on a plate and serve warm, drizzled with maple syrup.
- Optionally, sprinkle with chopped nuts or extra cinnamon for garnish.
- For a special treat, serve with whipped cream or vanilla ice cream on the side.
- Enjoy fresh off the griddle, or store leftovers in an airtight container in the fridge for reheating.
Notes
- Ensure your baking powder and baking soda are fresh for the best rise.
- Avoid overmixing the batter to maintain fluffiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
