Try these delicious Apple Pancakes, a mouthwatering change from your usual breakfast. They are overflowing with the flavor of fresh apples and make such a comforting and healthful meal in the fall. In addition to being incredibly tasty, these light, fluffy pancakes are also quick and simple to prepare. Apple Pancakes are ideal for a special family breakfast or a weekend brunch.
DRY INGREDIENTS:
- 1 medium Apple, shredded
- 1 ¼ cups All-purpose Flour
- 1 Tbsp White Sugar
- 1 ¼ Tsp Baking Powder
- ¼ Tsp Ground Cinnamon
- 1 large Egg
- 1 cup Whole Milk or as needed
- ¼ cup melted Butter
CARAMELIZED APPLES:
- 2 Apples – peeled, diced
- 2 Tbsp unsalted Butter
- 2 Tbsp Brown Sugar
- ½ Tsp Ground Cinnamon
INSTRUCTIONS:
Preheat an oiled griddle or skillet to medium-high heat.
Peel the apples and shred them into a large mixing bowl. Remove as much excess moisture as you can.
In a large mixing bowl, sift the dry ingredients (flour, sugar, baking powder, and ground cinnamon) and whisk until combined.
Combine the milk, melted butter, and egg in a liquid measuring cup. Mix the wet ingredients until thoroughly blended.
Create a well in the center of the dry ingredients and add the liquid ingredients. Stir gently to mix. It’s okay if there are a few lumps or streaks of flour. Next, slowly incorporate the shredded apples with the pancake batter by gently folding them in.
To prevent the pancakes from sticking, lightly grease the griddle or skillet with butter or cooking spray.
Using about 1/4 cup of batter each pancake, pour or scoop the batter onto the greased griddle or skillet, leaving a few inches between each pancake.
Cook for two to three minutes on the first side, or until bubbles appear and the edges are dry. Gently flip the other side of the apple pancakes with a spatula and cook until golden brown. With the remaining pancake batter, repeat the process.
CARAMELIZED APPLES:
While the pancakes are being prepared, add the chopped apples, butter, ground cinnamon and brown sugar to a different pot and cook until the apples are soft and absorb the liquid.
Serve the Apple Pancakes with caramelized apples, additional butter, maple syrup, or any other toppings you prefer.
Notes:
Shredded Apple: Is the main attraction of Apple Pancakes. A more tender pancake is produced by adding moisture and a soft texture to the batter with shredded apples. Before using, I do advise peeling the apple. Gala is my favorite.
All-purpose Flour: Is necessary to give the pancake batter its structure and texture.
Baking Powder: Helps the pancakes rise nicely.
Ground Cinnamon: Enhances the traditional apple-cinnamon combination with a warm, pleasant flavor.
Whole milk: Produces the softest pancake batter.
White Sugar: Gives the pancakes the perfect amount of sweetness and contributes to their fluffy texture.
Melted Butter: Adds the ideal amount of fat for taste and moisture in the batter.
Storage: Leftover pancakes can be refrigerated for up to five days if stored in an airtight container.
