Fluffy Cinnamon Apple Pancakes
15min
30min
4
380
Chef's Note
For extra fluffy pancakes, let the batter rest for 10 minutes before cooking. This allows the baking powder to activate fully and the flour to hydrate, resulting in lighter, airier pancakes. You can also substitute half the all-purpose flour with whole wheat flour for a nuttier flavor and added nutrition.
Tags
Ingredients
1.5 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
2 teaspoons ground cinnamon
2 tablespoons granulated sugar
1.25 cups milk
2 large eggs
1 teaspoon vanilla extract
3 tablespoons butter, melted
2 medium apples, peeled and grated
2 tablespoons brown sugar
2 tablespoons butter (for cooking)
1/2 cup maple syrup
Instructions
- 1
In a large bowl, whisk together 1.5 cups all-purpose flour, 1 tablespoon baking powder, 1/4 teaspoon salt, 1 teaspoon ground cinnamon, and 2 tablespoons granulated sugar.
- 2
In a separate bowl, whisk together 1.25 cups milk, 2 large eggs, 1 teaspoon vanilla extract, and 3 tablespoons melted butter.
- 3
Pour the wet ingredients into the dry ingredients and stir until just combined. A few lumps are okay - don't overmix.
- 4
Peel and grate 2 medium apples. Place the grated apples on paper towels and gently press to remove excess moisture.
- 5
In a small bowl, mix the grated apples with 2 tablespoons brown sugar and the remaining 1 teaspoon ground cinnamon.
- 6
Fold the apple mixture into the pancake batter, stirring gently to distribute evenly.
- 7
Heat a large non-stick skillet or griddle over medium heat. Add 1/2 tablespoon of butter and let it melt.
- 8
Pour 1/4 cup of batter for each pancake onto the hot surface, leaving space between them for expansion.
- 9
Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- 10
Flip the pancakes and cook for another 2 minutes until golden brown and cooked through.
- 11
Repeat with remaining batter, adding more butter to the pan as needed.
- 12
Serve warm with maple syrup.
Nutrition Information (per serving)
380
8g
58g
14g
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