Description
Make wonderfully fluffy pancakes with a warm hint of cinnamon and sweet apples. This recipe brings comfort right to your breakfast table, just like Grandma used to make.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1 egg
- 1 1/4 cups milk
- 3 tablespoons butter, melted, plus more for the griddle
- 1 teaspoon vanilla extract
- 1/2 cup finely chopped apple (like Honeycrisp or Granny Smith)
- 1 teaspoon ground cinnamon
Instructions
- In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- In a separate bowl, whisk the egg, milk, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few lumps are fine.
- Fold in the chopped apple and ground cinnamon.
- Heat a lightly buttered griddle or large skillet over medium heat.
- Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
- Cook until bubbles appear on the surface and the edges look set, about 2 to 3 minutes.
- Flip the pancakes and cook the other side until golden brown, about 1 to 2 minutes more.
- Serve immediately with your favorite toppings.
Notes
- For extra fluffiness, do not overmix the batter. A lumpy batter makes for tender pancakes.
- You can substitute applesauce for some of the melted butter if you prefer a slightly lower fat option.
- Keep the cooked pancakes warm in a single layer on a baking sheet in a low oven (around 200°F) while you finish cooking the rest of the batch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle/Skillet
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: Approx. 250
- Sugar: Approx. 8g
- Sodium: Approx. 350mg
- Fat: Approx. 10g
- Saturated Fat: Approx. 6g
- Unsaturated Fat: Approx. 4g
- Trans Fat: Trace
- Carbohydrates: Approx. 35g
- Fiber: Approx. 2g
- Protein: Approx. 7g
- Cholesterol: Approx. 50mg