- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 teaspoon ground cinnamon
- 1 teaspoon grated orange peel
- 2 teaspoons fresh lemon juice
- 1 teaspoon grated lemon peel
- 2 medium Granny Smith apples (scant 1 pound), peeled, halved, cored
- 1 2/3 cups all purpose flour
- 2 tablespoons (packed) golden brown sugar
- 2 1/2 teaspoons baking powder
- 1/2 cup (1 stick) unsalted butter, melted, divided
For Cinnamon Butter
Using electric mixer, beat all ingredients in small bowl until blended.
Combine lemon juice and peel in bowl. Coarsely grate apples into bowl, tossing to coat with juice
Whisk flour, brown sugar, baking powder, and salt in large bowl. Make well in center of dry ingredients. Whisk in milk, eggs, and 1/4 cup melted butter until smooth. Stir in apple mixture. Cover and let batter stand at room temperature at least 30 minutes and up to 1 hour.
Preheat oven to 250°F. Place baking sheet in oven. Heat heavy large nonstick griddle or skillet over medium-high heat 1 minute. Brush griddle with some of remaining 1/4 cup melted butter. For each pancake, drop 1 heaping tablespoon batter onto griddle, spacing pancakes apart. Cook until golden on bottom and bubbles start to form on surface, about 3 minutes. Turn pancakes over. Cook until golden on bottom, about 2 minutes longer. Transfer pancakes to baking sheet in oven to keep warm. Repeat with remaining batter, brushing griddle with butter before each batch of pancakes.
Arrange pancakes on plates. Top each with dollop of cinnamon butter and serve.
Apple Cinnamon Buttermilk Pancakes
Fall is here, and my taste buds are hoppin' with all sorts of ideas for apple this, cinnamon that, pumpkin this, nutmeg that… All the apple recipes! Fall is all about the cozy side of food and home.
What could be more cozy than a stack of pancakes with a pat of butter on top, drizzled with a hearty amount of warm maple syrup, besides maybe an apple cinnamon French toast bake? Can't think of anything else, can you?
Besides maybe a thick pile of homemade French Toast. Of course, with a hint of cinnamon and a little bit of applesauce, this particular stack of pancakes screamed all things fall.
Instead of adding an egg to my normal batch of pancakes, I decided to go with applesauce to add a nice fall flavor. A dash or two of cinnamon completed this fall breakfast creation. My mouth is actually starting to water, just thinking about it.
Like butterbeer pancakes from scratch, this pancake recipe is super easy to make and perfect for a weekend breakfast. Grab the griddle and the mixing bowl, and get down to cookin' up a hearty batch of apple cinnamon flapjacks.
The nice thing about using applesauce is that unless you're making your own applesauce, you don't even have to peel or chop a thing.
- 1 cup flour
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Pinch of clove
- Pinch of ginger
- 1 teaspoon baking powder
- 2 Tablespoons sugar
- 1 egg
- 1 cup milk
- ¼ cup apple butter
- 1 apple, chopped for topping
- Whisk together the flour with the cinnamon, nutmeg, clove, ginger, baking powder and sugar.
- Add the egg, milk and apple butter and stir until incorporated, it doesn't matter if there are a few small lumps left. Let the batter rest for 5 minutes.
- Heat a skillet or pan over medium heat and rub it with oil.
- Scoop out ¼ Cup batter onto the hot pan and cook for 1 to 2 minutes or until small bubbles form on top.
- Flip and cook for 1 more minute or until golden brown.
- Repeat with the rest of batter.
- Serve the pancakes warm and top with syrup, pecans, diced apples and a sprinkle of cinnamon.
How to Make Apple Pancakes:
BATTER. In a medium bowl, whisk together the flour, brown sugar, baking powder, salt, and cinnamon. In another small bowl, whisk together the eggs, oil, and milk.
Pour the wet ingredients into the dry ingredients, and mix gently until just barely combined (a few small lumps are okay). Gently fold in the grated apple.
COOK. Preheat a griddle or frying pan to medium heat. Make sure you grease it well with cooking spray or butter.
Pour the batter by ¼ cup scoops onto the hot griddle and cook 3-4 minutes, or until there are bubbles across the surface of the pancake. Flip and cook an additional 1-2 minutes, or until cooked through.
Here a few pancake flipping tips:
- Be sure the pan is the right temperature about 375 degrees. Too hot and the outside will burn before the centre is done. Too cold and the pancake will become tough.
- Flip when the edges start to cook AND the center batter bubbles.
- You can take a peek at the underside to see if it has started turning a beautiful golden brown.
- You should only flip once so don’t flip too soon.
- The second side will cook faster than the first.
- Do not press down on the pancake. It will not help it cook faster and only serves to flatten them.
Serve warm with butter and maple syrup, or whatever toppings you like! Some more topping ideas are…
- Apple compote
- Powdered sugar
- Cream cheese spread
- Chopped Nuts
- Peanut Butter
Tips on making Apple Cinnamon Pancakes with Salted Maple Butter
- Prepare the Salted Maple Butter. It’s 4 simple ingredients and makes a world of difference in these pancakes.
- Separate the wet and dry ingredients.
- Grate an apple.
- Prepare the batter and combine all the ingredients together.
- Cook the Pancakes.
Apple Cinnamon Pancakes (+ more pancake recipes)
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Real apple pieces and a hearty helping of cinnamon turn regular pancakes into these simple, yet special Apple Cinnamon Pancakes.
Sometimes I am a really nice mom and I make something new and exciting for my kids to eat for breakfast, like these apple cinnamon pancakes. I guess this was one of those days that I was feeling like being the “cool mom.” Haha.
I was in a fruity pancake mood, and I immediately thought of “banana pancakes,” but I’ve heard mixed reviews on those. You know the ones with just bananas and eggs? Yeah, so I decided to go the safe route and just do a simple pancake recipe with the addition of apples and cinnamon. Since I love fruit with my pancakes, I figured these apple cinnamon pancakes would be a tasty idea, and it worked out well.
I wanted pieces of real fruit in my apple cinnamon pancakes, so I grated an apple and used apple juice instead of milk to help enhance the apple flavor. The pieces of shredded apple aren’t so thick that it ruins the texture of the pancake, but they are distinct enough to know that they come from an apple. (I actually made this recipe twice. The first time, I followed this recipe and they didn’t turn out to our liking, so I revised the recipe and came up with my own version, which we liked much better.)
If you didn’t know, today is national pancake day. These apple cinnamon pancakes are a great way to celebrate! They are almost as quick to whip up as regular pancakes. If you want more pancake ideas, scroll through the recipes below. Enjoy!
Apple Cinnamon Pancakes
Hi Guys! Today we have some quick and easy apple-cinnamon pancakes with the most decadent of syrup….a brown sugar-buttermilk syrup. I feel almost wrong for calling this syrup as it should really be called ‘buttermilk caramel-awesome sauce’, but for breakfast purposes we’re just going to call it syrup..seems much more appropriate.
Anyway, these pancakes could be the perfect thing to wake up to New Years Day! After a long night of drinking, aren’t you supposed to carb load anyway, to soak up all the booze? So along with being super indulgent and delicious these pancakes are kind of like a hangover cure…kind of. If you don’t booze it up on New Years Eve, I think it’s still okay to scarf a few dozen of these down…I actually highly encourage it.
If you’re going the healthy resolution route this New Years, don’t worry: 1) You still have a couple days to go to town on dish 2) We have a healthy “detox-ish” drink coming ‘atcha a little later this week! Enjoy! xx, Jenny
How to make apple pancakes
MIX. Combine the flour, sugar, baking powder, baking soda, salt and cinnamon in a large bowl. Add in the milk, egg, vanilla and applesauce and mix with a wooden spoon until the batter is smooth (and most lumps are gone). Then fold in the grated apples.
COOK. Pour 1/4 cup batter on a buttered griddle or skillet. Cook over medium heat until you begin to see bubbles on top, about 1 to 2 minutes.
FLIP. Use a spatula to flip the pancakes over and cook on the other side for about 1 minute, or until lightly golden. Make sure to lower the heat if they begin to brown too fast.
Apple Butter Pancakes
Living in a one-bedroom apartment in Manhattan, it’s not often that I have overnight guests. We offer a first rate queen-sized air mattress, a strong cup of coffee, and breakfast from a bakery or bagel shop. But this past weekend, Andy and I hosted two couples at Mom and Dad’s house in Pennsylvania. I was so focused on doing everything ‘right’ and preparing lists for all the dinners (including Thanksgiving), I nearly forgot about breakfast!
I must admit, I reveled in my role as host to a small crowd, though I’m well aware the novelty wears off if you have to do it all the time. But my experience was wonderful, and I did it successfully taking cues from my mom. Over the years she has taught Sharon and me, by example, the relatively stress-free way to welcome people into your home. Yes, there are those elaborate, multi-course dinners, appetizers so good they’re inhaled, and unforgettable cocktails. But the thing I love most about Mom’s hospitality is breakfast with overnight guests: buttery biscuits and fluffy eggs, fresh-from-the-oven scones, bubbling stratas, pretty parfaits. I love breakfast because it keeps the afterglow glowing, it perpetuates the warm and fuzzy feeling from the fun night before.
So every morning last weekend, I did something special for breakfast. As our friends lethargically lumbered up the stairs from the depths of deep sleep (the kind only brought on by turkey, a fire, and red wine), they breathed in the scent of fresh coffee and warm spices, eggs, and bacon. We hung around in our pajamas until late in the morning, draining pots of coffee and eating while reminiscing about the night before and planning for the day ahead.
During the season of perpetual visitors, may we humbly suggest you keep this recipe in your back pocket? That and those life-changing pumpkin scones we posted last week. With both recipes you can measure out the wet and dry ingredients the night before so that you only need mix and stir in the morning. Happy hosting!
German Pancake with Cinnamon Maple Butter
1 ¾ cups (8 3/4 ounces) all-purpose flour
¼ cup sugar
1 tablespoon grated lemon
1 tablespoon juice
½ teaspoon table salt
⅛ teaspoon freshly ground nutmeg
1 ½ cups any milk
6 large eggs
1.5 teaspoons vanilla extract
3 tablespoons butter
Whisk flour, 3 tablespoons sugar, lemon zest, salt, and nutmeg together in large bowl. Whisk milk, eggs, and vanilla together in second bowl. Whisk two-thirds of milk mixture into flour mixture until no lumps remain, then slowly whisk in remaining milk mixture until smooth.
Adjust oven rack to lower-middle position. Melt butter in 12-inch ovensafe nonstick skillet over medium-low heat. Add batter to skillet, immediately transfer to oven, and set oven to 375 degrees. Bake until edges are deep golden brown and center is beginning to brown, 30 to 35 minutes.
Transfer skillet to wire rack and sprinkle pancake with lemon juice and remaining 1 tablespoon sugar. Gently transfer pancake to cutting board, cut into wedges and serve.