Apple Cinnamon Pancakes
Start your day with apple cinnamon pancakes. Loaded with juicy apple pieces and fragrant cinnamon, this breakfast treat is pure bliss.
Servings (Adjustable):
Calories: 573kcal
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Ingredients
PANCAKES:
- 1 small Gala apple peeled, cored, and freshly grated
- ⅔ cup all-purpose flour
- 2 tablespoons light brown sugar
- ½ teaspoon cinnamon powder
- ⅛ teaspoon ground nutmeg
- 2 teaspoons baking powder preferably newly opened
- ½ cup cream I used 30% whipping cream
- 1 tablespoon vanilla
- 1 large egg
- 3 ½ tablespoons water
- ¼ teaspoon kosher salt
- olive oil for frying or unsalted butter
TOPPING:
- 2 small Gala apples peeled, cored, and diced
- 1 to 2 tablespoons maple syrup
- 1 teaspoon vanilla
- ¼ teaspoon cinnamon powder
- ⅛ teaspoon ground nutmeg
- 7 tablespoons water or unsalted butter)
Instructions
- PANCAKE:
- Mix together all the dry ingredients in a large bowl: all-purpose flour, light brown sugar, cinnamon, nutmeg, baking powder, and salt.
- Using a large measuring cup, rigorously beat cream for 1 to 2 minutes. Add egg and continue beating. Add vanilla and pour half of water then continue beating rigorously.
- Slowly transfer cream-egg mixture to the flour-cinnamon mixture. Gently combine the wet and dry ingredients.
- Stir in freshly grated apples. Add the remaining water (from the pancake recipe) if needed. Do not overmix the batter, some visible lumps are fine. Let stand for 10 to 15 minutes.
- Lightly brush heated skillet (pre-heat at 250F or 121C) with oil (or butter) and add 2 tablespoons of the apple-cinnamon pancake batter.
- Turn down the heat to 140F (60C). Patiently wait for bubbles to appear. Once the sides begin to set, flip the pancake using a flipping spatula. Continue cooking for 1 to 2 minutes or until cooked through. Transfer to a plate and continue with the remaining pancake batter.
- TOPPING:
- Using the same skillet, turn up the heat to 250F (121C). Pour water (or unsalted butter), maple syrup, vanilla, cinnamon, and nutmeg. Stir.
- Toss in apples and bring to a gentle simmer for 1 to 2 minutes until apples are crisp and tender. For softer apples, cook for additional 1 to 2 minutes.
- Top apple-cinnamon toppings over pancakes.
Notes
If you love cinnamon, add more cinnamon powder (about ½ teaspoon) to the pancake batter and additional ¼ teaspoon to the apple-cinnamon topping.
Aside from Gala apples, you can use your favorite apples like Honeycrisp, Fuji, and Granny Smith.
For the apple-cinnamon topping, skip or lessen the water if you prefer a buttery version. Instead, use 2 to 3 tablespoons of unsalted butter.
Use newly opened baking powder or one that’s still recently opened. Old opened baking powder loses it’s effectiveness.
Once the wet and dry ingredients are combined, let stand for 10 to 15 minutes. This would allow for the baking powder to work its magic.
Baking powder and cream made the pancake batter light and fluffy without the need for baking soda or whipping egg whites separately.
There are two ways to add the freshly grated apples in the pancake batter. To provide a bit of crunch, use a large grater. If you prefer a smoother batter, use a fine grater.
Nutrition
Calories: 573kcal | Carbohydrates: 86g | Protein: 7g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 68mg | Sodium: 743mg | Potassium: 397mg | Fiber: 7g | Sugar: 44g | Vitamin A: 999IU | Vitamin C: 11mg | Calcium: 327mg | Iron: 3mg
Equipment
