Apple Cinnamon Pancakes
Apple Cinnamon Pancakes are a perfect blend of sweet apples, aromatic cinnamon, and fluffy pancakes, offering a warm and comforting breakfast option. With endless customization possibilities, they’re sure to become a family favorite for any occasion.
Ingredients
- ¾ cup milk
- 1 ½ tablespoons vinegar
- 1 cup flour
- 3 tablespoons sugar
- 1 teaspoon cinnamon add an extra ½ teaspoon if you're a big fan of cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 egg
- 2 tablespoons oil
- Apple Topping
- 2 tablespoons butter
- 2 apples peeled, cored, and diced
- 2 tablespoons brown sugar
- ½ teaspoon cinnamon
- ⅓ cup maple syrup
Instructions
- Preheat a skillet over medium-high heat (275 degrees). In a separate bowl, whisk together the milk and vinegar, allowing it to rest for 5 minutes. While the milk is curdling, whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl. Beat the egg and oil into the milk mixture. Combine the wet ingredients with the dry ingredients, stirring gently until just mixed (it’s okay if there are still some lumps).
- Spray the skillet with cooking spray. Using a ¼ cup measuring cup, pour the batter onto the skillet. Cook for about 2 minutes, until bubbles form on the surface and the edges start to look “dry.” Flip the pancake with a spatula and cook for another 1-2 minutes on the other side. Set the pancakes aside and repeat with the remaining batter.
- For the apple topping, add butter, apples, brown sugar, and cinnamon to a medium saucepan. Stir over medium heat for 3-5 minutes, or until the apples are very tender. Stir in the maple syrup. Serve the warm apple topping over the pancakes.
Notes
Be careful not to overmix the batter, as it will lose that delightful fluffiness, and we definitely don’t want that to happen. While I don’t have a specific go-to apple for the topping, I do have a few favorites for baking in general. I tend to switch between Granny Smith, Honeycrisp, Golden Delicious, Braeburn, and Jonagold, depending on what’s available and the flavors I’m craving. Want something sweeter? Honeycrisp. Looking for a little tartness? Granny Smith works great. Feel free to experiment with different varieties—there’s really no wrong choice for this apple topping!
To ensure uniform pancake sizes and even cooking times, it’s best to measure out the batter on the griddle. If you prefer, you can also use an ice cream scoop or cookie scoop instead of a measuring cup. For a slightly richer flavor, butter your griddle or skillet instead of using cooking spray.
These pancakes store nicely in an airtight container or bag in the fridge for 3-5 days. (I like reheating them in the toaster.) They also freeze well—just stack the pancakes and place them in a freezer bag or another airtight container, and they’ll stay fresh for up to 6 months. Be sure to thaw them completely in the fridge before reheating.
As for the topping, it’s best kept in the fridge for 3-5 days. Freezing it isn’t ideal, as it can make the apples turn mushy and watery.