Apple Cinnamon Pancakes

These pancakes are light, fluffy, and packed full of cinnamon coated apples that burst with flavor in every bite. This recipe can easily be doubled or tripled for a crowd.

Breakfast

Prep: 15 min
Cook: 15 min
Total: 30 min
Yields 12 to 14 pancakes

1 ½ cups milk
1 tablespoon lemon juice
Combine milk and lemon juice in a measuring cup. Stir well and let stand for five minutes.
2 cups all-purpose flour
4 teaspoons sugar
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
Whisk together dry ingredients in a medium bowl.
2 apples, finely cubed
1 teaspoon cinnamon
dash nutmeg
dash ginger
Place apples and spices in a bowl. Toss with your hands until apple pieces are evenly coated.
2 eggs
Whisk eggs in a small bowl.
reserved milk
4 tablespoons butter, melted
Add milk and melted butter to bowl with eggs. Whisk well to combine.
Pour milk-egg mixture into flour mixture. Whisk together quickly until ingredients have just combined.
reserved apples
Add apples to batter and stir until combined.
2 teaspoons vegetable oil
Grease a cast-iron or nonstick skillet and heat on the stove over medium heat. Splash a few drops of water on the skillet. When water sizzles, skillet is ready.
Pour ¼ cup of batter onto skillet for each pancake, being careful not to crowd them. Bake until bottoms are golden brown, edges appear to be dry, and bubbles have formed on the top, about 2 to 3 minutes. Flip pancake and let cook on the other side until done, about 2 to 3 additional minutes. Add additional oil as needed and repeat with remaining batter.