Apple Cinnamon Pancakes

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.
  • Prep: 15 min
  • Cook: 15 min
  • Total: 30 min
  • Yields 12 to 14 pancakes
Apple Cinnamon 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.
From . ( Adapted from Cook's Illustrated.

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