Apple and Cinnamon Pancakes
These Apple and Cinnamon Pancakes are delicious, easy to make and comforting. They pancakes are light and fluffy and pair perfectly with the apple pie topping.
Ingredients
Apple and Cinnamon Pancake Batter
- 1 large egg
- 2 tbsp salted butter, melted
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
- 2 tbsp greek yogurt, or sour cream
- 1 cup milk, regular milk or almond milk
- 1 1/4 cup all purpose flour, or gluten free all purpose flour
- 2 tsp ground cinnamon
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 small apples (or 1 medium), peeled and diced
- maple syrup, optional, for topping
Apple Pie Topping
- 1 small apple, peeled and diced
- 2 tbsp salted butter
- 2 tbsp dark brown sugar
- 1 tsp ground cinnamon
- 1/2 tbsp cornstarch
- 1/2 tbsp water
Instructions
- First, let's make the apple pie filling that goes on top of the pancakes
- In a sauté pan, combine butter, diced apples, brown sugar, and ground cinnamon
- Turn the stovetop to medium heat and cook, stirring frequently
- Continue until the butter and sugar melt completely and the mixture starts to boil
- If the mixture starts splattering, reduce the heat to low (you should still see some bubbling on top)
- Continue until the liquid reduces slightly and the apples have softened (about 5 minutes)
- In a separate small bowl, mix together cornstarch and water
- Once combined and dissolved, pour the cornstarch mixture into the apples
- Stir continuously until the apple filling has thickened
- Transfer the apple filling to a heat-safe bowl and set aside
- Now, let's make the pancake batter
- In a large bowl, combine the egg, butter, sugar, vanilla extract and sour cream (or greek yogurt)
- Mix until combined
- Fold in the flour, baking powder and baking soda
- Next, gently fold in the diced applesLet the batter rest for 30 minutes at room temperature
- When the batter has only 5 more minutes to rest, start to heat your pan/skillet over medium heat
- Once warm enough, add butter or use nonstick spray
- Using a ⅓ cup or 2 tbsp cookie scoop, add the pancake batter to the pan
- Flip once bubbles have formed in the batter
- Repeat steps 19-20 until all the batter has been used
- (Optional) Top the pancakes with the apple filling and a drizzle of maple syrup
- Enjoy!
Nutrition
Serving: 1pancake, Calories: 90kcal, Carbohydrates: 14g, Protein: 2g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 22mg, Sodium: 87mg, Potassium: 36mg, Fiber: 1g, Sugar: 3g, Vitamin A: 126IU, Vitamin C: 0.5mg, Calcium: 19mg, Iron: 1mg