Description
This recipe for Apple Cinnamon Pancakes is the ultimate celebration of a crisp autumn morning. These light and fluffy pancakes are elevated with a hint of warm cinnamon and topped with a glorious, buttery apple-cinnamon sauce. It’s a cozy, comforting, and incredibly delicious breakfast that will fill your home with the wonderful scent of fall.
Ingredients
Pancakes:
¾ cup milk
1 ½ tablespoons vinegar
1 cup flour
3 tablespoons sugar
1 teaspoon 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
Make the Buttermilk and Prepare the Batter:
In a small bowl, whisk together the milk and vinegar and let it sit for about 5 minutes to create a homemade “buttermilk.” In a separate large bowl, whisk together the flour, sugar, 1 teaspoon of cinnamon, baking powder, baking soda, and salt.
Combine and Cook the Pancakes:
Whisk the egg and oil into the “buttermilk” mixture. Pour the wet ingredients into the dry ingredients and stir until just combined (a few lumps are okay). Heat a lightly greased griddle over medium-high heat. Pour about ¼ cup of batter for each pancake and cook for 2 minutes per side, or until golden brown.
Create the Apple Topping:
While the pancakes cook, melt the butter in a medium saucepan over medium heat. Add the diced apples, brown sugar, and ½ teaspoon of cinnamon. Cook, stirring, for 3-5 minutes, until the apples are tender.
Finish the Sauce and Serve:
Pour the maple syrup into the saucepan with the apples. Let the sauce simmer for another minute until slightly thickened. Serve the warm pancakes immediately with a generous spoonful of the warm apple topping.
Notes
For the Fluffiest Pancakes:
The trick of adding vinegar to milk creates a quick “buttermilk.” The acidity reacts with the baking soda to give the pancakes incredible lift, making them wonderfully light and fluffy.
Don’t Overmix:
To ensure tender pancakes, stir the batter only until it’s just combined. A few lumps are a good sign and prevent the pancakes from becoming tough and rubbery.
Keep Pancakes Warm:
To keep the batch warm while you finish cooking, preheat your oven to a low temperature (around 200°F/95°C). Place the finished pancakes on a baking sheet in the warm oven until ready to serve.
- Prep Time: 10
- Cook Time: 15
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes with topping
- Calories: 450
- Sugar: 40g
- Sodium: 480mg
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 65mg
Keywords: apple cinnamon pancakes, fall breakfast, fluffy pancakes, apple topping, easy breakfast, weekend brunch