Apple Pancake Recipe

4.94 from 101 votes

Apple Pancake Recipe

Change up your typical breakfast routine with these light, fluffy apple pancakes filled with grated apples and the perfect hint of cinnamon!

Prep Time10

Cook Time10

Total Time20

Course: Breakfast

Cuisine: American

Servings: pancakes

Author: Kristyn Merkley

Ingredients

2 cups all-purpose flour
¼ cup brown sugar
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
2 eggs
½ cup vegetable oil
2 cups milk
1 medium granny smith apple peeled and grated

Instructions

In a medium bowl, whisk together the flour, brown sugar, baking powder, salt, and cinnamon. In a small bowl, whisk together the eggs, oil, and milk.
Pour the wet ingredients into the dry ingredients, and mix gently until just barely combined (a few small lumps are okay). Gently fold in the grated apple.
Preheat a griddle or frying pan over medium heat. Pour the batter by ¼ cup scoops onto the hot griddle and cook for 3-4 minutes, or until there are bubbles across the surface of the pancake. Flip and cook an additional 1-2 minutes, or until cooked through.
Serve warm with butter and maple syrup.

Notes

Recipe Tips:

Be sure the pan is at the right temperature; about 375°F. Too hot and the outside will burn before the center is done. Too cold and the pancake will become tough.
Flip when the edges start to cook AND the center batter bubbles.
Do not press down on the pancake. It will not help it cook faster and only serves to flatten them.

STORE cooked pancakes in the fridge in an airtight container for 3-4 days.

FREEZE. Place pancakes in a single layer on a baking pan and freeze for 1-2 hours. Transfer to an airtight freezer-safe container. Label and freeze for up to 3 months.

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