Apple-Cinnamon Pancakes
- Level: Easy
- Yield: about 16 pancakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 120
- Total Fat
- 4
- Saturated Fat
- 2
- Carbohydrates
- 18
- Dietary Fiber
- 1
- Sugar
- 9
- Protein
- 3
- Cholesterol
- 32
- Sodium
- 100
- Total: 35 min
- Active: 35 min
Ingredients
1 1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon fine salt
1 cup milk
1/4 cup packed light brown sugar
1 teaspoon pure vanilla extract
2 large eggs
4 tablespoons unsalted butter, plus more for serving
1 small red-skinned apple, cored
For serving: maple syrup or honey
Directions
- Preheat the oven to 250 degrees F.
- Whisk the flour, baking powder, cinnamon and salt together in a medium bowl.
- Whisk the milk, sugar, vanilla and eggs together in a large bowl until the sugar dissolves. Melt 2 tablespoons of the butter in a medium nonstick or cast-iron skillet over medium heat. Let cool slightly, then whisk the butter into the egg mixture; reserve the skillet for cooking the pancakes. Whisk the flour mixture into the milk mixture until combined with a few lumps. Grate the apple on the large holes of a box grater and stir into the batter.
- Melt 1 tablespoon of the remaining butter in the reserved skillet over medium heat. Drop 2 tablespoons of batter per pancake into the hot skillet. Cook until the surface of the batter forms bubbles and the edges are set, about 3 minutes. Flip the pancakes and continue to cook until puffed in the center, about 1 minute more. Transfer to a baking sheet and put in the oven to keep warm while making the rest of the pancakes. Cook the remaining batter, adding the remaining 1 tablespoon of butter as needed.
- Serve the pancakes with butter and maple syrup or honey.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)