Tasty Apple Pie Pancakes
These Apple Pie Pancakes are the perfect blend of warm cinnamon, tender apples, and fluffy pancake goodness! Topped with a rich vanilla maple syrup, this easy recipe brings cozy, comforting flavors to your breakfast table any time of the year.
Servings: 8 pancakes
Calories: 235kcal
Cost: $6
Ingredients
- 1 cup + 1 tablespoon all-purpose flour
- 2 tablespoons light brown sugar packed
- 1 ½ teaspoons baking powder
- 2 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ⅛ teaspoon salt
- 1 scoop vanilla protein powder optional
- 1 tablespoon unsalted butter melted and cooled
- 1 cup milk of choice e.g., unsweetened almond milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 large apple grated (skin on or off, your choice)
Vanilla Maple Syrup:
- 1 cup maple syrup
- 2 teaspoons vanilla extract or vanilla bean paste
Instructions
- In a medium bowl, whisk together the flour, brown sugar, baking powder, cinnamon, nutmeg, and salt.
- In a small bowl or measuring cup, whisk together the milk, melted butter, egg, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not over-mix.
- Gently fold in the grated apple, then let the batter sit for at least 5 minutes to thicken.
- Preheat a skillet over medium heat and lightly grease with butter, oil, or non-stick spray.
- Use a 1/4 cup scoop or 1/3 cup measuring cup to drop the batter onto the skillet.
- Cook for 1-2 minutes until small bubbles form on the surface, then flip. Cook for another 1 minute or until golden brown.
- Transfer cooked pancakes to a baking sheet and keep warm in a 200°F oven if desired.
- Repeat with the remaining batter, adding more butter or oil to the skillet as needed.
- For the vanilla maple syrup, whisk together the maple syrup and vanilla extract. Warm in the microwave and serve over the pancakes.
Notes
- Let the batter sit for 5 minutes to thicken for fluffier pancakes.
- You can leave the apple skin on or peel it for a smoother texture.
- Substitute with gluten-free flour and non-dairy milk if needed.
- Store leftover pancakes in the fridge for 3-4 days, or freeze them with parchment paper between each for up to 2 months.
Nutrition
Serving: 1pancake | Calories: 235kcal | Carbohydrates: 47g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 62mg | Potassium: 270mg | Fiber: 1g | Sugar: 31g | Vitamin A: 138IU | Vitamin C: 1mg | Calcium: 131mg | Iron: 0.5mg