Apple Cinnamon Pancakes
Make breakfast extra special with these fluffy and super delicious Apple Cinnamon Pancakes. Perfect to enjoy any day of the week!
Servings: 4 (2 pancakes each)
Ingredients
Apple Topping
- 2 large apples $1.50
- 2 Tbsp butter $0.28
- 1/2 tsp cinnamon $0.05
- 2 Tbsp brown sugar $0.08
- 1 Tbsp water $0.00
Pancakes
- 1 1/4 cup all-purpose flour $0.30
- 1.5 tsp baking powder $0.05
- 1/2 tsp baking soda $0.03
- 1/2 tsp salt $0.03
- 1 tsp cinnamon $0.10
- 3 Tbsp granulated sugar $0.05
- 1 cup buttermilk* $0.53
- 1 large egg, beaten $0.22
- 1/4 cup butter, melted $0.56
- 1 tsp vanilla extract $0.30
- 1 Tbsp butter (for cooking pancakes) $0.14
Instructions
- Peel, remove the core, and dice the apples.
- Melt 2 Tbsp butter in a small pot over medium-low heat. Add the diced apples, cinnamon, brown sugar and water to the pot. Stir together and allow the apples to come up to a simmer. Cook the apples for 10-15 minutes, stirring occasionally, until they are tender. Remove the pot from the heat and cover with a lid to keep warm.
- While the apples are cooking, start on the pancakes. In a large bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, and granulated sugar.
- In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla.
- Pour the wet ingredients into the same bowl as the dry ingredients. Stir together until just combined. Be careful not to overmix at this point. The batter will be a little thick.
- Heat a large nonstick skillet over medium heat. Once hot add ½ Tbsp of butter and swirl around to coat the surface. Add about ¼ cup pancake batter to the hot skillet. I like to cook two pancakes at a time.
- Cook the pancakes until bubbles form over the surface and begin to pop. The edges and bottom of the pancakes will also start to become golden brown (about 60-90 seconds). Now flip the pancakes and cook on the second side until golden brown (about 30-60 seconds).
- Repeat with the remaining batter, adding more butter to the skillet between batches or as needed, until all of the pancakes have been cooked. Keep the pancakes warm on a plate under a towel or on a baking sheet in a warm oven until all of the pancakes have been cooked.
- Now serve the pancakes with several spoonfuls of cooked cinnamon apples on top and a drizzle of warm maple syrup. Enjoy!
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Notes
*You can certainly use regular whole milk instead of buttermilk if that is what you have on hand. I wanted extra fluffy pancakes which is why I chose to use buttermilk.
Nutrition
Serving: 2pancakes | Calories: 482kcal | Carbohydrates: 61g | Protein: 8g | Fat: 24g | Sodium: 828mg | Fiber: 4g