Apple Cinnamon Pancakes

Since it might not be obvious from the recipes I post here, I thought I should let you know a couple things about me that are 110% true. Yes, exactly 110%. I am a) aware that there are other fall flavors besides pumpkin and b) actually quite a big fan of these other flavors.

Like apple. Oh, fall apples. They are absolutely the best. My favorite way to enjoy apples is actually just freshly sliced up–sometimes plain, sometimes with peanut butter, and sometimes with Brown Sugar Fruit Dip. But… sometimes, I have to cook with apples. You see, they combine so perfectly with cinnamon. And they are just so good warm.

apple cinnamon pancakes

Enter Apple Cinnamon Pancakes. These little babies combine everything I love about apples–their fruity fall flavor, their warmth, their tendency to pair well with cinnamon, their hearty crunch with a restaurant-quality light and fluffy breakfast treat. I made these for dinner one recent evening and was so excited to see that we had a few leftover for breakfast the next day. Usually, I pass off leftovers to Ben without a second thought, but these were leftovers worth fighting for. They’re delicious served for breakfast, lunch, or dinner, so don’t be hindered by constraints of time–make these fall pancakes as soon as possible!

apple cinnamon pancakes

Reader Question ~ How do you enjoy your apples? What’s your favorite kind?

I personally am obsessed with Crisipin! They’re hard to find but when you do, they are so sweet/tart, crispy, and refreshing. Totally worth a trip to the apple orchard for them!

Apple Cinnamon Pancakes [from What Megan's Making]
printable version

Ingredients:

  • 1 1/4 cup all purpose flour
  • 1 teaspoon cinnamon
  • 2 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 cup skim milk
  • 1/2 cup natural unsweetened applesauce
  • 1 egg
  • 2 tablespoons canola oil or melted butter
  • 1 apple, peeled and chopped [I used Granny Smith]
Directions:
In a medium bowl, combine the dry ingredients: flour, cinnamon, sugar, and baking powder. In another bowl, mix together the wet ingredients: milk, applesauce, and oil. Next, fold the wet ingredients into the dry and whisk until barely combined. Stir in the chopped apples–mixture will likely be a little lumpy.

Let batter rest for 10 minutes while the skillet is heating over low-medium heat. Add a little canola oil to the skillet and once hot, pour about 1/3 cup of batter to the pan. Cook until surface is bubbly, then flip and let the other side cook until golden brown.

Time: 30 minutes.

Yield: 14-16 pancakes.

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7 thoughts on “Apple Cinnamon Pancakes

  1. Jenna

    Honeycrisps!! All the way. These look like a great breakfast to make for my husband on Saturday . . . if I can bring myself to get out of bed before he does. =)

    Reply
  2. Joanne

    I’m definitely pumpkin-obsessed also, but I also eat an apple a day (honeycrisp, ambrosia, or jazz apples please!). These pancakes sound delicious! Like apple pie in pancake form.

    Reply
  3. Pingback: Quinoa salad with corn and black beans | Chef in disguise

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