Teresa's Recipes
Apple Cinnamon Pancakes
Start your day with a stack of fluffy Apple Cinnamon Pancakes that are bursting with sweet apple chunks and warm cinnamon. These delightful pancakes are not just a breakfast staple; they evoke the essence of cozy autumn mornings and family gatherings. Topped with a drizzle of pure maple syrup, they are sure to please everyone at the breakfast table. This recipe reflects the classic American breakfast tradition, where pancakes have been a beloved dish since the early settlers adapted European recipes to local ingredients.
Ingredients
- 1 cup All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 1/4 teaspoon Salt
- 1 cup Milk
- 1, beaten Egg
- 2 tablespoons, melted (plus extra for cooking) Unsalted butter
- 1 teaspoon Vanilla extract
- 1 medium, peeled and diced Apple
- for serving Maple syrup
Dietary Notes
- Servings: 4
- Dish Type: Breakfast
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Calories: 250
- Fat: 9g
- Carbs: 38g
- Protein: 6g
- Sodium: 300mg
- Sugar: 6g
Instructions
- In a large mixing bowl, whisk together the flour, baking powder, ground cinnamon, and salt until well combined.
- In a separate bowl, whisk together the milk, beaten egg, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined; be careful not to overmix—the batter should be slightly lumpy.
- Fold in the diced apple, ensuring that the pieces are evenly distributed throughout the batter.
- Heat a non-stick skillet or griddle over medium heat and lightly grease it with melted butter or cooking spray.
- For each pancake, pour 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 1-2 minutes, or until golden brown.
- Repeat with the remaining batter, adding more butter to the skillet as needed.
- Serve the pancakes warm, topped with a generous drizzle of maple syrup.
Tips
- For extra flavor, try adding a pinch of nutmeg or a handful of chopped walnuts to the batter.
- If you prefer thinner pancakes, add a splash more milk to the batter.
- These pancakes freeze well, so make a double batch and store them in an airtight container for a quick breakfast later!