Apple Cinnamon Pancakes

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 cup milk
• 1 egg
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• 1 apple, peeled and finely diced
• Maple syrup for serving

Substitutions

• Replace melted butter with an equal amount of neutral oil or melted dairy-free butter.

Instructions

Step 2: Mix wet ingredients

In another bowl, whisk milk, egg, melted butter, and vanilla.

Step 3: Combine

Pour wet ingredients into dry ingredients and stir gently. Fold in diced apples without overmixing.

Step 4: Cook pancakes

Heat a greased skillet over medium heat. Pour batter and cook until bubbles form, then flip and cook until golden.

Step 5: Serve

Serve warm with maple syrup, extra apple slices, or a sprinkle of cinnamon.

How to Store Leftovers

Cool the pancakes before stacking them so trapped steam does not make the surfaces sticky. Refrigerate in an airtight container with parchment between layers and use within 3 to 4 days.

For longer storage, freeze the cooled pancakes in a single layer first, then transfer them to a freezer bag. Keep maple syrup and fresh apple toppings separate.

How to Reheat

Warm pancakes in a dry skillet over medium-low heat for about 1 minute per side, or place several on a sheet pan in a 300°F oven until warm. This keeps the diced apple soft without making the pancakes soggy.

If using a microwave, heat one or two pancakes at a time in short bursts and add maple syrup only after reheating.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, and substitutions.

Frequently Asked Questions