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Stack of Apple Cinnamon Pancakes with cider syrup being poured on top.

Apple Cinnamon Pancakes

Fluffy Apple Cinnamon Pancakes are piled with fried apples and finished with an apple cider syrup for a truly gourmet breakfast.
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Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4
Calories: 436kcal

Ingredients
 

For the pancakes:

  • 1 1/4 cups all purpose flour
  • 2 Tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • 1 egg (separated)
  • 4 Tablespoons butter (melted and cooled)
  • 1 cup buttermilk
  • 1/4 cup milk
  • Canola or vegetable oil (for coating)

For the apples:

  • 1 lb. apples (3-4 medium apples, peeled and chopped into bite size chunks)
  • Squeeze of lemon juice
  • 2 Tablespoons brown sugar
  • ½ teaspoon cinnamon
  • 1 Tablespoon butter
  • Pinch salt
  • Apple cider syrup (for serving)

Instructions

For the pancakes:

  • In a large bowl, whisk together flour, sugar, salt, soda, baking powder, and cinnamon.
  • In a medium bowl or measuring cup, whisk together the egg yolk, butter, buttermilk, and milk.
  • Add yolk mixture to dry mixture and stir gently until barely combined.
  • Give the egg white a quick whisk with a fork, then gently stir it into the remaining batter. Stop before the batter smooths out! Lumpy bumpy pancake batter is good!
  • Preheat an electric griddle to 375 degrees or heat a large non-stick pan over medium heat. Coat lightly with oil, if desired. Drop half cup fulls of pancake batter onto the preheated pan. Cook until bubbles start to appear on the exposed surface of the pancake. When bubbles begin to pop, flip pancake and cook for an additional 2-3 minutes or until browned. Keep finished pancakes warm in a single layer on a baking sheet in an oven preheated to 200 degrees.

For the apples:

  • Toss the apple chunks with the lemon juice, brown sugar, cinnamon, and salt.
  • Melt the butter in a large cast iron skillet or other pan over high heat. Add half of the apple mixture and fry undisturbed for a few minutes, or until the bottom begins to brown. Stir and continue to cook until the sugar mixture is a deep caramel color and apples are tender but not mushy (about 5-6 minutes total).
  • Serve the pancakes warm, topped with apples and covered in either real maple syrup or cider syrup.

Notes

  • The apples can be sauteed and kept refrigerated for up to 3 days. Reheat in the microwave or with little more butter in a frying pan.
  • Pancakes can be made ahead of time and refrigerated or frozen. Place parchment paper between layers. Reheat in the oven, covered with foil, at 350 degrees for 6-10 minutes or until warmed through. Pancakes can also be reheated in the microwave in 30 second intervals.

Equipment

Course Breakfast
Cuisine American
Keyword apple cinnamon pancakes, apple pancakes, cinnamon pancakes

Nutrition

Calories: 436kcal | Carbohydrates: 62g | Protein: 8g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 871mg | Potassium: 297mg | Fiber: 4g | Sugar: 27g | Vitamin A: 683IU | Vitamin C: 5mg | Calcium: 180mg | Iron: 2mg