Apple Pie Pancakes

These Apple Pie Pancakes are perfect, delicious, fluffy pancakes with plenty of fresh, shredded apple cooked inside of them.

We are 100%, without a doubt, with absolute certainty, enthusiastically… a pancake family.  We like our pancakes every which way.  We like them Cinnamon-Rolled, we like them Pumpkin’d, we like them with Greek yogurt, we like them apple-puffed, we like them double berried, and we even like them with only 2 ingredients.  But my boys have informed me, that this Apple Pie Pancakes recipe is now their favorite. They’re light and fluffy, and every bite has apple hidden inside of it.

This recipe comes from a cookbook called, “Pancakes: 72 Sweet and Savory Recipes for the Perfect Stack,” by Adrianna Adarme (author of the blog, A Cozy Kitchen). Adrianna and I met on a wine tasting trip in Napa Valley a few years ago, and we gossiped and giggled over cocktails about writing our cookbooks. There are delicious recipes featured in Adrianna’s book like: Banana Bread Pancakes, Blueberry- Ricotta Pancakes, Lemon Cloud Pancakes and Maple- Bacon Pancakes. Some more unique choices include Goat Cheese Quinoa Cakes, Fried Mac ‘n Cheese Cakes, Gruyere and Ham Dutch Baby and Spinach Pancakes. It’s a fun book to have for pancake lovers!

Ingredients needed:

• all purpose flour
• light brown sugar
• baking powder and salt
• cinnamon and nutmeg
• whole milk
• egg
• unsalted butter
• vanilla extract
• apple
• maple syrup, for serving

How to make Apple Pie Pancakes:

The complete, printable recipe is at the end of this post.

In a medium bowl, mix together the flour, sugar, baking powder, cinnamon, salt and nutmeg. In a small bowl, whisk together the milk, egg, butter and vanilla. Add the wet ingredients to the dry ingredients and mix just until combined. You’ll have some lumps in the batter. Fold in the grated apple.

Preheat your skillet or griddle to medium and brush with butter or oil. Using a 1/4 cup measure (or ice cream scoop), scoop the batter onto the skillet. Cook 1 to 2 minutes until small bubbles form on the surface of the pancakes, and then flip. Reduce the heat to medium-low and cook on the other side for about 1 minute, or until golden brown. Transfer the cooked pancakes to a baking sheet and place in a pre-heated oven (200 degrees F.) to keep warm. Repeat with the remaining batter. 

Serve the pancakes with plenty of warmed maple syrup. You can add a pat of butter as well, if you’d like!

When my kiddo was younger, weekends usually meant pancakes at our house. I made these Apple Pie Pancakes for my boys, and they were very well received. They were so well received, in fact, that I always double the recipe when I make them now. If you like a light and fluffy pancake, and if you like a pancake with a little fruit hidden inside of it (grated apple), then this is the pancake recipe for you. Enjoy!

The Best Pancake Recipes:

• Strawberry Ricotta Whole Wheat Pancakes
• Eggnog Pancakes
• Chocolate Chip Pancakes
• Banana Pecan Pancakes
• Blueberry Pancakes

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Apple Pie Pancakes

By RecipeGirl.com (shared from the Pancakes cookbook)

Great, fluffy pancakes with plenty of apple added in!

Prep: 25 minutes mins

Cook: 4 minutes mins

Total: 29 minutes mins

Servings: 4 servings (2 pancakes each)

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Ingredients

• ▢ 1 cup all purpose flour
• ▢ 2 tablespoons light brown sugar
• ▢ 1 teaspoon baking powder
• ▢ 1 teaspoon ground cinnamon
• ▢ ⅛ teaspoon salt
• ▢ ⅛ teaspoon ground nutmeg
• ▢ 1 cup whole milk
• ▢ 1 large egg
• ▢ 1 tablespoon unsalted butter, melted and cooled
• ▢ 1 teaspoon vanilla extract
• ▢ 1 cup peeled and grated apple (about 1 medium apple)
• ▢ butter or vegetable oil, for the skillet
• ▢ warm maple syrup, for serving

Instructions 

• In a medium bowl, whisk together the flour, sugar, baking powder, cinnamon, salt and nutmeg.
• In a small bowl, whisk together the milk, egg, butter and vanilla.
• Add the wet ingredients to the dry ingredients and stir just until combined. You'll have some lumps in the batter. Fold in the grated apple.
• Preheat your skillet or griddle to medium and brush with butter or oil. Using a ¼ cup measure (or ice cream scoop), scoop the batter onto the skillet. Cook 1 to 2 minutes until small bubbles form on the surface of the pancakes, and then flip. Reduce the heat to medium-low and cook on the other side for about 1 minute, or until golden brown.
• Transfer the cooked pancakes to a baking sheet and place in a pre-heated oven (200°F.) to keep warm. Repeat with the remaining batter. Serve the pancakes with warmed maple syrup.

Notes

• Nutritional information does not include oil/butter for the skillet or syrup.

Nutrition

Serving: 1serving (2 pancakes), Calories: 237kcal, Carbohydrates: 38g, Protein: 7g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 61mg, Sodium: 223mg, Potassium: 189mg, Fiber: 2g, Sugar: 12g, Vitamin A: 272IU, Vitamin C: 1mg, Calcium: 158mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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