Apple Cinnamon Pancakes: The Ultimate Breakfast Recipe
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 3 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 tablespoon granulated sugar
- 1 large egg
- 1 ¼ cups milk
- 3 tablespoons unsalted butter, melted, plus more for greasing
- 1 teaspoon vanilla extract
- 1 medium apple, peeled, cored, and diced
Instructions
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, cinnamon, nutmeg, salt, and sugar.
- Whisk in Wet Ingredients: In a separate bowl, whisk together the egg, milk, melted butter, and vanilla extract.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix; a few lumps are fine.
- Fold in Apples: Gently fold in the diced apples until evenly distributed.
- Rest (Optional): Let the batter rest for 5-10 minutes.
- Prepare Cooking Surface: Heat a lightly oiled griddle or large frying pan over medium heat.
- Pour Batter: Pour ¼ cup of batter onto the hot griddle for each pancake, leaving space between them.
- Cook First Side: Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set.
- Flip and Cook Second Side: Flip the pancakes and cook for another 2-3 minutes, or until golden brown on the bottom.
- Keep Warm (Optional): Keep cooked pancakes warm in a preheated oven (200°F) until ready to serve.