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These apple pie pancakes are full of flavor and a healthier option for the kids in the morning. If you are looking for simple homemade pancakes, my homemade, from scratch basic pancakes recipe – it’s almost as easy as this recipe!
Alrighty, first of all, these are not as bad as they sound. Sometimes when coming up with names for recipes, you have to take into consideration who you are naming them for.
Namely in this case, my children. And the short one insisted that she did NOT want anything other than plain pancakes.
She was not eating these apple pancakes. Newp, not her.
She was firm.
She had a lovely time whining about it while I was shredding apples.
She tried batting her eyes.
She stomped out of the kitchen.
She also came running as fast as she could when I said “Kids! Apple pie pancakes are ready for breakfast!”.
And proceeded to scarf down four of them.
If I was a cruel mother I would have triumphantly announced “I told you so!”
Since I am a nice mother, I will just announce it to the world on my blog.
Excuse me one moment while I drop another dollar into my children’s future therapy fund.
Ingredients Needed:
3/4 cup of white flour
3/4 cup of whole wheat flour
4 tbsp brown sugar
1 tbsp baking powder
1 egg
1 1/2 cups of milk
1/8 of a cup of melted butter
1 tsp vanilla
1 cup of shredded apple
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp cloves
Whisk together your dry ingredients in a large bowl. Now, I didn’t make these that sweet. I tried to lower the butter used, halve the white flour and replace with whole wheat, add apples and lessen the sugar. You can go right ahead and replace it with all white flour and sugar if you really want to.
I found that since the apples lend a texture that is different than usual, you can get away with the whole wheat flour no problem.
In another bowl, mix the egg,milk, vanilla and apples all together. If you haven’t already, get your griddle preheating at this point.
Make a well into the dry ingredients and pour the wet mixture in. Mix them together until they are just combined and they are ready to go!
Yeesh. Let’s just say there is bad lighting at 8 am in the morning in my kitchen, thanks to fall being here.
These pancakes do take a little work to be spread out to cook, but it’s worth it in the end. They will bubble a little bit on top like normal pancakes, but that’s not how you can tell they are done. Watch for the edges to look cooked, and then that’s when to flip.
These were fantastic with maple syrup, the flavors seemed to match perfectly and stay in the “not too sweet” area that I was trying to achieve with these.
These are going to be a weekend staple from now on and I might even try all whole wheat next weekend to see how it works out.
Apple Pie Pancakes
Ingredients
Dry Ingredients
- 2⅔ cups all purpose flour
- 2 tablespoons baking powder
- ⅓ cup granulated sugar, packed
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
Wet Ingredients
- 2 large eggs
- 2 ½ cups milk
- 6 Tablespoons butter, melted (you can use oil if wanted)
- 1 teaspoon vanilla
- 2 cups shredded apple
- brown sugar sauce
Instructions
- In a large bowl, whisk together the flour, baking powder, granulated sugar, salt, cinnamon, ginger, nutmeg and the cloves.
- In a large bowl or large capacity liquid measuring cup, combine the milk, eggs, oil and vanilla. Mix until combined. Stir in the shredded apple until it's mixed throughout evenly.
- Make a well in the dry ingredients, and pour the egg mixture in. Mix together until the batter is smooth with only a few flour chunks – it doesn’t have to be completely smooth.
- Preheat your griddle and let the batter sit for 5-10 minutes and let the chemical reactions start working. This will cause it to fluff up, giving you that texture you want.
- To make the pancakes I use a muffin batter scoop, which is called a #8 disher scoop.
- Take one scoop of batter and pour onto your already heated griddle, fitting on as many as you can at once. Flip your pancakes when they are slightly bubbled on the surface and golden brown underneath. The edges should be firm as well.
- Continue to cook all of the batter, placing cooked pancakes on a covered plate when cooked.
- Serve with syrup or my homemade brown sugar sauce.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Margo Haynes says
In cutting down on the sugar (or you have Diabetes 2 as I do) & you have an ingredient that’s used for rising, try using Splenda’s White Granulated Sugar blend & Splenda’s
Brown Sugar Blend. I use it in all my baking if using an ingredient for rising.
BTW not being an Albertan, I’m curious, in showing your ingredients, you show a product Rice Dream and it says enriched across the front. Is that a milk substitute? Thank you.
angela hammill says
my fav pancakes to date
Marilynne Baker says
Even better,add 2 mashed bananas,1 grated apple 1/2 cup crushed nuts(pecans),1 cup rolled oats then 3eggs ,vanilla,pancake mix and your milk ,also the spices. Very good!
Mary P Hoffman says
These sound amazing!
kristin @ delishliving says
Yummy! I love pancakes, and these look particularly delish 🙂 I just found your blog through the Edmonon links posted on A Canadian Foodie by Val, and I’m so glad I discovered you 🙂 Your website is beautiful! I’ll be checking in often, and I’m thrilled to have “met” a fellow Albertan 🙂