Apple Pie Pancakes

Print Recipe

5 from 3 votes

Delicious pancakes with shredded apples and spices.

Prep Time15

Cook Time20

Total Time10

Course: Breakfast

Cuisine: North American

Servings: pancakes

Calories: 197kcal

Author: Karlynn Johnston

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

Nutritional values may vary.

The key is a medium heat that is ready and raring to go, so the pancakes instantly sizzle when you place them on the surface, but not so hot they burn.

Nutrition