Apple Pancakes

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Tender and filled with fruit, a stack of Apple Pancakes is a cozy breakfast for weekend mornings! With warming spices like cinnamon and ginger, lots of tart shredded apples, and tangy buttermilk for fluffiness, these pancakes are sure to be a hit.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast

Cuisine: American

Keyword: apple pancakes

Servings: servings

Calories: 223kcal

Author: Kasey Schwartz

Ingredients

1½ cups all-purpose flour
2 tablespoons brown sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 eggs
1 ½ cups buttermilk
½ teaspoon vanilla extract
2 tablespoons unsalted butter, melted
2 apples (Granny Smith or other tart variety)
Vegetable oil

Instructions

In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, and spices, breaking up any clumps of flour and sugar.
In a separate bowl, whisk together the eggs, buttermilk, vanilla extract, and melted butter. Pour the wet ingredients over the dry, then mix gently with a rubber spatula or spoon until just combined. It is okay if there are still a couple of lumps in the batter. Overmixing will cause the pancakes to be tough.
Peel and core the apples, then grate over the pancake batter. Gently fold in the apples until just incorporated.
Add a small amount of vegetable oil to a griddle or frying pan over medium-high heat. Once the oil is nice and hot, drop the batter in ¼ cup-sized scoops. Spread gently into a rounded shape if necessary. Let cook until bubbles begin to form on the surface, 2 to 3 minutes. Flip and cook for an additional 2 to 3 minutes until both sides are a nice golden brown color. Remove from the pan and continue to cook the rest of the batter, adding more oil to the pan if needed. Serve with desired toppings.

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