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Apple cinnamon pancakes
Imagine waking up in the morning to the warm, cozy, and comforting aroma of cinnamon in your kitchen. That’s the magic of apple cinnamon pancakes. Delicious and flavorful fall and holiday breakfast treat where apples’ sweet and tart flavors are combined with cinnamon’s aromatic essence. This apple pancake recipe is healthy, vegan, and dairy-free, made without eggs. I have used homemade apple butter and chopped apples to enjoy the rich apple flavor in every single bite. You can also check pancakes with banana and whole wheat flour.
Ingredients
Flour: Forms base for pancake batter and is very important to get light and fluffy pancakes. Cinnamon powder: For the best autumn flavor. Baking powder: Puffed pancakes. Sugar: white granulated sugar or brown sugar can be used. Milk: For the vegetarian version, use whole milk. For the vegan version, use dairy-free almond or coconut milk. Apples: any apples of your choice peeled and chopped or shredded or grated. Apple butter: Concentrated caramelized apple puree will enhance the taste. See the recipe card below for a full list of ingredients and measurements.
How to make apple cinnamon pancakes?
Make the pancake batter.
In a large bowl, add flour, cinnamon powder, baking powder, sugar, nutmeg, salt and give it a mix. To this, add milk, oil, vanilla extract, Apple Butter, and water little by little and whisk it to form a batter. See that there are no lumps. I have added approximately ½ cup of water. The amount of water may vary depending on your flour brand. You can add another ½ cup of milk instead of water for a rich version. Add the chopped apples and mix. Do not overmix pancake batter.
How to make apple pancakes?
Heat a non-stick pan or skillet over medium heat. Once it is hot, grease the pan with butter. Add about ¼ cup or laddle full of batter. Once it’s cooked on one side for approximately 2 minutes (note: holes will appear on the surface, and the bottom will become lightly browned), flip it and cook on the other side for an additional 2 minutes. If required, apply extra butter. Repeat the process for the remaining batter. Serve apple pancakes hot with maple syrup, honey, butter, powdered sugar, or a dollop of cream and enjoy.
Tips
If you do not have apple butter, saute chopped apples in butter with a little sugar till it develops some color and add it to the batter. Vary the sweetness as per your taste. You may replace all-purpose flour with wheat flour, which will make your pancakes slightly dense. I have used a non-stick pan. You can even use a cast-iron skillet. You can add up to 4 tablespoon of apple butter for intense apple flavor. To save time, you can also add ¼ cup of apple butter and chopped apples to the store-bought pancake mix and make these apple butter pancakes.
Storage suggestions
If there are any leftover cooked pancakes, you can store them in an airtight conatiner for 3 to 4 days. You can freeze them for three months. Make sure you place parchment paper between the pancakes. Reheat them in the microwave until heated through just before serving.
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Recipe card
