Description
Delicious pancakes infused with warm spices and topped with sautéed apples and vanilla maple syrup, reminiscent of apple pie.
Ingredients
Scale
- 2 medium Apples (Granny Smith and Fuji)
- 1 ½ cups All-Purpose Flour
- 1 cup Whole Milk (or plant-based milk)
- 2 large Eggs (or flax eggs for vegan)
- 2 tsp Baking Powder
- 1 tsp Cinnamon
- ½ tsp Nutmeg
- 1 tsp Vanilla Extract
- ½ cup Maple Syrup (or honey/agave)
- 1 tbsp Butter (for cooking)
- 1 tbsp Lemon Juice
Instructions
- Prepare the Apples: Peel and core the apples, then slice them thinly. Toss them with cinnamon, nutmeg, and lemon juice.
- Cook the Apples: In a skillet over medium heat, melt butter and add sliced apples, cooking until tender and caramelized (about 5-7 minutes). Set aside.
- Make the Pancake Batter: In a bowl, mix flour, baking powder, cinnamon, and nutmeg. In another bowl, combine milk, eggs, and vanilla. Mix wet into dry until combined.
- Cook the Pancakes: Heat a non-stick skillet over medium heat and melt some butter. Pour ¼ cup of batter for each pancake and top with sautéed apples. Cook until bubbles form, then flip and cook until golden (about 2-3 minutes each side).
- Prepare the Vanilla Maple Syrup: Warm maple syrup with vanilla over low heat.
- Serve: Stack pancakes high, drizzle with syrup, and enjoy with whipped cream or yogurt if desired.
Notes
Let the pancake batter rest for 5 minutes for fluffier pancakes. Avoid over-mixing to maintain light texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 60mg
Keywords: pancakes, apple pie, breakfast, brunch, autumn, comfort food