These Apple Cinnamon Pancakes are a delightful breakfast treat that combines the warmth of cinnamon with the sweetness of diced apples. The recipe is simple to follow and results in fluffy pancakes that are perfect for a cozy morning. I love topping them with my Apple and Brown Sugar Syrup for an extra burst of flavor.
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Sift together the dry ingredients in a bowl.
In a separate bowl, whisk together all the wet ingredients except the melted butter.
Add the dry ingredients to the wet ingredients and mix until just combined.
Stir in the melted butter, followed by the diced apple, and mix gently until smooth.
Heat a griddle or non-stick pan over medium heat and grease it with butter.
Pour batter onto the griddle to form pancakes of your desired size.
Cook until bubbles form on the surface and the edges look set, then flip and cook the other side until golden brown.
For extra flavor, you can add a pinch of nutmeg to the dry ingredients.
Make sure not to overmix the batter to keep the pancakes light and fluffy.
Serve the pancakes warm, topped with Apple and Brown Sugar Syrup for a delicious finish.
Can I use a different type of flour?
Yes, you can use whole wheat flour or a gluten-free flour blend, but the texture may vary slightly.
Can I substitute the milk with a non-dairy alternative?
Yes, almond milk, soy milk, or oat milk can be used as a substitute for regular milk.
Can I make the batter ahead of time?
It's best to make the batter fresh, but you can prepare the dry and wet ingredients separately and combine them just before cooking.
What type of apple works best for this recipe?
A firm and slightly tart apple like Granny Smith or Honeycrisp works well for this recipe.
Can I freeze the pancakes?
Yes, you can freeze the cooked pancakes. Let them cool completely, then store them in an airtight container or freezer bag for up to 2 months.
