Apple Cinnamon Pancakes
Fluffy apple cinnamon pancakes infused with sweet and comforting flavors, perfect for breakfast or brunch.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour Use for the pancake base.
- 2 tablespoons sugar Add more for sweeter pancakes if desired.
- 1 teaspoon baking powder Leavening agent for fluffiness.
- 1/2 teaspoon baking soda Helps the pancakes rise.
- 1/4 teaspoon salt Enhances flavor.
- 1 teaspoon ground cinnamon Key flavor for apple cinnamon pancakes.
Wet Ingredients
- 1 cup buttermilk Can substitute with regular milk mixed with vinegar or lemon juice.
- 1 large egg Binding agent for the batter.
- 2 tablespoons melted butter Adds richness to the pancakes.
Fruits and Cooking
- 1 medium apple, peeled and diced Use firm apples like Granny Smith or Honeycrisp.
- as needed Butter or oil for cooking For greasing the skillet.
Instructions
Preparation
- In a large bowl, mix together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, whisk together the buttermilk, egg, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the diced apple.
Cooking
- Heat a skillet over medium heat and lightly grease with butter or oil.
- Pour 1/4 cup of batter for each pancake onto the skillet.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
Serving
- Serve warm with syrup or your favorite toppings.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat in the microwave or toast until heated through.