These Apple Pie Pancakes combine the warm, comforting flavors of classic apple pie with the fluffy goodness of pancakes, making for a delightful breakfast or brunch treat. Each bite is filled with tender apple chunks, cinnamon, and a hint of nutmeg, evoking the essence of a freshly baked pie. Topped with a drizzle of maple syrup and a sprinkle of powdered sugar, these pancakes are sure to impress family and friends. They’re a fantastic way to use up fall apples or simply indulge in a delicious morning treat any time of year!
Ingredients:
For the Pancakes:
- 1 cup all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 cup buttermilk (or milk with 1 tbsp vinegar)
- 1 large egg
- 2 tbsp melted butter
- 1 cup apples, peeled and diced (Granny Smith or Honeycrisp work well)
For Topping (optional):
- Maple syrup
- Powdered sugar
- Whipped cream
Instructions:
- Prepare the Batter: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. In another bowl, combine the buttermilk, egg, and melted butter. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in the diced apples.
- Heat the Griddle: Preheat a non-stick skillet or griddle over medium heat. Lightly grease with cooking spray or a small amount of butter.
- Cook the Pancakes: Pour about 1/4 cup of batter onto the heated skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown. Repeat with the remaining batter.
- Serve: Stack the pancakes on plates and drizzle with maple syrup. For an extra touch, sprinkle with powdered sugar and add a dollop of whipped cream if desired.
These Apple Pie Pancakes make for a cozy and satisfying breakfast that brings the flavors of fall to your morning routine. Enjoy them with your favorite toppings for a truly delightful meal!
