These apple pancakes are probably one of the best pancake recipes we’ve ever made. They are moist, fluffy, soft, sweet and with a hint of tartness from the apple itself.
This recipe is perfect for autum or fall, this season, because of the apples and those cozy flavors that we start to crave and crave. These pancakes are light and airy, with a very soft consistency. They are great with a cup of hot coffee or tea, and with some of your favorite honey and maybe some ice cream.
Apples, as we all know, are always great with cinnamon. This recipe is no exception. We added cinnamon, brown sugar and nutmeg to this recipe, which also goes great with apple.
Now, there is a question that people ask us very often: What kind of apples are the best to use for desserts? The answer is more complicated than it might seem. Most people say that it is best to use Granny Smith apples, which are the green apples, but some people disagree and recommend using other types of apples. Our opinion is that the ideal apples for any dessert should be firm, and should be more acidic than the usual apple, because they should be able to hold their shape when baked and acidic because they balance out the sweet flavors of most desserts. Granny Smith green apples do all this, so in our opinion they are one of the best choices, but to tell the truth, we usually use a mix of green and other types of apples, as long as they are firm and not too sweet.
For me, the best part of these pancakes or hotcakes is the apple topping on top, which makes everything taste great together.
If you like this recipe, then you have to check out our pumpkin pancakes recipe, which are also perfect for this season.
- 1 C (4.60 oz) (130 gr) all purpouse flour
- 1 1/2 tsp (0.26 oz) (7.5 gr) baking powder
- 1/2 tsp (0.08 oz) (2.5 gr) salt
- 2 tbps (1 oz) (30 gr) brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 C (8.11 fl oz) (240 ml) milk
- 1 egg, big
- 3 tbsp (1.60 oz) (45 gr) unsalted butter, melted
- 1 tsp (0.16 fl oz) (5 ml) vanilla extract
- 1/2 C apple, red or green, peeled and grated, (abour 1 apple)
- Unsalted butter, for cooking the pancakes
- 2 apples, red or green, peeled and cut into small dices
- 2 tbps (1 oz) (30 gr) unsalted butter
- 1/3 C (2.30 oz) (66 gr) brown sugar
- 1/2 tsp ground cinnamon
Sift in a large bowl the wheat flour with the baking powder and salt. Add the sugar, cinnamon powder, nutmeg and mix with a fork.
In a different bowl mix the milk with the egg, melted butter and vanilla extract with a hand whisk for 1 minute until everything is well integrated.
Add the liquid ingredients to the flour mixture and beat for 30 seconds until smooth. Add the grated apple to the bowl and mix gently using a rubber spatula until well incorporated.
Place a large pan over medium heat on the stove with some butter. Once hot, add a large spoonful of the pancake batter.
Cook for 2-3 minutes until the surface of the pancake is bubbly and puffs up a bit. Flip and cook for another minute until golden brown. Repeat the process with the rest of the mixture until you have approximately 7 pancakes.
Place a large pan over medium heat on the stove and add the butter with the sugar, ground cinnamon and chopped apples. Cook stirring with a wooden spoon for 6-7 minutes until the apples are very soft.
Serve the pancakes hot with some apple topping on top. They can also be served with fresh fruit, honey or chocolate sauce.