Apple Pie Pancakes Recipe
Fall mornings just got sweeter with these Apple Pie Pancakes! A delicious mix of cinnamon, apples, and warm spices, they’re the perfect breakfast to enjoy all season long.
Servings: 8 Large Pancakes
Calories: 256kcal
Ingredients
- 1 cup apple grated
- 1/4 cup apple sauce
- 1 cup buttermilk
- 2 Tbsp butter melted
- 3 Tbsp brown sugar
- 1 tsp vanilla extract
- 1 1/4 cup all-purpose flour or whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 2 tsp cinnamon
- 1 tsp apple pie spice
Spiced Maple Syrup
- 1 cup pure maple syrup
- 1/4 tsp apple pie spice
Garnishes
- apple
- whipped cream
Instructions
- In a medium-sized mixing bowl, add grated apple, apple sauce, buttermilk, butter, egg, brown sugar, and vanilla extract. Whisk until combined.
- In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and apple pie spice.
- Make a small "nest" or well in the center of the dry ingredients and pour the wet ingredients in. Using a large whisk or spatula, stir together until only very small lumps remain.
- Place a large skillet over medium-high heat and melt a small amount of butter in the pan. Pour ⅓ cup of batter into the pan (2 pancakes can be made at a time in a large skillet) and allow the pancakes to cook for 2 minutes, then flip and continue cooking for an additional 2 minutes. Repeat with the remaining batter, buttering the pan between each batch.
- To make the syrup, in a small saucepan, combine maple syrup and apple pie spice. Over medium-low heat, cook for 3-4 minutes, then serve over hot pancakes.
Notes
-You can take this syrup to the next level by dry roasting chopped pecans or walnuts until fragrant, adding 2 tbsp of butter, then the syrup and apple pie spice. Heat on low for 2-3 minutes, then drizzle over the hot pancakes.
-If you don’t like raw apples on top of your pancakes, simply sauté them in a small amount of butter until soft.
STORE leftover Apple Spiced Pancakes in an airtight container in the fridge for up to 3 days. To FREEZE, wrap pancakes individually in plastic wrap and store them in a freezer-safe bag for up to 2 months.
REHEAT in the microwave for about 30 seconds or in a skillet over low heat until warmed through.
Nutrition
Calories: 256kcal | Carbohydrates: 52g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 322mg | Potassium: 186mg | Fiber: 1g | Sugar: 32g | Vitamin A: 150IU | Vitamin C: 1mg | Calcium: 124mg | Iron: 1mg
