Apple Pancake
Indulge in the warm, comforting flavors of fall with this scrumptious Apple Pancake recipe, perfect for cozy mornings or weekend brunch. Featuring tender slices of apple tossed in lemon juice for a bright, tangy touch, these pancakes are infused with a fragrant blend of cinnamon and nutmeg that creates a spiced, aromatic batter. The combination of melted butter and vanilla adds richness, while the fluffy texture comes from a perfect balance of milk and baking powder. Easy to prepare in under 35 minutes, this dish is ideal for serving up to four people. Golden and aromatic, these apple pancakes are best enjoyed fresh off the griddle, drizzled with maple syrup for a touch of natural sweetness. Bring a delicious twist to your breakfast table with this recipe that’s as delightful as it is simple!
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon nutmeg
- 1 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
- 1 medium apple
- 1 teaspoon lemon juice
- 2 tablespoons vegetable oil
- for serving maple syrup
Instructions
In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, ground cinnamon, and nutmeg.
In another bowl, lightly beat the egg and then mix it with the milk and vanilla extract.
Peel, core, and thinly slice the apple. Toss the slices with lemon juice to prevent browning.
Melt the unsalted butter and allow it to cool slightly.
Stir the wet ingredients into the dry ingredients until just combined. Do not overmix. Gently fold in the melted butter and apple slices.
Heat a non-stick skillet or griddle over medium heat and add a small amount of vegetable oil.
Pour about 1/4 cup of batter into the skillet for each pancake. Cook until bubbles form on the surface, and the edges appear set, about 2-3 minutes.
Flip the pancakes and cook for an additional 2-3 minutes, or until golden brown and cooked through.
Repeat with the remaining batter, adding more oil to the skillet as needed.
Serve the pancakes warm with maple syrup.
Nutrition Facts
Calories |
1525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.8 g | 83% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 19.0 g | ||
| Cholesterol | 304 mg | 101% | |
| Sodium | 2294 mg | 100% | |
| Total Carbohydrate | 215.2 g | 78% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 113.0 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 377 mg | 29% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 797 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
