Blepandekager Danish Apple Pancakes
Transport your breakfast table to Denmark with these irresistibly fluffy Blepandekager Danish Apple Pancakes, a delightful twist on traditional pancakes infused with the warm, comforting flavors of cinnamon and sweet apples. Made with a rich batter of pantry staples and freshly sliced Granny Smith or Honeycrisp apples, these pancakes crisp up beautifully on the outside while staying soft and tender inside. Each bite bursts with apple-filled goodness, making them the perfect addition to cozy mornings or weekend brunches. Garnish with a dusting of powdered sugar and a drizzle of maple syrup for an indulgent finish that will have everyone reaching for seconds. Quick to prepare in just 35 minutes and serving up to four, this family-friendly recipe is ideal for creating a deliciously memorable start to your day. Perfect keywords for search: Danish apple pancakes, cinnamon apple pancakes, easy breakfast recipes, fluffy apple pancakes, best brunch ideas.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 1.5 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 2 large Eggs
- 1.25 cups Milk
- 3 tablespoons Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 2 medium Apples, peeled, cored, and thinly sliced (such as Granny Smith or Honeycrisp)
- 2 tablespoons Butter, for cooking
- optional Powdered sugar, for garnish
- optional Maple syrup, for serving
Instructions
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, cinnamon, and salt.
In a separate medium bowl, beat the eggs, then whisk in the milk, melted butter, and vanilla extract until well combined.
Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps in the batter are fine.
Fold in the thinly sliced apples, ensuring they are evenly distributed throughout the batter.
Heat a large non-stick skillet or griddle over medium heat and add a small amount of butter to coat the surface.
Spoon about 1/4 cup of batter onto the skillet for each pancake, spreading it slightly with the back of your spoon.
Cook for 2-3 minutes on the first side or until bubbles form on the surface and the edges look set. Carefully flip the pancakes and cook for another 2-3 minutes or until golden brown and cooked through.
Repeat with the remaining batter, adding more butter to the skillet as needed.
Serve the pancakes warm, garnished with powdered sugar and drizzled with maple syrup, if desired.
Nutrition Facts
Calories |
1848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.4 g | 98% | |
| Saturated Fat | 44.0 g | 220% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 555 mg | 185% | |
| Sodium | 1539 mg | 67% | |
| Total Carbohydrate | 252.0 g | 92% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 94.1 g | ||
| Protein | 43.1 g | 86% | |
| Vitamin D | 5.9 mcg | 29% | |
| Calcium | 538 mg | 41% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1274 mg | 27% | |
*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.
