Apple Pancakes Brown Sugar Cinnamon Recipe

Waking up to the smell of something sweet and cinnamony wafting through my kitchen is my kind of perfect morning, and these apple cinnamon pancakes are just the cozy comfort I crave to start the day right. 🍎🥞

My Apple Pancakes with Brown Sugar and Cinnamon blend cozy flavors with wholesome ingredients. I love crafting delicious breakfast treats, and these pancakes certainly qualify.

All-purpose flour and a touch of brown sugar form the base with fresh apples adding natural sweetness and fiber. The pancakes are perfectly spiced with cinnamon.

Ingredients

• All-purpose flour: Provides structure and carbohydrates, yielding fluffy pancakes.
• Brown sugar: Adds sweetness with a hint of molasses, enhancing flavor depth.
• Cinnamon: Offers a warm spice, elevating aroma and taste, also has antioxidant properties.
• Milk: Contributes moisture, aiding in the formation of a smooth batter.
• Apple: Adds natural sweetness and fiber, bringing a fresh, fruity note.

Ingredient Quantities

• 1 cup all-purpose flour
• 1 tablespoon granulated sugar
• 1 tablespoon brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup milk
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 1/2 teaspoon vanilla extract
• 1 large apple, peeled, cored, and finely chopped
• Additional butter or oil for cooking

How to Make this

1. In a big bowl, combine all the dry ingredients. That means whisking together the flour, the granulated sugar, the brown sugar, the baking powder, the baking soda, the cinnamon, and the salt.

2. In another bowl, mix the milk, egg, melted butter, and vanilla extract together. Whisk until the mixture is completely uniform.

3. Put the wet constituents into the dry constituents and mix. Don’t overdo it; a few clumps left undisturbed are all right.

4. Carefully mix the chopped apple into the batter so that it is evenly spread throughout.

5. Preheat a non-stick skillet or griddle over medium heat, then lightly grease with extra butter or oil.

6. For each pancake, pour approximately 1/4 cup of batter onto the skillet. Use the back of a spoon to spread the batter into a circle, if necessary.

7. Prepare each pancake. After they are ready for flipping, check the entire surface for bubbles.

8. Pancakes should be flipped and cooked for an extra 1-2 minutes on the second side, until they are golden brown.

9. Take the pancakes out of the frying pan and keep them on the warm side. Work your way through the remaining batter, replenishing the skillet with melted butter or oil as necessary.

10. Immediately serve the pancakes. You can optionally add butter, syrup, or more apple slices as garnish. Enjoy!

Equipment Needed

1. Large mixing bowl
2. Medium mixing bowl
3. Whisk
4. Measuring cups
5. Measuring spoons
6. Spatula
7. Non-stick skillet or griddle
8. Knife (for chopping apple)
9. Cutting board
10. Ladle or 1/4 cup measuring cup
11. Plate (for holding cooked pancakes)

FAQ

• What type of apple works best for this recipe?Tart and sweet apples both work well, but for the pancakes I often use Granny Smith apples because I like their tartness. That kind of apple really complements the sweetness of the pancakes.
• Can I substitute the all-purpose flour with whole wheat flour?You can indeed swap in whole wheat flour, but the texture could be a bit denser. Think about using a mixture of half all-purpose and half whole wheat for a lighter consistency.
• Can I make these pancakes gluten-free?A gluten-free all-purpose flour blend can take the place of regular flour.
• How can I make the pancakes dairy-free?Replace the milk with a plant-based milk like almond or oat milk. Use a dairy-free butter substitute.
• Can I prepare the batter in advance?Ideally, the batter should be made just before cooking. However, if you must, you can keep it in the refrigerator for up to 24 hours.
• How do I store leftover pancakes?Chill the pancakes thoroughly, then keep them in a sealed, cold container for 2 days at most. Toast them or warm them in a skillet before serving to regain their pancake form.
• Is there a substitute for brown sugar?Coconut sugar can be used in place of the same amount of white sugar, if necessary, though the flavor may not be as rich.

Apple Pancakes Brown Sugar Cinnamon Recipe Substitutions and Variations

1 cup all-purpose flour: Replace with 1 cup whole wheat flour for a more robust taste, or 1 cup gluten-free flour mix for a gluten-free alternative.
1 cup milk: Use almond milk or oat milk as a dairy-free alternative, or buttermilk for a richer taste.
1 large apple: Replace with 1 cup of grated carrot for a different take, or use 1 cup of finely diced pears for a mouthing sweetness.
1 large egg: Replace with 1/4 cup unsweetened applesauce or a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) for a vegan option.
2 tablespoons unsalted butter, melted: Substitute with coconut oil or vegetable oil for a version without dairy.

Pro Tips

1. Use Room Temperature Ingredients Allow your egg and milk to come to room temperature before mixing the wet ingredients. Room temperature ingredients blend more smoothly and help create a fluffy pancake texture.

2. Don’t Overmix the Batter When combining wet and dry ingredients, mix just until combined. Overmixing can lead to dense pancakes. It’s okay if the batter is a bit lumpy.

3. Let the Batter Rest After mixing the batter, let it rest for about 5-10 minutes. This allows the flour to fully hydrate and the baking powder and baking soda to activate, resulting in fluffier pancakes.

4. Consistent Heat on the Skillet Make sure your skillet is uniformly preheated. Adjust the heat as necessary to maintain a consistent temperature. Too hot and the pancakes can burn on the outside while remaining raw inside; too low, and they may not rise properly.

5. Test One Pancake First Cook a small test pancake to check the temperature of your skillet and the consistency of your batter before preparing the rest. This allows you to make any necessary adjustments to the heat or batter consistency.