Pancakes with Apples
Apple Pancakes are tender and fluffy, spiced with cinnamon and ginger, and studded with grated apple. Big slices of juicy sautéed apple is the irresistible finishing touch.
Ingredients
For the Sautéed Apples:
- 2 tablespoons unsalted butter
- 3 Michigan Gala apples peeled, cored and sliced 1/2-inch thick
- ¼ cup water
- 1 tablespoon light brown sugar
- ½ teaspoon ground cinnamon
For the Apple Pancakes:
- 1 cup all-purpose flour
- 1 tablespoon light brown sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- Pinch kosher salt
- 1 large egg
- 1 cup buttermilk
- 1 tablespoon vegetable oil
- ½ teaspoon vanilla extract
- 1 Michigan Gala apple grated
- Nonstick cooking spray
- Maple syrup and/or whipped cream for serving (optional)
Instructions
- Make the Sautéed Apples: Melt butter in medium pot over medium heat. Stir in apples, water, brown sugar and cinnamon. Cover and cook 4 minutes. Remove lid and cook 2 to 3 minutes longer or until apples are softened but still retain their shape, and liquid is reduced to a glazy sauce, stirring occasionally. Remove from heat and let cool until ready to serve.
- Meanwhile, make the Apple Pancakes: Preheat oven to 200 degrees F. In large bowl, whisk flour, brown sugar, baking powder, baking soda, cinnamon, ginger and salt until well combined.
- In medium bowl, whisk egg. Add buttermilk, oil, and vanilla and whisk until smooth.
- Add buttermilk mixture and apple to flour mixture and use rubber spatula to gently mix until just combined. Batter will be slightly lumpy; this is OK. Do not overmix.
- Heat griddle or large nonstick skillet over medium heat. In batches, spray griddle with nonstick spray, then pour batter by heaping 1/4-cupfuls onto griddle. Cook 1 to 3 minutes per side or until golden brown and cooked through (pancakes are ready to flip when surface of batter is covered in bubbles).
- Transfer cooked pancakes to rimmed baking sheet and transfer to oven to keep warm. Repeat process with remaining pancake batter. Serve pancakes with desired toppings. Makes 8 pancakes.
Calories: 368kcal, Carbohydrates: 59g, Protein: 7g, Fat: 13g, Saturated Fat: 6g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 63mg, Sodium: 259mg, Potassium: 338mg, Fiber: 5g, Sugar: 28g, Vitamin A: 433IU, Vitamin C: 8mg, Calcium: 161mg, Iron: 2mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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