What can I use instead of apples in this recipe?

If you want to switch things up, you can use diced pears or even mashed bananas. Both options maintain the recipe’s sweetness and moisture while providing a different texture. Just remember that bananas will change the flavor and density, so adjust the sugar slightly if needed.

Can I make these pancakes gluten-free?

Yes, simply substitute the all-purpose flour with a gluten-free flour blend. Be sure to check that your baking powder is gluten-free as well. The taste and texture will still be delightful!

How do I store leftovers?

You can store leftover pancakes in an airtight container in the fridge for up to a day. When reheating, use the microwave for about 20 seconds to keep them soft.

Can I use frozen apples for this recipe?

Absolutely! Just thaw the apples and drain any excess moisture before folding them into the batter. They'll provide a nice flavor without losing the essence of freshness.

Are these pancakes suitable for meal prep?

Yes! You can prepare the batter the night before and keep it in the fridge. This way, you’ll have a quick and delicious breakfast ready to cook in the morning.

Delightful Apple Cinnamon Pancakes Recipe to Savor Today!

Ingredients

Scale

1 cup All-purpose flour
2 tablespoons Sugar
1 tablespoon Baking powder
1/2 teaspoon Cinnamon
1/4 teaspoon Salt
1 cup Milk
1 Large egg
2 tablespoons Melted butter
1 cup Peeled and diced apples
Additional cinnamon (optional for topping)
Maple syrup (for serving)

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Instructions

Combine the all-purpose flour, sugar, baking powder, cinnamon, and salt in a large bowl.
Whisk together the milk, egg, and melted butter in another bowl until creamy.
Pour the wet mixture into the dry ingredients and stir gently until just combined, ensuring not to overmix.
Fold in the diced apples gently.
Heat a non-stick skillet over medium heat and pour 1/4 cup of batter for each pancake.
Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
Serve warm with maple syrup and a sprinkle of cinnamon, if desired.

Notes

Don’t overmix the batter; lumps are okay. For a dairy-free version, use almond milk instead of regular milk.

Author: robert-thompson
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Grilling
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 pancake
Calories: 180
Sugar: 5g
Sodium: 200mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 4g
Cholesterol: 30mg