Fluffy Fall Apple Pie Pancakes Recipe Is Weekend Breakfast Excellence by Jan Mostrom

Apple season is upon us and, as usual, I’ve bought too many apples (about 33 bushels if you’re wondering!). After making over 200 jars of applesauce, I decided to branch out a bit and find some great new apple recipes, including these delicious apple pancakes.

This apple pancake recipe is so easy! Topped with my homemade applesauce, these fall apple pie pancakes are too good to save for guests! So, treat yourself and savor the fall apple goodness!

To make these quick and delicious apple pancakes you will need flour (your choice!), sugar, baking powder, baking soda, sea salt, ground cinnamon, buttermilk, eggs, vanilla extract, butter and fresh, seasonal apples.

Serve these fluffy pancakes for breakfast, brunch or even dessert.

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Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6

Ingredients

Dry

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon ground cinnamon

Wet 

• 2 cups buttermilk or 2 cups whole milk with 1 teaspoon fresh lemon juice or white vinegar 
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 tablespoons unsalted butter, melted
• 2 crisp apples, coarsely grated (about 2 cups)
• 2 tablespoons olive oil, plus more as needed 

Helpful Products

• Ladle
• Cutting Board
• Chef Knife
• Measuring Cups
• Measuring Spoons
• Skillet
• Whisk
• Mixing Bowl
• Grater
• Apple Corer
• Apple Peeler
• Paring Knife

Recipe Notes

• A great buttermilk substitute is milk with 1 added teaspoon of lemon juice or white vinegar. (So if you need 2 cups of buttermilk use 2 cups milk plus your lemon juice or vinegar.) Combine the two ingredients and let sit for 5 minutes before using instead of buttermilk.

• If you want you could substitute out any flour for the all-purpose flour (think whole-wheat flour or half whole-wheat flour, gluten-free flour or mixing other whole-grain flours).

• If you are topping with applesauce I like to heat it so as to not cool off the pancakes too much.

• You can use any apples, but I prefer crisp apples. I use Fuji and Honeycrisp.

Here's how to make it: 

1. In a large mixing bowl, whisk together all the dry ingredients.
   
2. In a different large bowl combine the buttermilk, eggs and vanilla. Mix well and then add them to the dry ingredients. Blend with a whisk or fork until just combined. Add the melted butter and grated apple and blend until combined.
   
3. The pancake batter will be very lumpy and that’s what you want!
   
4. If you are making the whole recipe, preheat oven to 250 degrees F with a large platter inside. On your cooktop place a large frying pan or cast iron skillet on medium. When it’s warm coat the bottom with olive oil and spoon batter into pan.
   
5. Cook until pancakes are filled with bubbles, about 2 to 3 minutes. Flip them over and cook for about the same amount of time on the other side. Place them in the oven to keep warm and repeat until finished.
   
6. Serve the pancakes warm topped with fresh apple sauce, whipped cream, maple syrup or any other topping of your choice.
   

Nutrition Facts Per Serving

Calories: 357

Total Fat: 13.4g

Saturated Fat: 5.4g

Cholesterol: 81mg

Sodium: 354mg

Total Carbohydrate: 51.1g

Dietary Fiber: 3g

Total Sugars: 16g

Protein: 9.4g

Vitamin D: 10mcg

Calcium: 185mg

Iron: 3mg

Potassium: 442mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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