Easy Apple Pancakes
Total Time
35 mins
Prep Time
15 mins
Cook Time
20 mins
Rating
4.93 out of 5 stars
(40)
Ingredients
20 pancakes
- 2 cups all-purpose flour
- 2 Tbsp granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp fine sea salt
- 1/4 tsp ground cinnamon
- 2 cups low-fat buttermilk
- 2 large eggs
- 1 tsp vanilla extract
- 3 Tbsp unsalted butter, melted
- 2 green apples, peeled and coarsely grated (2 cups)
- 2 Tbsp light olive oil, plus more as needed to sauté
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Preparation
Step 1
In a large mixing bowl, combine the dry ingredients: flour, sugar, baking powder, baking soda, salt, and cinnamon. Whisk together and set aside.
Step 2
In a separate medium mixing bowl, add buttermilk, eggs, and vanilla and whisk until blended. Add these wet ingredients to your dry ingredients and whisk everything together until just moistened.
Step 3
While whisking, add melted butter and stir until incorporated then fold in the grated apple. The mixture should be lumpy (don’t overmix).
Step 4
Heat a large heavy-bottomed skillet or cast iron pan over medium/low heat, or heat a griddle to 325-350˚F. Add 2 Tbsp oil. If you plan to keep cooked pancakes warm for a bit, preheat the oven to 200˚F.
Step 5
You can make the pancakes as large or small as you prefer. We portion 1/4 cup or a 2 oz ice cream scoop of batter for each pancake. Saute for 2-3 minutes per side and flip when the pancakes are golden brown on the first side and you see bubbles form and start to pop on the surface. If they are browning too quickly, reduce the heat.
Step 6
Transfer pancakes to a baking sheet and keep warm in a 200˚F oven for up to 45 minutes or until ready to serve.
Step 7
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Chef's notes
You can use any apples you have on hand to make apple pancakes. Other good varieties are Honeycrisp, Cortland, and Braeburn apples.
Use an ice cream scoop to get your pancake batter perfectly portioned, and cook them on a heavy-bottomed nonstick skillet for easy flipping.
