Name: Apple Cinnamon Pancakes
Prep time: 30 min
Total time: 1 h 15 min
Yield: 10 - 12 serving(s)
Ingredients: 2 c. all-purpose flour; 1/4 c. packed light brown sugar; 1 tbsp. ground cinnamon, plus more for serving; 1 tbsp. baking powder; 3/4 tsp. kosher salt; 1 c. whole milk, plus more as needed; 3/4 c. buttermilk; 2 large eggs; 1 1/2 c. grated granny smith apple (from about 3 apples); 1 tbsp. lemon juice; 1 tsp. vanilla extract; 4 tbsp. salted butter, melted and cooled slightly, plus more for the griddle and for serving; Whipped cream and diced apples, for serving

Step 1Whisk together the flour, brown sugar, cinnamon, baking powder, and salt in a large bowl.

Step 2In a separate bowl, whisk together the milk, buttermilk, eggs, grated apples, lemon juice, and vanilla. Slowly drizzle in the melted butter, whisking briskly.

Step 3Using a rubber spatula, start gently stirring the dry ingredients while slowly pouring in the wet ingredients. Switch to folding once all the wet ingredients have been added to avoid overworking the batter. Continue folding until everything is combined. The batter should still be lumpy. Cover the bowl with plastic wrap and let rest on the counter for 45 minutes to 1 hour, if possible. (If you don’t have time, don’t sweat it—the pancakes will still be good.)

Step 4Heat a griddle or large skillet over medium heat. If the batter is thick and you want thinner pancakes, add up to 1/4 cup more milk. Smear the griddle with butter and drop 1/4 to 1/3 cup batter onto the griddle for each pancake. Let cook until bubbles form on the surface, then flip and cook for another 1 to 1½ minutes. Serve topped with whipped cream, diced apples, and a pinch of cinnamon.

Apple Cinnamon Pancakes

Ingredients

Directions

Breakfast