Apple Pancakes

Ingredients

• 2 tsp Apple pie spice (For the apple topping)
• 1 tbsp Cornstarch (For thickening the apple topping)
• 0.25 cup Butter (For cooking the apples)
• 2 Apples (Medium-sized; peeled, cored, and finely diced)
• 2 tbsp Granulated sugar (For the apple topping)
• 0.5 cup Water (Add more if needed to reach the desired sauce consistency)
• 1.5 cup All-purpose flour (For the pancake batter)
• 3 tsp Baking powder (For the pancake batter)
• 0.25 tsp Salt (For the pancake batter)
• 0.25 cup Granulated sugar (For the pancake batter)
• 2 tsp Apple pie spice (For the pancake batter)
• 1.5 cup Whole milk (For the pancake batter)
• 1 Egg (For the pancake batter)
• 3 tbsp Unsalted butter (Melted; for the pancake batter)
• 1 tsp Vanilla extract (For the pancake batter)

Steps

1. 1

   For the apple topping, mix 2 teaspoons of apple pie spice and 1 tablespoon of cornstarch in a small bowl.

2. 2

   Heat a skillet over medium heat. Add the butter, diced apples, and granulated sugar. Cook for about 2 minutes, or until the butter has melted and the sugar has dissolved.

3. 3

   Sprinkle the spice-and-cornstarch mixture over the apples, then add 1/2 cup of water. Cook for about 5 minutes, stirring occasionally, until the apples are tender. If the sauce is too thick, add more water until it reaches the desired consistency.

4. 4

   Remove the skillet from the heat and let the apple mixture cool. The cornstarch will continue to thicken the filling as it cools.

5. 5

   For the pancakes, whisk together the flour, baking powder, salt, sugar, and apple pie spice in a large bowl.

6. 6

   In a separate bowl, whisk together the whole milk, egg, melted unsalted butter, and vanilla extract.

7. 7

   Pour the wet ingredients into the dry ingredients and gently stir just until combined. Do not overmix; a few lumps in the batter are fine.

8. 8

   Heat a pan or griddle over medium heat and lightly grease it with butter or cooking spray.

9. 9

   Pour 1/3 cup of batter onto the pan for each pancake. Cook for 2–3 minutes, or until bubbles begin to form on the surface.

10. 10

    Flip the pancakes and cook for another 1–2 minutes, or until golden brown and cooked through.

11. 11

    Transfer the cooked pancakes to a plate and cover them with a clean kitchen towel to keep them warm while cooking the remaining batter.

12. 12

    Serve the apple topping generously over the warm pancakes.

Notes

For serving, the source suggests maple syrup, whipped cream, or vanilla ice cream with cinnamon. Store pancakes and apple topping separately in airtight containers in the refrigerator for up to 3 days. Pancakes and topping may be frozen separately for up to 2 months. Plant-based milk may replace whole milk, though the pancakes may be slightly less rich. Avoid overmixing the batter. If pancakes brown too quickly, reduce the heat to medium-low.

Nutrition per serving

• breakfast
• brunch
• pancakes
• vegetarian
• sweet
• stovetop
• American
• make-ahead-friendly