Description
Apple Pancakes with Vanilla Maple Syrup combine fluffy spiced pancakes, freshly grated apple, and warm maple syrup flavored with vanilla. This quick breakfast recipe takes about 20 minutes and makes 8 pancakes.
Ingredients
1 cup all-purpose flour
2 tablespoons packed light brown sugar
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/8 teaspoon salt
1 cup whole milk
1 large egg
1 tablespoon unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
1 cup freshly grated apple, about 1 medium apple
Butter or vegetable oil, for greasing the skillet
1/2 cup maple syrup
1 teaspoon vanilla extract
Instructions
1. Whisk the flour, brown sugar, baking powder, cinnamon, nutmeg, cloves, and salt together in a medium bowl.
2. Whisk the milk, egg, melted butter, and vanilla extract together in a separate bowl.
3. Pour the wet mixture into the dry ingredients and stir gently until just combined. Leave a few small lumps in the batter.
4. Fold the grated apple into the batter without overmixing.
5. Heat a skillet over medium heat and lightly grease it with butter or vegetable oil.
6. Pour about 1/4 cup of batter onto the skillet for each pancake.
7. Cook for 1 to 2 minutes, or until bubbles form on the surface and the edges begin to set.
8. Flip each pancake and reduce the heat to medium-low.
9. Cook the second side for about 1 minute, or until golden brown and cooked through.
10. Transfer the cooked pancakes to a baking sheet and keep them warm in a 200°F oven while cooking the remaining batter.
11. Warm the maple syrup gently and stir in the vanilla extract.
12. Serve the pancakes immediately with the warm vanilla maple syrup.
Notes
Use Honeycrisp, Fuji, Gala, Pink Lady, or Granny Smith apples for reliable flavor and texture.
Grate the apple shortly before mixing it into the batter.
Do not overmix the batter because a few lumps help keep the pancakes light and tender.
Add chopped walnuts or pecans for extra crunch.
Replace whole milk with buttermilk for a tangier flavor and softer texture.
Store cooled pancakes in an airtight container in the refrigerator for up to 3 days.
Freeze pancakes with parchment paper between each one for up to 2 months.
Reheat pancakes in a toaster, skillet, microwave, or low oven until warmed through.
Store leftover vanilla maple syrup separately in the refrigerator.
Nutrition values are estimates and may vary by ingredient brand and serving size.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 202
- Sugar: 18 g
- Sodium: 131 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 34 mg