This blog has a disproportionate amount of apple recipes. More than that, it has way too many breakfast apple recipes. In the last few months alone, I’ve posted recipes for Cinnamon Apple Scones, an Apple French Toast Bake, and Hot Cross Bun French Toast with Apple Compote. But I think that this trend, even though a bit overkill, is totally justifiable. Warm, sweet, cinnamon-y apples are probably the most comforting thing to wake up to, so I will continue doing it in whatever new ways my brain comes up with. And continue sharing these apple creations with you, because I know I can’t be the only one who loves apples this much.
This was a breakfast for dinner brainchild, and I think it might be Fiance’s favorite new breakfast food. We had ours with plenty of shoulder bacon, because pork and apples are best friends and one of the best savory+sweet combos ever. There are apples in the pancakes and extra apples to go on top for maximum delicious apple impact.
This recipe doesn’t use a mix and I promise you don’t need one. It’s really easy to make pancakes from scratch. If you really want to use a mix, though, just follow the package instructions to make enough pancakes for 3-4 people and follow my instructions to make and add the apple mixture.
- 3 small or 2 medium Granny Smith apples (another tart apple will work)
- 1 tbsp lemon juice
- 1/2 tsp cinnamon
- 3/4 cup milk
- 2 tbsp lemon juice
- 1 cup flour
- 2 tbsp white sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp pumpkin pie spice
- 1 egg
- 2 tbsp butter, melted
- Canola oil
- Peel, core, and dice the apples. The chunkier you dice the apples, the chunkier your pancakes will be, so consider this when dicing and dice to your liking.
- Add the apples, 1 tablespoon lemon juice, and 1/2 teaspoon cinnamon to a small saucepan. Cook over medium low heat until apples are soft, 10-15 minutes. Set aside.
- While the apples are cooking, prepare the pancake batter. In a large bowl, combine the milk and lemon juice and let sit to “sour” for 5 minutes.
- In another bowl, whisk together the flour, white sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
- Whisk the egg and melted butter into the soured milk. Whisk in the dry ingredients and mix until lumps are just gone. Don’t over mix. Fold in just over half of the cooked apples.
- Heat about a tablespoon of canola oil in a skillet over medium high heat. When hot, pour batter into hot skillet, using 1/4 cup of batter for each pancake. Flip when bottom is golden and remove to a plate when other side is also golden. Repeat with the rest of the batter.
- Serve pancakes with remaining apples, butter, and maple syrup.
If you have buttermilk, use it in place of the 3/4 cup milk and 2 tbsp lemon juice. If you are having bacon with the pancakes, try replacing the canola oil with bacon fat for richer pancakes.
If you want more apple inspiration, here’s a post with a few ideas!