Cinnamon Apple Pancakes
Cinnamon apple pancakes are bursting with the fall flavors of brown sugar and cinnamon. Topped with sautéed cinnamon apples, this breakfast is all about fall. What a cozy way to kick off a chilly autumn morning!
Ingredients
Cinnamon Apple Pancakes Ingredients
- 2 cups all purpose flour
- 3 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¾ teaspoon kosher salt
- 1.5 cups milk
- 1 egg
- 1 teaspoon vanilla extract
- ⅓ cup applesauce
Sautéed Apple Topping Ingredients
- 2 apples peeled, cored and diced.
- 2 tablespooons butter
- 2 tablespoons brown sugar
- ¾ teaspoon ground cinnamon
Instructions
Cinnamon Apple Pancakes
- Mix flour, brown sugar, baking powder, baking soda, cinnamon and salt in a large bowl.
- Add remaining ingredients and stir by hand just until thoroughly blended. Be careful not to overmix.
- Melt a tablespoon of butter in a skillet over medium high heat. When skillet is hot, add approximately ¼ cup batter per pancake. Cook 1-2 minutes until bubbles form on top, then flip and cook an additional minute. Pancakes should be lightly browned on both sides. Serve and enjoy!
Sautéed Apple Topping
- Mix together apples, brown sugar and cinnamon in a small mixing bowl.
- Melt butter in a skillet over medium heat. Add apple mixture and cook on medium-low 10 minutes, or until tender when poked with a knife or fork. Serve over pancakes.
Notes
Storage
Pancakes can be stored in an airtight container in the refrigerator for up to 1 week, or in the freezer in a large freezer bag or airtight container for up to 2 months. Bring to room temperature before storing.
Reheating
Reheat refrigerated pancakes in 350 degree oven for 5 minutes, or microwave for 20-30 seconds.
Reheat frozen pancakes in microwave for 30-60 seconds.
Tried this recipe?Let us know how it was!