Ingredients
Scale
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 1 ¼ cups milk (whole or 2% preferred)
- 1 large egg
- 3 tablespoons unsalted butter, melted and cooled slightly
- 1 teaspoon vanilla extract
- 1 ½ cups apples, peeled and finely diced (Granny Smith or Honeycrisp work best)
- Additional butter or oil for the griddle
Instructions
- Begin by whisking together your dry ingredients in a large mixing bowl: the flour, sugar, baking powder, cinnamon, and salt. In a separate medium bowl, beat the egg and then stir in the milk, melted butter, and vanilla extract. Create a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a spatula until just combined; it is perfectly fine to have a few small lumps. Finally, fold in your finely diced apples so they are evenly distributed throughout the batter. Let the batter rest for 5 minutes while you heat your cooking surface.
- Heat a non-stick griddle or a large skillet over medium-low heat. Lightly grease the surface with a small amount of butter or cooking spray. Use a ¼ cup measuring cup to scoop the batter onto the hot griddle. Cook each pancake for about 2 to 3 minutes, or until you see small bubbles forming on the surface and the edges look set. Carefully flip the pancakes with a spatula and cook for another 1 to 2 minutes on the other side until they are golden brown and cooked through. If the apples make the pancakes thick, ensure the heat is not too high so the center cooks without burning the exterior.
- Transfer the warm pancakes to a plate, stacking them high. For the best presentation and flavor, top the stack with a small pat of butter, a generous drizzle of pure maple syrup, and perhaps an extra sprinkle of cinnamon. You can also add fresh apple slices or toasted pecans on top for added texture. Serve immediately while the steam is still rising from the center.
- Cook Time: 30 minutes