There is something magical about the combination of apple, cinnamon, and brown sugar in pancakes. These are super fast to make as well – you can whip up a delicious batch in 20 minutes. Let’s dig into this tasty treat.
I have to admit, I had a mental block around stewing or sauteing apples for a long time. I don’t know why, maybe I thought they would be soggy and icky, but in fact they taste amazing and it is so easy to do.
I don’t cook the apples for too long – I like them so they are still a little bit crunchy because that is my personal preference. Some people specifically don’t like them still crunchy, so if that is you, give them more time in the pan, and sample them to find just the right amount of cooking time for you.
When you first mix the apples, butter, and brown sugar together in the pan you might think there is not enough moisture in the pan.
Don’t forget that apples contain a lot of moisture (ala apple juice!) so the liquid in the apple comes out into the delicious mixture in the pan and you actually have lots of moisture to make this sauce.
If you are looking for smaller pancakes, give these tasty mini pancakes a try!
To make these apple cinnamon pancakes we are going to get the topping underway first, and let it simmer while we make the pancake batter. Then we simply combine the two when they are both ready.
Dice the apples, leaving the skin on. Did you know the skin of the apple contains most of the vitamins and fibre! So be sure to leave that tasty skin on, just give them a good wash in a mild soap & water solution first, then rinse, and they will look like the picture below.
Melt the topping butter in a small pan. Use a separate pan to the one the pancakes will cook in so you can do both at the same time.
Add the cinnamon and brown sugar to the melted butter and stir well to combine.
Now add the apples to the butter, cinnamon and brown sugar mixture.
While the apples are simmering, get started on the pancake batter. I usually simmer the apples for about 4 minutes, and then turn off the heat from that pan. I like the apples to still be a bit cruncy, so I’m careful to not overcook them.
I’m not going to go into the pancake making part in great detail today because I’ve done that before in my Canadian pancakes and pikelet recipes. Check them out if you want to brush up on your pancake making skills!
In a separate bowl, mix and whisk the dry pancake ingredients together.
Mix the wet pancake ingredients separately and add to the dry pancake ingredient bowl.
Stir vigorously with a fork or use a mixer. Try to get lots of air bubbles into the pancake mixture, it will help to make them light and fluffy.
Pour about 1/3 of a cup of pancake batter into the pan and cook for 2 minutes on each side.
On top of a cooked pancake, add some butter and about 1/3 of a cup of the apple mixture, plus a bit of maple syrup. If you don’t have or don’t like maple syrup, you can use honey, golden syrup, or jelly (‘jam’ in England and Australia!).
I’m sure you’ll enjoy these delicious treats. If f you make them, please add a comment below – I love to hear your comments and feedback.
Apple Cinnamon Pancake Recipe
- large frying pan
- Small frying pan
- 2 mixing bowls
- 2 apples washed, diced, skin on
- 2 tablespoons butter
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1 cup whole wheat self rising flour
- ½ cup plain self rising flour
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 large egg
- 1 cup milk add additional milk as required
- syrup – Maple is best, whatever you have available
- We are going to get the topping underway first, and let it simmer while we make the pancakes.
- Dice the apples, leave the skin on.
- Melt the topping butter in a small pan.
- Add the cinnamon and brown sugar to the melted butter and stir well to combine.
- Now add the apples to the butter, cinnamon and brown sugar mixture.
- Simmer apples for about 4 minutes, until you get the texture you prefer.
- Mix the wet pancake ingredients separately and add to the dry pancake ingredient bowl.
- Stir vigorously with a fork or use a mixer.
- Pour about ⅓ cup of the pancake batter into a pan.
- Cook pancake for about 2 minutes on first side, bubbles should rise to the surface.
- Flip pancake and cook for another 2 minutes on other side. Alter the time so that each side is golden brown, exact time will depend on the heat of your pan.