Description
Fluffy cinnamon pancakes with ooey, gooey apple topping make the coziest breakfast ever — perfect for fall or anytime you’re craving comfort on a plate.
Ingredients
Scale
- ¾ cup milk
- 1 ½ tablespoons vinegar
- 1 cup flour
- 3 tablespoons sugar
- 1 teaspoon cinnamon (add another ½ teaspoon if you love cinnamon)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 egg
- 2 tablespoons oil
Apple Topping
- 2 tablespoons butter
- 2 apples, peeled, cored, and diced
- 2 tablespoons brown sugar
- ½ teaspoon cinnamon
- ⅓ cup maple syrup
Instructions
- Preheat a skillet to medium-high heat (about 275°F).
- Whisk together the milk and vinegar and let rest for 5 minutes to curdle.
- While the milk rests, whisk together flour, sugar, cinnamon, baking powder, baking soda, and salt in a large bowl.
- Whisk egg and oil into the milk mixture, then add to the dry ingredients and stir just until combined (don’t over-mix).
- Spray skillet with cooking spray. Pour ¼ cup of batter for each pancake onto the skillet. Cook for about 2 minutes, or until bubbles form and edges look dry.
- Flip and cook another 1–2 minutes on the other side. Set aside and repeat with remaining batter.
- For the topping, add butter, apples, brown sugar, and cinnamon to a medium saucepan. Stir over medium heat for 3–5 minutes until apples are very tender.
- Stir in maple syrup. Spoon warm topping over pancakes and serve.
Notes
Don’t overmix the batter — a few lumps are fine. Try granny smith, honeycrisp, or braeburn apples for the topping. For extra flavor, butter your skillet instead of using spray. Pancakes store well in the fridge (3–5 days) or freezer (up to 6 months). Reheat in the toaster. Apple topping keeps in the fridge up to 5 days, but isn’t freezer-friendly.
Nutrition
- Serving Size: 1 serving
- Calories: 405
- Sugar: 43g
- Sodium: 583mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 73g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 46mg