My Apple Pancakes with Cinnamon Maple Syrup can be made dairy-free and create the perfect crust around the edges with a caramelized sweet apple on the bottom. Yes, please!
Pancakes, they’re fluffy, uniformly sacked one-by-one in an upward tower, and they can be made on the fly! A home on the weekend wouldn’t be complete without them. It’s the perfect fast breakfast just like my sweet potato cookies.
I enjoy the combination of sweet and salty, especially for breakfast. I remember when I first met my husband and I made him French toast with homemade bread and homemade blackberry compote. He was a little hesitant. Eggs and fruit together? After a few more French toasts served, he now craves them more than ever.
Ingredients you will need to make Apple Pancakes:
Flour– this will be the flour of choice. I have yet to use any gluten-free flour.
Eggs– will be the binder holding all the ingredients together.
Apple sauce – will not only give additional moister, but it will also add more Apple flavor.
Milk– you can use any milk of choice.
Cinnamon – adds sweetness without adding additional sugar.
Baking powder– to help make the pancakes rise and become nice and fluffy.
Salt– to balance the sweetness.
If you like pancakes extra sweet, go ahead and add in a splash of maple syrup in with the wet ingredients. I already get enough sweetness when I pour the syrup on top of the pancakes. You do You.
Different fruit to consider laying down on the bottom of the skillet.
thin-sliced pear, apple, fresh peaches, pineapple, or nectarines.
Pancake tips for success:
1.) Make sure to separate your wet ingredients from the dry ingredients.
3.) Grease your cast-iron well with butter, coconut oil, or grease of choice.
4.) Let the batter be lumpy. If you over-mix, you will get a flat disk for a pancake.
5.) Wipe out the pan after each cooked pancake if cooking one by one or after each batch.
Why are my pancakes tough?
There can be many different factors as to why your pancakes are coming out too tough. One approach that always does the trick is to not over-mix the batter. It should be slightly thick and lumps are OK!
Apple Pancakes with Cinnamon Maple Syrup create the perfect crust around the edges and caramelize the sweet apple on the bottom.
1 1/2 cups all-purpose four
1 tbsp baking powder
1/4 tsp cinnamon
pinch of kosher salt
1/2 cup applesauce
1/2 milk of choice
Cinnamon maple syrup
1/2 cup maple syrup
1/8 tsp cinnamon
1 tbsp dairy-free butter
Prepare the dry ingredients:
In one bowl, add the flour, baking powder, cinnamon, pinch of salt, and lightly whisk until all the dry ingredients are well-incorporated.
Prepare the wet ingredients:
In a separate bowl, add the eggs, milk of choice, applesauce, and maple syrup (if using for additional sweetness), and whisk together until a thick and creamy mixture forms.
Putting it all together:
Add the wet ingredients into the dry ingredients and gently fold and mix. Be careful not to overmix, there should be some lumps.
Allow the batter to rest for 5 minutes.
Meanwhile, turn on the stove to medium heat. I would use a cast-iron pan. I find that using a castiron pan helps to achieve those thick crust edges. Giving the pancakes crispy edges gives the pancakes crunch as well as softness.
Cook the pancakes
Dollop butter or dairy-free butter onto the already heated pan. Lay down the thin-sliced apple. After about one minute, flip the apple over. Scoop batter over the apple.
Flip the pancakes ones the top contains air bubbles on the top and the bottom ha brown. Flip and cook for another 30 seconds or so. Repeat until all the batter is gone.
Make the cinnamon maple syrup
In a small saucepan, add the maple syrup, cinnamon, and dairy-free butter and cook on low heat just until the butter has melted. Pour in a heat-safe serving container.