Apple Pancakes

Good, made-from-scratch pancakes are already a treat, but we’ve filled ours with cooked apple slices for an extra-special fall breakfast. Of course, feel free to leave out the apple slices or swap them out for fresh blueberries or chocolate chips.

The key to the light and fluffy texture lies in the method of preparation. We sift the dry ingredients and beat the wet ingredients until frothy. Add the dry to the wet, gently mix until blended, and you are left with the perfect pancake batter. Fold in bit of melted butter, along with your mix-ins for that extra something special.

To cook the pancakes, we melt a tablespoon of butter in the skillet for each round of cakes and ladle in about a ¼ of batter for each. When bubbles start forming on the top, you know it’s time to flip those flapjacks. Another minute or so, and then we transfer ours to our Fiesta® Tortilla Warmer. The Tortilla Warmer keeps our pancakes at the perfect temp until ready to serve, especially if you warm the base while empty in a 200° F oven. Alternatively, you can microwave the base while empty for 8 minutes to keep those pancakes extra warm and fresh.

Print Recipe

Apple Pancakes

The perfect, fluffy pancakes laced with apple slices for a sweet autumn breakfast.

Servings: 4

Ingredients

For the Apples

• 2 tbsp butter
• 2 granny smith apples peeled, cored, and thinly sliced
• 1 tbsp maple syrup

For the Pancakes

• 2 cups all-purpose flour
• 4 tsp baking powder
• 1 tsp salt
• 1 tbsp sugar
• 2 eggs
• 1-1/2 tsp vanilla extract
• 1-3/4 whole milk
• ¼ cup melted butter plus more for pan

Instructions

For the Apples

• Melt the 2 tbsp butter in a pan. When bubbling, add apples and cook, stirring often, until apples are softened and juices are released. Add in the maple syrup and cook, stirring often, until the apples start to caramelize. Remove from heat and set aside.
  

For the Pancakes

• Sift flour, baking powder, salt, and sugar together and set aside. 
  
• In the bowl of an electric mixer, whisk together eggs, vanilla, and milk at a high speed until frothy. Add in sifted dry ingredients and mix on the lowest speed until any large lumps disappear. Fold in the ¼ cup melted butter and cooked apples.
• Melt a tablespoon of butter in a heavy skillet over medium-high heat. Once the pan is hot, (a drop of batter should sizzle), ladle ¼ cup of batter in per pancake, without crowding the pan. 
• When bubbles start forming on the edge of the pancake, flip the pancake over and cook for a few minutes on the other side. Remove to a serving dish and keep covered until ready to serve.

Notes

For the apples Melt the 2 tbsp butter in a pan. When bubbling, add apples and cook, stirring often, until apples are softened and juices are released. Add in the maple syrup and cook, stirring often, until the apples start to caramelize. Remove from heat and set aside. For the pancakes Sift flour, baking powder, salt, and sugar together and set aside. In the bowl of an electric mixer, whisk together eggs, vanilla, and milk at a high speed until frothy. Add in sifted dry ingredients and mix on the lowest speed until any large lumps disappear. Fold in the ¼ cup melted butter and cooked apples. Melt a tablespoon of butter in a heavy skillet over medium-high heat. Once the pan is hot, (a drop of batter should sizzle), ladle ¼ cup of batter in per pancake, without crowding the pan. When bubbles start forming on the edge of the pancake, flip the pancake over and cook for a few minutes on the other side. Remove to a serving dish and keep covered until ready to serve.