Real Recipes From Real Home Cooks ®

apple pancakes

Recipe by
Cheryl Green
Living in Canada now, FL

Learn from Noah, build an ark before it rains. Don't confuse the apple cider for cider vinegar - I almost did that once; so make sure you use apple cider. This recipe is adapted from a basic recipe from Grandma Carole, my Mom. You can substitute pumpkin, or butternut squash, or chickpeas (cooked and pureed) for the applesauce, if you like. Using cooked pumpkin or butternut squash, is my favorite. You can also leave out the cooked apple, sugar, butter mixture and use it as a topping instead.

yield 6 - 8
method Stove Top

Ingredients For apple pancakes

  • 1 - 2
    apples, peeled & sliced thin and then chopped
  • 3 - 4 Tbsp
    apple cider or water, optional (if needed)
  • 2 - 3 Tbsp
    butter
  • 1 tsp
    cinnamon
  • 1 Tbsp
    brown sugar
  • 2 c
    flour
  • 1/2 tsp
    salt
  • 1/2 tsp
    baking soda
  • 2 tsp
    baking powder
  • 2
    eggs, lightly beaten
  • 1 c
    milk (your choice, buttermilk, coconut milk, almond etc.)
  • 1 c
    applesauce, unsweetened
  • 1/8 c
    butter, melted
  • 1 tsp
    pure vanilla extract

How To Make apple pancakes

  • 1
    In a small pan, on stove, cook the chopped apples in the 2 - 3 Tbsp of butter, add the apple cider, brown sugar and cinnamon; stirring and cook until apples are tender. Allow to cool for a few minutes.
  • 2
    While the apples are cooling, in a large bowl, mix together all of the dry ingredients.
  • 3
    In another bowl, mix together the eggs, milk, applesauce, vanilla, and 1/8 cup melted butter. Add the cooled apple mixture to the wet ingredients and mix well.
  • 4
    Add the dry ingredients to the wet ingredients, stir until just incorporated.
  • 5
    Pour about 1/4 cup pancake batter into a hot pan, cook until bubbles start to form on the pancake and then flip to cook the other side. (make them any size that you prefer). Serve with your favorite toppings.
ADVERTISEMENT
ADVERTISEMENT