As I mentioned in my last post, I went apple picking with some friends a week ago and have been going a bit apple crazy in the kitchen ever since! For those of you regular Paula’s Plate readers, you are likely familiar with my affinity for all things pancakes, and with this plethora of apples, I couldn’t resist making some apple pie pancakes for breakfast the other day.
With shredded apple, warm cinnamon and a hint of maple running throughout the batter, this recipe yields an incredibly comforting pancake that is perfect for the coming fall days. Whip up a batch for brunch this weekend and say hello to September. Enjoy!
Apple Pie Pancakes
Yield: 8-9 4-inch pancakes
- 3 tbls. butter – melted
- 1 egg
- 1 cup milk
- 1 peeled and shredded apple (I used my food processor to shred 1 medium honey crisp.)
- 1 1/4 cups all-purpose flour (can also substitute half whole-wheat pastry flour)
- 2 tsp. baking powder
- 1/4 tsp. ground cinnamon
- 1-2 tbls. brown sugar (depending on how sweet you like your pancakes)
- 1/2 tsp. maple extract (can also use 1 tsp. vanilla extract, but if you have maple, use it!)
- In a medium bowl, whisk together flour, baking powder, cinnamon and sugar. Set aside.
- In a separate large bowl, whisk together melted butter, egg, milk, maple extract and apple.
- Stir flour mixture into apple mixture until just combined.
- Heat a skillet over medium heat.
- Spray skillet with cooking spray and pour batter, by 1/4 cup, into skillet.
- Cook until top becomes very bubbly and underside is golden brown.
- Flip and brown on other side.
- Serve with maple syrup or a dollop of whipped cream and enjoy!
Adapted from my Banana Pancakes Recipe