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Tall stack of apple pancakes, topped with apple compote.
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Apple Pancakes

Apple pancakes are loaded with freshly grated apples and deliciously spiced with cinnamon and a hint of nutmeg.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast and Brunch
Cuisine: American
Diet: Vegetarian
Servings: 4
Author: Rachel Gurk

Ingredients

  • 2 large eggs
  • 2 tablespoons mild tasting oil, such as canola (or melted butter)
  • 1 ½ cups milk
  • 2 cups all-purpose flour
  • 2 tablespoons brown sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 medium apples, peeled and grated (about 1 ½ cups)

Instructions

  • In a large mixing bowl, whisk together eggs, oil, and milk.
    2 large eggs, 2 tablespoons mild tasting oil, such as canola, 1 ½ cups milk
  • Add flour, brown sugar, baking powder, salt, cinnamon, and nutmeg to the top of the wet ingredients. Mix dry ingredients together gently before stirring into the wet ingredients. Mix until combined but don’t overmix.
    2 cups all-purpose flour, 2 tablespoons brown sugar, 1 tablespoon baking powder, ¼ teaspoon salt, 1 ½ teaspoons ground cinnamon, ¼ teaspoon ground nutmeg
  • Fold in shredded apples.
    2 medium apples, peeled and grated
  • Set batter aside for 5 minutes while you preheat a griddle to medium-low heat.
  • Grease griddle with butter, if necessary. Add batter to griddle (about ¼ cup each) and cook for 2 to 3 minutes or until bubbles form and don’t disappear. Flip and continue to cook for 2 to 3 minutes or until golden brown and cooked through.
  • Keep warm or serve immediately. Serve the pancakes with warm apple compote (fried apples) or homemade applesauce, if desired.

Video

Notes

  • Whole wheat pancakes: Substitute 1 cup of whole wheat flour for the all-purpose flour for a 50/50 mix. 
  • To keep pancakes warm: Arrange the pancakes, uncovered, on a wire rack placed on a baking sheet to allow for air circulation. Place in the oven (200-250°F) until you're ready to serve them.
  • Storage & reheating: Store extra pancakes in the refrigerator for up to 5 days, or in the freezer for up to 3 months. Freeze apple pancakes in an airtight storage container or a freezer bag with parchment paper between the pancakes to keep them from sticking to each other. For best results, reheat pancakes in toaster oven. Frozen pancakes do not need to be thawed first.

Nutrition

Serving: 3pancakes | Calories: 454kcal | Carbohydrates: 72g | Protein: 13g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 104mg | Sodium: 538mg | Potassium: 348mg | Fiber: 4g | Sugar: 20g | Vitamin A: 335IU | Vitamin C: 4mg | Calcium: 330mg | Iron: 4mg

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