Cinnamon Apple Skillet Pancakes

• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup milk
• 1 large egg
• 3 tablespoons unsalted butter, melted
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 medium apple, peeled and diced
• 2 tablespoons unsalted butter
• Maple syrup, for serving

Steps

1. 1 In a large bowl, whisk together flour, baking powder, cinnamon, and salt.
2. 2 In another bowl, whisk milk, egg, melted butter, sugar, and vanilla until smooth.
3. 3 Pour the wet ingredients into the dry ingredients and stir just until combined.
4. 4 Gently fold in the diced apple.
5. 5 Heat a large skillet over medium heat and add 2 tablespoons butter.
6. 6 Once butter is melted and bubbly, pour 1/4 cup batter for each pancake into the skillet.
7. 7 Cook until bubbles form on the surface, then flip and cook until golden brown.
8. 8 Serve warm with a drizzle of maple syrup.

Equipment

• Large skillet

Variations

• Add a sprinkle of brown sugar and cinnamon on top before serving for extra sweetness.

Substitutions

• Use almond milk for a dairy-free option, and coconut oil instead of butter.

Pairings

• Pair with a piping hot cup of coffee or tea.

Nutrition

Tips

• For extra fluffiness, let the batter rest for 5 minutes before cooking.
• Adjust the heat if the pancakes are browning too quickly.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a toaster or skillet.

Freezing: Freeze cooled pancakes in a single layer on a baking sheet, then transfer to a freezer bag. Thaw overnight in the fridge and reheat.

Serving Suggestions

• Serve with crispy bacon or a side of fresh berries for a complete breakfast.

FAQ