As easy as these pancakes are, there’s just no time for them during the week! We’re all rushing out the door somewhere– school, work, errands, gym. Here in Binghamton, I just whip up a quick matcha smoothie to take with me to school. But while they’re delicious and frosty and the matcha is super zen, smoothies (or oatmeal, or cereal, or yogurt….) just don’t feed the soul the way fluffy, warm pancakes do.
Oh look! I have some delicious, apple-y, cinnamon-y, fluffy pancakes right here! Bake the apples while you mix the batter up, and soon your house will be filled with the scents of cinnamon and nutmeg– what’s not to like? Don’t have apples? Substitute any fruit you have on hand. Or skip the fruit. These pancakes are pretty perfect even without the apples. But I highly suggest including them for an extra special Saturday morning treat.
These Apple Cinnamon Pancakes really are the perfect weekend morning breakfast. Especially on a sunny morning when you can sit in front of the window, sip espresso, and read a good book. Speaking of espresso– check out those adorable little red espresso cups in the picture! Thank you Forrest for the perfect birthday present. It’s impossible not to feel a little bit like you’re on a European vacation drinking out of these little cups.
A girl can dream.
- 3 apples, peeled and sliced
- 1 tbs sugar
- 1 tsp cinnamon
- dash of nutmeg
- 3/4 cup milk
- 2 tbs white vinegar
- 1 cup flour
- 2 tbs sugar
- 1 tbs baking powder
- 1 tsp baking soda
- pinch of salt
- 1 egg
- 2 tbs butter, melted
- Preheat oven to 375 F.
- In a medium bowl, mix apple slices and spices. Toss to coat.
- Transfer apples slices to a baking dish. Bake for 15 minutes, or until tender.
- In a small bowl, combine milk and vinegar. Let sit for 5 minutes.
- In a larger bowl, combine flour, sugar, baking powder, baking soda, and salt.
- Add the egg and the melted butter to the milk mixture, and whisk to combine.
- Add the milk mixture to the dry ingredients, whisking until smooth.
- Set a skillet over medium-low heat.
- Using a 1/4 cup measuring cup, pour batter one cup at a time into hot skillet.
- Arrange apple slices on top of batter, pressing them gently into the batter.
- Once the batter starts to bubble on top, flip the pancake to cook on the other side (cook each side about 45 seconds-1 minute).
- Transfer pancake to a separate dish and cover to keep warm. Continue until batter is gone.
- Serve warm with butter, maple syrup, and extra apple slices.
- Thinner apple slices work better for this recipe.
- The milk/vinegar steps mimic the flavor of a buttermilk pancake (because really, who has buttermilk lying around all the time?).