Golden delicious and healthy pancakes with fresh apple chunks are great for breakfast…
I love Classic Pancakes, they’re probably the best thing that you can have for breakfast. But sometimes I like adding fruits to my food, and Apple Pancakes sounded like an amazing idea!
APPLE PANCAKES
Apple crisp and fluffy pancakes rolled into one! This recipe is very similar to the Classic Pancakes recipe, but this one includes fresh apple chunks and you can top with your favourite cinnamon syrup! I’m a big fan of green apples, in general I love sours… Strawberries, kiwis, green plumps, and of course green apples! So I added one of my favourite fruits to my favourite pancake recipe. PERFECTION.
So fluffy, moist, and full of apple fresh flavour! This is a no-fail recipe prepared with basic ingredients that you can always find in your kitchen, and that includes flour, milk, butter and sugar! So easy.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Apple Pancakes
These apple pancakes are made from scratch, they're so quick and easy to make and taste better than any pancake mix.
pancakes
These apple pancakes are made from scratch, they're so quick and easy to make and taste better than any pancake mix.
Ingredients
- 1 ½ cups all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 ¼ cups milk I used 2%, warm
- 1 large egg
- ½ stick unsalted butter melted
- 2 tablespoons granulated sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon lemon juice
- 2 apples peeled, cored, and cut into small chunks
- 2 tablespoons powdered sugar
Instructions
- In a mixing bowl, combine the dry ingredients.
- In a separate bowl, whisk milk with the egg and melted butter. Add the sugar, vanilla extract, and lemon juice, and mix again.
- Add the dry ingredients to the wet ingredients, and stir with a spatula until just combined (be careful not to overmix the batter). Gently fold in the apple chunks.
- Lightly brush a frying pan with a piece of butter. Using a 1/4 measuring cup spoon the pancake batter and spread it into a circle.
- When bubbles appear on your pancake, turn over. Cook until pancake is lightly brown and cooked in the middle.
- Sprinkle with powdered/caster sugar and serve.
Nutrition Information
Serving: 1pancake, Calories: 106kcal, Carbohydrates: 12g, Protein: 1g, Fat: 6g, Saturated Fat: 3g, Cholesterol: 31mg, Sodium: 137mg, Potassium: 206mg, Sugar: 10g, Vitamin A: 235IU, Vitamin C: 2.2mg, Calcium: 92mg, Iron: 0.2mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Sophia says
Used GF Flour lovely delicate taste.
Laurel Truppi says
We used to core the whole apple, cut it into rings, not chunks, dip it in batter and fry. Served with powdered or caster sugar. Cut rings should be no more than 1/8 to 1/4 of an inch so they cook through and get “pie like.” Mom also used to make what we as kids called Big Pancakes that I later realized were very thin crepes smeared with out favorite jam. We ate them as fast as she could cook them. Good stuff. Mom’s legacy lives on.
Cory T says
I replaced the lemon juice with 2 tsp of cinnamon and again replaced the butter with 1/3 Cup of unsweetened applesauce to give it a slightly more apple taste while also creating a more fluffy pancake.