Go Back

Apple Raised Pancakes

Fluffy pancakes enhanced with fresh apples and a hint of cinnamon, perfect for family gatherings or cozy breakfasts.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Pancake Batter
  • 2 cups all-purpose flour You can substitute with whole wheat or gluten-free flour.
  • 3 large eggs Can be replaced with a flax egg for vegan option.
  • 1.5 cups milk Try almond milk for a dairy-free version.
  • 2 tablespoons sugar Adjust sweetness to taste.
  • 0.5 teaspoon salt
  • 2 tablespoons melted butter Use oil for dairy-free.
Apple Filling
  • 2 apples, peeled and sliced Any variety of apples will work.
  • 1 teaspoon cinnamon Add nutmeg for extra flavor if desired.
  • 1 tablespoon lemon juice Prevents the apples from browning.

Method
 

Preparation
  1. In a medium bowl, mix the sliced apples with lemon juice and cinnamon. Set them aside.
  2. In a large mixing bowl, whisk together the flour, sugar, salt, and eggs until combined. Gradually add the milk, stirring until the batter is smooth.
  3. Fold in the melted butter, ensuring it’s well incorporated into the batter.
  4. Gently stir the prepared apple slices into the batter.
Cooking
  1. Preheat a non-stick skillet on medium heat and grease it with a little melted butter or oil.
  2. Pour about ½ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, usually about 2-3 minutes.
  3. Flip and cook for another 2-3 minutes until golden brown.
Serving
  1. Serve warm with maple syrup, honey, or a sprinkle of powdered sugar.

Notes

Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat in a toaster or microwave for quick breakfast.