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Apple Pancakes

I feel like I’ve been holding out on you guys. I love to cook. Well, I used to love cooking when I actually had time to do it, but now most days my cooking consists of a rotisserie chicken from Publix and some Pasta Roni. Oh well, one day I will have time again. Anyhow, I realized that as much as I love cooking, I have never shared any recipes with y’all. This is a travesty. So, let’s look at one of the recipes that I actually still use frequently and adore… Apple Pancakes!

It’s become somewhat of a tradition in our house to have pancakes on the weekends. Growing up, none of my siblings or I liked traditional pancakes with syrup. Now, I like them, but that’s beside the point. We did love Apple Pancakes topped with powdered sugar, however, and they are still a staple in our house, today.

Let me just warn you beforehand that these suckers are addictive, okay? Don’t try blaming me if you end up needing a 12-step program to stop eating them. Here is the ingredient line-up:

Apple Pancakes
1 cup flour
1/4 cup sugar
1 egg
3/4 to 1 cup of milk (depending on batter thickness)
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla (if you’re crazy for vanilla, add 1 tsp)
1 apple, peeled, cored and grated
Butter for your pan
Powdered sugar for topping

The great thing about these pancakes, is that almost everyone has these ingredients on-hand at any given point, so you can whip them up whenever the mood strikes. We actually have these for dinner sometimes with a side of turkey bacon.

Basically, you just peel and core an apple, then grate it with a box grater. Or if you’re like me and don’t feel like coring an apple, just peel and grate the whole apple, avoiding the core.

Set that aside.

Mix your dry ingredients, then add the wet. Start with 3/4 cup of milk, and if it’s too thick, add another 1/4 cup. I almost always use a full cup. Stir just until smooth (don’t over-mix), then stir in your grated apple just until it’s well-blended.

Put a frying pan over medium heat. Take a stick of butter and rub it over the surface of the pan to coat (this is obviously optional if you’re using a nonstick pan, but really, it’s quite delicious and you should do it). Then, put a scoop of batter in the pan (about 1/4 cup or so) and wait. Once bubbles form on the surface and the batter is set (two minutes-ish), flip it over. Once both sides are brown, it’s done, just like a traditional pancake.

Top with powdered sugar, not syrup. Trust me, this is what you should MUST do. You can serve these stacked or one at a time, like my mom used to do because we were ravenous children that couldn’t wait for a whole stack to be cooked. I still eat mine in a single layer because of this, but Trevor likes a huge pile of them. The apple melts into the batter and is so, so good. I hope y’all try these and LOVE them as much as we do!


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