Apple Fritter Pancakes (Print Version)
Fluffy pancakes with tender cinnamon apples and sweet glaze, perfect for cozy breakfast mornings.
# What You'll Need:
→ Pancake Batter
01 - 1 1/2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1 teaspoon ground cinnamon
07 - 1/4 teaspoon ground nutmeg
08 - 1 cup whole milk
09 - 2 large eggs
10 - 1/4 cup unsalted butter, melted
11 - 1 teaspoon vanilla extract
→ Apples
12 - 2 medium apples, peeled, cored, and diced
13 - 1 tablespoon lemon juice
14 - 1 tablespoon granulated sugar
15 - 1/2 teaspoon ground cinnamon
→ Glaze
16 - 1 cup powdered sugar
17 - 2–3 tablespoons milk
18 - 1/2 teaspoon vanilla extract
→ For Cooking
19 - 2 tablespoons unsalted butter or neutral oil
# Step-by-Step Guide:
01 - Toss diced apples with lemon juice, sugar, and cinnamon in a medium bowl. Set aside.
02 - Whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl.
03 - Whisk together milk, eggs, melted butter, and vanilla extract in a separate bowl.
04 - Pour wet ingredients into dry ingredients and mix gently until just combined. Do not overmix; a few lumps are fine.
05 - Fold the prepared apples into the batter.
06 - Heat a large skillet or griddle over medium heat and lightly grease with butter or oil.
07 - Drop 1/4 cup portions of batter onto hot skillet. Cook until bubbles form on surface and edges look set, about 2–3 minutes. Flip and cook other side until golden brown, about 2 minutes. Repeat with remaining batter, greasing pan as needed.
08 - Whisk powdered sugar, milk, and vanilla in a small bowl until smooth and pourable.
09 - Drizzle warm pancakes with glaze before serving.
# Expert Suggestions:
01 -
- They taste like your favorite apple fritter doughnut but in pancake form, making them totally acceptable for breakfast
- The tender apple pieces stay suspended in fluffy batter, creating pockets of fruit in every single bite
02 -
- Overmixing the batter will make your pancakes tough, so stop as soon as the flour disappears
- The batter should be thick enough to hold the apple pieces but still drop easily from a spoon
03 -
- Let the batter rest for ten minutes while the pan heats up for fluffier results
- Keep finished pancakes warm in a 200 degree oven while cooking the remaining batter