Apple Pancakes

I’ve been in a rut for a while. A pancake rut. I’m not saying it’s a bad thing, but once a week for the last four or five months, we’ve had pancakes for dinner. Not waffles, not french toast, not omelettes, not anything else that could qualify as breakfast for dinner. Just pancakes.

Granted, we have had several varieties of pancakes. Sour cream pancakes. Blueberry sour cream pancakes. Fluffy pancakes. Diner-style pancakes. Strawberry cornmeal pancakes. Blueberry cornmeal pancakes. And most recently, apple pancakes.

While several of the above-mentioned pancakes are very good – good enough to be repeated multiple times, as happens when you eat pancakes weekly for months at a time – I think the apple pancakes were the most unique. And of course, the most appropriate for this time of year.

We brought home sixty pounds of apples Monday, and having never made apple pancakes before, I went straight to one of my most trusted recipe sources – smitten kitchen. And I was not disappointed.

Between the apples and the added vanilla and cinnamon, these pancakes are perfect for fall. And something about them (the crispy outside and softer inside? maybe the vanilla?) is reminiscent of french toast, one of my favorite breakfast foods of all time.

So, without further ado, head to your kitchen and make these. (Or to the orchard to pick apples for them.) And if you’re not one to get up early and make breakfast, no worries; they’re just as good for dinner.

Apple Pancakes (from; my notes in italics)

2 eggs, well beaten
1 1/2 cups of milk or yogurt (I used milk and am only assuming that the yogurt will work as well)
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup sugar
3 medium apples, peeled and coarsely grated (I used yellow delicious, but will use a more tart variety next time) I used Empire and Jonagold, varieties with a little more tartness.
Extra flavorings (see recipe notes) 1 tsp vanilla and 1 tsp cinnamon
Vegetable oil, for frying Or butter
Confectioner’s sugar, for dusting

1. Mix the eggs with the milk or yogurt in a large bowl.

2. In a smaller bowl, whisk the flour, baking powder, salt and sugar together.

3. Combine the wet and the dry ingredients and stir in the apples and whatever other flavorings you see fit.

4. Heat a thin layer of oil in a skillet over low to medium heat. Drop large spoonful of batter into the pan and flatten it out a little (otherwise, you might have trouble getting them to cook in the center) and cook until golden brown underneath. Flip the pancakes and cook them for an additional two or three minutes.Thoroughly flatten if you want a thinner, crispier pancake.

5. Either dust with powdered sugar and serve immediately, or keep on a tray in a warmed oven until you are ready to serve them.

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