Apple Cinnamon Pancakes
Warm, fluffy pancakes made with fresh diced apples and a hint of cinnamon, perfect for a delightful breakfast.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
Add-Ins
- 1 cup diced apples
- to taste additional cinnamon for topping
Instructions
Preparation
- In a bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt.
- In another bowl, combine buttermilk, egg, and melted butter.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the diced apples.
Cooking
- Heat a skillet over medium heat and grease lightly.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
Serving
- Serve warm with additional cinnamon if desired.
Notes
For added variety, use different apple types or a splash of vanilla extract. Store leftovers in an airtight container for up to 3 days in the refrigerator or freeze for up to 2 months.