Apple Cinnamon Pancakes Recipe | Fluffy Breakfast Treat

Instructions

1. 1

   In a small bowl, toss diced apples with brown sugar and 1/2 teaspoon cinnamon. Set aside.

2. 2

   In a large mixing bowl, whisk together flour, baking powder, baking soda, remaining cinnamon, salt, and granulated sugar.

3. 3

   In a separate bowl, whisk together milk, eggs, vanilla extract, and melted butter until well combined.

4. 4

   Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; some lumps are okay.

5. 5

   Gently fold in the cinnamon-sugar coated apple pieces, distributing them evenly throughout the batter.

6. 6

   Let the batter rest for 5 minutes while you heat your griddle or skillet.

7. 7

   Heat a griddle or large non-stick skillet over medium heat. Add a small amount of butter.

8. 8

   Once the butter is melted and the pan is hot, pour 1/4 cup of batter for each pancake onto the griddle.

9. 9

   Cook for 2-3 minutes until bubbles form on the surface and the edges look set.

10. 10

    Flip the pancakes carefully and cook for another 2-3 minutes until golden brown and cooked through.

11. 11

    Transfer cooked pancakes to a plate and keep warm. Repeat with remaining batter, adding more butter as needed.

12. 12

    Stack the pancakes on serving plates.

13. 13

    Dust with powdered sugar if desired and drizzle generously with warm maple syrup.

14. 14

    Serve immediately while hot. Optional toppings include whipped cream, extra apple slices, or a pat of butter.

15. 15

    Leftover pancakes can be stored in the refrigerator for up to 2 days or frozen for up to 1 month.