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Apple Pie Pancakes

Warm fluffy Fall flavored pancake stacks are topped with an easy simple syrup made with sauteed apples.


For The Pancakes

  • 1 cup flour
  • 2 packed tbsp brown sugar
  • 1 tsp baking powder
  • 1 12 tsp cinnamon
  • 1/4 tsp nutmeg
  • scant 1/4 tsp ground clove
  • 1/8 tsp salt
  • 1 cup whole milk
  • 1 large egg
  • 1 tbsp butter, melted & slightly cooled
  • 1 tsp vanilla extract
  • 1 cup peeled, grated apple

For The Sauteed Apple Syrup

  • 1 apple, diced
  • 1 1/2 tsp brown sugar
  • 1 1/2 tsp sugar
  • 1 tbsp butter
  • cinnamon, to taste


To Make The Pancakes

  • In the bowl of a stand mixer add the flour, brown sugar, baking powder, cinnamon, nutmeg, clove, & salt. Whisk them together on low speed, until evenly combined.
  • In a medium bowl, whisk together the milk, egg, butter, & vanilla until smooth. Heat a large skillet over medium heat and treat with non stick spray or butter. While the skillet is heating, whisk the wet ingredients into the dry, JUST until mixed. Don't over mix, small lumps are normal. Fold in the apple.
  • Scoop a 1/4 cup of batter on the skillet for each pancake, Cook until small bubbles form on the surface of the pancake, about 2-3 minutes. Carefully flip the pancake, and cook until the underside is golden brown too. Repeat until all the pancakes have been cooked.

To Make The Sauteed Apple Syrup

  • In a small skillet, stir together the applies, brown sugar, sugar, butter and cinnamon until combined. Cook over medium heat, stirring occasionally, until the apples have gone soft, about 5-7 minutes.
  • Serve the warm pancakes in stacks, topped with the apple syrup.


Recipe adapted from Tastes Better From Scratch