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Get ready to fill your home with the delicious aroma of cinnamon-spiced apples and fluffy pancakes, sounds like a pretty dream duo, eh?! These Apple Pancakes are the perfect breakfast treat for a cozy morning at home. Imagine biting into a warm, soft pancake with chunks of juicy apple in every bite. Grab your favorite mug of coffee or hot cocoa and enjoy the comforting flavors of Apple Pancakes!
Get ready to fill your home with the delicious aroma of cinnamon-spiced apples and fluffy pancakes, sounds like a pretty dream duo, eh?! These Apple Pancakes are the perfect breakfast treat for a cozy morning at home. Imagine biting into a warm, soft pancake with chunks of juicy apple in every bite. Grab your favorite mug of coffee or hot cocoa and enjoy the comforting flavors of Apple Pancakes!
Ingredients
For the apple compote:
- 1/4 cup unsalted butter
- 2 (8-ounce) large Granny Smith apples peeled and sliced
- 3/4 cup pure maple syrup
- 1/3 cup water
- 1/2 teaspoon ground cinnamon
For the pancakes:
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 2 large eggs
- 3/4 cup whole buttermilk
- 1/2 cup applesauce
- 1/4 cup canola oil
- 1 teaspoon vanilla extract
- butter to taste
Directions
- In a large skillet over medium heat, add the butter and cook until it melts.
- Add the apples to the butter and cook, stirring occasionally, until the apples begin to soften, about 1-2 minutes.
- Add the maple syrup, the water, and 1/2 teaspoon of the cinnamon to the apples and stir to combine.
- Bring the apple mixture to a boil and cook, stirring often, until the apples are tender and the sauce has thickened, about 6-8 minutes.
- Transfer the skillet from the heat and set aside.
- In a large bowl, whisk the flour, the sugar, the remaining cinnamon, the baking powder, the baking soda, and the salt together.
- In a medium bowl, whisk the eggs, the buttermilk, the applesauce, the oil, and the vanilla together.
- Add the buttermilk mixture to the flour mixture and stir until the dry ingredients are moistened.
- Heat a large nonstick skillet or a griddle over medium heat and coat the pan with the butter.
- Cook the pancakes in batches, using a scant 1/4 cup of batter per pancake, until the pancakes are golden-brown, about 1 minute 30 seconds per side.
- Transfer the pancakes to a plate and cover them until ready to serve.
- Reheat the compote sauce over low heat, stirring occasionally, until it is warmed through.
- Serve the pancakes topped with the warmed apple compote.
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