Apple Fritter Pancakes (Printer-friendly)
Tender apple pieces folded into fluffy cinnamon batter, cooked golden and drizzled with sweet vanilla glaze.
# What You'll Need:
→ Pancake Batter
01 - 1 1/2 cups all-purpose flour
02 - 2 tbsp granulated sugar
03 - 2 tsp baking powder
04 - 1/2 tsp baking soda
05 - 1/2 tsp salt
06 - 1 tsp ground cinnamon
07 - 1/4 tsp ground nutmeg
08 - 1 cup whole milk
09 - 2 large eggs
10 - 1/4 cup unsalted butter, melted
11 - 1 tsp vanilla extract
→ Apples
12 - 2 medium apples, peeled, cored, and diced
13 - 1 tbsp lemon juice
14 - 1 tbsp granulated sugar
15 - 1/2 tsp ground cinnamon
→ Glaze
16 - 1 cup powdered sugar
17 - 2-3 tbsp milk
18 - 1/2 tsp vanilla extract
→ For Cooking
19 - 2 tbsp unsalted butter or neutral oil
# How To Make It:
01 - Toss diced apples with lemon juice, sugar, and cinnamon in a medium bowl. Set aside to macerate while preparing the batter.
02 - Whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl until well combined.
03 - In a separate bowl, whisk together milk, eggs, melted butter, and vanilla extract until smooth.
04 - Pour wet ingredients into dry ingredients and mix gently with a spatula until just combined. Do not overmix; small lumps are acceptable.
05 - Gently fold the prepared apples into the batter until evenly distributed.
06 - Heat a large skillet or griddle over medium heat. Lightly grease with butter or oil.
07 - Drop 1/4 cup portions of batter onto the hot skillet. Cook until bubbles form on surface and edges appear set, about 2-3 minutes. Flip and cook until golden brown, about 2 more minutes. Repeat with remaining batter, greasing pan as needed.
08 - Whisk powdered sugar, milk, and vanilla in a small bowl until smooth and pourable. Adjust consistency with additional milk if necessary.
09 - Drizzle warm pancakes generously with glaze before serving.
# Expert Tips:
01 -
- The tender apple pieces stay juicy and soft inside each pancake while the edges get perfectly golden
- That sweet vanilla glaze seeps into every warm nook and cranny making each bite feel like dessert for breakfast
02 -
- Overmixing the batter will make your pancakes tough and rubbery so stop as soon as the flour disappears
- Letting the skillet get properly hot before adding batter means you get those gorgeous golden edges instead of pale pancakes
03 -
- Add a handful of toasted pecans or walnuts to the batter for crunch and nutty richness
- Swap half the all purpose flour for whole wheat to add fiber and a slightly heartier texture