There's nothing like a fresh stack of pancakes on a weekend morning, and this spiced apple recipe is our fall breakfast go-to. Topped with a sticky, cinnamon-scented apple compote, you won’t need anything extra to complete these pancakes (although a little maple syrup never hurt anyone 😉). These beauties are extra fluffy thanks to the addition of fluffy whipped egg whites into the batter. Trust us—once you try it, you may never make pancakes the same way again. Pancakes are super simple, but they do take practice to get them perfect. Follow these simple tips to reach apple pancake heaven, every time.
What's the best kind of apple to use?
The sweet and warm spiced apple compote is the best part of these pancakes. As for the type of apple, a firm apple with a good blend of sweetness and tartness is your best bet. Go for a Pink Lady, Honey Crisp, or Braeburn apple.
Top tips for making apple pancakes:
— Are lumps in the batter okay? Small lumps are actually exactly what you're looking for when blending your batter. Once the big lumps are gone, you should only need a few more seconds of mixing for the batter to be ready for the chopped apples. Beware of overmixing as it can lead to rubbery pancakes.
— What kind of fat should you use for cooking pancakes? This is really based on preference. If you're a fan of crisp edges and don't mind a slightly darker pancake with a few beauty marks, butter is the way to go. If you prefer a nice smooth, uniform, and evenly light brown pancake with fluffy edges, go with a neutral oil like canola or vegetable.
— The key to flipping pancakes. Patience is key for proper pancake flipping. Wait until you see the sides of the pancake start to dry out and small bubbles begin to come to the surface of the batter. Once the bubbles appear in the center of the pancake batter, use a flexible metal spatula to get under the pancake and flip it away from the other pancakes.
Serving and topping ideas.
With the spiced apple compote, we honestly don’t even need maple syrup, but feel free to drizzle some on for the ultimate decadent breakfast! If you’re really looking to take these pancakes over the top, feel free to add some honey, vanilla Greek yogurt, or even a drizzle of caramel sauce if you’re looking to make this into a dessert-for-breakfast kind of deal.
Serve these pancakes up with a runny fried egg and a few turkey sausage patties, and you’ve got the most satisfying weekend brunch ready to go.
Storing apple pancakes.
If you have any pancake leftovers, store them in an airtight container in the fridge for around 3-4 days.
Made this recipe? Let us know how it went in the comments below!
Editor's Note: The serving size forthis recipe was updated on September 16, 2022.
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- Yields:
- 12 - 14 serving(s)
- Prep Time:
- 15 mins
- Total Time:
- 45 mins
- Cal/Serv:
- 164
Ingredients
- 1 1/3 c.
all-purpose flour
- 1 1/2 tsp.
baking powder
- 1 1/2 tsp.
ground cinnamon, divided
- 1 tbsp.
granulated sugar
- 1/2 tsp.
kosher salt
- 4 tbsp.
butter, divided, plus more for cooking
- 1
large egg, separated
- 1 tsp.
pure vanilla extract
- 1 1/4 c.
milk
- 4
large apples, peeled, cored, and finely chopped (about 5 to 6 cups)
- 1/2 c.
dark or lightbrown sugar
Directions
- Step1 Mix flour, baking powder, 1 teaspoon cinnamon, sugar, and salt in a medium bowl. Melt 2 tablespoons of the butter. In a large bowl, whisk to combine egg yolk, vanilla, milk, and melted butter. Gently fold dry ingredients into wet ingredients until just combined, then fold in 1½ cups of chopped apple.
- Step2In another medium bowl, using a hand mixer, beat egg white until stiff peaks form. Fold egg white into batter gently with a rubber spatula until just combined.
- Step3Make apple topping: in a small saucepan over medium heat, melt remaining 2 tablespoons butter. Add remaining apples, brown sugar, remaining 1/2 teaspoon cinnamon, and a 1/4 cup water. Cook, stirring occasionally, until apples have softened and mixture is jammy, 10 to 15minutes.
- Step4In a large skillet over medium heat, melt 1 tablespoon butter. Pour about 1/4 cup pancake batter into pan. When little bubbles appear, about 1 to 2 minutes, flip and continue cooking until both sides are lightly golden. Repeat with remaining batter, adding more butter to pan as needed. Serve pancakes topped with apple mixture.
