Bena’s Apple Pancake Recipe
These apple pancakes are soft, fluffy, and filled with tender, cooked apples nestled in a delicious batter. Perfect for a cozy breakfast or brunch, they’re just as tasty on their own as they are with a drizzle of maple syrup!
Servings 16 Pancakes
Calories 298kcal
Ingredients
- 3 apples (2 - 3 apples, peeled, sliced in rings and cored)
- 2 cups spelt flour (or whatever flour you prefer)
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup sugar
- 1 egg
- 1 1/2 cup almond milk (or milk of choice)
- 1/2 cup water (1/4 - 1/2 cups to thin out the batter - use 1/4 cup first)
- 2 tablespoons olive oil
- 1 tablespoon butter for pan
Instructions
- Microwave apple rings for 1 - 2 minutes. Soften the apples but don't make them soggy. If you don't have a microwave, you can saute them in a pan for 3 - 5 minutes.3 apples
- Add flour, baking powder, sugar, and salt in a mixing bowl. Mix until combined.2 cups spelt flour, 3/4 teaspoon baking powder, 1/4 cup sugar, 1/2 teaspoon salt
- Add egg, milk, water, and oil. Mix with a spatula or whisk until combined.1 egg, 1 1/2 cup almond milk, 1/2 cup water, 2 tablespoons olive oil
- Heat large sauté pan on medium, add butter and melt.1 tablespoon butter for pan
- Spoon batter in pan (you want it to be slightly bigger than the apple rounds).
- Press an apple slice in each batter round and dribble more batter on the apple. Let the pancake brown and flip to brown the other side.
- Butter each pancake and stack until all the batter and apple slices are gone.
- Stack at least 4 on your plate and pour on pure maple syrup.
- Eat, smile, and enjoy.
Notes
Helpful tips
- Macintosh apples are perfect in this recipe and I love the flavor, but you can make them with any apple you'd make an apple pie with. Macoun, Granny Smith (for its tartness), pink lady apples, or Honeycrisp apples are great substitutes.
- Cut the apples into thin, even slices to ensure they cook evenly and soften perfectly in the batter.
- Spelt flour is my go-to flour, but you can substitute it with white all-purpose flour. I've never tried to make this recipe with whole wheat, but I know it will work, but it may make it taste heavier.
- If you don't have a microwave, you can sauté the apples for 3 - 5 minutes. Don't over cook them, just soften them.
- I don't remember my grandmother adding cinnamon or nutmeg, but both spices would be great additions.
- Ensure your skillet or griddle is fully preheated before cooking the pancakes to get an even golden-brown finish.
- For storage: They store well if you can't eat these pancakes in one sitting. Layer them with cut pieces of parchment paper, place them in an airtight container, and store them in the fridge for up to a week.
- You can also place them in a freezer, packing them the same way.
- They heat up nicely in a toaster oven. Just toast them for up to 5 minutes.
Nutrition
Serving: 4pancakes | Calories: 298kcal | Carbohydrates: 19g | Protein: 2g | Fat: 3g | Cholesterol: 12mg | Sodium: 114mg | Potassium: 59mg | Fiber: 2g | Sugar: 6g | Vitamin A: 55IU | Vitamin C: 1.6mg | Calcium: 40mg | Iron: 0.8mg