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Fluffy pancakes bursting with warm cinnamon, nutmeg, and clove spices mixed with grated apple, served with a rich homemade vanilla maple syrup for the ultimate comfort breakfast.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 2 tablespoons light brown sugar, packed
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground clove
  • 1/8 teaspoon salt
  • 1 cup whole milk
  • 1 large egg
  • 1 tablespoon unsalted butter, melted and cooled slightly
  • 1 teaspoon vanilla extract (for batter)
  • 1 cup grated apple (about 1 medium apple, peel on if desired)
  • Butter or vegetable oil for skillet (about 1 1/2 teaspoons butter or 1 teaspoon vegetable oil per batch)
  • About 1/2 cup maple syrup, warmed gently
  • 1 teaspoon vanilla extract or scrapings of 1 vanilla bean (for syrup)

Instructions

  1. Preheat oven to 200°F to keep cooked pancakes warm.
  2. Grate one medium apple (about 1 cup), leaving peel on if desired.
  3. Melt 1 tablespoon unsalted butter and let cool slightly.
  4. Whisk together dry ingredients: all-purpose flour, light brown sugar, baking powder, cinnamon, nutmeg, clove, and salt in a medium bowl.
  5. In a separate bowl, combine milk, egg, melted butter, and vanilla extract and whisk until smooth.
  6. Pour wet ingredients into dry ingredients and stir gently just until combined, leaving small to medium lumps.
  7. Carefully fold grated apple into the batter, spreading apple bits evenly throughout.
  8. Heat a skillet or griddle over medium heat until drops of water sizzle and bounce; brush with butter or vegetable oil.
  9. Using a 1/4-cup measure, drop batter onto hot skillet.
  10. Cook pancakes 1–2 minutes until small bubbles form on the surface, then flip.
  11. Lower heat to medium-low and cook for about 1 minute or until golden brown on the other side.
  12. Transfer cooked pancakes to a baking sheet and place in the 200°F oven to keep warm; repeat with remaining batter, adding more butter or oil to skillet as needed.
  13. Gently warm maple syrup, then stir in vanilla extract or vanilla bean scrapings until blended.
  14. Drizzle vanilla maple syrup over warm pancakes before serving.

Notes

Preheating the pan properly ensures pancakes rise and brown well; test by flicking water drops — if they sizzle and bounce, skillet is ready., Spice levels can be adjusted to taste; extra cinnamon and clove enhance the apple pie flavor., Optional: Cook diced apples with cinnamon and serve atop pancakes for additional flavor., Any apple variety works — sweeter varieties like Honeycrisp or Gala or tart Granny Smith can be used depending on preference., Non-dairy milk like oat or soy can substitute whole milk but may alter texture., Egg substitutes (e.g., flax or chia egg) have not been tested and may change texture., Leftover pancakes can be kept warm in a 200°F oven or frozen with parchment paper between pancakes to prevent sticking., Reheat frozen or refrigerated pancakes in toaster, microwave, or oven for best results., Store leftover pancakes in airtight container in refrigerator for 3–4 days.

Nutrition

Find it online: https://cookingcrumbs.com/apple-pie-pancakes-with-vanilla-maple-syrup/