Apple Pie Pancakes with Vanilla Maple Syrup
Apple Pie Pancakes with Vanilla Maple Syrup are exactly what they sound like: soft, cinnamon-kissed pancakes dotted with real apple, finished with warm maple syrup scented with vanilla. Nothing over the top. Just cozy flavors that feel familiar and a stack that cooks up easily on a lazy weekend. If you’re craving apple pie without the fuss of crust, this gets you there… fork in hand, in less than an hour.
Ingredients
For the pancakes:
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (a pinch of allspice is nice too)
- 1/2 teaspoon fine salt
- 1 1/4 cups milk (dairy or unsweetened almond/oat)
- 1 large egg
- 3 tablespoons unsalted butter, melted and cooled a bit (or neutral oil)
- 1 teaspoon vanilla extract
- 2 small to medium apples, peeled and coarsely grated (about 1 1/2 cups; Honeycrisp, Gala, or Granny Smith)
- Butter or oil for the pan
For the vanilla maple syrup:
- 1/2 cup pure maple syrup
- 1 teaspoon vanilla extract (or seeds scraped from 1/2 vanilla bean)
- Pinch of salt
Instructions
- In a large bowl, whisk the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Set it aside for a moment so the spices mingle.
- In a separate bowl or large measuring cup, whisk the milk, egg, melted butter, and vanilla until smooth. Pour the wet ingredients into the dry. Stir gently until just combined. A few small lumps are fine.
- Squeeze the grated apples lightly over the sink to remove excess juice. Fold the apples into the batter. If the batter looks thick, splash in an extra tablespoon or two of milk.
- Warm a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil. When a drop of water dances on contact, you’re good to go.
- Scoop about 1/4 cup batter per pancake. Cook until the edges look set and bubbles pop and hold on the surface, 2 to 3 minutes. Flip and cook 1 to 2 minutes more, until golden and cooked through. Adjust the heat if they brown too quickly.
- For the vanilla maple syrup, gently warm the maple syrup in a small saucepan over low heat. Stir in the vanilla and a pinch of salt. Keep warm on the lowest heat.
- Optional apple topping: Melt butter in a skillet over medium heat. Add sliced apple, brown sugar, and a tiny squeeze of lemon. Cook, stirring, until softened and glossy, 3 to 5 minutes.
- Serve pancakes warm with the vanilla maple syrup. Add the sautéed apples if you made them. A dab of butter on top never hurts.