Apple Pie Pancakes

By: Meghan McGarry

  • Yield:

    8 pancakes

  • Cuisine:

    American

  • Course:

    Breakfast

Ingredients

1/2 cup whole wheat flour
1/2 cup all purpose flour
2 tablespoons light brown sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 egg
1 cup buttermilk
3 tablespoons unsalted butter, melted
1 teaspoon vanilla bean paste or vanilla extract

For the Apple Topping:
3 tablespoons unsalted butter
3 Granny Smith apples, peeled, cored, and cut into 1/4
1/4 cup light brown sugar
1/2 teaspoon cinnamon
pinch nutmeg
1 teaspoon vanilla bean paste or vanilla extract
1 teaspoon cornstarch
1/2 cup cold water

Directions

  1. In a large bowl, whisk together whole wheat flour, all purpose flour, brown sugar, baking powder, baking soda, salt, cinnamon and nutmeg.
  2. In a medium bowl, whisk egg, buttermilk, melted butter, and vanilla.
  3. Stir the egg mixture into the flour mixture just until combined. Be careful not to over mix the batter – it’s okay if there are a few lumps.
  4. Heat a Farberware Purecook Ceramic Nonstick 11.5-Inch Skillet over medium heat and brush with butter. Pour 1/4 cup batter into the skillet for each pancake and cook until the edges are set and bubbles start to form on top, about 2-3 minutes. Flip pancakes and cook an additional 1-2 minutes.
  5. Repeat with the remaining batter, coating the pan with more butter as needed.
  6. While the pancakes are cooking, make the apple topping. Heat a Farberware Purecook Ceramic Nonstick 9.25-Inch Skillet over medium heat and melt butter.
  7. Add sliced apples and stir to coat.
  8. Add sugar, cinnamon, nutmeg and vanilla, and cook for about 7-8 minutes until apples start to get tender, stirring occasionally.
  9. In a small bowl, whisk cornstarch and water. Add mixture to the apples and boil for about 4-5 minutes, until syrup is thickened.
  10. Remove from heat and keep warm until ready to serve.