Cinnamon and apples are one of the coziest, most comforting flavor combos out there. We especially love them spooned over warm pancakes for a breakfast that’s healthy and balanced. This recipe is also a smart way to use any bruised or browned apples, since their crunchiness doesn’t really matter once they’re sauteed. Use any kind of apples you may have on hand, including Granny Smith, Red Delicious, Gala and Fuji!
- 2 large apples, cored, peeled and chopped
- 2 tablespoons maple syrup, plus more for serving
- 1 tablespoon ground cinnamon, divided
- 1 1/4 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/4 cups milk, or buttermilk
- 1 large egg, lightly beaten
- 2 tablespoons unsalted butter, melted, plus more for greasing
- 1/4 cup chopped walnuts, or pecans (optional)
- Place apples, maple syrup and 1 teaspoon cinnamon in a small pot over medium heat. Cook, stirring occasionally, until apples are tender, about 10-15 minutes. Keep hot until ready to serve.
- Meanwhile, in a large bowl, whisk flour, sugar, remaining cinnamon, baking powder and baking soda together in a large bowl until combined. Add milk, eggs and butter to dry ingredients. Whisk together gently until just combined (batter will have some lumps).
- Heat large nonstick skillet or griddle over medium-low heat for 5 minutes. Brush skillet with butter. Working in batches, ladle 1/4 cup of batter into skillet for each pancake. Cook pancakes until bottoms are golden-brown and bubbles form on top, about 3 minutes. Flip and cook until fully cooked, about 2 minutes. Repeat with remaining batter.
- Top pancakes with hot apple mixture, maple syrup and walnuts (if using). Serve and enjoy.