Jacqueline Casey 
I’m starting to see a lot more different varieties of apples at the supermarket. Cue these apple pancakes that can be made with a wide variety of apples. So far I’ve made these with Gala, Fuji and Kanzi apples that I’ve never tried before until buying them this week. This recipe started when the kids asked randomly and very specifically for Apple Pancakes for Breakfast one morning, and I thought I’d give it a go. These Pancakes have a perfect balance of Apples and Cinnamon and thanks to a Soured Milk made with Vinegar and Milk, they are a great fluffy texture. These pancakes are a great transition into the Fall Breakfast, even if I’m not planning on my Summer ending anytime soon.
Options, Tips & Substitutions!
- I think almost any Apple variety will work with these pancakes, Especially Apples you would typically use for baking. I would recommend, Gala, Fuji, Kanzi, Jazz, Honeycrisp, Braeburn and Golden Delicious.
- Adding Vinegar to Milk creates a chemical reaction that while I can’t exactly explain, I know helps make the perfect pancake texture. This soured milk has a similar taste to buttermilk. In the recipe directions, the first step is combing the vinegar and milk and allowing it to sit for at least 5 minutes. 5 minutes is about how long it takes me to chop up and slice my apples and then combine all the dry ingredients. So you can begin those steps while the milk and vinegar is having it’s beautiful chemical reaction.
- You can substitute vegetable oil for canola oil. I haven’t tried any other types of oil to be able to recommend any other substitutions and say with first hand knowledge if they would turn out ok. As I continue to make these I’ll try some other oils/butters and update if the result is successful.
- You can use a griddle or a frying pan. I like using my griddle because I can make all the pancakes in just 2 batches. I’ve also made these in a very tiny pan one at a time so any frying pan works as long as you have the time and patience 🙂
- I typically pour my pancake batter by eye, but to make more uniform in size, you can make either small sized pancakes using a 1/4 measuring cup to pour out the batter or medium size pancakes using 1/2 measuring cup. Seen here is using a 1/2 measuring cup.
- When mixing in your dry ingredients to wet ingredients try to mix as little as possible to avoid overmixing. Overmixing=dense, heavy pancakes instead of light & fluffy.
- I can often be distracted while things are cooking ie, start cleaning up, washing dishes, etc. But I try to watch these and even make changes to the temperature because they can be ready to flip in as little as 2 minutes. I start by having my griddle temp at 350 degrees or my gas burner on a medium/high flame, but then I typically turn down the temperature as the pan heats up so the pancakes do not cook too fast on the outside, but then are raw in the inside.
- The easiest way to tell when the pancakes are ready to flip is to look for when bubbles start forming. Once bubbles start forming I can slide the spatula under to check and see there in a golden crust the formed around the edges and the rest of the pancake is also a golden color.
- To quickly slice the apples for the top, I use my apple corer and then slice each piece 3-4 times additionally so they are a very thin slice and can be easily arranged on top.
- I have yet been able to freeze these, but being pancakes they should freeze well in an airtight container or freezer bag for up to 3 months. Leftovers can also be stored in the refrigerator and reheated within 3-4 days.
Apple Pancakes
Light and Fluffy Pancakes filled with Apples and Cinnamon and topped with additional sliced Apples. These Pancakes are a perfect transition into the fall Breakfast.
- Griddle or Large Frying Pan, Large Mixing Bowl, Medium Mixing Bowl
- 1 cup Milk
- 3 tbsp. White Vinegar
- 2 Apples
- 1½ cups Flour
- 3 tbsp. Granulated Sugar
- 1½ tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Cinnamon
- ½ tsp Salt
- 1 large Egg
- ¼ cup Canola Oil
- 1 tsp Vanilla
In large mixing bowl, combine milk and vinegar. Set aside and allow to sour for at least 5 minutes.
Chop one apple in small pieces and slice the other apple in thin slices.
In medium mixing bowl, combine flour, sugar, baking powder, baking soda and cinnamon. Mix until all combined.
At this point, at least 5 minutes should have passed. In large mixing bowl crack egg and mix to soured milk. Add oil and vanilla and mix until just smooth.
Add dry flour ingredients to the wet ingredients and mix until just incorporated.
Set griddle or pan to medium-high heat. Add a pat of butter and pour pancakes mix.
Cook for 2-4 minutes until pancakes start forming bubbles when flipped, the side should have a golden crust and be browned. Cook on other side for additional 2-4 minutes.
