Apple Cinnamon Pancakes Recipe

Prepare apple

Peel and finely grate the apple. Toss the grated apple with the lemon juice in a small bowl to prevent browning and to keep brightness. Set aside while you mix the batter so excess juices integrate.

Measure and mix dry

In a large bowl, whisk together the flour, sugar, baking powder, ground cinnamon, and salt until evenly combined.

In a separate medium bowl, whisk the milk, egg, melted butter, and vanilla until smooth and uniform.

Create a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a spatula just until combined — the batter should be slightly lumpy. Do not overmix to keep pancakes tender.

Fold the grated apple (and optional raisins or walnuts if using) into the batter, including any collected juices, until evenly distributed. Let the batter rest 5 minutes to hydrate the flour and warm slightly; if batter becomes too thick, add up to 2 tbsp milk to reach a thick, pourable consistency.

Heat a heavy skillet or nonstick griddle over medium heat. Add 1 teaspoon of butter or oil and swirl to coat. The pan is ready when a few drops of water sizzle and evaporate on contact.

Spoon or pour about 1/4 cup of batter per pancake onto the hot surface, leaving space between pancakes. Cook until bubbles form on the surface and edges look set, 2 to 3 minutes.

Flip gently with a spatula and cook until the second side is golden and the pancake registers about 200°F in the center or springs back slightly, about 1 to 2 minutes more. Adjust heat as needed to avoid burning while ensuring cooked-through interiors.

Transfer finished pancakes to a warm plate; keep them warm loosely covered with foil while you cook the remaining batter. Add more butter/oil to the pan as needed between batches.

Stack pancakes and serve immediately with maple syrup and an optional dusting of powdered sugar. Additional toppings: extra grated apple, toasted walnuts, or a dollop of yogurt or whipped butter.