Apple Pancakes Recipe

Prepare dry ingredients

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

Prepare wet ingredients

In a separate bowl whisk the egg lightly, then add the milk, melted butter (or oil) and vanilla extract. Whisk until blended.

Combine batter

Make a well in the dry ingredients and pour in the wet mixture. Stir gently with a spatula or wooden spoon until mostly combined; a few small lumps are fine. Fold in the grated or finely diced apple. Do not overmix.

Rest batter (optional)

Let the batter rest for 5–10 minutes to hydrate the flour and let the apples soften slightly; this yields lighter pancakes.

Heat pan and cook

Heat a large nonstick skillet or griddle over medium heat. Add about 1 teaspoon of oil or a small knob of butter and wipe to coat. For each pancake, pour 1/4 cup of batter onto the griddle. Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip and cook 1–2 minutes more, until golden and cooked through. Adjust heat if browning too fast. Repeat, adding more oil or butter as needed.

Keep warm

Transfer cooked pancakes to a baking sheet and keep warm in a 200°F (95°C) oven while you finish cooking the rest.

Prepare thickener

In a small bowl mix the flour (or cornstarch) with 1 tablespoon of the cider to make a smooth slurry. This prevents lumps when added to the hot liquid.

Cook apples

In a small saucepan over medium heat melt the butter. Add the finely diced small apple and cook, stirring, for 2–3 minutes until it begins to soften.

Simmer sauce

Add the remaining apple cider, brown sugar, ground cinnamon and a pinch of salt to the pan. Bring to a gentle simmer and let reduce for 4–6 minutes, stirring occasionally, until slightly thickened and flavors concentrate.

Thicken and finish

Whisk the slurry again and slowly pour into the simmering cider while stirring. Cook 1–2 minutes more until the sauce thickens to a syrupy consistency. Stir in the lemon juice and optional bourbon/apple brandy if using. Taste and adjust sugar or cinnamon as desired.

Keep warm

Lower heat to the lowest setting to keep sauce warm while pancakes finish cooking. If it becomes too thick, whisk in a splash of cider or water to loosen.

Stack pancakes on plates, spoon generous amounts of warm apple cider sauce over the top, and finish with optional butter, a drizzle of maple syrup, or a dusting of powdered sugar. Serve immediately.