Apple Pancakes

My three year old requested apple pancakes and it was a great way to use up the rest of our appes we had picked at the orchard.  These pancakes turned out delicious.  They had a different texture than the pancakes I usually make and I know my sisters and parents will appreciate this comment.  They reminded me of the texture of the pannekoekens we would have as kids.  Picture the waitresses… “Pannekoekens!”  They were smooth and dense and mmmm, just delicious! 

Apple Pancakes

Recipe adapted from

2 eggs, well beaten
1 1/2 cups of milk
2 cups all-purpose flour
11/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup sugar
3 medium apples, peeled and coarsely grated
1 Tbsp. cinnamon
1 tsp. vanilla

Combin the eggs and milk in a large bowl.  Add the remaining ingredients minus the apples.  Stir well.  Fold in the apples.

Add more milk if the batter seems too thick. (I think I ended up adding about 1/4 a cup after making the first couple of pancakes and realizing they were a bit too thick).

Heat a griddle to medium heat.  Spray pan with cooking spray or use oil or butter to grease pan.  Pour 1/4 c. batter on pan.  Cook until bubbles start to rise in the middle of the pancake.  Flip and cook for another 1-2 minutes on the other side until cooked through.  Continue until all the batter is used up.  Serve with pure maple syrup (and maybe a sprinkle of powdered sugar if you want a little extra sweetness!).

Food for Thought: I always double pancake recipes and then freeze a bunch of pancakes for breakfast during the week.  This recipe was no exception and the pancakes reheat like a dream.  Simply allow the pancakes to cool (for like 3-4 hours… I usually leave them on the counter until later in the morning) and then stack them with a square of wax paper in between.  Place in a freezer bag.  When reheating, simply take one out, remove wax paper, and microwave about 30 seconds per pancake.  Easy healthy homemade breakfast for the kids!  Yum!


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