Apple Cinnamon Buttermilk Pancakes
Enjoy the flavors of fall with an Apple Cinnamon Buttermilk Pancakes breakfast. The perfect way to enjoy a cool crisp fall morning.
The apple-cinnamon combo is one of my favorite flavors of fall (besides pumpkin). I’ve been eating apple cinnamon pancakes since I was a little girl. My god mother would always make them every time we came up to visit her. It was her signature breakfast recipe and I absolutely loved it. Once we moved away from her and weren’t able to visit as frequently my mom continued her tradition making them periodically.
As I grew older and began cooking–I would make them for special occasions. I recently shared my apple cinnamon streusel muffins recipe. All thanks to my son who was asking for apple muffins. He asked for them again the other weekend. I had already planned to make buttermilk pancakes, so when the request for apple muffins came in I thought–let me treat you to Apple Cinnamon Buttermilk Pancakes.
Light fluffy cinnamon buttermilk pancakes with chunks of fresh apples. Then to add to make these a little more over the top I decided to fry up some of those diced apples and top on top of the pancakes. This was something my aunt (and mom) would do. They would give us extra fresh apple cinnamon apples on our plate with our pancake. However they never fried them. I also decided to drizzle a little Torani Caramel Sauce on top of the pancakes. My son loves whipped cream so it was only fitting to add some whipped cream on the side.
My son absolutely loved these apple cinnamon buttermilk pancakes. Of course, he need extra whipped cream and I was totally okay with giving him some extra as long as he ate all his pancake.
Tips on making apple cinnamon buttermilk pancakes.
Here are a few of my tips on making my recipe for apple cinnamon buttermilk pancakes.
- Make sure you dice your apple into small bite-size pieces. If you make them larger they will make your pancakes extra lumpy.
- Make sure you cool the melted butter for the pancake batter before you add it to the batter. It will curdle the cold milk.
- I always like to place my eggs and milk out of the refrigerator a half hour before baking. This will help the ingredients get to room temperature.
- Don’t have buttermilk on hand? Try this recipe on how to make your own buttermilk.
- You can use apple pie spice in place of the cinnamon, nutmeg, ground clove spices.
- I use cooking spray to grease my pan before I pour batter into the frying pan.
- Always heat your pan on medium heat then reduce the heat down as you begin making pancakes.
- As soon as you start seeing bubbles in the batter — it’s time to flip your pancakes. I like this spatula (affiliate) for pancake flipping
If you love the flavors of fall and love fluffy buttermilk pancakes then I think your going to love this recipe for apple cinnamon buttermilk pancakes.
Apple Cinnamon Buttermilk Pancakes
Yield: 12 pancakes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
- 3 cups diced apples (about 4-5 small apples, peeled)
- 1 tablespoon cinnamon sugar
- 1 cup of all-purpose flour
- 1 tablespoon white granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 3 tablespoon milk
- 1/2 teaspoon cinnamon
- Pinch of nutmeg
- Pinch of ground clove
- 1 teaspoon vanilla extract
- 1 egg
- 4 tablespoons salted butter, divided
- Torani Caramel Sauce
- Whipped Cream
- Peel and dice apples. Place in a bowl, and toss with cinnamon sugar, Mix and set to the side.
- In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Then add in the buttermilk, milk, cinnamon, nutmeg, clove, vanilla extract, eggs, and 3 tablespoons cooled melted butter. Mix for 30 seconds and all ingredients are blended.
- Mix in 1 cup of the apple cinnamon diced apples into the batter.
- Heat a small frying pan with 1 tablespoon butter. Melt, and add in the remaining apples. Cook on medium-high heat, stirring often until golden in color and soft.
- Heat a lightly oiled griddle or frying pan over medium heat.
- Pour the batter onto the griddle, using about 1/4 cup for each pancake (or less if you want silver dollar pancakes).
- Brown on both sides. Remove from griddle and repeat until all the batter is used. Top pancakes with warm fried apples, top with Torani Caramel Sauce and whipped cream.
Katie Original Recipe
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