Apple Pie Pancakes Recipes

Steps:

• In a large bowl, combine butter, egg, milk and apple. In a separate bowl, sift together flour, baking powder, cinnamon and sugar. Stir flour mixture into apple mixture, just until combined.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Steps:

• Place butter in a 10-in. ovenproof skillet. Place in a 425° oven just until melted. In a large bowl, beat the flour, eggs, milk and salt until smooth. Leaving 1 tablespoon melted butter in the skillet, stir the remaining butter into the batter. , Pour batter into hot skillet. Bake for 15-20 minutes or until edges are golden brown., Meanwhile, in a small saucepan, warm pie filling over low heat until heated through. Pour into center of puff pancake. Sprinkle with walnuts if desired. Serve immediately.

Steps:

• In a large bowl, stir together pancake mix and cinnamon. Make a well in the center of the pancake mix. Add the eggs, applesauce, lemon juice and milk; stir until smooth.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Steps:

• Preheat the oven to 450 degrees and set out a deep 10-inch ovenproof skillet (cast-iron is best). In a small bowl, mix the granulated sugar with the cinnamon and set aside.
• In a medium-sized bowl, lightly whisk the eggs, milk and lemon zest. Blend in the flour just until mixed (the batter will be slightly lumpy).
• In the skillet, melt 1/4 cup of the butter over medium heat. Add the apples and saute for 5 minutes or until tender. Pour the egg batter over the apples and transfer the skillet to the oven. Bake for 20 minutes or until the apples are tender and the pie puffs up high.
• Meanwhile, melt the remaining 1/4 cup butter. Remove the skillet from the oven, drizzle the puff pie with the butter and sprinkle with the cinnamon-sugar mixture. Return the pie to the oven for 5 minutes or until the sugar mixture is bubbly. Sprinkle with a little confectioners' sugar and serve immediately, right from the skillet.

Steps:

• Preheat the oven to 450 degrees F.
• In an 8-inch nonstick skillet over low heat, combine the brown sugar, maple syrup, butter, 3/4 teaspoon cinnamon and a pinch kosher salt. Melt together and whisk to combine. Turn the heat up to medium and bring the mixture to a boil. Allow to boil vigorously for 2 to 3 minutes. Carefully add the apples and toss around until the apples are fully coated in the caramel. Reduce the heat to low and allow to bubble for 3 to 4 minutes, or until the apples begin to soften and appear translucent. Place the skillet onto a parchment-lined baking sheet (to catch any bubbled-over caramel) and bake for 5 minutes while you prepare the batter.
• In a large 8-cup liquid measure or large mixing bowl, beat the eggs and granulated sugar until frothy. Add the buttermilk, flour, vanilla, 1/2 teaspoon cinnamon, 1/4 teaspoon kosher salt and the nutmeg if using. Whisk to combine until no longer lumpy.
• Open the oven and carefully remove the pan. Pour the batter into the skillet over the apples, swirling around the perimeter and ending in the center. (Beginning on the sides and working inward gives the pancake better structure instead of just pouring all of the batter in the middle. This will also ensure that the pancake "souffles" evenly). Place back into the oven to bake for 18 to 20 minutes, or until the sides have risen and the edges are dark. Remove from the oven and allow to settle for a minute or two. Carefully invert on a plate. Sprinkle with flaky salt and serve immediately.

Steps:

• In a medium saucepan, combine maple syrup and apples.
• Simmer over medium low heat while preparing pancakes, stirring occasionally.
• In a medium bowl, combine pankake mix and water.
• Stir in cheddar cheese and bacon bits.
• Using a 1/4 cup measuring cup as a guide, pour batter onto a hot griddle or skillet sprayed with cooking spray (butter is my favorite) Lightly brown on both sides.
• For each serving, place 2 pancakes on a plate and spoon about 1/3 cup syrup mix over top.