Cinnamon Apple Pancakes Recipes

Steps:

• In a large bowl, combine flours, baking powder, cinnamon and salt.
• In a separate bowl, whisk together eggs, milk, melted butter and brown sugar, pour over dry ingredients and add apples.
• Stir gently just until combines (a few lumps should remain).
• In a large non-stick pan over medium heat, melt a thin layer of butter or use cooking spray.
• Scoop about 1/3 cup batter per pancake into pan.
• Cook for 2 minutes or until bubbles break but do not fill in, turn and cook 1-2 minutes longer or until golden and puffed.
• Repeat with remaining batter.

Steps:

• Combine dry ingredients in a large bowl.
• Whisk remaining ingredients, in order given, in a separate bowl.
• Pour wet ingredients over the dry ingredients and stir gently just until combined - a few lumps should remain.
• Melt a thin layer of butter in a large nonstick skillet; scoop about 1/3 cup batter per pancake into skillet.
• Cook for 2 minutes or until bubbles break in batter but don't fill in; turn and cook for 1 to 2 minutes longer or until the pancakes are golden & puffed.
• Repeat with remaining batter, adding butter as required and adjusting the heat as necessary to prevent burning.
• Serve the classic way with butter & maple syrup or yogurt sweetened with maple syrup.

Steps:

• Preheat the oven to 250 degrees F.
• Whisk the flour, baking powder, cinnamon and salt together in a medium bowl.
• Whisk the milk, sugar, vanilla and eggs together in a large bowl until the sugar dissolves. Melt 2 tablespoons of the butter in a medium nonstick or cast-iron skillet over medium heat. Let cool slightly, then whisk the butter into the egg mixture; reserve the skillet for cooking the pancakes. Whisk the flour mixture into the milk mixture until combined with a few lumps. Grate the apple on the large holes of a box grater and stir into the batter.
• Melt 1 tablespoon of the remaining butter in the reserved skillet over medium heat. Drop 2 tablespoons of batter per pancake into the hot skillet. Cook until the surface of the batter forms bubbles and the edges are set, about 3 minutes. Flip the pancakes and continue to cook until puffed in the center, about 1 minute more. Transfer to a baking sheet and put in the oven to keep warm while making the rest of the pancakes. Cook the remaining batter, adding the remaining 1 tablespoon of butter as needed.
• Serve the pancakes with butter and maple syrup or honey.

Steps:

• In a large mixing bowl, combine the butter, egg, milk and apple.
• In a separate bowl, sift together the flour, baking powder, cinnamon and sugar. Stir the flour mixture into apple mixture, just until combined (overmixing makes the batter tough!)
• 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 with cinnamon syrup if you have it!

Steps:

• Bring the cider to a boil in a small saucepan over high heat; lower the heat and simmer until reduced by half, 15 to 18 minutes. Stir in the honey and apples, reduce the heat to low and simmer until thick enough to coat the back of a spoon, about 30 minutes.
• Meanwhile, combine the flour, oats, sugar, baking powder, cinnamon and salt in a blender until the oats are finely ground. Add the milk, butter and egg and blend until smooth, scraping down the sides of the blender occasionally.
• Heat a nonstick skillet over medium-low heat. With a paper towel, wipe the oil on the surface of the heated skillet. Ladle 1 tablespoon of the batter onto the skillet to make a pancake. Make 4 to 5 more pancakes, taking care to keep them evenly spaced apart. Cook until bubbles break the surface of the pancakes and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook for 1 minute more.
• Serve immediately with the apple compote, or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, wiping the griddle with the oiled paper towel as needed.

Steps:

• Preheat the oven to 200 degrees F. Set a wire rack on a baking sheet and place in the oven.
• Whisk 1 3/4 cups flour, the sugar, baking powder, salt and nutmeg in a large bowl. In small bowl or liquid measuring cup, whisk the eggs with the milk and vanilla extract. Melt 3 tablespoons butter in a large well-seasoned cast-iron or non-stick skillet over medium heat. Whisk the butter into the milk mixture. Add the liquid ingredients to the dry mixture, and whisk just long enough to make a thick batter, (if there are a couple lumps that's okay).
• Using a melon baller or an apple corer, peel and core the apples keeping them whole. Slice the apples crosswise to make 1/4-inch rounds. Put some flour on a plate and dredge the apple slices until lightly coated, shaking off any excess flour.
• In the same skillet over medium to medium-low heat, place 3 apple slices about 3-inches apart in the skillet. Cook without turning until browned, about 3 minutes. Ladle about 2 tablespoons of the batter over each apple ring. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 to 3 minutes. Add a nut-sized bit of butter to the skillet, as needed, and flip the pancakes, cook until golden on the underside, about 1 minute more.
• Serve immediately or transfer to oven to keep warm. Repeat with the remaining apples and batter. Serve with warm maple syrup.

Steps:

• In a bowl, whisk together first four ingredients. In another bowl, whisk together eggs, milk, honey and oil; add to dry ingredients, stirring just until moistened. Stir in apple. , Preheat a lightly greased griddle over medium heat. Pour batter by 1/3 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown.

Steps:

• Heat 10- to 12-inch nonstick skillet over medium heat. Grease if necessary. Meanwhile, in large bowl, combine Pancake ingredients, and stir well until most of the lumps are gone.
• Drop pancake batter onto skillet in 1/4-cup blobs, leaving space for spreading between each. Cook 3 to 4 minutes on each side, turning once, until lightly browned. Repeat to use up batter.
• Meanwhile, in small bowl, combine apples and sugar, stirring until well combined. In 10-inch nonstick skillet, melt butter; add apple mixture. Stir gently to coat apples with butter. Cover skillet; cook 5 to 7 minutes, stirring once or twice, until apples are softened.
• To serve, arrange pancakes on plates, and top with apples. Serve with maple syrup, if desired.

Steps:

• Peel and slice apple about 1/8 inch thick.
• Over low heat in a 10 inch skillet heat up butter 1/4 cup sugar and cinnamon.
• Remove from heat and place apple slices in a circle overlapping them slightly until you have one large circle and one small circle in the middle.
• Cook over LOW heat until tender-crisp. (About 10 minutes)
• Meanwhile, preheat oven to 400°F and beat together flour, milk, baking powder, salt and egg yokes with a fork in a separate bowl.
• Beat egg whites and 1/3 cup of sugar on high speed until soft peaks form.
• Fold egg white mixture into egg yoke mixture and pour over cooked apples, spreading it evenly. (Be sure not to move the apples around).
• Bake pancake for 10 minutes (or until golden brown).
• Carefully invert pancake onto a plate so that the apples are on top.
• Enjoy!

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:

• Beat cream cheese spread, 1/4 cup sugar, salt and cinnamon with mixer until blended; refrigerate until ready to use. Combine flour, baking powder and remaining sugar in large bowl.
• Whisk eggs, milk, oil and vanilla in medium bowl until blended. Toss apples with lemon zest and juice. Add to egg mixture; mix well. Add to flour mixture; stir just until moistened.
• Ladle batter onto hot nonstick griddle or into hot nonstick skillet, using 1/4 cup batter for each pancake. Cook until bubbles form on tops, then turn to brown other sides.
• Serve with cream cheese mixture.

Steps:

• Combine flour, brown sugar, baking powder and cinnamon.
• Combine eggs, milk and butter, stir into dry ingredients just until combined.
• Pour batter by 1/3 cupfuls onto a lightly greased hot griddle.
• Sprinkle with additional cinnamon (if desired).
• Turn when bubbles form on top of pancakes.