Apple Cinnamon Pancakes Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">2 tsp ground cinnamon</li><li class="ingredients-single-item">1/4 tsp ground nutmeg</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">2 tbsp granulated sugar</li><li class="ingredients-single-item">300ml buttermilk (or 300ml milk + 1 tbsp lemon juice)</li><li class="ingredients-single-item">2 large eggs</li><li class="ingredients-single-item">30g unsalted butter, melted, plus extra for cooking</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">For the apple topping:</li><li class="ingredients-single-item">2 medium apples (preferably Braeburn or Honeycrisp), peeled and diced</li><li class="ingredients-single-item">30g unsalted butter</li><li class="ingredients-single-item">2 tbsp brown sugar</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">Maple syrup, for serving</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Non-stick frying pan or griddle</li><li class="equipment-single-item">Mixing bowls</li><li class="equipment-single-item">Whisk</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>First, prepare the caramelized apples. Melt 30g butter in a medium frying pan over medium heat. Add the diced apples, brown sugar, and 1 teaspoon of cinnamon. Cook for 8-10 minutes, stirring occasionally, until the apples are tender and caramelized. The sugar will create a beautiful syrupy coating on the apple pieces. Set aside to cool slightly while you make the pancake batter.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, salt, and granulated sugar. This thorough mixing ensures the raising agents and spices are evenly distributed throughout for consistent flavor and rise.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until well combined. The acidity in buttermilk will react with the baking soda to create extra fluffiness in your pancakes.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Pour the wet ingredients into the dry ingredients and whisk gently until just combined. It's crucial not to overmix - a few small lumps are perfectly fine! Overmixing develops gluten which makes pancakes tough rather than tender.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Fold in about two-thirds of the caramelized apples, saving the rest for topping. This distributes delicious apple flavor throughout each pancake while preserving some for the perfect presentation.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Heat a non-stick frying pan or griddle over medium heat. Add a small knob of butter and swirl to coat the cooking surface. When it begins to sizzle (but before it browns), your pan is at the perfect temperature.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour approximately 60ml (1/4 cup) of batter into the pan for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. This visual cue is more reliable than timing alone.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Flip the pancakes carefully and cook for another 1-2 minutes until golden brown and cooked through. The second side typically cooks faster than the first, so watch carefully to avoid burning.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Transfer cooked pancakes to a warm plate and cover loosely with foil while you cook the remaining batter. If cooking for a crowd, you can keep pancakes warm in a low oven (110°C/230°F) until ready to serve.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Serve the pancakes hot, topped with the remaining caramelized apples and a generous drizzle of maple syrup. For an extra special touch, you could add a dollop of Greek yogurt or whipped cream and a final sprinkle of cinnamon. Enjoy these delightful autumn-inspired pancakes while they're warm!</li></ol>