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Apple Fritter Pancakes Recipe

Apple Fritter Pancakes Recipe

Learn how to make the best homemade Apple Fritter Pancakes with this easy baking recipe! Fluffy pancakes packed with cinnamon-spiced apple chunks and drizzled with a sweet maple glaze, bringing all the flavors of your favorite apple fritter donut to the breakfast table. Perfect weekend brunch treat!
Difficulty:
Beginner
Prep Time:
15 mins
Cook Time:
20 mins
Serves:
12 pancakes (4 servings)
An overhead shot of a rustic wooden table showcasing a stack of three golden-brown pancakes, their edges slightly crisp and centers revealing tender apple chunks. A pat of melting butter sits atop the stack while maple glaze cascades down the sides, pooling elegantly on the plate below. Close-up details capture the caramelized apple pieces and cinnamon swirls throughout each pancake. Scattered around the plate are fresh apple slices, a small bowl of cinnamon sugar, and a vintage syrup pitcher. Soft morning light streams in from a nearby window, highlighting the steam rising from the freshly-cooked pancakes and creating a warm, inviting breakfast scene.

Ingredients

<ul class="ingredients-main-list"> <li class="ingredients-single-item">200g all-purpose 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">1 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">240ml buttermilk (or regular milk with 1 tbsp lemon juice)</li> <li class="ingredients-single-item">2 large eggs</li> <li class="ingredients-single-item">2 tbsp unsalted butter, melted</li> <li class="ingredients-single-item">1 tsp vanilla extract</li> <li class="ingredients-single-item">2 medium apples, peeled and diced (about 250g)</li> <li class="ingredients-single-item">1 tbsp brown sugar</li> <li class="ingredients-single-item">1/2 tsp ground cinnamon</li> <li class="ingredients-single-item">1 tbsp butter, for apple sautéing</li> <li class="ingredients-single-item">Extra butter for cooking pancakes</li> <li class="ingredients-single-item">For the glaze: 120g powdered sugar</li> <li class="ingredients-single-item">2 tbsp maple syrup</li> <li class="ingredients-single-item">1-2 tbsp milk</li> </ul>

Equipment

<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> <li class="equipment-single-item">Ladle or 1/4 cup measuring cup</li> </ul>

Directions

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Begin by preparing your spiced apples. In a medium frying pan over medium heat, melt 1 tablespoon of butter. Add the peeled and diced apples, brown sugar, and 1/2 teaspoon cinnamon. Sauté for 5-7 minutes until the apples are slightly softened but still have some bite (overcooking will make them too mushy in your pancakes). Remove from heat and set aside to cool slightly. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, salt, and granulated sugar. These dry ingredients need to be well mixed to ensure the leavening agents are evenly distributed for perfectly fluffy pancakes. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> In a separate bowl, whisk together the wet ingredients: buttermilk, eggs, melted butter, and vanilla extract. The acid in the buttermilk will react with the baking soda to create bubbles, giving your pancakes a beautiful rise. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Pour the wet ingredients into the dry ingredients and gently stir until just combined. It's crucial not to overmix – a few small lumps are perfectly fine! Overmixing develops gluten, which will make your pancakes tough rather than tender. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Carefully fold in about three-quarters of the sautéed apples, saving some for topping. The folding motion helps maintain the air bubbles in your batter, ensuring light, fluffy pancakes. </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 let it melt, coating the cooking surface. The butter adds flavor while preventing sticking, and will help create those beautiful golden-brown edges. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> For each pancake, pour about 60ml (1/4 cup) of batter onto the hot surface. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. This visual cue is more reliable than timing – look for those bubbles! </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 on both sides and cooked through. If your pancakes are browning too quickly, reduce the heat slightly. The perfect pancake should be golden on the outside and fluffy on the inside. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Transfer cooked pancakes to a warm plate or keep them in a low oven (about 100°C) while you cook the remaining batter. This ensures everyone gets to enjoy hot pancakes at the same time! </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> While cooking the last batch of pancakes, prepare the maple glaze. In a small bowl, whisk together the powdered sugar, maple syrup, and enough milk to create a pourable consistency. The glaze should coat the back of a spoon but still flow smoothly – add milk a teaspoon at a time until you reach the perfect consistency. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> To serve, stack the pancakes on plates, top with the reserved sautéed apples, and drizzle generously with the maple glaze. The warm pancakes will slightly melt the glaze, creating that signature apple fritter experience. Enjoy immediately while warm! </li> </ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Apple Fritter Pancakes Recipe?

Apple Fritter Pancakes combine kitchen staples with fresh ingredients: all-purpose flour, baking powder, cinnamon, nutmeg, buttermilk, eggs, butter, vanilla, fresh apples, and brown sugar. The signature maple glaze requires powdered sugar, maple syrup, and milk.

How to cook Apple Fritter Pancakes Recipe at home?

Learn how to cook Apple Fritter Pancakes by first sautéing diced apples with cinnamon and brown sugar. Mix dry ingredients separately from wet ingredients, then gently combine and fold in the spiced apples. Cook spoonfuls of batter on a buttered griddle until bubbles form, flip, and finish cooking. Top with reserved apples and a simple maple glaze for that authentic fritter flavour.

Can I prepare the apple mixture for these pancakes in advance?

Yes, you can prepare the spiced apple mixture a day ahead and store it in an airtight container in the refrigerator. This can save time during breakfast preparation, though you may want to bring the apples to room temperature or briefly reheat before folding into the batter.

What's the best type of apple to use in breakfast pancakes?

Firm, tart-sweet apples like Honeycrisp, Pink Lady, or Braeburn work best in pancakes as they hold their shape when cooked and offer balanced flavour. Granny Smith provides more tartness, while Gala or Fuji deliver extra sweetness. Avoid softer varieties like McIntosh that break down too easily.

How can I make these pancakes dairy-free while maintaining their fluffy texture?

Replace buttermilk with plant-based milk mixed with 1 tablespoon of lemon juice or vinegar. Substitute butter with melted coconut oil or a neutral vegetable oil. For the glaze, use almond or oat milk and ensure your powdered sugar is dairy-free. The leavening agents will still create fluffy results.

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In a medium frying pan over medium heat, melt 1 tablespoon of butter. Add the peeled and diced apples, brown sugar, and 1/2 teaspoon cinnamon. Sauté for 5-7 minutes until the apples are slightly softened but still have some bite (overcooking will make them too mushy in your pancakes). Remove from heat and set aside to cool slightly." }, { "@type": "HowToStep", "name": "Mix Dry Ingredients", "text": "In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, salt, and granulated sugar. These dry ingredients need to be well mixed to ensure the leavening agents are evenly distributed for perfectly fluffy pancakes." }, { "@type": "HowToStep", "name": "Mix Wet Ingredients", "text": "In a separate bowl, whisk together the wet ingredients: buttermilk, eggs, melted butter, and vanilla extract. The acid in the buttermilk will react with the baking soda to create bubbles, giving your pancakes a beautiful rise." }, { "@type": "HowToStep", "name": "Combine Wet and Dry", "text": "Pour the wet ingredients into the dry ingredients and gently stir until just combined. It's crucial not to overmix – a few small lumps are perfectly fine! Overmixing develops gluten, which will make your pancakes tough rather than tender." }, { "@type": "HowToStep", "name": "Fold in Apples", "text": "Carefully fold in about three-quarters of the sautéed apples, saving some for topping. The folding motion helps maintain the air bubbles in your batter, ensuring light, fluffy pancakes." }, { "@type": "HowToStep", "name": "Heat Cooking Surface", "text": "Heat a non-stick frying pan or griddle over medium heat. Add a small knob of butter and let it melt, coating the cooking surface. The butter adds flavor while preventing sticking, and will help create those beautiful golden-brown edges." }, { "@type": "HowToStep", "name": "Cook Pancakes", "text": "For each pancake, pour about 60ml (1/4 cup) of batter onto the hot surface. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. This visual cue is more reliable than timing – look for those bubbles!" }, { "@type": "HowToStep", "name": "Flip and Finish", "text": "Flip the pancakes carefully and cook for another 1-2 minutes until golden brown on both sides and cooked through. If your pancakes are browning too quickly, reduce the heat slightly. The perfect pancake should be golden on the outside and fluffy on the inside." }, { "@type": "HowToStep", "name": "Keep Warm", "text": "Transfer cooked pancakes to a warm plate or keep them in a low oven (about 100°C) while you cook the remaining batter. This ensures everyone gets to enjoy hot pancakes at the same time!" }, { "@type": "HowToStep", "name": "Make Maple Glaze", "text": "While cooking the last batch of pancakes, prepare the maple glaze. In a small bowl, whisk together the powdered sugar, maple syrup, and enough milk to create a pourable consistency. The glaze should coat the back of a spoon but still flow smoothly – add milk a teaspoon at a time until you reach the perfect consistency." }, { "@type": "HowToStep", "name": "Serve", "text": "To serve, stack the pancakes on plates, top with the reserved sautéed apples, and drizzle generously with the maple glaze. The warm pancakes will slightly melt the glaze, creating that signature apple fritter experience. Enjoy immediately while warm!" } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "187" }, "review": [ { "@type": "Review", "author": "Isabella Martinez", "datePublished": "2024-04-28", "reviewBody": "These pancakes are amazing! They taste exactly like apple fritters but in breakfast form. The sautéed apples stayed perfectly tender and the maple glaze takes them to another level. My family can't get enough!", "name": "Tastes Just Like Apple Fritters", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Hiroshi Tanaka", "datePublished": "2024-04-23", "reviewBody": "My kids absolutely demolished these pancakes! The apples add such a nice texture and the cinnamon flavoring is perfect. Not too sweet but definitely a special breakfast treat. Will be making these again very soon.", "name": "Kids Demolished These", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Olivia Chen", "datePublished": "2024-04-30", "reviewBody": "These are the perfect fall weekend breakfast! The aroma of cinnamon and apples filled my kitchen, and the pancakes turned out fluffy and delicious. I added a little extra cinnamon to the batter and it was divine.", "name": "Perfect Fall Breakfast", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Ahmed Farid", "datePublished": "2024-04-15", "reviewBody": "I was worried the apples would make the pancakes soggy, but they stayed perfectly firm! The extra step of sautéing them first makes all the difference. The maple glaze is absolutely essential - don't skip it!", "name": "Apples Stayed Firm", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sofia Kowalski", "datePublished": "2024-04-20", "reviewBody": "Worth every minute of prep time! These pancakes are way better than any restaurant version I've tried. The texture is perfect - crispy edges and fluffy centers. I made these twice in one weekend because they disappeared so quickly the first time!", "name": "Better Than Restaurant Pancakes", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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