Ingredients
Pancakes
- 1 cup all-purpose flour
- 2 tablespoons light brown sugar (packed)
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground clove
- 1/8 teaspoon salt
- 1 cup whole milk
- 1 large egg
- 1 tablespoon unsalted butter (melted and cooled slightly)
- 1 teaspoon vanilla extract
- 1 cup grated apple (about 1 medium apple)
- Butter or vegetable oil for skillet
Vanilla Maple Syrup
- About 1/2 cup maple syrup (warmed gently)
- 1 teaspoon vanilla extract or the scrapings of 1 vanilla bean
Instructions
- Make the Pancakes: In a medium bowl, whisk together the dry ingredients including flour, brown sugar, baking powder, cinnamon, nutmeg, clove, and salt to evenly combine all the spices and leavening agents.
- Mix Wet Ingredients: In a measuring cup or small bowl, add the milk. Then add the egg, melted butter, and vanilla extract. Beat the mixture well until everything is fully incorporated.
- Combine Wet and Dry: Pour the wet ingredients all at once into the bowl with the dry ingredients. Stir gently just until combined; the batter should remain a bit lumpy—avoid overmixing to keep pancakes tender.
- Fold in Apples: Carefully fold the grated apple into the batter, distributing it evenly but without overworking the mix.
- Preheat Skillet: Heat a skillet over medium heat and brush it with 1 1/2 teaspoons of butter or 1 teaspoon of vegetable oil to prevent sticking.
- Cook Pancakes: Using a 1/4-cup measure, scoop batter onto the hot skillet. Cook for 1 to 2 minutes until small bubbles begin to appear on the surface, then flip carefully.
- Finish Cooking: Lower the heat to medium-low and cook the other side for about 1 minute or until golden brown. Larger pancakes might take slightly longer. Remove pancakes once cooked through.
- Keep Warm: Transfer cooked pancakes to a baking sheet and keep warm in a preheated 200°F oven while cooking the remaining batter, adding more butter or oil to the skillet as needed.
- Make Vanilla Maple Syrup: Stir together the warmed maple syrup and vanilla extract or vanilla bean scrapings until well combined.
- Serve: Serve the pancakes hot, drizzled generously with the vanilla maple syrup. Optionally, add vanilla maple butter on the side for extra indulgence.
Notes
- Do not overmix the batter; small lumps ensure tender pancakes.
- Adjust cooking time slightly depending on pancake size.
- Keep cooked pancakes warm in a low oven to serve all at once.
- Fresh grated apple adds moisture and natural sweetness; using a crisp apple like Fuji or Honeycrisp is recommended.
- Vanilla maple butter can be made by blending softened butter with maple syrup and vanilla for a rich spread.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
