The pancakes are a perfect breakfast on a fall morning or anytime you want to savor the flavors of cinnamon, nutmeg, and cloves, which pair wonderfully with apples. The bits of grated apple lend just a touch of texture to the otherwise soft, fluffy, and lightweight pancakes. Your house will smell incredible after making a batch of these easy pancakes that remind me of apple pie.
- 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, original indicates to peel apple but I didn’t)
- Butter or vegetable oil for skillet
Vanilla Maple Syrup
- 1/2 cup maple syrup, warmed gently
- 1 teaspoon vanilla extract or the scrapings of 1 vanilla bean
- Pancakes – In a medium bowl, whisk together the dry ingredients.
- In a measuring cup or small bowl, measure out the milk. Add the remaining wet ingredients and beat until combined.
- All at once, add the wet ingredients to the dry ingredients, and mix until just combined. The batter should have some small to medium lumps; don’t overmix or try to stir them smooth.
- Gently fold in the grated apple.
- Preheat your skillet over medium heat and brush with 1 1/2 teaspoons of butter or 1 teaspoon vegetable oil.
- Using a 1/4-cup measure, scoop batter onto warm skillet. Cook for 1 to 2 minutes until small bubbles form on the surface of the pancakes, and then flip.
- Reduce the heat to medium-low and cook on the opposite side for about 1 minute, or until golden brown. (My pancakes were slightly larger than 1/4-cup of batter each, and I yielded 7 rather than 8; and they took slightly longer to cook than recipe indicates).
- Transfer cooked pancakes to a baking sheet and place in a preheated 200F oven to keep warm.
- Repeat the process with the remaining batter, adding more butter or oil to the skilled when needed.
- Serve immediately.
- Vanilla Maple Syrup – Stir together the syrup, vanilla, and serve over pancakes. Optionally, serve with Vanilla Maple Butter.