Apple Fritter Pancakes (Print Version)
Fluffy pancakes with diced apples and cinnamon, finished with sweet glaze
# What You Need:
→ Pancake Batter
01 - 1 1/2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1 teaspoon ground cinnamon
07 - 1/4 teaspoon ground nutmeg
08 - 1 cup whole milk
09 - 2 large eggs
10 - 1/4 cup unsalted butter, melted
11 - 1 teaspoon vanilla extract
→ Apples
12 - 2 medium apples, peeled, cored, and diced
13 - 1 tablespoon lemon juice
14 - 1 tablespoon granulated sugar
15 - 1/2 teaspoon ground cinnamon
→ Glaze
16 - 1 cup powdered sugar
17 - 2-3 tablespoons milk
18 - 1/2 teaspoon vanilla extract
→ For Cooking
19 - 2 tablespoons unsalted butter or neutral oil
# Directions:
01 - Toss diced apples with lemon juice, sugar, and cinnamon in a medium bowl. Set aside to allow flavors to meld while preparing the batter.
02 - Whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl until evenly distributed.
03 - In a separate bowl, whisk together milk, eggs, melted butter, and vanilla extract until fully incorporated.
04 - Pour wet ingredients into dry ingredients and mix gently until just combined. Do not overmix—some lumps should remain for tender pancakes.
05 - Fold prepared apples into the batter until evenly distributed throughout.
06 - Heat a large skillet or griddle over medium heat and lightly grease with butter or oil.
07 - Drop 1/4 cup portions of batter onto hot skillet. Cook until bubbles form on surface and edges appear set, about 2-3 minutes. Flip and cook until golden brown, approximately 2 more minutes. Repeat with remaining batter, greasing pan as needed.
08 - Whisk powdered sugar, milk, and vanilla extract in a small bowl until smooth and pourable consistency is achieved.
09 - Drizzle warm pancakes generously with glaze before serving immediately.
# Insider Tips:
01 -
- They taste exactly like a crisp autumn morning wrapped in pancake form
- The glaze sets everything right with the world in about thirty seconds
02 -
- Overmixed batter makes tough pancakes, so stop mixing the moment the flour streaks disappear
- Letting the batter rest for five minutes before cooking gives you fluffier results
03 -
- Test your pan temperature with a tiny bit of batter first, then adjust before cooking the whole batch
- If the glaze is too thick, add milk one teaspoon at a time until it pours easily