Are you ready for a real treat today? Fluffy Apple Pancakes with Maple Syrup Butter is not only a 30-minute recipe but also one of the best pancake recipe that can bring your family together. I believe this recipe is able to bring people together because it has worked for me several times.
One of the best fruit that gives pancakes and extraordinary taste when mixed with spices, is apple. When apples are mixed with spices such as ginger, nutmeg, and cinnamon, not only you get a wonderful aromatic breakfast, but also a delicious breakfast.
The recipe contains two apples, peeled, cored and grated. I have seen several recipes with diced or sliced apples but not with grated apples. The grated apples keep the pancakes fluffy and moist. It is the best way to have a winning breakfast dish.
This wonderful treat in not only ready in minutes but you can also make it any time your heart desires. The only thing that may stop you from making it is flour.
The recipe requires self-rising flour. I don’t usually have self-rising flour in my home. And if I do is for specialty cakes and my favorite apple pancakes recipe. My preferred choice of flour brand is King Arthur Self-Rising Flour. I am seriously in love with this brand!
Fluffy Apple Pancakes with Maple Syrup Butter
- 1 ½ cup self rising flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon ginger powder
- ¼ teaspoon ground nutmeg
- ½ cup superfine sugar
- 1 egg
- ¾ cup milk
- 1 teaspoon vanilla extract
- 2 apples peeled, cored, and grated
- 1 teaspoon butter
- Maple Syrup Butter
- 6 tablespoon butter softened
- 3 tablespoon maple syrup
- Preheat oven to 275 degree fahrenheit. Sift flour, cinnamon, ginger, and nutmeg together into a large bowl. Stir in the sugar. Make a well in the center of the dry ingredients. Beat the egg, milk, and vanilla extract together in a separate bowl. Pour into the well in the dry ingredients. Best the dry ingredients into the liquid, gradually drawing them in from the side, until a smooth batter is formed, then stir in the grated apples.
- Heat the butter in a large, nonstick skillet over medium heat until melted and bubbling or spray a griddle with Pam. Add 3-4 tablespoons of the batter, spaced well apart. Cook for 1-2 minutes, or until beginning to bubble lightly on the top and looking set, then flip over with a spatula. Cook on the other side for 30 seconds, or until cooked through and golden brown.
- Transfer the pancakes to a warmed plate and keep warm in the preheated oven while you cook the remaining batter (it is not necessary to add extra butter to the skillet). Make a stack of the pancakes with parchment paper in between each pancake (this will keep them from being too soggy).
- To make the Maple Syrup Butter, melt the butter and syrup in a pan over low heat, stirring until smooth and combined. To serve, put the pancakes on serving dishes and spoon over the maple syrup butter.
- Serve immediately.