Chow Down on These Enticing Apple Pie Pancakes
Combining a fall favorite pie with a Saturday morning staple.
Servings:8 pancakes
Calories:150kcal
Equipment
- 2 Medium Skillets
Ingredients
- 2 C Pancake Mix I used Member’s Mark Buttermilk Pancake Mix
- 1 tsp Double Acting Baking Powder
- 2 Honey crisp Apples
- 2 Tbsp Butter
- 1 Tbsp Brown Sugar
- 1/8 tsp Ground Cloves
- 1/4 tsp Ground Nutmeg
- 1/2 Tbsp Ground Cinnamon
- 1/2 Tbsp Ground Cinnamon
- 1 3/4 C Milk Your choice
- Vegetable Oil
Instructions
- Core and peel thoroughly rinsed apples. Thinly slice the apples into wedges. 2 Honey crisp Apples
- Melt the butter in a heated skillet using medium-low heat.2 Tbsp Butter
- Place apples in the skillet. Add the brown sugar cloves, nutmeg, and cinnamon.1 Tbsp Brown Sugar, 1/8 tsp Ground Cloves, 1/4 tsp Ground Nutmeg, 1/2 Tbsp Ground Cinnamon
- Cook until apples are tender, leaving just a bit of crunch.
- Remove from heat and set aside in a small bowl.
- Prepare your pancake batter according to box instructions. Add the baking powder and remaining cinnamon.2 C Pancake Mix, 1 tsp Double Acting Baking Powder, 1/2 Tbsp Ground Cinnamon,1 3/4 C Milk
- Heat a medium skillet on medium high and add about 1 Tbsp of vegetable oil.Vegetable Oil
- Pour the pancake batter into the skillet. Place apple slices on pancake immediately after pouring.
- Flip the pancake once the edges start to bubble.
- Repeat steps 9 - 10 until all the pancake batter is gone.
- Serve with your favorite pancake syrup or honey!
Notes
If you don’t have an apple corer (like me), you can cut your apples into four large wedges and slice the core off of each wedge.The ice bath keeps the apples from turning brownBe sure to dry the apples as thoroughly as possible to prevent splashing