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Apple and Cinnamon Pancakes

apple and cinnamon

This recipe is printed from Scissors, Paper, Bacon.

Prep Time 10 minutes
Cook Time 15 minutes

Ingredients
 

  • 1 cup wholemeal flour
  • 2 ½ tablespoons brown sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon all spice
  • ¼ teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup buttermilk
  • 1 tablespoon canola oil
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup apple, diced and peeled
  • butter, for cooking

Cinnamon Syrup

  • ½ cup sugar
  • ½ cup brown sugar
  • 2 tablespoons flour
  • ½ teaspoon cinnamon
  • 1 teaspoon vanilla
  • 1 cup water

Instructions
 

  • Combine flour, sugar, baking powder, baking soda, salt, cinnamon, and allspice in a medium bowl, whisking them together thoroughly. Set the mixture aside.
  • In a separate large glass measuring cup or small bowl, whisk together the buttermilk, canola oil, egg, and vanilla extract until well blended.
  • Pour the wet ingredients over the dry ingredients in the medium bowl. Whisk the mixture until just combined, being careful not to overmix. Gently fold in the diced apples.
  • Heat a griddle pan or non-stick skillet over medium heat. Add a tablespoon of butter and let it melt across the pan. Pour approximately 1/4 cup of pancake batter at a time onto the hot griddle pan, making sure to space out the pancakes a few inches apart. Once the pancakes begin to bubble up, flip them and cook until lightly browned.
  • While the pancakes are cooking, prepare the cinnamon syrup. In a small saucepan, stir together the dry ingredients, then add water and vanilla extract. Bring the mixture to a rolling boil, stirring often. Allow it to continue boiling and stirring until it thickens to a syrup consistency, which should take about 5-8 minutes. Remove the syrup from the heat and let it stand for a few minutes before serving.
  • Serve the apple cinnamon pancakes with the prepared cinnamon syrup and enjoy your delicious breakfast!