Apple pancakes are an incredible way to celebrate munch. This easy breakfast pancakes are not only health pancakes filled with fresh apple but they also take incredible too. I love the mix of fresh apple which adds a little crunch to soft stack of pancakes recipe.
I love topping my apple pancakes with lots of fresh fruit but but a good swirl of maple syrup also tastes really wonderful. When I made this batch I served the apple pancakes with kiwi, strawberries and pears. It is a wonderful way to start the day. This my take on the American stacked pancakes.
There is nothing better than a delicious stack of pancakes with fresh fruit and they happen to make a meal. Pancakes are a fun, easy and quick breakfast to make no matter your age. Unlike Jamie Oliver’s pancakes are a bit different to mine but I think these are equally as delicious and just as beautiful.
How to make apple pancakes?
Apple pancakes are so easy to make and produce a really healthy version of the traditional pancake. The grated apple adds some more natural goodness as well as gorgeous flavour. The recipe is as simple whisking everything together in a mixing bowl. Then spooning dollops out and cooking in a frying pan until golden brown
What apples should I use for apple pancakes?
Apple pancakes work best with a sharp flavoured apple. Cooking apples don’t work as they are too bitter and can make them taste pretty bad. My choice for apples is the Granny Smith. It is tart enough to combine with the sweeter pancake mix and make a great flavour pancake. It also cooks really well and keeps that little bit of bite.
Can I eat apple pancakes cold?
Yes absolutely. I often use up any left over batter to make a few to eat later that day or use them for lunch boxes. You can also keep the batter in the fridge for 1 day if you want to have some more hot later. The apple can go a little brown this way but it will taste nice.
Kitchen gadgets for perfect for apple pancakes
To make this delicious breakfast I used a brilliant product from OXO which have become family favourites; the complete grate and slice set . It is a piece of kit I’ve always wanted and it’s really useful. The grate and slice set is so brilliant. It has 4 options, 2 graters and 2 slicers.
They come in a fabulous box which means they tidy away neatly and it stops fingers getting cut as the lid clips on. The box base holds a stand for the grater or slicer and when you cut falls into box. It certainly helps this messy puppy make a lot less mess when making apple pancakes.
Safety wise the grater is held in the box so shouldn’t or fall out when it’s being used. I used the large grater for the apple as I want the apple to be noticeable in the pancakes.
OXO Good Grips Grater set
I then went back to the slicer and cut up the strawberries, kiwi and pear to make them more fun than regular chunks. It was nice to have beautifully thin pieces of kiwi.
The strawberry was a little soft to slice but I managed to get enough good pieces from 3 strawberries and ate the evidence of the ones which didn’t. For the pear, to add a different texture, I used the julienne slicer. The pear worked so perfectly and the result was so much better than I thought. Even though the pear was ripe it didn’t break and I think it really worked as decoration on top of the pancakes.
Buy the OXO Good Grips grater set from Amazon (Affiliate link)
Apple Pancakes easy to make recipe
Here are the fabulous apple pancake stack. The recipe makes about 20 medium pancakes, perfect for a good stack for 4 people or a super stack for a family of three.
How do you make apple pancakes from scratch?
Making apple pancakes from scratch is so easy and one of the best pancake brunch recipes.
The best way to get the best results form apple pancakes is to make sure the apple is grated to a medium thickness. Too thick and it’s hard to mix in and too thin and it goes a bit to liquid.
If when you grate your apple its very damp using kitchen paper or a cloth to absorb some of the liquid. This will help keep the pancakes together when they cook.
This is how I made apple pancakes.
- Melt the butter on a low heat and remove to cool slightly.
2) In a large bowl mix together the butter, egg, milk and finely grated apple.
3) Weigh out the flour, sugar, baking powder and spices into a bowl.
4) Sieve in the flour mix to the wet ingredients and whisk until you get a medium thick mix. You don’t want it too runny. The mix will not be completely smooth because of the grated apple.
5) Get a heavy based pan or griddle or frying pan nice and hot and drop spoonfuls of mix on to get the size you want. You might need a little butter if your pan isn’t non stick. My apple pancakes were about 2 tablespoons of mix each.
6) After a minute see how brown the pancakes are and if they are starting to brown flip them. If they aren’t completely cooked you can flip them back over.
7) Put the finished on a warm plate and cover with a clean towel to keep warm while you make more for the stack.
They are lovely with a drizzle of maple syrup but to make it more special, I would recommend fresh fruit. Especially strawberries, kiwi and pears. The flavours work so well together with the pancakes.
What kind of flour is best for pancakes?
There is a lot of talk about what kind of flour is best for pancakes. Depending on the style of pancakes the good news is that plain or self raising can both work.
For traditional English pancakes and French style crepes plain flour is the best choice as it keeps the finished pancake flat and easy to fold. I love a crepe filled with goodies like Nutella and strawberries if I want a sweet crepe or ham and cheese if I want a savoury one.
For chunky American style pancakes self-raising flour is best. It helps the pancakes rise and look beautiful.
Ta-Da! The finished pancakes perfect for Mother’s Day, pancake day or any day when pancakes would be a delicious treat.
What happens if you use plain flour instead of self raising flour for pancakes?
If you use plain flour instead of self raising flour for pancakes they will be flatter. If you add a little more milk you can turn them into crepe style pancakes as they need a little more milk to thin out slightly.
The main difference between each flour is one will make the pancakes rise and one will not. The taste itself won’t be too be different but its delicious either way. The texture might change slightly but you can see by the milk if you need to add extra to make it a smooth batter.
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Other pancake recipes you might enjoy for a delicious breakfast or brunch.
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- Mixing bowl
- weighing scales
- chopping board
- Wooden spoon
- Frying Pan
- 1 Granny smith apple grated
- 60 g unsalted butter melted
- 1 large egg
- 250 ml milk
- 175 g plain flour
- 20 g caster sugar
- 1 teaspoon baking powder
- half a teaspoon ground cinnamon
- half a teaspoon ground ginger
- tiny pinch of nutmeg if you fancy
- Melt the butter on a low heat and remove to cool slightly.
- In a large bowl mix together the butter, egg, milk and grated apple.
- In a bowl weigh out the flour, sugar, baking powder and spices.
- Sieve in the flour mix to the wet ingredients and whisk until you get a medium thick mix. You don’t want it too runny. The mix will not be completely smooth because of the grated apple.
- Get a heavy based pan or griddle nice and hot and drop spoonfuls of mix on to get the size you want. You might need a little butter if your pan isn’t non stick. My pancakes were about 2 tablespoons of mix each.
- After a minute see how brown the pancakes are and if they are starting to brown flip them. If they aren’t completely cooked you can flip them back later.
- – Put the finished on a warm plate and cover with a clean towel to keep warm while you make more for the stack.
- – They are lovely with a drizzle of maple syrup but to make it more special, I would recommend fresh fruit. Especially strawberries, kiwi and pears. The flavours work so well together with the pancakes.