Ingredients

310 g All-purpose flour

50 g Granulated sugar

¼ teaspoon Salt

4 teaspoons Baking powder

2 Eggs (room temperature)

360 g Milk (room temperature)

1 teaspoon Vanilla extract

60 g Unsalted butter (melted but not hot)

400 g Apples (peeled and cut into chunks)

½ tablespoon Lemon juice (freshly squeezed)

50 g Brown sugar

1½ teaspoon Cinnamon powder

1 tablespoon Unsalted butter

Instructions

Step 1: In a large bowl, whisk together the flour, sugar, baking powder, and salt to evenly distribute the leavening agents for uniform rising.

Step 2: In a separate bowl or jug, whisk the room temperature milk, eggs, vanilla extract, and slightly cooled melted butter together until smooth.

Step 3: Pour the wet mixture into the dry ingredients and gently stir with a spatula or whisk just until the flour is incorporated. Some small lumps are okay.

Step 4: Cover the batter and let it rest at room temperature for 10-15 minutes to improve texture.

Step 5: Peel and cut the apples into chunks. Sprinkle them with fresh lemon juice to prevent browning.

Step 6: In a large saucepan over medium heat, cook the apples, brown sugar, cinnamon, and butter together for 8-10 minutes until the apples are slightly softened and the sauce thickens to a caramel texture. Set aside.

Step 7: Heat a nonstick pan or griddle over medium heat until a drop of water sizzles and evaporates. Lightly grease with butter or oil, then wipe off any excess.

Step 8: Pour about ¼ cup (60 ml) of batter per pancake onto the pan, leaving space between pancakes.

Step 9: Cook undisturbed until bubbles form and start to burst on the surface and edges look set (2–3 minutes), then flip and cook the other side for 1–2 minutes until golden brown and springy.

Step 10: Stack cooked pancakes to keep warm. Before serving, spoon the warm caramelized apple topping over the stack, allowing the syrup to drizzle down the sides.

Tips & Variations

Use tart apple varieties like Granny Smith for a nice balance of sweetness and tang.

Add a pinch of nutmeg or ground cloves to the cinnamon mixture for extra warmth.

For a dairy-free option, substitute milk with almond or oat milk and use coconut oil instead of butter.

Letting the batter rest helps the gluten relax, resulting in fluffier pancakes.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a toaster, oven, or pan over low heat until warm. For longer storage, freeze stacked pancakes in a freezer-safe container or bag for up to 2 months. Reheat directly from frozen in a toaster or a 325°F (160°C) oven until heated through.

FAQs

Can I prepare the batter the night before?

It’s best to make the batter fresh because baking powder loses its effectiveness over time, which can affect how fluffy the pancakes turn out. However, you can mix the dry ingredients the night before and add wet ingredients just before cooking.

How do I prevent the apples from browning before cooking?

Sprinkling the peeled and cut apples with freshly squeezed lemon juice helps prevent oxidation and browning, keeping them fresh and vibrant for cooking.