Ingredients

The following ingredients have 4 Servings
  • 2 cups all-purpose flour
  • 4 Tablespoons granulated sugar
  • 1 and 1/2 teaspoon ground cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup apple cider (NOT apple cider vinegar)
  • 1 cup buttermilk
  • 2 large eggs
  • 4 Tablespoons vegetable or canola oil
  • 2 teaspoons pure vanilla extract
  • 1 cup shredded apples
  • 2 to 3 apples (I used gala, washed, peeled, cored and chopped into large chunks)
  • 1/2 cup packed brown sugar
  • 2 Tablespoons unsalted butter
  • 1 teaspoon ground cinnamon

Instruction

  • Heat a pancake pan or a large griddle over medium heat.
  • In a mixing bowl, whisk together the dry ingredients: flour, sugar, cinnamon, baking powder, baking soda and salt. Add shredded apples and stir to coat with flour mixture. Set aside.
  • In another mixing bowl, whisk together the wet ingredients: apple cider, buttermilk, eggs, oil and vanilla.
  • Add wet ingredients to dry ingredients and stir with a wooden spoon, Do not overmix. Batter should be lumpy.
  • Using a 1/4 cup scoops (or an ice cream scoop), pour batter on a hot griddle. Cook pancakes on the first side, until you see air bubbles appearing around the edge and toward the center. Flip and cook about 2 more minutes.
  • Place pancakes on a large plate and cover with aluminum foil each time you add to the stack to keep them warm.
  • Melt butter in a large skillet.
  • Add apple chunks. Cook stirring often, until apples are soft but not mushy.
  • Add brown sugar and cinnamon and cook until sugar melts into a syrup.
  • Remove from the heat.
  • Top pancakes with topping and serve.