Apple Pancakes
557kcal14.1g protein21.5g fat77.2g carbs~$1.39/ serving*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Contains gluten, dairy, egg
Restrictions
Containsgluten · dairy · eggIt is in an ingredient you cannot leave out.
Diets
VegetarianPescatarianNo porkNo alcohol · check
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 1 cup |  flour, all-purpose |
| 1 ½ tsp |  baking powder |
| ½ tsp |  baking soda |
| 2 tbsp |  sugar |
| 1 tsp |  cinnamon (ground) |
| ½ tsp | salt |
| 1 cup |  buttermilk |
| 1 unit |  egg |
| 2 tbsp |  butter (melted, cooled) |
| 1 tsp |  vanilla |
| 1 cup |  apple, tart and firm (finely grated) |
| 1 tbsp | butter (for the pan) |
Optional
Not counted above. The dish works without them.
| 2 tbsp |  maple syrup (in the batter, in place of sugar) |
| ⅛ tsp |  nutmeg (grated) |
| 1 tbsp |  sugar, brown (for a sautéed-apple topping) |
| ¼ cup | syrup, for serving |
Steps
- Whisk1 mindry, thoroughly combinedflour + baking powder + baking soda + sugar + cinnamon + salt — whisk the dry bowl properly, because this is the only chance to distribute the leaveners evenly; a pocket of undispersed soda tastes soapy and leaves a bitter yellow streak
- Whisk1 minsmoothbuttermilk + egg + melted butter + vanilla, in a second bowl — let the melted butter cool before it meets the cold buttermilk or it seizes into hard flecks that never blend in
- Grate3 minlarge holes, skin onapple, grated straight into the wet bowl so it stops browning on contact with the liquid. Grate, do not dice: a pancake gets two or three minutes of heat, which softens shreds but leaves cubes raw and crunchy inside a fully cooked pancake
- Fold1 minstop while lumpydry into wet, folded eight or ten strokes until no dry flour is visible = batter. Lumps are correct and finished-looking batter is overworked batter — every extra stroke develops gluten and trades tender for tough and flat
- Rest5 mincovered, at room temperaturebatter, while the pan heats — the flour hydrates and the baking powder gets a head start, giving a visibly taller pancake. Do not stir it again after the rest
- Fry9 minmedium-low, about 350°F, lightly buttered1/4-cup portions of batter, spread just slightly. Cook until bubbles come up across the whole surface and the edges go from glossy to matte — that is the cue, not the clock, roughly 2 to 4 minutes. Flip once. Never press the pancake down after the flip: that expels exactly the gas the leavening spent itself making. Give it 1 to 2 minutes more, then lower the heat a notch for each following batch, because the pan keeps climbing and the second batch will scorch before it sets
- Top1 minwarmpancakes + butter + syrup, stacked loose rather than pressed so the steam escapes and the crumb stays open