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Apple Fritter Pancakes

Fluffy Apple Fritter Pancakes for a Sweet Morning Treat

Indulge in these delightful Apple Fritter Pancakes that combine the classic taste of apple fritters with the fluffiness of pancakes for a memorable breakfast.
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Prep Time 10 minutes
Cook Time 15 minutes
Batter Resting 10 minutes
Total Time 35 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pancake Batter
  • 1 cup All-purpose flour Swap with gluten-free flour for a gluten-free option.
  • 2 teaspoons Baking powder Always use fresh for best results.
  • 1 teaspoon Baking soda Essential for that perfect pancake.
  • 1/2 teaspoon Salt A small pinch elevates your dish.
  • 1 teaspoon Ground cinnamon Nutmeg works beautifully as a substitution.
  • 2 tablespoons Granulated sugar Brown sugar offers a richer taste if you prefer.
  • 1 cup Milk Use almond or any plant-based milk for a vegan alternative.
  • 1 large Egg Swap for a flax egg for a vegan version.
  • 1 teaspoon Vanilla extract Opt for pure extract to enhance taste.
  • 2 tablespoons Unsalted butter Coconut oil is a great dairy-free substitute.
  • 1 cup Apple Sweet varieties like Fuji or Honeycrisp are perfect.
For the Glaze
  • 1 cup Powdered sugar Look for alternatives like erythritol for a low-sugar option.
  • 2 tablespoons Milk (for glaze) Plant-based milk works well for a vegan option.
For the Topping
  • 1 teaspoon Ground cinnamon (for topping) Adds just the right touch of flavor.

Equipment

  • Non-stick skillet
  • Mixing bowls
  • whisk
  • spatula

Method
 

Step‑by‑Step Instructions for Apple Fritter Pancakes
  1. Prepare the Apples: Peel, core, and dice your apple into small, bite-sized pieces. Set aside to let their juices mingle.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and granulated sugar until well combined.
  3. Combine Wet Ingredients: In a separate bowl, mix together the milk, egg, vanilla extract, and melted unsalted butter until blended.
  4. Merge Mixtures: Gently fold the wet ingredients into the dry mixture, being careful not to overmix. Incorporate the diced apples until just combined.
  5. Preheat the Skillet: Place a non-stick skillet over medium heat, warm for 3-5 minutes, and lightly grease the surface.
  6. Cook Pancakes: Pour about 1/4 cup of the batter onto the skillet. Cook until bubbles form, flip, and cook until golden brown.
  7. Serve Warm: Stack pancakes on a plate and drizzle with glaze, adding a sprinkle of cinnamon. Best served warm.

Nutrition

Serving: 1pancakeCalories: 180kcalCarbohydrates: 30gProtein: 3gFat: 6gSaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 5gVitamin A: 2IUVitamin C: 4mgCalcium: 4mgIron: 6mg

Notes

Let the batter sit for 5-10 minutes before cooking for improved texture. Always use fresh ingredients for the best results.

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