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Apple Cinnamon Pancakes

Warm, fluffy apple-cinnamon pancakes topped with caramelized apples and whipped cream!
Course: Breakfast
Cuisine: American
Servings: 10 pancakes

Ingredients

APPLE CINNAMON PANCAKES:

  • 1 1/3 c. all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1 T. granulated sugar
  • 1/2 tsp. kosher salt
  • 2 T. butter melted
  • 1 lg. egg separated
  • 1 tsp. vanilla extract
  • 1 1/4 c. milk
  • 4-5 lg. apples peeled and diced, divided

CARAMELIZED APPLE SYRUP:

  • 2 T. butter
  • 1/2 c. light or dark brown sugar
  • 1/2 tsp. ground cinnamon
  • 1/4 c. water
  • Butter for cooking
  • Whipped cream for serving

Instructions

  • APPLE CINNAMON PANCAKES: In a medium bowl, whisk together baking powder, 1 teaspoon cinnamon, sugar, and salt; set aside.
  • Melt 2 tablespoons of the butter.
  • In a large bowl, whisk together egg yolk, milk, and melted butter. Gently fold dry ingredients into the wet ingredients until just combined. Fold in 1 1/2 cups of the diced apple.
  • In a separate bowl, using a hand mixer, beat egg white until stiff peaks form. Gently fold the egg white into the batter with a rubber spatula until just combined.
  • CARAMELIZED APPLE SYRUP: In a small saucepan over medium heat, melt 2 tablespoons of butter. Add remaining apples, brown sugar, 1/2 teaspoon cinnamon, and 1/4 c. water. Cook, stirring occasionally until apples have softened, and the syrup has thickened a bit, about 5-8 minutes.
  • In a large skillet over medium heat, melt 1 tablespoon butter. Pour 1/4 cup pancake batter into the pan. When little bubbles appear, about 1-2 minutes, flip and continue cooking until both sides are lightly golden. Repeat with the remaining batter, adding more butter to the pan as needed.
  • Serve pancakes topped with caramelized apple syrup and whipped cream.