Apple fritter pancakes make a wonderful breakfast topped with some warmed maple syrup and served with some breakfast meats. You can use any type of apple for this recipe—I used Honeycrisp (Fuji works great, too), but the sweeter the better. If you are using a tart apple, add another tablespoon of sugar.
Ingredients
- egg: 1 piece
- white sugar: 1 Tbsp
- ground cinnamon: 0.125 tsp (to taste)
- ground ginger: 1 pinch
- nutmeg: 1 pinch
- kosher salt: 0.25 tsp
- pure vanilla extract: 0.125 tsp
- apple: 1 cup (shredded)
- lemon juice: 1 tsp
- all-purpose flour: 0.5 cup (or as needed)
- baking powder: 0.25 tsp
- baking soda: 0.125 tsp
- butter: 2 Tbsp (melted)
Metric Conversion
Stages of cooking
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Combine egg, sugar, cinnamon, ginger, nutmeg, kosher salt, and vanilla extract in a bowl. Whisk until well combined and lightly foamy. Add shredded apple and lemon juice and fold in with a spatula until well combined. Add flour, baking powder, and baking soda. Mix until flour disappears and batter is thick yet spoonable.
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Melt butter in a skillet over medium heat. Add tablespoonfuls of apple batter to the hot butter and cook until browned, about 3 minutes. Turn and cook until apple pancakes spring back to the touch and are browned on the other side, an additional 3 minutes.
