Pioneer Woman Apple Cinnamon Pancakes

Pioneer Woman apple cinnamon pancakes are an easy fall breakfast made with grated Granny Smith apples, buttermilk and warm cinnamon, ready in about 90 minutes. Most of that time is just resting the batter, so the hands-on work for a cozy weekend brunch or holiday morning is barely 15 minutes.

Resting the batter for 45 minutes makes or breaks these pancakes, because it gives the gluten time to relax and the leavening time to work. Skip that rest and you end up with flat, chewy pancakes instead of the thick, fluffy ones you want.

Ree folds the wet ingredients into the dry and stops while the batter is still lumpy, because over-mixing kills the rise. She also adds lemon juice to keep the grated apple from browning, which gives a subtle citrusy bite most apple pancake recipes miss.

Pioneer Woman Apple Cinnamon Pancakes

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Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

10

servings

Prep time

30

minutes

Cooking time

15

minutes

Calories

214

kcal

A tender, spiced pancake batter dotted with shreds of real apple, cooked on a hot buttered griddle until golden on both sides. Pile them high and finish with a cloud of whipped cream, fresh apple pieces and one more shake of cinnamon.

Ingredients

• 2 c. all-purpose flour
  

• 1/4 c. packed light brown sugar
  

• 1 tbsp. ground cinnamon, plus more for serving
  

• 1 tbsp. baking powder
  

• 3/4 tsp. kosher salt
  

• 1 c. whole milk, plus more as needed
  

• 3/4 c. buttermilk
  

• 2 large eggs
  

• 1 1/2 c. grated Granny Smith apple (from about 3 apples)
  

• 1 tbsp. lemon juice
  

• 1 tsp. vanilla extract
  

• 4 tbsp. salted butter, melted and cooled slightly, plus more for the griddle and for serving
  

• Whipped cream and diced apples, for serving

Directions

• Mix the dry ingredients: Whisk together the flour, brown sugar, cinnamon, baking powder and salt in a large bowl, then set it aside.
• Make the wet mixture: In a separate bowl, whisk together the milk, buttermilk, eggs, grated apples, lemon juice and vanilla. Once that is combined, slowly drizzle in the melted butter while whisking briskly so it blends evenly.
• Combine and rest the batter: Once both mixtures are ready, gently stir the dry ingredients with a rubber spatula while slowly pouring in the wet mixture. Switch to folding after all the liquid is added, since overworking the batter makes the pancakes tough. Keep folding until just combined, because the batter should still be lumpy. Cover the bowl with plastic wrap, then let it rest on the counter for 45 minutes to 1 hour.
• Cook the pancakes: After the batter has rested, heat a griddle or large skillet over medium heat. Thin the batter with up to 1/4 cup more milk if it feels too thick, then smear the griddle with butter. Drop 1/4 to 1/3 cup batter for each pancake and cook until bubbles form on the surface before flipping. Cook for another 1 to 1 1/2 minutes on the other side, then serve topped with whipped cream, diced apples and a pinch of cinnamon.

Tools for this recipe

• OXO 4-sided box grater, Lodge 10.25-inch cast iron skillet, OXO 11-inch balloon whisk, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different apple instead of Granny Smith?

Granny Smith works best because it's tart enough to balance the brown sugar and cinnamon. Honeycrisp or Braeburn will work too, since they hold their texture when grated. Just avoid soft varieties like McIntosh, because they turn to mush and make the batter too wet.

How long do apple cinnamon pancakes keep in the fridge?

Cooked pancakes keep in the fridge for up to 3 days, and they reheat well in a toaster or on a skillet. Freeze them in a single layer on a baking sheet first, then move to a freezer bag where they last about 2 months. The batter itself doesn't store well overnight because the leavening loses its power, so cook it the same day.

Can I prep anything the night before?

Measure the dry ingredients into a sealed bag the night before, then grate the apples and toss them with lemon juice so they don't brown. In the morning, just mix the wet ingredients and fold everything together before letting the batter rest. That cuts your morning prep to about 10 minutes.

Do I need a griddle to make these pancakes?

A large nonstick skillet works just as well as a griddle for these. A cast-iron pan is even better because it gives a crispier edge once you preheat it over medium heat for a couple minutes. The key is keeping the heat at medium, since the outside burns before the inside cooks through if you go too high.

What is the most common mistake with apple cinnamon pancakes?

Over-mixing the batter is the biggest mistake, because it activates too much gluten and turns the pancakes dense and chewy instead of light. Fold the wet into the dry until just combined, and stop as soon as you don't see dry pockets of flour. A few lumps are fine and actually mean you did it right.