Recipes // Breakfast // Apple Vanilla Pancakes

Apple Vanilla Pancakes

Makes about 30 mini-pancakes (to serve 6)

  • 1 cup small-diced apple, Gala or Pink Lady preferred
  • ½ teaspoon ground cinnamon
  • 1 tablespoon packed brown sugar
  • 1 1/3 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • ½ vanilla bean or 1 teaspoon pure vanilla extract
  • 2 tablespoons vegetable oil
  • 1 1/4 cups buttermilk (or use a scant 1¼ cups milk combined with 1 tablespoon white vinegar or lemon juice; allow to sit for 5 minutes before adding)
  • 2 large eggs
  • Butter or vegetable oil, for the pan
  • Maple syrup or honey, for serving
  1. In a medium bowl, combine the apple, cinnamon, and brown sugar.
  2. In a large bowl, combine the flour, baking powder, and salt.
  3. In a separate medium bowl, whisk together the oil, buttermilk, and eggs.
  4. Slice the vanilla bean in half lengthwise, scrape the vanilla seeds out with the side of your knife, add them to the buttermilk mixture, and whisk to combine (or add the vanilla extract and whisk to combine).
  5. Slowly add the flour mixture to the wet mixture and stir until just combined, to avoid making tough pancakes.
  6. Lightly fold the apple mixture into the batter.
  7. Heat a large pan or griddle over medium heat and grease with butter.
  8. Working in batches, for each pancake, pour about 2 tablespoons (1/8 cup) of the batter onto the pan or griddle.
  9. Cook for 2 to 3 minutes on each side, or until golden.
  10. Serve with maple syrup or honey. 


* To freeze: Place pancakes in zip-top freezer bag, label, and freeze up to 3 months. 

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