If you're a fan of the classic autumn donut, these apple fritter pancakes are going to blow your mind. Using tart apples and a few pantry basics, it's breakfast reinvented.
Crispy, fluffy, sweet and spiced—these pancakes are the best of both the flapjack and donut worlds. Tart apple slices get dipped in light batter, pan-fried until golden and drizzled with maple syrup for the ultimate fall breakfast treat. If you think they might give funnel cake vibes, you'd be right.
Ingredients for Apple Fritter Pancakes
1 cup all-purpose flour
1 tbsp sugar
1 tsp baking powder
1/4 tsp salt
1 cup milk
1 large egg
1 tbsp canola oil
2 tart apples
Instructions for Apple Fritter Pancakes
- In a large bowl, stir together flour, sugar, baking powder and salt.
- In a medium bowl, whisk together milk, eggs and oil; add wet mixture to dry ingredients and stir just until combined. (Don’t worry if your batter is lumpy—over-mixing may result in tough pancakes.)
- Set a large, heavy skillet over medium-high. Spray with non-stick spray, or drizzle with oil and swirl to coat the pan. Turn heat down to medium-low and wipe the pan with a paper towel.
- Core, then cut apples crosswise into 1/4-inch thick slices. Dip each apple slice into the pancake batter and place in the hot pan; cook, turning with a thin spatula, until golden on both sides. Repeat with remaining apples and batter.
- Keep the finished pancakes warm uncovered on a plate in a 250ºF oven. Serve warm with butter and maple syrup.
Serves 4. Makes about 15 apple fritter pancakes.
