Apple Fritter Pancakes: An Easy and Delicious Recipe

This Apple Fritter Pancake dish is sure to be a hit with pancake and apple fritter lovers. Fusing the light, airy texture of a pancake with the crunchy, cinnamon-sugar covering of a fritter, this breakfast dish is a match made in heaven. Pancakes like these, drenched in a sugar glaze or maple syrup, can quickly become a favourite breakfast item or indulgence for special occasions.

Why You’ll Love This Apple Fritter Pancake

1. Flavor Explosion: Crispy apples coated in cinnamon and light, fluffy pancakes make for a flavour explosion that will get your taste buds jiving.
2. Easy to Make: You won’t need any special tools or methods to make this dish, and the end result will blow your mind.
3. Perfect for Sharing: These pancakes are great for a large brunch or a warm family breakfast, and they’re also great for sharing with friends and neighbours.
4. Customizable: Personalise it to your liking by adjusting the seasonings, changing up the nuts, or even sprinkling on some ricotta or cream cheese.

Ingredients

For the Pancake Batter:

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 2 cups buttermilk (or 2 cups milk combined with 2 tablespoons white vinegar)
• 1/4 cup melted butter or vegetable oil

For the Apple Fritter Filling:

• 2 large apples (Granny Smith or Honeycrisp work well), peeled and diced
• 1/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons butter
• 1 tablespoon all-purpose flour

For the Cinnamon-Sugar Coating:

• 1/2 cup granulated sugar
• 1 tablespoon ground cinnamon

For the Glaze (optional):

• 1 cup confectioners’ sugar
• 2-3 tablespoons milk or cream

Instructions

Prepare the Pancake Batter

1. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
2. In a separate bowl, beat the eggs, then whisk in the buttermilk and melted butter.
3. Pour the wet ingredients into the dry ingredients and stir just until combined (do not overmix).

Make the Apple Fritter Filling

1. In a skillet, melt the 2 tablespoons of butter over medium heat.
2. Add the diced apples, brown sugar, and cinnamon. Cook, stirring occasionally, until the apples are softened and the sugar has dissolved, about 5-7 minutes.
3. Sprinkle the 1 tablespoon of flour over the apple mixture and stir to combine. Cook for another minute to thicken the filling.
4. Remove from heat and let cool slightly.

Prepare the Cinnamon-Sugar Coating

1. In a shallow bowl or plate, mix together the granulated sugar and cinnamon for the coating.

Cook the Pancakes

1. Heat a griddle or non-stick skillet over medium heat and grease it lightly with butter or cooking spray.
2. For each pancake, scoop about 1/4 cup of batter onto the hot griddle.
3. Spoon a heaping tablespoon of the apple fritter filling onto the center of each pancake.
4. Cook until bubbles appear on the surface and the edges look dry, about 2-3 minutes.
5. Flip the pancakes and cook for another 1-2 minutes, until golden brown.
6. As soon as you flip the pancakes, quickly dip the uncooked side into the cinnamon-sugar coating, coating it generously.
7. Repeat with remaining batter and filling, greasing the griddle as needed.

Make the Glaze (optional)

1. In a small bowl, whisk together the confectioners’ sugar and milk or cream until smooth and pourable.

Serve and Enjoy!

Serve the warm Apple Fritter Pancakes drizzled with the glaze or maple syrup, if desired. You can also sprinkle them with additional cinnamon-sugar or top them with whipped cream or a scoop of vanilla ice cream for an extra decadent treat.

FAQ

Q: Can I make the batter ahead of time?

Yes, you can make the pancake batter a day in advance and store it in the refrigerator. Just give it a quick whisk before using.

Q: What other fruits can I use instead of apples?

You can experiment with other fruits like pears, peaches, or berries. Just adjust the sugar and spices accordingly.

Q: Can I freeze these Apple Fritter Pancake?

Absolutely! Let the cooked pancakes cool completely, then stack them with parchment paper in between. Wrap them tightly and freeze for up to 3 months. Reheat in the toaster or microwave when ready to eat.

Q: What if I don’t have buttermilk?

No problem! You can make a buttermilk substitute by mixing 2 cups of milk with 2 tablespoons of white vinegar or lemon juice. Let it sit for 5 minutes before using.

Q: Can I bake these pancakes instead of cooking them on the griddle?

Yes, you can bake these in the oven as pancake “muffins.” Grease a muffin tin and fill each cup about 3/4 full with batter and apple filling. Bake at 400°F (205°C) for 12-15 minutes, or until a toothpick inserted in the center comes out clean.