This was a big hit with the little girls I made them for.
Ella and Taylor are tracked out from school right now so I like to make them a special breakfast in the mornings. I saw these pancakes on The Chew a few weeks ago and I knew that they would be a really big hit. They were easy to make, too, so that made them even better. Taylor actually asked me to make them again because she love the apples so much.
The apples cooked up really well and the lemon zest and pumpkin pie spice in the batter gave the pancakes some great flavor. We topped them with maple syrup, but they would be great with other syrups as well. You could use any pancake batter here and the original recipe actually uses Bisquick’s pancake batter. These are a great fall treat for a cold October morning. Enjoy!
- 1 cup flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ tsp lemon zest
- ½ tsp pumpkin pie spice
- 1 beaten egg
- 1 cup milk
- 2 tablespoons cooking oil
- 2 medium apples pared and cored
- Whisk the first 6 ingredients together for a few seconds. Then combine the beaten egg with the milk and oil. Add to the dry ingredients and whisk until all ingredients are thoroughly incorporated. You will still have some lumps.
- Slice apples crosswise into ⅛ inch slices. (I actually left the skins on, but the original recipe has you pare them.)
- Melt some butter or spray some Pam over a griddle using medium heat.
- Dip the apples into your butter using a toothpick. You may want to use a spoon to get the batter evenly distributed over the apples.
- Place coated apples onto the griddle and fry until lightly browned on each side.
- Serve with maple syrup or your choice of toppings.