It’s autumn and that means the best British apples are in season. We love desserts made with apples but when we found a cutout recipe for Spiced Apple Pancakes recipe in Aunt Marcia’s recipe box, we were thrilled. What is better than brunch pancakes with the apples baked in? Spiced Apple Pancakes are delicious, healthy pancakes to keep you full all morning long and supply your ‘apple a day’.
Spiced Apple Brunch Pancakes
Tips for Great Apple Pancakes
Great British Apple Pancakes
Braeburn, Bramley or Royal Gala apples are fantastic in these healthy pancakes. We found that Granny Smiths were a bit too firm and tart for these cinnamon apple pancakes. We used our apple corer/peeler/slicer and then diced the apple before adding it to the cinnamon spiced pancake batter.
We used Matthews Cotswold Flour in this recipe and because we wanted a recipe for healthy pancakes, we chose half plain flour and half wholemeal flour.
The pictures show a moderate amount of maple syrup with these pancakes. That is simply because we didn’t want to embarrass ourselves. We LOVE maple syrup and it features in many of our recipes. We used Buckwud Canadian Maple Syrup for these pancakes but we keep a stock of Waitrose 1 Canadian maple syrup – amber No. 2 in the cupboard, too. It is a personal preference of how dark you like your syrup.
Thankfully, we can get great apples from autumn to Pancake Day. Our Apple Pancakes are just one of our featured Pancake Day recipes.
American Apple Pancakes Inspiration
After some intense searching on the Internet, we did find Helen’s original recipe for Spiced Apple Pancakes on Relish.com. Our copy of her recipe was a cut out from American Profile magazine. Helen’s inspiration: “I love the taste of gingerbread and anything with apples in it. I decided to combine them both for a flavorful and hearty pancake.” Although inspired by Helen’s recipe, we have created a dish that is perfect for you to cook at home in the UK. These may be American apple pancakes but they are all British.
Pancake Batter - Dry
- 75 grams plain flour
- 75 grams whole wheat flour
- 15 grams caster sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice substitute with a mix of ground ginger, nutmeg and cloves
Pancake Batter - Wet
- 100 grams Greek Yogurt
- 50 ml milk
- 1 teaspoon vanilla extract
- 1 large egg
- 1 tablespoon vegetable oil
- 4 small apples peeled, cored, diced small
- maple syrup to taste
- In a large bowl, mix all of the dry ingredients.
- In a small bowl, mix the wet ingredients.
- Heat a non-stick pan or griddle.
- Prepare the pan with non-stick cooking spray or a small drop of vegetable oil.
- Make a well in the dry ingredients and pour in the wet ingredients.
- Mix until just combined - the batter will be lumpy.
- Fold in the diced apples.
- Cook each pancake on a hot griddle turning once when the edges brown the top of the pancake is full of bubbles.
- Serve with butter and maple syrup.
- Makes four 20 cm pancakes.