Apple Pie Pancakes

Folding grated apples and warm fall spices into the pancake batter recreates the flavors of classic apple pie.

Tossing the grated apples with brown sugar before incorporating them into the pancake batter softens the fruit so it becomes almost custard-like within the pancakes.

Serving the pancakes with a lightly sweetened apple compote, maple whipped cream, and pecans turns these pancakes into special occasion fare. 

Ingredients

For the Pancakes:

• 1 1/3 cups all purpose flour (6 ounces; 170g)

• 1 tsp baking powder

• 1 tsp ground cinnamon

• 1/2 tsp  salt

• 1/4 tsp baking soda

• 1/4 tsp pumpkin pie spice

• 1 cup peeled and grated Golden Delicious apples (about 6 1/4 ounces; 180g) from 1 medium apple

• 4 tbsp light brown sugar (2 ounces; 57g)

• 1 large egg, at room temperature

• 1/2 cup (120ml) whole milk, at room temperature

• 1/3 cup sour cream (2 1/2 ounces; 70g), at room temperature

• 3 tbsp unsalted butter (1 1/2 ounces; 42g), melted

• 1 tsp vanilla extract

• Chopped toasted pecans, for topping

For the Apple Topping:

• 2 tbsp unsalted butter (1 ounce; 28g)

• 2 cups Fuji apples, unpeeled and chopped into 1/2-inch pieces (9 1/2 ounces; 270g)

• 3 tbsp light brown sugar (1 1/2 ounces; 42g)

• 1/2 tsp ground cinnamon

• 1/8 tsp pumpkin pie spice (see notes)

• 1/4 cup (60ml) maple syrup, plus more for serving

For the Maple Whipped Cream:

• 1 cup (240ml) heavy cream

• 3 tbsp (45ml) maple syrup

Prepare the Pancakes:  

 

In a medium bowl, whisk flour, baking powder, cinnamon, salt, baking soda, and pumpkin pie spice to combine. In a separate medium bowl, toss apples with brown sugar to evenly coat; let stand, stirring occasionally, until apples have released some liquid and broken down slightly, 20 to 30 minutes.

For the Apple Topping: 

While the apples macerate, melt butter in a medium saucepan over medium heat. Add apples, brown sugar, cinnamon, and pumpkin pie spice and cook, stirring frequently, until apples are tender and can be pierced easily with a knife, 10 to 15 minutes. Remove from heat and stir in maple syrup; set aside, covered, in a warm place. 

For the Maple Whipped Cream:  

In a large bowl, combine heavy cream and maple syrup. Using an electric hand mixer, whip on medium speed until medium peaks form, about 2 minutes.  Cover and refrigerate until ready to use. (Whipped cream can also be prepared in the bowl of a stand mixer fitted with a whisk attachment.)

Whisk egg, milk, sour cream, melted butter, and vanilla into macerated apple mixture until well combined. Add apple mixture to flour mixture; using a whisk or flexible spatula, stir just until combined. Set a wire rack inside a rimmed baking sheet; set aside. 

Heat a large nonstick griddle to medium heat (350°F/175ºC) or large nonstick skillet over medium. Using a 1/3 cup scoop, scoop batter onto griddle or skillet to form pancakes. Spread into 4-inch discs spaced 1/2- to 1-inch apart. Cook until bubbles start to appear on top of batter and bottoms are golden brown, 2 to 4 minutes, adjusting heat as needed to prevent overbrowning. Carefully flip pancakes and cook until bottoms are lightly golden and pancakes are cooked through, 2 to 4 minutes. Transfer to prepared wire rack. Repeat with remaining batter. 

Serve pancakes immediately; garnish with apple topping, chopped toasted pecans, maple syrup, and maple whipped cream. 

Notes

If you’d prefer to mix your own pumpkin pie spice, sift 1 teaspoon ground cinnamon,  1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground allspice, and 1/8 teaspoon ground cloves into a small bowl. Whisk until well combined. Use immediately or store in an airtight container in a cool, dark place for up to 6 months. Yields about 2 teaspoons spice mix.

Make-Ahead and Storage

The pancakes are best enjoyed fresh.

The apple topping is best eaten the day it’s made. Leftovers can be refrigerated in an airtight container for up to 2 days. Gently reheat in the microwave until warmed through before using.

The maple whipped cream is best enjoyed fresh. Leftovers can be refrigerated in an airtight container for up to 1 day. Whisk to bring back together if needed; whisk in additional heavy cream, 1 tablespoon at a time, to adjust consistency if needed.

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