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Apple Pancakes: Embrace a new chapter with delightful fluffy stacks.
It was the morning after my sister’s big move to Seattle. Everything was still in boxes, but we were determined to start the first day in her new city with something special. Among the chaos, we found just enough items to whip up apple pancakes. The pantry offered Granny Smith apples, leftover from the drive, and a bottle of pure maple syrup, a gift from a northern road trip. Grabbing some flour and buttermilk, we got to work in her small, echoey kitchen.
As the apples softened in a swirl of cinnamon and melted butter, the whole place began to feel a little more like home. The scent of apples and vanilla filled the air, mingled with the unmistakable aroma of freshly brewed coffee. I always enjoy that comforting sizzle when the batter hits a hot skillet, promising something delightful. A chef-y tip: Mix the wet and dry ingredients only until they are just combined to ensure pillowy pancakes.
We laughed about the unpacking challenges and savored the apple compote drizzling down the fluffy pancake stacks. Sitting among the unopened boxes, we shared stories and dreamed of what this new chapter would bring. Flipping pancakes between conversations created a moving-day tradition—a reminder that the most memorable meals can emerge from the simplest beginnings and a few key ingredients.
Ingredients
For the apple compote:
- 1/4 cup unsalted butter
- 2 (8-ounce) large Granny Smith apples peeled and sliced
- 3/4 cup pure maple syrup
- 1/3 cup water
- 1/2 teaspoon ground cinnamon
For the pancakes:
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 2 large eggs
- 3/4 cup whole buttermilk
- 1/2 cup applesauce
- 1/4 cup canola oil
- 1 teaspoon vanilla extract
- butter to taste
Directions
- In a large skillet over medium heat, add the butter and cook until it melts.
- Add the apples to the butter and cook, stirring occasionally, until the apples begin to soften, about 1-2 minutes.
- Add the maple syrup, the water, and 1/2 teaspoon of the cinnamon to the apples and stir to combine.
- Bring the apple mixture to a boil and cook, stirring often, until the apples are tender and the sauce has thickened, about 6-8 minutes.
- Transfer the skillet from the heat and set aside.
- In a large bowl, whisk the flour, the sugar, the remaining cinnamon, the baking powder, the baking soda, and the salt together.
- In a medium bowl, whisk the eggs, the buttermilk, the applesauce, the oil, and the vanilla together.
- Add the buttermilk mixture to the flour mixture and stir until the dry ingredients are moistened.
- Heat a large nonstick skillet or a griddle over medium heat and coat the pan with the butter.
- Cook the pancakes in batches, using a scant 1/4 cup of batter per pancake, until the pancakes are golden-brown, about 1 minute 30 seconds per side.
- Transfer the pancakes to a plate and cover them until ready to serve.
- Reheat the compote sauce over low heat, stirring occasionally, until it is warmed through.
- Serve the pancakes topped with the warmed apple compote.
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