Apple Fritter Pancakes – You'll Go Nuts for These Not Just Flat Doughnuts
If you want to make a pancake that tastes like apple fritter doughnuts, you might be tempted to simply whip up a batch of apple fritter doughnut dough, transfer it into a hot pan, brown it on both sides, and boom! Apple fritter pancakes! Sorry, that's not going to work. I tried that, and all you really get is flat, poorly made apple fritter doughnuts.
What you really need to do is make a perfectly light, and airy pancake that tastes like an apple fritter doughnut, which is what I eventually did. And, not only were these lighter, and less dense than apple fritter doughnuts, they were lighter and less dense than regular pancakes. I'm not exactly sure how that happened, but I have a few theories.
A large portion of the batter is made up of grated, raw apple, which I was afraid would make things heavy and wet, but that didn't happen, and may have had the opposite affect by reducing the amount of flour used. I think the acidity of the apple also reacted with the baking soda, to add some lift to the pancakes, resulting in a surprisingly light, tender texture. Anyway, I'm not going to overthink it, and whatever happened was very good, which is why I really do hope you give these a try soon. Enjoy!
Ingredients
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1 large egg
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1 tablespoon white sugar
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⅛ teaspoon ground cinnamon, or to taste
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1 pinch ground ginger
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1 pinch nutmeg
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¼ teaspoon kosher salt
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⅛ teaspoon pure vanilla extract
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1 cup shredded apple
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1 teaspoon lemon juice
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½ cup all-purpose flour, or as needed
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¼ teaspoon baking powder
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⅛ teaspoon baking soda
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2 tablespoons melted butter
Directions
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Gather the ingredients.
ALLRECIPES/VICTORIA JEMPTY
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Combine egg, sugar, cinnamon, ginger, nutmeg, kosher salt, and vanilla extract in a bowl. Whisk until well combined and lightly foamy. Add shredded apple and lemon juice and fold in with a spatula until well combined. Add flour, baking powder, and baking soda. Mix until flour disappears and batter is thick yet spoonable.
ALLRECIPES/VICTORIA JEMPTY
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Melt butter in a skillet over medium heat. Add tablespoonfuls of apple batter to the hot butter and cook until browned, about 3 minutes. Turn and cook until apple pancakes spring back to the touch and are browned on the other side, an additional 3 minutes.
ALLRECIPES/VICTORIA JEMPTY
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Serve and enjoy!
ALLRECIPES/VICTORIA JEMPTY
Recipe Tip
The heat should be set at medium but can be lowered if the pancakes are getting too browned before the inside is cooked.
Nutrition Facts (per serving)
314 | Calories |
15g | Fat |
40g | Carbs |
7g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 2 | |
Calories 314 | |
% Daily Value * | |
Total Fat 15g | 19% |
Saturated Fat 8g | 42% |
Cholesterol 124mg | 41% |
Sodium 498mg | 22% |
Total Carbohydrate 40g | 15% |
Dietary Fiber 3g | 9% |
Protein 7g | 14% |
Potassium 150mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.