Ingredients
1 cup all-purpose flour
2 tablespoons brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 pinch ground cloves (optional)
1 large egg
¾ cup buttermilk (or regular milk with 1 tsp lemon juice)
2 tablespoons melted butter (plus more for cooking)
1 medium apple, peeled and grated
½ teaspoon vanilla extract
Instructions
In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, and spices.
In another bowl, whisk the egg, buttermilk, melted butter, and vanilla.
Gently fold the wet ingredients into the dry ingredients until just combined (don’t overmix — lumps are okay).
Fold in the grated apple and let the batter rest for 5–10 minutes.
Heat a skillet or griddle over medium-low heat and brush with a little butter.
Pour about ¼ cup of batter per pancake. Cook until bubbles form and edges look set, then flip and cook another 1–2 minutes until golden and cooked through.
Serve warm with maple syrup or your favorite topping.
Notes
Use crisp apples like Granny Smith or Honeycrisp for the best flavor.
Resting the batter is key to fluffiness — don’t skip it.
You can make these ahead and reheat them in the oven or toaster.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 pancakes
- Calories: 210 kcal
- Sugar: 8g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg