Get ready to elevate your breakfast game with these Cinnamon Apple Crisp Pancakes! Packed with warm spices and a delightful crisp topping, this recipe is perfect for cozy autumn mornings. These pancakes are like having dessert for breakfast, but with a comforting twist.
Apples: The star of the show, they bring natural sweetness and moisture. Go for varieties like Granny Smith or Honeycrisp for the best flavor.
Butter: Adds richness and helps in caramelizing the apples for that melt-in-your-mouth texture.
Granulated Sugar: Used to sweeten the apples and balance the spices.
Cinnamon and Nutmeg: These spices bring warmth and depth, complementing the apples beautifully.
Flour, Baking Powder, and Salt: These form the base of the pancake batter, ensuring a light and fluffy texture.
Milk, Egg, and Vegetable Oil: These wet ingredients bind the batter together, adding moisture and richness.
Rolled Oats and Brown Sugar: Create the crisp topping, offering a delightful crunch that mimics a classic apple crisp.
Walnuts (optional): Add a nutty flavor and extra crunch to the topping, enhancing the texture.
For a truly decadent breakfast, top your pancakes with a scoop of vanilla ice cream or a dollop of whipped cream. Pair them with a warm cup of spiced apple cider for the ultimate fall breakfast experience.
Start by prepping the apples. Peel and dice two large apples into small pieces. In a medium skillet, melt a tablespoon of butter over medium heat. Once melted, add the diced apples and cook until they soften up a bit.
Next, sprinkle in a quarter cup of granulated sugar, a teaspoon of cinnamon, and a quarter teaspoon of nutmeg. Stir everything together and let it cook for about five more minutes. The apples should be soft and fragrant by now. Take them off the heat and let them cool slightly while you prepare the pancake batter.
In a large mixing bowl, whisk together a cup of flour, a tablespoon of baking powder, a quarter teaspoon of salt, and a tablespoon of sugar. These dry ingredients will give structure and lift to your pancakes.
In another bowl, mix together a cup of milk, one large egg, and two tablespoons of vegetable oil. Pour this wet mixture into the dry ingredients, stirring gently until you have a smooth batter. Be careful not to over-mix; a few lumps are fine.
Fold in the cooked apple mixture gently, ensuring the apples are evenly distributed throughout the batter. Now, it's time to cook! Preheat a non-stick griddle or frying pan over medium heat. Pour about a quarter cup of batter for each pancake onto the griddle.
Cook the pancakes until you see bubbles forming on the surface. This is your cue to flip them over. Let them cook on the other side until they're golden brown and cooked through.
For the topping, in a small bowl, combine half a cup of rolled oats, a quarter cup of brown sugar, and a quarter cup of chopped walnuts if you like an extra crunch. Sprinkle this mixture over the pancakes just before serving for that delightful crispiness.
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