Quick Apple Pancakes Recipes

EASY PANCAKES

Steps:

• In a large bowl, mix flour, sugar, baking powder and salt. Make a well in the center, and pour in milk, egg and oil. Mix until smooth.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

CINNAMON APPLE PANCAKES

Steps:

• In a bowl, whisk together first four ingredients. In another bowl, whisk together eggs, milk, honey and oil; add to dry ingredients, stirring just until moistened. Stir in apple. , Preheat a lightly greased griddle over medium heat. Pour batter by 1/3 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown.

BAKED APPLE PANCAKE

Steps:

• Preheat oven to 425 degrees. Beat eggs until light and fluffy in a medium size bowl.
• Add milk, vanilla and a few dashes of cinnamon.
• Add flour and beat for 30 seconds into a light batter.
• Set aside.
• Mix together the sugar and cinnamon.
• Melt butter in skillet then add sugar mixture.
• Immediately add sliced apples stirring to coat evenly.
• Cook apples 3 minutes on medium heat, stirring to coat.
• Remove from heat and pour in egg batter, arranging the apples evenly on top.
• Sprinkle with a little more cinnamon.
• Bake in a 425 degree oven for 13-15 minutes (it will puff up).
• Remove from oven and sprinkle with powdered sugar.
• Cut into 4 wedges and serve hot with lemon wedges and butter, or with maple syrup (or both).

APPLE CRISP PANCAKES

Steps:

• In medium bowl, mix brown sugar, flour, oats, cinnamon and nutmeg. Cut in butter using pastry blender or fork until mixture is crumbly. Set aside.
• In large bowl, stir all pancake ingredients until well blended. Heat nonstick griddle to 350°F. or 12-inch skillet over medium-high heat. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush lightly with vegetable oil or spray with cooking spray before heating to help prevent streusel from sticking to griddle.
• For each pancake, pour 1/4 cupful batter onto hot griddle. Sprinkle each pancake evenly with scant 2 tablespoons and Streusel mixture. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other side until light golden brown around edges about 1 minute to 1 minute 30 seconds. Scrape off griddle between batches of pancakes if necessary.
• To serve, serve pancakes Streusel side up and top as desired using any of the toppings listed.

EASY HOMEMADE APPLE PANCAKES

Steps:

• Gather the ingredients.
• In a large bowl, combine the flour, baking powder, salt, sugar, and nutmeg.
• In a separate small bowl, beat together the baking soda, egg, butter, vanilla, and milk.
• Add the milk and egg mixture into the dry ingredients, stirring only until blended, then gently fold in the grated apple.
• Spoon batter onto a preheated and lightly greased griddle or frying pan, cooking for 2 to 3 minutes on each side until golden brown.
• Serve and enjoy.

APPLE PANCAKES: APFELPFANNKUCHEN

Steps:

• For the pancake batter: Sift the flour, sugar, baking powder, and salt into a small mixing bowl and make a well in the center. Whisk the milk, egg, melted butter, and vanilla until smooth in a 1-quart measure. Pour into the dry ingredients, and whisk until creamy. Cover and let stand while you prepare the apples.
• For the apple mixture: Quarter each apple, then peel, core, and slice each quarter crosswise 1/8-inch thick, letting the slices fall into a large mixing bowl. Add the sugar mixture and lemon juice and toss well. Melt the butter in a heavy 12-inch skillet over moderate heat, then let it foam up and subside. Add the apple mixture and saute 2 minutes, stirring often. Pour in the water, reduce the heat to low, cover, and cook 5 minutes. Uncover, raise the heat to moderate and boil, uncovered, shaking the skillet often, for 1 1/2 to 2 minutes, just until all juices boil away. Scoop the skillet mixture into a 1-quart measure and reserve.
• Preheat the oven to 150 to 200 degrees F.
• To cook the pancakes: Generously oil the bottom and sides of a well-seasoned 10-inch omelet pan or spray with nonstick vegetable cooking spray and set over moderate heat for 1 minute. Remove the pan from the heat, pour in a scant 1/3 cup of the pancake batter, and tilt the pan first to 1 side, then to another, until the batter coats the bottom of the pan in a thin, even layer. Set the pan on a hot pad on the counter, then by hand, arrange 1/2 cup of the apple slices on top of the batter in the pan, distributing them as evenly as possible. Pour in another scant 1/3 cup batter, covering the apples as uniformly as possible. Tilt the pan gently to distribute the batter more evenly, if necessary.
• Set the skillet over moderate heat and cook the pancake, uncovered for 1 minute. Reduce the heat to low and cook, uncovered, 2 minutes longer, until the pancake has dried around the edge and holes begin to appear on top. Spray a small, thin-bladed spatula with the cooking spray, carefully loosen the pancake around the edge, then shake the pan over the heat several times until the pancake moves freely. Quickly spray a large, flat round plate with the cooking spray and ease the pancake onto it right side up. Using potholders to protect your fingers, invert the omelet pan on the plate, then invert once again so the pancake is in the pan uncooked side down. Set over moderate heat and cook the pancake, uncovered, for 2 minutes. Slide onto a large round, ovenproof plate, cover with foil, and set in the warm oven. Cook the remaining pancakes the same way, recoating the skillet with cooking spray before each new pancake. As each new pancake finishes cooking, slide on top of the foil-covered pancake, top with more foil and return to the warm oven. When ready to serve, slide each pancake onto a heated plate and dust with vanilla sugar.
• Broiler method: Set the broiler rack 6 to 7 inches below the heating element and preheat the broiler. Follow the basic recipe, but be sure that the omelet pan or skillet you use has a flameproof handle. As soon as a pancake has browned 3 minutes in the skillet on top of the stove, transfer to the broiler and broil 3 to 3 1/2 minutes, until nicely tipped with brown. Carefully loosen the pancake around the edge with a spatula, ease right side up onto a large round plate, cover with foil, and keep warm. Cook the 3 remaining pancakes the same way. Dust with sugar and serve.

QUICK APPLE PANCAKES

Steps:

• Place biscuit mix in a large bowl. Combine the eggs, milk and oil; stir into biscuit mix just until moistened. Stir in apple and lemon zest. , Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. , In a small saucepan, combine the syrup ingredients over medium heat. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly reduced. Serve with pancakes.

EASY APPLE PANCAKE

Steps:

• Preheat oven to 425.
• Melt butter in 9 by 13 glass baking dish in the oven.
• Add the apples and the dish to the oven until the apples begin to sizzle. DO NOT let them get brown.
• Blend batter ingredients in the blender. Use it on the "stir" setting.
• Pour the batter into the dish.
• Sprinkle with brown sugar.
• Bake for 20 min, cut into sqares and serve warm with syrup.

VERONICA'S APPLE PANCAKES

Steps:

• In a large bowl, combine butter, egg, milk and apple. In a separate bowl, sift together flour, baking powder, cinnamon and sugar. Stir flour mixture into apple mixture, just until combined.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

APPLE PANCAKES

Steps:

• Preheat the oven to 200 degrees F. Set a wire rack on a baking sheet and place in the oven.
• Whisk 1 3/4 cups flour, the sugar, baking powder, salt and nutmeg in a large bowl. In small bowl or liquid measuring cup, whisk the eggs with the milk and vanilla extract. Melt 3 tablespoons butter in a large well-seasoned cast-iron or non-stick skillet over medium heat. Whisk the butter into the milk mixture. Add the liquid ingredients to the dry mixture, and whisk just long enough to make a thick batter, (if there are a couple lumps that's okay).
• Using a melon baller or an apple corer, peel and core the apples keeping them whole. Slice the apples crosswise to make 1/4-inch rounds. Put some flour on a plate and dredge the apple slices until lightly coated, shaking off any excess flour.
• In the same skillet over medium to medium-low heat, place 3 apple slices about 3-inches apart in the skillet. Cook without turning until browned, about 3 minutes. Ladle about 2 tablespoons of the batter over each apple ring. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 to 3 minutes. Add a nut-sized bit of butter to the skillet, as needed, and flip the pancakes, cook until golden on the underside, about 1 minute more.
• Serve immediately or transfer to oven to keep warm. Repeat with the remaining apples and batter. Serve with warm maple syrup.