Grandma Hinz's Apple Pancakes

An overhead image of apple pancakes on a plate.

Grandma Hinz's Apple Pancakes

This apple pancakes recipe is a family favorite from my great-grandma, with sweet-tart apples mixed right into a light batter. They make an amazing, subtly sweet breakfast that's worth the few extra steps.

Course Breakfast, Brunch

Cuisine German

Diet Low Salt

Prep Time 7

Cook Time 10

Total Time 17

Servings pancakes

Calories 176kcal

Author Jessy Freimann

Equipment

Ingredients

⅔ cup flour
2 large eggs
1 cup whole milk
2 Tablespoons vegetable oil
½ teaspoon baking powder
2 medium apples peeled and thinly sliced
Cooking spray
2 teaspoons cinnamon sugar for serving

Instructions

In a large bowl, whisk together flour, eggs, milk, oil and baking powder until smooth.
Fold in apples making sure the apples are evnely coated and don't stick together too much.
Spray frying pan with cooking spray and heat just below medium heat.
Put a ladle your batter and apple mixture, making sure to rotate the pan and quickly spread your apples out evenly before it solidifies. Use a rubber spatula to gently push the edges in to make it more circular.
the bottom side of the pancake is golden brown, carefully flip it.
After a few minutes when the other side is golden, keep on a plate in a warm oven until you're done cooking them.
Serve immediately with the a sprinkle of cinnamon sugar.

Notes

Use cooking spray instead of oil in the pan. I can't tell you why, but it worked much better for us!
Keep the batter layer thin so the pancakes cook evenly and stay light, making them easier to flip.
Turn the pan to distribute the batter evenly. These are almost like a cross between a crepe and a pancake in texture.
Use your fingers to quickly distribute the apples once the batter is in the pan. This way you get a little bit in every bite instead of a thick clump in the middle. Make sure you work quickly!
The trick to make them easy to flip: Once the batter is evenly distributed and the apples are spread out, use a rubber spatula to gently push in the edges. This gives the pancake a more circular shape and makes it easier to flip.
Use 2 or more apples, and add extra if you like a lot of apple in every bite.
Slice the apples thinly so they soften in the thin layer of batter.
Re-spray the pan before each pancake, if needed, so the next one doesn't stick.
Ingredients to prep ahead- Peel and thinly slice the apples and measure out the flour and baking powder, so the batter comes together quickly.
Leftovers and storage- Store in an airtight container in the fridge for up to 3 days, and reheat in a warm oven until heated through.

Nutrition