Easy Skillet Apple Pancakes
Fluffy skillet pancakes loaded with cinnamon-sugar apples cooked right into the batter. One pan, four gorgeous pancakes, minimal cleanup.
YIELD
4 servingsPREP
5 minCOOK
10 minREADY
15 minForget flipping a dozen tiny pancakes. This recipe gives you four thick, fluffy beauties made one at a time in a single skillet, each one packed with sweet, spiced apples.
You sauté apple slices in butter with cinnamon and sugar first, getting them tender and caramelized. Then you pour pancake batter into the skillet, nestle some of those apples on top, and cover with more batter so they cook right inside.
The result is a pancake that’s crispy on the edges, fluffy in the middle, and studded with warm apple pieces. No syrup needed, though nobody’s stopping you.
Kitchen Tips
- Use a mix of tart and sweet apples like Granny Smith and Honeycrisp for the best flavor
- Keep finished pancakes warm in a 200°F oven while you cook the rest
- The 6-inch skillet size is key for thick pancakes; larger pans make them too thin
- Don’t rush the apple sauté, you want them tender all the way through
- Leftover pancakes reheat beautifully in a toaster or skillet
Ingredients
Directions
Sift together the flour, 2 teaspoon sugar, and the salt.
Beat eggs and milk together.
Gradually add flour mixture, beat until smooth. Sauté apples in ¼ cup of butter until tender.
Mixt 2 tablespoon sugar and the cinnamon together; toss with apples.
Melt 2 tablespoon butter in a 6-inch diameter, deep frypan.
Pour in the batter to a depth of about ¼ inch.
When set, place ¼ of the apples on top; cover with more batter.
Fry pancake until lightly browned on both sides.
Keep warm. Repeat the procedure 3 times, until all batter and apples are used.
Serve immediately.
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