Huh??? What is an apple-dipped pancake? I know. It’s really the silliest name, but I didn’t want to call these beauties “apple pancakes” because that makes me think of something that these are not. These are better than just dropping a few pieces of diced apple into pancake batter or using apple cider instead of milk. Not that there’s anything wrong with that. These are literally slices of apple dipped in pancake batter and then cooked so there’s a tender apple slice nestled inside the pancake. Beyond delicious!!! The first time I made these, Mr. Picky asked, “Mom, I can’t figure out how you got the apple in there.” And then he ate six. And then I ate six. And so did everyone else in the kitchen because they all woke up to the house smelling like apple cinnamon doughnuts. Deep inhale. Can you imagine that? Heaven.
Here’s the deal — even though I am sharing a fantastic spelt pancake batter with you that is perfection with apple slices, you can dip apples into whatever pancake batter you like. Just add a little cinnamon and nutmeg so you get that apple pie thing going on. The only trick is to slice your apples just so. Not too thick or they’ll stay crunchy in the middle. But not too thin or you’ll have a hard time dipping them into the batter without breaking. You can use a skewer or a toothpick to dip them in and out, but I found my fingers to be perfectly fine for the task.
My husband observed that these pancakes hold their heat longer because of the apples. So you can make a whole bunch at once and have them ready for everyone for breakfast. I know you may think these are impossible on a weekday, but if you start making your pancake batter the night before , these are a snap in the morning!
Apple-Dipped Pancakes
Ingredients
- 2 large or 3 medium apples, cored and sliced crosswise into ¼-inch slices
- 1 2/3 cups whole spelt flour, or 1 ¾ cups whole wheat pastry flour*
- 1 teaspoon aluminum-free baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- ½ teaspoon ground cinnamon
- pinch of ground nutmeg
- 2 cups buttermilk or plain, unsweetened kefir**
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 Tablespoon 100% pure maple syrup
- 4 Tablespoons unsalted butter, melted
- Melted, unrefined coconut oil for brushing the griddle
Instructions
- Preheat a griddle to 400 degrees or medium heat.
- Combine the flour, baking powder, baking soda, salt and cinnamon in a large mixing bowl.
- In a medium bowl or 4-6 cup measuring cup, whisk together the buttermilk, eggs, vanilla, maple syrup and melted butter until well blended. (A blender can do this easily, too.)
- Pour the wet mixture into the dry ingredients and stir until just combined.
- Grease the griddle with a little coconut oil.
- Dip the apple slices one at a time in the batter and turn to coat. I like to use a toothpick or a wooden skewer to do this.
- Cook dipped apple slices like you would regular pancakes, flipping once the bottoms are golden and the edges are dry. Cook until the second side is golden brown and the pancake is cooked through.
Notes
Like this recipe? Rate & comment below!
I tried these pancakes a few weeks ago and my family absolutely LOVED them! So good and easy to make. I didn’t feel guilty when I ate 5-6 because they’re also small. Perfect portion sizes for my little babies. Thank you Pamela for bringing new excitement to my kitchen! Your recipes are my fave.
What a lovely note, Amber. Thank you for your enthusiasm!
These are actually a variation of “racuchy” – traditional Polish apple pancakes! Learned them years ago from my Polish mother-in-law. Now you have a name for them 🙂
Just watched you make these on Hallmarks Home & Family. You did a wonderful job presenting this recipe. Perfect for family coming home for Mothers Day!
That’s really sweet of you to say so Anne, and to take the time to write in. Thank you!
Could I use Almond meal/or Flaxseed meal in place of the flour?
Typically you can’t just sub almond meal or flax meal one for one in place of a flour containing gluten. If you have a favorite pancake batter which uses almond meal and you think it’s thin enough to dip the apple slices in it, just add a little cinnamon and nutmeg to the batter and do it that way!
I made these this morning. They were great. I thought, at first, the batter was a little bit thick but it was so great and flavorful! Thank you!!
Yeah, the batter has to be a little thick in order to adhere to the apples. Glad you liked them!
I just pulled out a batch from my freezer that I made a few weeks ago and they were still fabulously delicious! I think I made whole wheat ones last time but I am going to try them again w/ the spelt flour as my NY resolution is to go wheat free! Thanks for all the yumminess!
Good to know! Thank you for commenting, Elayne.
This will be my Thanksgiving breakfast…! YUM! xo
Perfect!!
Made them this morning and they were a big hit. I had alot of leftover batter – can i just refrigerate it for a couple of days?
Absolutely!
What a fantastic recipe! Six pancakes apiece for you and Mr. Picky? Not a problem…I could definitely challenge both of you! They are really yummy and made a great Sunday brunch. I also used your substitution for buttermilk (unsweetened yogurt and whole milk). How clever! Just for the record, I used NJ Honey Crisps.
How wonderful! Thanks for commenting, Mia. Loooooove Honey Crisps!