Classic apple pie gets transformed into fluffy pancakes filled with cinnamon and nutmeg. Topped with warm apples, these pancakes are sure to become a family favorite!
- All Purpose Flour
- Baking powder
- Baking soda
- Cold Water
- For the Apple Topping:
- Granny smith apples
- Light brown sugar
- pinch of nutmeg
- unsalted butter
- vanilla bean paste or vanilla extract
- Whole wheat flour
- In a large bowl, whisk together whole wheat flour, all purpose flour, brown sugar, baking powder, baking soda, salt, cinnamon and nutmeg.
- In a medium bowl, whisk egg, buttermilk, melted butter, and vanilla.
- Stir the egg mixture into the flour mixture just until combined. Be careful not to over mix the batter â€“ itâ€™s okay if there are a few lumps.
- Heat large skillet over medium heat and brush with butter. Pour 1/4 cup batter into the skillet for each pancake and cook until the edges are set and bubbles start to form on top, about 2-3 minutes. Flip pancakes and cook an additional 1-2 minutes.
- Repeat with the remaining batter, coating the pan with more butter as needed.
- While the pancakes are cooking, make the apple topping. Heat medium skillet over medium heat and melt butter.
- Add sliced apples and stir to coat.
- Add sugar, cinnamon, nutmeg and vanilla, and cook for about 7-8 minutes until apples start to get tender, stirring occasionally.
- In a small bowl, whisk cornstarch and water. Add mixture to the apples and boil for about 4-5 minutes, until syrup is thickened.
- Remove from heat and keep warm until ready to serve.