In a separate bowl, beat the egg and add the buttermilk, melted butter, brown sugar, and vanilla extract. Whisk until smooth.
3. Combine Wet and Dry Ingredients:
Pour the wet ingredients into the dry ingredients and gently stir until just combined (it’s okay if the batter is slightly lumpy). Be careful not to overmix.
4. Add the Apple:
Fold the grated apple into the batter. Let the batter sit for 5 minutes to allow it to thicken slightly.
5. Cook the Pancakes:
Heat a nonstick skillet or griddle over medium heat and lightly grease it with butter or oil.
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip and cook for another 1-2 minutes until golden brown.
6. Serve:
Serve the pancakes warm with your favorite toppings: maple syrup, a sprinkle of cinnamon, or fresh apple slices.
Tips:
For Extra Flavor: Add a pinch of nutmeg or a drizzle of caramel sauce.
Texture Boost: Stir in chopped nuts or raisins for extra texture and taste.
Storage: Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat in the toaster or oven.
Why You’ll Love Them:
Warm & Cozy: Perfectly spiced with cinnamon and loaded with apples.
Easy to Make: Quick and simple for busy mornings.
Kid-Friendly: A fun way to sneak fruit into breakfast!
Would you like a gluten-free or vegan version of this recipe? 🥞🍎✨
Source page Schnell Rezepte
