A delicious Apple Cinnamon Pancakes recipe with Quick Maple Granola and Whipped Maple Butter for a special breakfast treat.
Are you a breakfast person?
So it seems, there are 2 types of people out there – those that love breakfast and those that don’t. I am without-a-doubt, absolutely, completely, 100% a breakfast person. On the weekends, going out for breakfast is one of our favourite things to do (luckily for me, my hubby is also a breakfast person).
I also can’t leave the house on a work morning without my cup of tea and at the very least, a couple of slices of toast. Sometimes I get all fancy-like and make oats with berries, cinnamon and maple syrup. Ok, maybe it’s not that fancy but I love it and I find it really comforting. On the rare occasion that we skip breakfast on the weekend (like when we’re saving up room and calories for a massive lunch or dinner), I’m generally hangry within, ooh, an hour or so.
Well, I’ve got a special breakfast treat for you – my Apple Cinnamon Pancakes recipe.
An All-Star Cast
Yes, this recipe has a few components but please don’t let that scare you off. There are options to either speed things up or skip the extras altogether, and just focus on the delicious Apple Cinnamon Pancakes. I’ve put times next to each component in the recipe below and you can choose for yourself. I’m all about options, folks. If you do want to save time you can use store-bought granola / muesli and you could just use plain salted butter in place of the Whipped Maple Butter.
But remember, this is a special breakfast, like when you want to spoil your family, friends or (if you’re like me) just yourself. These pancakes would be the perfect breakfast or brunch for a Birthday, Mothers Day, Easter, Christmas, Thanksgiving or just a weekend-with-not-much-to-do-and-a-carefree-‘tude 🙂
Here’s the all-star cast
- Apple Cinnamon Pancakes
- Stewed Cinnamon Apples
- Super Quick Stovetop Maple Granola / Muesli
- Whipped Maple Butter (piped into the cutest little butter flowers EVER!)
Can’t hold back
As I cook a lot of sweet treats, I try not to actually eat a lot of them otherwise my waistline would be, erm, bigger. I only eat enough to taste test and know that a recipe is good, so of all my goodies, I can’t remember the last time I had a full slice of cake or a whole cupcake. With these pancakes, I couldn’t stop.
I had a mouthful and put the spoon down.
Then I had another mouthful.
“Ok, stop now”
“Oh, ok, just one more bite”
I ended up leaving about one mouthful just so that I could justify that I didn’t eat it all.
In saying all of that, these fluffy apple pancakes aren’t terribly unhealthy. I’ve used wholemeal / whole wheat flour for a start. The granola contains no refined sugars, just maple syrup for sweetness. The pancakes are full of apples and topped with apples. Ok, so there is some sugar in this recipe but given all of the above, this is practically a super-food breakfast.
Breakfast = the most important meal of the day – because it’s the first one! hahaha 🙂
Apple Cinnamon Cupcakes with Quick Maple Granola and Whipped Maple Butter
If you want to save time, use store-bought granola and serving with plain salted butter instead of making the Whipped Maple Butter
Quick Maple Granola
- 1 teaspoons vegetable oil
- 1/2 cup rolled oats
- 1 tablespoons pepitas (notes)
- 1 tablespoons slivered almonds (notes)
- 1 tablespoons maple syrup (notes)
- .25 teaspoon cinnamon
Whipped Maple Butter
- 125 g 1/2 cup + 2 teaspn unsalted butter, softened
- 2 1/2 tablespoons 50ml pure maple syrup (notes)
- 1/4 teaspoon salt (only if using unsalted butter)
- 2 apples
- 1 tablespoon unsalted butter (notes)
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
Pancake Dry ingredients
- 1 1/2 cups 195g plain wholemeal / whole wheat flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
Pancake Wet ingredients
- 1/4 cup 1/2 stick / 57g butter melted
- 350 ml milk
- 1 large egg
- 1 teaspoon vanilla
Quick Maple Granola (5 minutes)
- Place all ingredients into a frying pan (oil first), then stir over medium heat until golden (about 5 minutes). Set aside to cool.
Whipped Maple Butter (5 minutes)
- Beat the butter for a minute or two until smooth and lightened. Slowly drizzle in the maple syrup while continuing to beat (another minute or so), scraping down the sides of the bowl as necessary. Add the butter and beat through. Optional - Transfer the whipped maple butter to a piping bag and pipe small stars on a sheet of baking paper.
- Place in freezer to set while you make the rest.
Stewed Caramel apples (10 minutes but you can have this cooking at the same time as the granola)
- Peel and core the apples, then cut into small cubes
- Mix butter and sugar in a saucepan over low heat until the butter melts. Add the cinnamon and apples and cook until the apples are soft, stirring every so often so that it doesn’t burn. Allow to bubble until the liquid has reduced to about 1/3.
Pancakes (5 min prep / 15 min rest / 15 min cook)
- Sift together dry ingredients then whisk to mix thoroughly. (At this point you can put your dry ingredients into a large plastic bottle with a decent sized opening and store for when you are ready to make pancakes).
- Add wet ingredients and 1/2 of the stewed apple. Stir (or shake if using a bottle) until incorporated. Small lumps in the mix are ok. Allow to sit for 15 minutes.
- Heat a light sprinkling of oil in a pan over medium heat. Allow it to heat for about 5 minutes before putting in first pancake.
- Use 1/4 cups of mixture and pour into pan – the size of your pan will dictate how many you can cook at once but I normally fit 2 into my pan at one time. When bubbles start to appear on top, carefully flip the pancakes. Cook other side until just golden.
- Keep warm on a baking tray in a warm oven while cooking the rest.
- I use a standard Australian 20ml tablespoon (= 4 teaspoons worldwide)
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