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- 1 cup all-purpose flour - 1 tablespoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/4 teaspoon salt In this recipe, the dry ingredients set the base for our pancakes. All-purpose flour gives structure. Baking powder and baking soda help the pancakes rise. Ground cinnamon adds that warm, cozy flavor. Lastly, salt enhances all the flavors. - 1 cup buttermilk (or milk with 1 tablespoon vinegar added) - 1 large egg - 2 tablespoons melted butter For the wet mix, we need buttermilk for moisture and tanginess. You can use a vinegar-and-milk mix if you don’t have buttermilk. The egg binds everything together. Melted butter adds richness and flavor to the batter. - 1 medium apple, peeled and grated (preferably Granny Smith) - 1/2 cup chopped walnuts (optional) Grated apple brings sweetness and moisture. Granny Smith apples work best for their tartness. If you like nuts, chopped walnuts add crunch and flavor. - 1/4 cup rolled oats - 2 tablespoons all-purpose flour - 2 tablespoons brown sugar - 1 teaspoon ground cinnamon - 1 tablespoon cold butter, cut into small pieces The streusel topping is key to making these pancakes special. Rolled oats add texture. Brown sugar and cinnamon create a sweet, warm flavor. Cold butter helps form those lovely crumbly bits. To make the streusel, mix the following dry ingredients in a small bowl: - 1/4 cup rolled oats - 2 tablespoons all-purpose flour - 2 tablespoons brown sugar - 1 teaspoon ground cinnamon Next, cut in 1 tablespoon of cold butter. Use a fork or your fingers to mix it until it looks crumbly. Set this aside for later. In a large bowl, whisk together these dry ingredients: - 1 cup all-purpose flour - 1 tablespoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/4 teaspoon salt - 1 tablespoon brown sugar In another bowl, mix these wet ingredients: - 1 cup buttermilk (or milk with vinegar) - 1 large egg - 2 tablespoons melted butter Pour the wet mix into the dry mix. Stir gently until just combined. It’s okay if there are some lumps. Now, fold in these two ingredients: - 1 medium apple, peeled and grated - 1/2 cup chopped walnuts (optional) Be gentle when mixing. This keeps the batter light and fluffy. Heat a non-stick skillet over medium heat. Lightly grease it with butter or oil. For each pancake, pour about 1/4 cup of batter onto the skillet. Before flipping, sprinkle a tablespoon of streusel topping on each pancake. Cook the pancakes for 3-4 minutes. Look for bubbles forming on the surface. When you see them, it’s time to flip. Cook for another 2-3 minutes until they are golden brown and cooked through. Stack the pancakes on a plate. Drizzle them with maple syrup and sprinkle some extra cinnamon on top for added flavor. Enjoy your warm, delicious pancakes! To make fluffy pancakes, do not overmix the batter. Stir just until the dry and wet ingredients blend. A few lumps are okay. Overmixing leads to tough pancakes. For even cooking, heat your skillet on medium. If it’s too hot, the pancakes burn outside and stay raw inside. A properly heated skillet cooks them evenly. Granny Smith apples are my favorite for pancakes. They are tart and firm. Their crunch adds a great texture. Other good choices include Honeycrisp or Fuji. These apples are sweet and juicy, giving your pancakes a nice flavor. Different apples change the taste and feel of your pancakes. Tart apples keep the dish balanced, while sweeter ones make it richer. For a dairy-free option, use plant-based milk mixed with vinegar. Almond or soy milk works well. You can also use coconut milk for a creamy texture. If you're vegan, replace the egg with a flaxseed meal. Mix one tablespoon of flaxseed with two and a half tablespoons of water. Let it sit for five minutes before adding it to the batter. This keeps your pancakes moist and fluffy. {{image_2}} You can mix in other fruits to the batter. Bananas, blueberries, or strawberries add sweetness. Each fruit brings a unique flavor and texture. Adding nuts like pecans or almonds gives a nice crunch. Nuts also add healthy fats and protein. If you choose nuts, chop them finely for even mixing. Try adding different spices for a flavor boost. Nutmeg or ginger can add warmth and depth. You might also like a pinch of cardamom for a hint of floral notes. For a savory twist, mix in cooked bacon bits or cheese. This gives your pancakes a new and exciting flavor. Homemade syrup can take your pancakes to the next level. Try cooking down apples with sugar and cinnamon for a sweet sauce. You can also use maple syrup for a classic touch. Pair your pancakes with fruit compotes like berry or peach for a fresh taste. Each option enhances the overall pancake experience. To keep leftover pancakes fresh, place them in an airtight container. You can also use plastic wrap to cover them tightly. In the fridge, they will last up to three days. If you want to enjoy them later, freezing is a great option. To freeze pancakes, stack them with parchment paper between each one. Wrap the stack in plastic wrap and then place it in a freezer bag. They can stay frozen for up to two months. When you're ready to eat, just reheat them. You can reheat pancakes in several ways. The best method is using a skillet on low heat. This helps keep them fluffy. You can also use a microwave for quick reheating. Just place a damp paper towel over them to maintain moisture. Heat for about 20 seconds at a time until warm. Yes, you can. Use 1 cup of milk and add 1 tablespoon of vinegar. Let it sit for five minutes. This mixture acts like buttermilk and works well in the recipe. Look for bubbles forming on the surface. When they pop, it’s time to flip. Cook until golden brown on both sides, about 3-4 minutes per side. Yes, you can use a flax egg. Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it sit for 5 minutes. This gives a similar texture but can make pancakes a bit denser. You can use pecans, almonds, or sunflower seeds. These options add crunch and flavor without changing the recipe too much. Use cold butter and mix it well with the dry ingredients. Ensure you leave small chunks of butter. This helps create that nice, crunchy texture when baked. Yes, you can! Cook the pancakes and let them cool. Store them in an airtight container in the fridge for up to three days or freeze them for longer. To reheat, warm them in a toaster or microwave. These apple cinnamon streusel pancakes are easy to make and full of flavor. You learned about the right ingredients, steps, and tips for a perfect stack. Remember, mixing well and choosing the right apples enhances texture and taste. You can change things up with different fruits or spices. These pancakes freeze well, so make extra for busy mornings. Enjoy making them for yourself or sharing with family. Happy cooking!

Apple Cinnamon Streusel Pancakes

Start your day with a delicious twist on breakfast by making these Apple Cinnamon Streusel Pancakes! Packed with flavorful apple and topped with a crunchy streusel, they are a delightful morning treat. This easy recipe combines simple ingredients for fluffy pancakes that the whole family will love. Click through to discover the step-by-step instructions and bring this tasty recipe to your kitchen today!
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Ingredients
  

1 cup all-purpose flour

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon salt

1 tablespoon brown sugar

1 cup buttermilk (or milk with 1 tablespoon vinegar added)

1 large egg

2 tablespoons melted butter

1 medium apple, peeled and grated (preferably Granny Smith)

1/2 cup chopped walnuts (optional)

For the Streusel Topping:

1/4 cup rolled oats

2 tablespoons all-purpose flour

2 tablespoons brown sugar

1 teaspoon ground cinnamon

1 tablespoon cold butter, cut into small pieces

Instructions
 

Make the Streusel Topping: In a small bowl, combine the rolled oats, 2 tablespoons of flour, brown sugar, and ground cinnamon. Add the cold butter pieces and mix until crumbly. Set aside.

    Prepare the Pancake Batter: In a mixing bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, salt, and brown sugar.

      Combine Wet Ingredients: In another bowl, mix the buttermilk, egg, and melted butter until well blended. Slowly pour this mixture into the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.

        Add the Apples: Fold in the grated apple and chopped walnuts (if using) into the pancake batter.

          Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or oil. For each pancake, pour about 1/4 cup of batter onto the skillet. Sprinkle a tablespoon of streusel topping over each pancake before flipping.

            Flip and Finish Cooking: Cook the pancakes for about 3-4 minutes on one side or until bubbles start to appear on the surface. Carefully flip the pancakes and cook for an additional 2-3 minutes until golden brown and cooked through.

              Serve: Stack the pancakes on a plate, and consider drizzling them with maple syrup and a sprinkle of extra cinnamon for added flavor.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4