Piled high with a buttery oat streusel and a spiced maple syrup, these apple cinnamon pancakes are one incredible pancake breakfast for fall!
What I wouldn’t give to wake up to a stack of these brimming-with-FALL pancakes every single morning.
At least until we’ve reached the appropriate eat-cookies-for-breakfast season. Aka, December. You get me?
Until then, we’ve got a fat stack of streusel-covered apple cinnamon pancakes to get us through.
Y’all, Jason and I eat a lot of pancakes during an average weekend, but these ones just might take the {pan} cake. They are nothing less than insane.
Let me lay out the pancake facts for you:
- Thick, fluffy buttermilk pancake base laced with lots of cinnamon + tender apple chunks
- Buttery oatmeal streusel both cooked INTO the pancakes + more on top
- Maple syrup topping with warming fall spices
Fall’s best stack of pancakes. I’m calling it right now.
Let’s walk through a few tips for making these apple cinnamon pancakes!
Streusel topping
As with most streusel toppings, this one comes together in less than 5 minutes with SUPER basic ingredients: oats, flour, a little sugar + a little butter.
We’re going to pre-bake the streusel for 8-10 minutes until it’s a very light golden brown. Set it aside to cool while you prep the rest of the components.
Pancake batter
Keeping it pretty basic with the pancake batter and just going the traditional buttermilk pancake route. With just the addition of cinnamon + apples.
You’re going to want to pre-cook the apples on the stove so we don’t end up with any overly-crunchy apple pieces. Just a quick little saute in butter and you’re good to go.
TIP: I typically fold a cup of this apple mixture into the batter and then save the rest for a pancake topper.
Cooking the pancakes
Basically just your standard pancake-cooking procedure, only we’re throwing streusel into the mix.
Very simple, just drop your pancakes on the griddle, sprinkle streusel on the uncooked side, flip and cook opposite side like you normally would.
Spiced Maple Syrup
The icing on the pancake so to speak. Simply warm maple syrup on the stove and whisk a little nutmeg, cinnamon, allspice + cloves into it. Bam, next level pancake topper.
Stack these babies up HIGH and top them with any remaining streusel + apple mixture you have left. And obviously waterfalls of maple syrup.
Each bite gives you soft apple chunks, fluffy buttermilk pancake texture, buttery streusel bits, and warm spicy maple syrup. < I swear each bite is better than the last.
Seriously. The dreamiest, sweetest, most brimming-with-fall pancake stack that fall 2020 most definitely needs.
MORE fall inspiring pancakes you should be cooking up next!
Streusel Apple Cinnamon Pancakes with Spiced Maple Syrup
Ingredients
Streusel Topping
- 1/4 cup all-purpose flour
- 1/4 cup old-fashioned rolled oats
- 2 tablespoons light brown sugar (or coconut sugar)
- 2 tablespoons melted butter
Pancake Batter
- 4 tablespoons melted butter, divided
- 2 medium apples, peeled and diced into 1/2-in cubes
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1-1/2 teaspoons cinnamon
- 1/2 teaspoon salt
- 2 tablespoons light brown sugar (or coconut sugar)
- 1 large egg
- 2 cups buttermilk
Spiced Maple Syrup
- 1/2 cup maple syrup
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
Instructions
Streusel Topping
- Preheat oven to 350F. Line a baking sheet with parchment paper. In a small bowl, combine all streusel ingredients until crumbly. Spread in a single layer on prepared baking sheet. Bake at 350F 8-10 minutes until a light golden brown. Set aside to cool.
Pancake Batter
- In a large skillet over medium-high heat, heat 1 tablespoon butter until pan is hot then add apples. Saute apples, stirring occasionally until apples are softened and tender. Remove from heat and cool.
- In a large bowl, whisk flour, baking powder, baking soda, cinnamon, salt, and sugar. In a separate bowl, whisk egg, remaining 3 tablespoons melted butter, and buttermilk until smooth. Fold flour mixture into liquid until batter is just combined. Fold in 1 cup sauteed apple mixture (reserve the rest of the apples for topping the pancakes)
- Working in batches, drop pancake batter by 1/3 cupfuls onto a greased hot skillet. Sprinkle streusel over first uncooked side of each pancake and let pancakes cook 2-3 minutes per side, flipping once. Keep pancakes warm.
Spiced Maple Syrup
- Combine all syrup ingredients in a small saucepan and heat over medium-high heat until just simmering.
- Serve pancakes warm with reserved apple mixture, any remaining streusel, and warm spiced maple syrup on top. Enjoy!
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