When I have grated apples in the freezer, I often make these thicker pancakes. They quickly get me out of a bind, especially when I crave something sweet but don't want to spend a lot of time by the stove. If I only have fresh apples, I peel them and sauté them a bit in a pan with sugar and butter until they soften slightly. The pancakes turn out fluffy and substantial, with a subtle taste of apples and cinnamon.
Quick info
Total time: about 40 minutes
Preparation time: 20 minutes
Cooking time: 20 minutes (depends on the size of the pan and how many batches you make)
Servings: 12-15 small pancakes (about 3-4 people)
Difficulty: easy
Recipe type: quick dessert, hearty breakfast
Ingredients
50 g butter
500 ml milk
2 eggs
2 tablespoons sugar (for the batter)
300 g flour
250 g grated and sautéed apples (or about 400 g fresh apples, peeled and then grated)
1 teaspoon baking powder
2 tablespoons sugar (for sautéing the apples)
a bit of butter (for the apples)
cinnamon powder, to taste
oil for greasing the pan
honey, for serving
Preparation method
1. If using fresh apples, peel them, remove the core, and grate them using a fine grater. Weigh to have about 400 g before peeling to get 250 g of grated apples afterward.
2. Place the grated apples in a small pot with a piece of butter (about 10-15 g) and 2 tablespoons of sugar. Stir over low heat until they soften and the liquid reduces, but do not let them turn into jam. At the end, add a pinch of cinnamon and let them cool.
3. For the batter, melt 50 g of butter. Beat the two eggs in a large bowl with a whisk. Add the milk, melted butter, 2 tablespoons of sugar, and baking powder. Mix well.
4. Gradually incorporate the flour to avoid lumps. Mix until the batter becomes homogeneous, thicker than traditional pancake batter.
5. Add the sautéed and cooled apples to the batter. Gently mix just enough to distribute evenly.
6. Heat a non-stick pan over medium heat. Add a few drops of oil and spread it with a brush or a paper towel to avoid excess.
7. Take spoonfuls of batter and place small piles directly in the pan, then gently press with the back of the spoon to flatten them a bit. Do not make them too thick, so they cook well.
8. Let them cook over medium heat until golden on one side (about 2-3 minutes), then flip and fry the other side.
9. Remove the pancakes to a plate, possibly on paper towels.
10. Serve the pancakes warm, drizzled with honey on top. You can also add other toppings, depending on your preferences.
Why I make this recipe often
It's one of the few pancake recipes where I don't have to think about a separate filling. The batter turns out dense and flavorful, and there's no need to fill them or make multiple trays. They are perfect when I need something sweet quickly, without hassle. They are made from basic ingredients and apples that often sit in the fridge.
Tips and variations
Tips
Do not skip cooling the apples before adding them to the batter, otherwise, you risk thinning the mixture too much.
If using frozen apples, let them thaw and drain excess liquid, or you risk having a too runny batter.
Fry the pancakes over medium, not high heat, to avoid burning the outside while leaving the inside raw.
Grease the pan with a little oil for each batch.
Substitutions
Apples can be replaced with pears, quinces, or even grated pumpkin, briefly sautéed for a seasonal variation.
The sugar in the batter can be reduced if the apples are sweet or replaced with another sweetener, depending on preferences.
Variations
You can add a little grated lemon or orange zest to the batter.
For extra crunch, chopped nuts or raisins can be sprinkled into the mixture.
If you want a more 'dessert-like' version, the pancakes can also be served with jam or whipped cream.
Serving ideas
You can serve them with honey, but also with tart jams.
They also go well with yogurt or a scoop of vanilla ice cream if you want them as a dessert at the table.
They can be eaten plain, without anything on top, especially if they are still a bit warm.
Frequently asked questions
Can I make the batter the night before?
I do not recommend it. The batter with apples already mixed tends to thin out overnight and loses its fluffiness. If you want to prepare in advance, keep the sautéed apples separate and mix them into the batter just before frying.
Can I make them without baking powder?
The result will be denser and less fluffy. If you don't have baking powder, the pancakes will still turn out, but the texture will be different.
Do the pancakes stay soft in the middle?
If you make them too thick or fry them over too high heat, they may remain uncooked in the middle. Press them to be no more than 1 cm thick and fry them over medium heat, patiently.
Can I use plant-based milk?
Yes, the texture will be similar. For a similar taste, unsweetened soy or almond milk works well.
What type of apples is best?
I use whatever I have, but tart apples give a better taste and do not become too sweet after sautéing.
Nutritional values (estimate per serving, without toppings)
One serving (3-4 pancakes, without honey) has approximately 250-300 kcal.
Protein: 7-8 g
Carbohydrates: 50-55 g
Fats: 6-8 g
Values depend on the size of the pancakes and how much oil you absorb while frying. If you add honey or other toppings, add another 40-60 kcal per tablespoon.
Storage and reheating
Apple pancakes keep well for 1-2 days in the fridge, covered. They can be easily reheated in a pan or microwave. I do not recommend long-term storage – the texture becomes soggy and they are not as good the next day. It’s better to consume them fresh.
Quick info
Total time: about 40 minutes
Preparation time: 20 minutes
Cooking time: 20 minutes (depends on the size of the pan and how many batches you make)
Servings: 12-15 small pancakes (about 3-4 people)
Difficulty: easy
Recipe type: quick dessert, hearty breakfast
Ingredients
50 g butter
500 ml milk
2 eggs
2 tablespoons sugar (for the batter)
300 g flour
250 g grated and sautéed apples (or about 400 g fresh apples, peeled and then grated)
1 teaspoon baking powder
2 tablespoons sugar (for sautéing the apples)
a bit of butter (for the apples)
cinnamon powder, to taste
oil for greasing the pan
honey, for serving
Preparation method
1. If using fresh apples, peel them, remove the core, and grate them using a fine grater. Weigh to have about 400 g before peeling to get 250 g of grated apples afterward.
2. Place the grated apples in a small pot with a piece of butter (about 10-15 g) and 2 tablespoons of sugar. Stir over low heat until they soften and the liquid reduces, but do not let them turn into jam. At the end, add a pinch of cinnamon and let them cool.
3. For the batter, melt 50 g of butter. Beat the two eggs in a large bowl with a whisk. Add the milk, melted butter, 2 tablespoons of sugar, and baking powder. Mix well.
4. Gradually incorporate the flour to avoid lumps. Mix until the batter becomes homogeneous, thicker than traditional pancake batter.
5. Add the sautéed and cooled apples to the batter. Gently mix just enough to distribute evenly.
6. Heat a non-stick pan over medium heat. Add a few drops of oil and spread it with a brush or a paper towel to avoid excess.
7. Take spoonfuls of batter and place small piles directly in the pan, then gently press with the back of the spoon to flatten them a bit. Do not make them too thick, so they cook well.
8. Let them cook over medium heat until golden on one side (about 2-3 minutes), then flip and fry the other side.
9. Remove the pancakes to a plate, possibly on paper towels.
10. Serve the pancakes warm, drizzled with honey on top. You can also add other toppings, depending on your preferences.
Why I make this recipe often
It's one of the few pancake recipes where I don't have to think about a separate filling. The batter turns out dense and flavorful, and there's no need to fill them or make multiple trays. They are perfect when I need something sweet quickly, without hassle. They are made from basic ingredients and apples that often sit in the fridge.
Tips and variations
Tips
Do not skip cooling the apples before adding them to the batter, otherwise, you risk thinning the mixture too much.
If using frozen apples, let them thaw and drain excess liquid, or you risk having a too runny batter.
Fry the pancakes over medium, not high heat, to avoid burning the outside while leaving the inside raw.
Grease the pan with a little oil for each batch.
Substitutions
Apples can be replaced with pears, quinces, or even grated pumpkin, briefly sautéed for a seasonal variation.
The sugar in the batter can be reduced if the apples are sweet or replaced with another sweetener, depending on preferences.
Variations
You can add a little grated lemon or orange zest to the batter.
For extra crunch, chopped nuts or raisins can be sprinkled into the mixture.
If you want a more 'dessert-like' version, the pancakes can also be served with jam or whipped cream.
Serving ideas
You can serve them with honey, but also with tart jams.
They also go well with yogurt or a scoop of vanilla ice cream if you want them as a dessert at the table.
They can be eaten plain, without anything on top, especially if they are still a bit warm.
Frequently asked questions
Can I make the batter the night before?
I do not recommend it. The batter with apples already mixed tends to thin out overnight and loses its fluffiness. If you want to prepare in advance, keep the sautéed apples separate and mix them into the batter just before frying.
Can I make them without baking powder?
The result will be denser and less fluffy. If you don't have baking powder, the pancakes will still turn out, but the texture will be different.
Do the pancakes stay soft in the middle?
If you make them too thick or fry them over too high heat, they may remain uncooked in the middle. Press them to be no more than 1 cm thick and fry them over medium heat, patiently.
Can I use plant-based milk?
Yes, the texture will be similar. For a similar taste, unsweetened soy or almond milk works well.
What type of apples is best?
I use whatever I have, but tart apples give a better taste and do not become too sweet after sautéing.
Nutritional values (estimate per serving, without toppings)
One serving (3-4 pancakes, without honey) has approximately 250-300 kcal.
Protein: 7-8 g
Carbohydrates: 50-55 g
Fats: 6-8 g
Values depend on the size of the pancakes and how much oil you absorb while frying. If you add honey or other toppings, add another 40-60 kcal per tablespoon.
Storage and reheating
Apple pancakes keep well for 1-2 days in the fridge, covered. They can be easily reheated in a pan or microwave. I do not recommend long-term storage – the texture becomes soggy and they are not as good the next day. It’s better to consume them fresh.