Packed with freshly grated apples and a healthy dose of cinnamon, these Apple Cinnamon pancakes will be a win with the whole family. They contain no refined sugar, so you can enjoy this fun fall treat with zero guilt!
It’s no secret that I am a little pumpkin obsessed. I’m what you might call a ~basic~ chick. (They still say that, right? Having kids really takes you out of the cool loop pretty quickly.) Come mid-August I stare jonesing for all things pumpkin and the second I can, order nothing without pumpkin syrup.
Yeah, I’m that girl. So sue me.
But just because I’m a die-hard pumpkin lover doesn’t mean that fall apples don’t make me happy. Alex and I go apple picking every single year, and it’s only gotten more exciting now that we can take the boys with us. We live down the street from a few different orchards so we go a few times a season.
Anyway, I feel like fall is the perfect time to start enjoying lazy Sunday mornings – waking up slow, watching cartoons, and making a towering stack of pancakes – like these apple cinnamon pancakes. These are such a win- full of cinnamony goodness, lots of grated apple, and no refined sugar. It’s the perfect pancake to share as a family.
We all know that I love making kid food a little more exciting, so I tried my hand at making a fun apple pancake out of apple pancakes. Just dye some batter red and pour a big red circle. Add about a tablespoon of undyed batter to the center and cook normally. Mini chips create seeds and you could easily use a pretzel stick to make a stem – I just grabbed a small stick from outside, ha!
Apple Cinnamon Pancakes
1 cup flour
1 teaspoon baking powder
.5 teaspoon baking soda
.25 teaspoon salt
.5 tablespoon cinnamon
.75 cup milk
2 tablespoons white vinegar
2 tablespoons butter, melted
1 tablespoon honey
1 large apple, grated
Combine dry ingredients and set aside. Grate your apple on a plate using a box grater. Squeeze excess liquid from the apples into a measuring cup and set aside drained, grated apple. Add in milk until the juice and milk mixture makes 3/4 cup. Stir in vinegar and allow to curdle for at least 5 minutes before adding in the butter, honey, and egg and stirring. Fold the wet mixture into the dry mixture until no more dry spots are seen. The batter will be lumpy, do not over mix.
Heat a greased pan and pour about 1/4 cup of batter into the pan. Cook about 2-3 minutes until bubbles form in the center of the pancake and flip. Cook another 2-3 minutes. Enjoy!
Looking for more easy ways to encourage your kids to eat more fruits and vegetables? Grab your FREE copy of Eat the Rainbow – 10 fun and easy fruit and vegetable snacks that will take less than 1 minute. Your kids will be begging to eat these fun fruits and vegetables.
So tell me – do lazy mornings make you think of pancakes? Are you team apple or team pumpkin? Let me know in the comments!
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