Nothing says fall is on its way quite like a giant stack of APPLE CINNAMON STREUSEL PANCAKES!
I am not really ready to face the fact that the kids are headed back to school and that our wonderful summer is coming to an end. The kids and I will miss the lazy days by the pool. Staying up late watching the stars. Leisurely breakfasts while we plan what fun things we’re doing that day. Most of all I just adore not having a strict schedule to follow.
What I won’t miss is the heat. And while I thoroughly enjoy summer laziness, I am a lover of all things fall, including apples and cinnamon in everything. Bring on the falling leaves, cozy sweaters, and apple season. That I am definitely ready for.
These apple cinnamon streusel pancakes are fall on a plate and totally worth the extra bit of effort they may take. Save these pancakes for a Sunday morning when you’re not in a hurry to rush out the door. You won’t be sorry I promise.
We’re going to begin with your favorite pancake batter. Then, you are going to add streusel. YUM. And while I am normally a more streusel is better kind of girl, that is not the case here. If you add too much streusel, your pancakes will not set properly, and you will have a mess on your hands. It will be delicious, but messy. Along with the streusel, these pancakes are full of apples. I prefer granny smith, but go with what you like. I just love the bite the granny’s add.
Like my big buttermilk pancakes, these are best cooked low and slow. If the heat is too high, your streusel will burn before the pancake batter cooks through, and again when you flip them, they will become a mess! Low and slow is the way to go. They may take longer, but these apple cinnamon streusel pancakes are worth the wait.
- 2 cups of flour
- 3 Tbsp sugar
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 2 cups of milk
- 2 eggs
- 2 Tbsp butter, melted
- 1 tsp vanilla
- 1/2 cup flour
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 1/4 ts salt
- 1/4 cup butter, cut into small pieces
- 1 apple, peeled, cored, and diced
- heat a griddle or skillet over medium-low heat
- begin by making the pancake batter
- combine the flour, sugar, baking powder, cinnamon, and salt
- whisk together the milk, eggs, butter, and vanilla
- add wet ingredients to the dry and stir just until combined - batter will still be lumpy
- combine the flour, brown sugar, cinnamon, and salt
- cut in the butter, until you have pea size bits of butter mixed throughout the flour
- grease your skillet or griddle with butter
- for each pancake place 2 tsp of streusel on griddle, top with 1/4 cup of pancake batter
- add diced apple and another 2 tsp of streusel on top of batter
- cook until tiny bubbles appear on the pancake, and the edges begin to dry (about 4 minutes)
- flip and continue cooking util the pancakes are cooked all the way through (3-4 more minutes)
- repeat with the remaining batter
- pancakes can be kept warm in a 200 degree oven until you are ready to serve