Cinnamon Apple Pancakes with Mushroom Maple Drizzle

American weekend stacks often chase a sweet-savory edge, and these cinnamon apple pancakes lean in with Honeycrisp folded through the batter. A shiitake-maple drizzle and thyme finish the plate with earthy warmth.

Serves 4 · 15 min prep · 20 min cook

Estimate for one serving

• 445 cal
• 11g protein
• 62g carbs
• 18g fat
• 3g fiber

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Ingredients

• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1 1/2 tsp ground cinnamon
• 1/2 tsp kosher salt
• 2 large eggs
• 1 1/4 cups whole milk
• 4 tbsp unsalted butter
• 1 tsp vanilla extract
• 2 medium Honeycrisp apples
• 6 oz shiitake mushrooms
• 1/2 cup pure maple syrup
• 1 tsp fresh thyme leaves
• 1 tbsp brown sugar
• 1 tbsp neutral oil
• 1 tbsp powdered sugar

Instructions

1. 1Whisk together the flour, baking powder, cinnamon, and salt in a large bowl. In a separate bowl beat the eggs with the milk, melted half of the butter, and vanilla until smooth.
2. 2Pour the wet ingredients into the dry and stir gently until just combined; a few small lumps are fine. Let the batter rest 5 minutes while you prep the toppings.
3. 3Core and finely dice one apple; fold the diced apple into the pancake batter. Thinly slice the second apple into rounds for garnish and set aside.
4. 4Remove stems from the shiitakes and slice the caps thin. Melt the remaining butter in a small saucepan over medium heat. Add the mushrooms and cook until golden and slightly crisp at the edges, about 5 minutes.
5. 5Stir the maple syrup, thyme, and brown sugar into the mushrooms. Simmer gently 2 to 3 minutes until the syrup thickens slightly and coats the mushrooms in a glossy glaze. Keep warm over lowest heat.
6. 6Heat a large nonstick griddle or 12-inch skillet over medium heat and lightly brush with oil. Scoop quarter-cup portions of batter onto the hot surface, leaving space between each pancake.
7. 7Cook until bubbles form across the surface and the edges look set, about 2 to 3 minutes. Flip and cook the second side until golden brown and cooked through, another 1 to 2 minutes. Transfer finished pancakes to a warm plate and repeat with remaining batter.
8. 8Stack the pancakes, spoon the warm mushroom maple drizzle generously over the top, and tuck in a few fresh apple slices. Dust lightly with powdered sugar and serve at once while the drizzle is still glossy.