Warm Spiced Apple Pancakes

American breakfast tables have long favored apple pancakes scented with cinnamon and nutmeg. Crisp fruit and a touch of maple fold into a tender batter for warm, cozy stacks perfect for brunch.

Serves 4 · 15 min prep · 20 min cook

Estimate for one serving

• 420 cal
• 11g protein
• 62g carbs
• 15g fat
• 3g fiber

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Ingredients

• 1.5 cups all-purpose flour
• 2 tsp baking powder
• 1.5 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp fine salt
• 2 large eggs
• 1.25 cups whole milk
• 3 tbsp unsalted butter, melted
• 2 tbsp plus more for serving pure maple syrup
• 2 medium crisp apples
• 1 tsp fresh lemon juice
• as needed neutral oil or butter for the griddle
• 1/4 cup chopped toasted pecans

Instructions

1. 1In a large bowl whisk together the flour, baking powder, cinnamon, nutmeg, and salt until well combined.
2. 2In a separate bowl beat the eggs, then whisk in the milk, melted butter, and maple syrup until smooth.
3. 3Pour the wet ingredients into the dry and stir gently just until no large flour streaks remain; a few small lumps are fine.
4. 4Core and grate the apples on the large holes of a box grater, then toss the shreds with lemon juice to keep them bright.
5. 5Fold the grated apple into the batter; the mixture will look thick and studded with fruit.
6. 6Heat a large nonstick skillet or griddle over medium heat and lightly grease the surface.
7. 7Scoop one-quarter cup of batter per pancake onto the hot surface, spacing them so they do not touch.
8. 8Cook until bubbles form across the top and the edges look set, about 2 to 3 minutes, then flip and cook the second side until golden brown, another 1 to 2 minutes.
9. 9Transfer finished pancakes to a warm plate and repeat with remaining batter, greasing the pan as needed.
10. 10Stack three pancakes per serving, drizzle with extra maple syrup, and scatter toasted pecans over the top.
11. 11Serve immediately while the pancakes are still warm and the apples inside are soft and fragrant.