Feed your family pancakes without all the flipping.
We all know the firstpancakeis always a dud.
We use Honeycrisp apples for this apple-cinnamon pancake recipe because they are crisp, juicy, and sweet-tart.
Credit: Photographer: Greg DuPree, Food Stylist: Emily Neighbors Hall Prop Stylist: Audrey Davis
They’re preferred by our Test Kitchen for a good amount ofapple recipes.
They’re also great for creating aflavorful piefilling that won’t cook down too much.
They can even be customized to suit everyone’s preferenceseach portion with its own unique topping.
Talk about a great addition to a brunch table: quick, easy, and totally customizable?
It’s a surefire way to keep everyone happy.
Serve alongside any of oureasy brunch recipesfor a memorable meal.
Refrigerate for up to three days, or freeze up to three months.
Reheat in the microwave or a 350F oven until warmed through before serving.
More Big-Batch Pancake Recipes
Ingredients
2 1/2cups all-purpose flour
2Tbsp.
ground cinnamon
1/4cup, plus 1 Tbsp.
granulated sugar, divided
2cups whole milk
1/2cup sour cream
6Tbsp.
unsalted butter, melted
1tsp.
vanilla extract
2large eggs
1small (6 oz.)
Grease a 13- x 9-inch baking pan with cooking spray.
Pour into prepared pan.
Bake pancake:
Bake in preheated oven until puffed, about 6 minutes.
Stir together apple slices and remaining 1 tablespoon sugar in a medium bowl.
Let cool 10 minutes before serving.
Slice and serve with maple syrup and butter.
