Cinnamon apple skillet pancakes
Small pancakes cook more predictably than one enormous pancake, especially when pieces of fruit are involved. Finely diced apple adds sweetness and texture without leaving a wet center.
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Cinnamon apple skillet pancakes
Ingredients
How to make it
- Whisk flour, baking powder, cinnamon, sugar and salt in a bowl. In another bowl whisk egg, milk and melted butter.
- Stir wet ingredients into dry just until combined, then fold in the finely diced apple. Do not taste raw batter.
- Warm a lightly buttered nonstick pan over medium-low heat. Spoon in small portions, leaving room to turn.
- Cook for about 3 minutes until bubbles form and the edges set. Turn and cook another 2–3 minutes until the centers are fully cooked with no wet batter. Adjust heat so the outside does not brown too quickly.
Make it work in your kitchen
If the first pancake browns before the middle sets, lower the heat and make the next one smaller. The batter should fall from a spoon rather than pour like milk. Add a little more milk only if necessary. Serve with yogurt or fruit instead of assuming a large amount of syrup is required.
Sources & further reading
Source material and official guidance. Original practical suggestions are editorial content, not statements from the organisations below. Selected references checked September 24, 2026; publication dates and context are stated in each article.
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