YOU ARE HERE: LAT HomeCollections

Dinner tonight! Chunky apple pancakes

September 28, 2012|By Noelle Carter
  • Chunky apple pancakes.
Chunky apple pancakes. (Glenn Koenig / Los Angeles…)

If you think pancakes are just for breakfast, you haven't had a bite of these apple pancakes.

Generous chunks of apple are folded into a light pancake batter, fragrant with a hint of cinnamon. The pancakes, lightly sweet, are a natural on the breakfast table, though they also make a pretty simple dinner after a long day. Topped with a scoop of ice cream, they make a rather good dessert too!

Click here for 52 apple recipes from the L.A. Times Test Kitchen!

For more quick-fix dinner ideas, check out our video recipe gallery here. Food Editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes in an hour or less!


Mac 'n' cheese recipes galore!

Go behind the scenes at the Test Kitchen

Browse hundreds of recipes from the L.A. Times Test Kitchen

You can find Noelle Carter on Facebook, Google+, Twitter and Pinterest. Email Noelle at

Chunky apple pancakes

Total time: 35 minutes

Servings: 4 to 6

Note: Adapted from A.P.P.L.E. (Apple Publicity Promotion Ladies Effort), published in "Sebastopol Gravenstein Apples: Sweet & Savory Recipes."

Cinnamon butter

1/2 cup butter, at room temperature

1/2 cup powdered sugar

1/2 teaspoon cinnamon

In a large bowl using a whisk, beat together the butter, powdered sugar and cinnamon until blended. Cover and chill until needed.

Pancakes and assembly

2 medium apples, peeled and cored

1 cup (4.25 ounces) flour

2 teaspoons baking powder

1 teaspoon salt

1/2 cup sugar

1 egg

1/3 cup milk

2 teaspoons melted butter or oil

Cinnamon butter

1. Cut the apples into thin slices, then cut each slice into one-half-inch lengths.

2. In a large bowl, whisk together the flour, baking powder, salt and sugar. In a small bowl, beat together the egg, milk and melted butter or oil. Pour the liquids into the dry ingredients and stir until smooth, then stir in the apple pieces.

3. Heat a griddle over medium-high heat until hot. Lightly grease the griddle and spoon about one-half cup of batter onto the griddle, spreading it into a 4-inch round. Cook until the bottom is browned, then flip and cook until the other side is browned and the pancake is cooked through. This makes about 6 to 8 pancakes, depending on size and thickness. Serve with the cinnamon butter.

Each of 6 servings: 284 calories; 4 grams protein; 45 grams carbohydrates; 1 gram fiber; 10 grams fat; 6 grams saturated fat; 56 mg cholesterol; 28 grams sugar; 570 mg sodium.

Los Angeles Times Articles