Cinnamon Apple Pancakes with Pecan Streusel

Cinnamon Apple Pancakes with Pecan Streusel

Fluffy pancakes studded with cinnamon-sauced apples, finished with a crunchy pecan streusel topping.

Total 40 min Makes 4 servings Calories 420/serving

Dietary

Vegetarian, Halal, Kosher

Allergens

Dairy, Eggs, Wheat, Tree nuts

These pancakes fold diced cinnamon apples into a tender buttermilk batter, then get topped with a buttery pecan streusel for crunch. The combination makes a weekend breakfast feel closer to apple pie than ordinary flapjacks. Serve warm with maple syrup for a cool-weather morning favorite.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 1/4 cups buttermilk
  • 1 large egg
  • 3 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 cup peeled apple, diced small (such as Honeycrisp or Gala)
  • 1/4 cup all-purpose flour
  • 3 tablespoons brown sugar, packed
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons unsalted butter, cold and cubed
  • 1/3 cup pecans, chopped
  • 2 tablespoons unsalted butter, for the griddle
  • 1 maple syrup, for serving

Method

  1. In a small bowl, combine the 1/4 cup flour, brown sugar, and 1/2 teaspoon cinnamon for the streusel. Add the cold cubed butter and rub it in with your fingers until the mixture forms coarse crumbs. Stir in the chopped pecans and set aside.

  2. In a large bowl, whisk together the 1 1/2 cups flour, granulated sugar, baking powder, baking soda, 1 teaspoon cinnamon, and salt.

  3. In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until smooth.

  4. Pour the wet ingredients into the dry ingredients and stir gently just until combined; the batter should remain slightly lumpy. Fold in the diced apple, taking care not to overmix.

  5. Let the batter rest for 5 minutes while you heat a griddle or 9-inch skillet over medium heat.

  6. Melt a small pat of butter on the griddle. Pour 1/4-cup portions of batter onto the hot surface, spacing them apart.

  7. Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes.

  8. Flip the pancakes and cook until golden brown on the second side and cooked through, about 2 minutes more.

  9. Transfer cooked pancakes to a plate and repeat with the remaining batter, adding more butter to the griddle as needed.

  10. Sprinkle the pecan streusel generously over the stacked pancakes and serve warm with maple syrup.

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Rate this recipe

★ 3.7 (1)

Cinnamon Apple Pancakes with Pecan Streusel

These pancakes fold diced cinnamon apples into a tender buttermilk batter, then get topped with a buttery pecan streusel for crunch. The combination makes a weekend breakfast feel closer to apple pie than ordinary flapjacks. Serve warm with maple syrup for a cool-weather morning favorite.

40 min 4 servings 420 cal

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 1/4 cups buttermilk
  • 1 large egg
  • 3 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 cup peeled apple, diced small (such as Honeycrisp or Gala)
  • 1/4 cup all-purpose flour
  • 3 tablespoons brown sugar, packed
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons unsalted butter, cold and cubed
  • 1/3 cup pecans, chopped
  • 2 tablespoons unsalted butter, for the griddle
  • 1 maple syrup, for serving

Method

  1. 1

    In a small bowl, combine the 1/4 cup flour, brown sugar, and 1/2 teaspoon cinnamon for the streusel. Add the cold cubed butter and rub it in with your fingers until the mixture forms coarse crumbs. Stir in the chopped pecans and set aside.

  2. 2

    In a large bowl, whisk together the 1 1/2 cups flour, granulated sugar, baking powder, baking soda, 1 teaspoon cinnamon, and salt.

  3. 3

    In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until smooth.

  4. 4

    Pour the wet ingredients into the dry ingredients and stir gently just until combined; the batter should remain slightly lumpy. Fold in the diced apple, taking care not to overmix.

  5. 5

    Let the batter rest for 5 minutes while you heat a griddle or 9-inch skillet over medium heat.

  6. 6

    Melt a small pat of butter on the griddle. Pour 1/4-cup portions of batter onto the hot surface, spacing them apart.

  7. 7

    Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes.

  8. 8

    Flip the pancakes and cook until golden brown on the second side and cooked through, about 2 minutes more.

  9. 9

    Transfer cooked pancakes to a plate and repeat with the remaining batter, adding more butter to the griddle as needed.

  10. 10

    Sprinkle the pecan streusel generously over the stacked pancakes and serve warm with maple syrup.