Apple Pancake Dippers

5 from 1 vote

These apple pancake dippers are made with thin apple slices dipped in a cinnamon pancake batter, cooked until golden, and tossed in cinnamon sugar for a sweet little treat! They're soft and fluffy on the outside with tender apples in the center and are perfect for dipping.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings: servings

Author: Lily Payen

Ingredients

Apple Pancake Dippers

1 large apple or two medium apples (I prefer Cosmic Crisp, Honeycrisp, or Fuji)
1 cup all purpose flour
1 ½ tsp baking powder
½ tsp ground cinnamon
¼ tsp salt
2 tbsp unsalted butter melted and slightly cooled
1 large egg
¾ cup milk
1 tbsp maple syrup
1 tsp vanilla extract

Cinnamon Sugar Coating (Optional)

3 tbsp granulated sugar
¾ tsp ground cinnamon

US Customary - Metric

Instructions

Cut the apples into quarters and remove the cores. Slice each quarter lengthwise into very thin wedges, approximately ⅛-inch thick (I am usually able to get 40-50 thin slices out of a large apple). Pat the apple slices dry and set aside. Heat a lightly greased nonstick skillet over medium-low heat.
In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt until combined.
In a separate large bowl, whisk together the egg, milk, maple syrup, and vanilla extract. Slowly pour in the melted, slightly cooled butter while whisking until combined.
Pour the dry ingredients into the wet ingredients and gently mix until just combined. A few small lumps are fine, but be careful not to overmix. The batter should be thin enough to coat the apples without clinging too thickly.
Dip the apple slices in batches into the pancake batter, making sure they are fully coated on both sides. Lift the apple slices one by one and let any excess batter drip off for a few seconds.
Place the coated apple slices onto the preheated skillet, leaving a little space between each one. Cook for approximately 2–3 minutes per side, until golden brown and the pancake coating is cooked through. Repeat with the remaining apple slices.
As the apple pancake dippers are cooking, mix together the granulated sugar and cinnamon in a shallow bowl. While the apple pancakes are still warm, immediately toss them in the cinnamon sugar mixture until evenly coated. If needed, brush the pancake dippers with a little melted butter to help the coating stick.

Notes

Slice the apples super thin! You want slices that are about ⅛-inch-thick so that the apples have time to soften while the pancake coating cooks. I'm usually able to get 40 to 50 thin slices out of a large apple. If the apple slices are too thick, they may still be firm in the center when the pancakes are done.
Don't make the batter too thick. You want the batter to lightly coat each apple slice without forming a thick layer around it. If it seems too thick, add milk 1 tablespoon at a time until it reaches the right consistency. If it seems too thin, stir in an extra tablespoon or two of flour.
Use room-temperature ingredients. Cold milk and eggs straight from the fridge can cause melted butter to solidify into small pieces when mixed together (but if this happens, no worries! The butter pieces will melt when cooked in the pan).
Make sure the pan is preheated well! A properly heated pan helps the pancake coating begin setting as soon as it hits the pan. I recommend cooking these over medium-low heat so the apples have enough time to soften without the outside browning too quickly.
Wait before flipping. Let the bottom of each pancake set and turn golden before flipping. Flipping too early can cause the pancake coating to tear away from the apple slices.
If coating in cinnamon sugar, coat the pancakes immediately while they're warm so that it sticks. If needed, lightly brush the cooked apple pancake dippers with melted butter to help it stick.

Nutrition

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