- If you love apples this is gonna become your new
favorite breakfast for fall. Check this out. Hey everybody, it's Natasha
of Natashaskitchen.com. Today I'm gonna show you
how to make apple pancakes. This is the easiest breakfast. My whole family loves this including the seven year old, actually I think she loves these the most. Anyway, they're so easy it has become a family favorite for us and I hope it will for you too. And I'm hungry so let's get started. Also, if you haven't already make sure you click below to subscribe. And when you do hit that little bell icon so you'll get notifications
every time we post a new recipe. Plus we're playing a game. Let me know where you
spot Sharky in the video, we've got him hidden. Just let me know in the
comments where you see him. And let's get cooking. We'll start with the dry ingredients. In a large mixing bowl
combine all purpose flour, sugar, baking powder, baking soda, salt, and some ground cinnamon. Now just whisk that together until it's well combined and set it aside. Next, we'll combine the wet ingredients. In a medium mixing bowl add your low fat buttermilk
and this can be right out of the fridge along
with two large eggs. You'll love that you can
use cold ingredients here because you don't have to prep ahead. Next, add vanilla extract, and we're using our two ingredient
homemade vanilla extract and I will link to that
recipe in the notes. Whisk that together
until it's well blended. Now, add those wet ingredients
into your flower mixture. Now you wanna whisk everything together until it's just moistened. Be careful not to over mix at this point. It'll definitely still look lumpy. While whisking add your melted butter and stir just until incorporated. Again, the mixture should still look lumpy and do not over mix. Set your pancake batter aside and we're gonna work on
peeling and grating the apples. You'll need two large apples
or about a pound of apples. I'm using granny smith apples
because I love the combination of sweet and tangy in the pancakes, but just about any kind of apple will work in this apple pancake recipe. Use a pairing knife to peel the apples then grate them on the
large holes of a box grater. You should end up with about
two cups of grated apple. Now we're gonna use that
handy bench scraper. This is literally one of
my favorite kitchen tools and I will link to it in the recipe notes. Transfer the grated
apples into your batter. Now use a spatula to gently
fold the grated apple into your pancake batter. Again, make sure you don't over mix and stop mixing it just as soon as the apples are incorporated. Now here's my secret to getting pancakes perfectly portioned. I'm gonna use a two ounce
trigger release ice cream scoop. You'll also need a large nonstick skillet. Use a heavy bottomed nonstick pan or a seasoned cast iron pan will work. And if you have a griddle you can use that to cook
a lot of pancakes at once. Set your pan over medium low heat, on a griddle it's between 325
and 350 degrees Fahrenheit. Then add two tablespoons of oil. Once the oil is hot,
add the pancake batter. Scoop the batter into the
pan, leaving a little space between each pancake to give
the batter room to expand. Saute those for about two
to three minutes per side. You'll know it's time to
flip the pancakes when you see bubbles form on
top and start to pop. They'll also be golden brown at the edges. Flip the pancakes and let
them continue to saute for about another two minutes. Once the pancakes are cooked through, transfer them to a serving platter. You do wanna keep a well-oiled skillet so add more oil to the pan as needed. The oil definitely helps
to form those irresistibly crisp edges on the pancakes. Cook the remaining pancakes in batches. And again, you wanna flip those pancakes once you see the bubbles on
the top form and start to pop. Also, for these to form
and cook through properly make sure to keep them
over medium low heat. If you see they're browning
too quickly, reduce the heat. Ooh, pancake. Dun dun dun. Who's excited for apple pancakes? These were so easy and
I love to serve them while they're fresh and fluffy and warm. But if you wanna keep them
warm while you're finishing off your batches, cause
it makes a lot of pancakes you can't put them on a baking
sheet in a 200 degree oven and just keep 'em warm in there
up to like 30, 45 minutes. That way they're hot and fresh when you're ready to serve all of them. All right, let's do this cause I'm totally craving these pancakes and it smells like
apple pie in my kitchen. So good. All right, let's load up our plate. And of course we're gonna
make a nice tall stack. And the little ones are so cute and fun and I know it does make a big batch but not to worry because
these reheat really well for a couple days afterwards. So you will love having leftovers. One more. Oh my, that's a big stack. And the apple topping is amazing and just a perfect match
with apple pancakes. Takes about 12, 15 minutes to make this. It's so quick, so easy. And literally your kitchen will
be smelling like apple pie. And this tastes like the
filling for apple pie. It's such a treat. All right, so we're just gonna
pile this on nice and high. And you can use, you know,
traditional pancake toppings here if you don't wanna make this topping although you can make this ahead of time and it keeps really well on
the fridge for a few days. Okay, here we go. Loading up. Oh yeah, look at that
lovely mountain of apples. And because there's never enough cinnamon I do like to give a little
bit of dusting over the top. This adds a nice little
something, something for fall. I love cinnamon. Where are my cinnamon fans? Okay, and oh, here it is, some maple syrup just to add a
little bit of extra something a little bit of extra
sauciness to these pancakes. So we're just gonna
drizzle this right over. Be as generous as you like. Because the pancakes themselves,
they're not overly sweet. Look at that, look at that. So pretty, almost too
pretty to eat, almost. Okay, here we go. I love to just cut right through this letting that maple syrup
drip down through the layers. And these are so tender and soft and very moist from all
the apple that's in there. Okay, here we go. Look at that. Look at those fluffy, fluffy layers. And you might recognize this recipe because it is very similar
to our buttermilk pancakes. We added cinnamon, we
added apples and wham bam we've got apple pancakes. These are wonderful, and I
think I like them even better. All right, here we go. Diving into this, cause, oh, I love that this
is looking back at me. Okay, here we go. Oh, that's big. Whoa, this is so satisfying. And if you keep a well-oiled skillet I love how it forms those crispy edges so that it just gives
it such great texture cause otherwise pancakes are just soft. So it's nice when there's a little bit of crispness in every bite. This is just such a delight. I cannot wait to enjoy the rest of this. I hope this becomes a new
favorite recipe for you. Let me know as always
in the comments below if you have any recipe
suggestions and we'll see you on the next episode of Natasha's Kitchen. Oh, also, did you guys spot Sharky? Let me know where you saw him. And bye.
