Chunky Apple Pancakes with Cinnamon Butter

We have made these pancakes many times and love the recipe. But recently the LA Times’ formatting has gotten a bit wonky, so I am transferring the recipe here for ease of reading.

Chunky Apple Pancakes with Cinnamon Butter

Prep Time: 10 minutes

Yield: About 16 4-inch pancakes


  • Cinnamon Butter
  • 1/4 cup Butter, room temperature
  • 1/4 cup Powdered Sugar
  • 1/4 tsp Cinnamon
  • Apple Pancakes
  • 2 medium Apples, peeled & cored
  • 1 cup (4.25 oz) Flour
  • 2 tsp Baking Powder
  • 1 tsp Salt
  • 1/2 cup Sugar
  • 1 Egg
  • 1/3 cup Milk
  • 2 tsp Melted Butter or Oil

Cooking Directions

  1. To prepare the Cinnamon Butter: In a large bowl using a whisk, beat together the butter, powdered sugar and cinnamon until blended. Cover and chill until needed
  2. To prepare the Pancakes: Cut the apples into thin slices, then cut each slice into one-half-inch lengths.
  3. In a large bowl, whisk together the flour, baking powder, salt and sugar.
  4. In a small bowl, beat together the egg, milk and melted butter or oil.
  5. Pour the liquids into the dry ingredients and stir until smooth, then stir in the apple pieces.
  6. 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. Serve with the cinnamon butter.

This entry was posted in apple, baking powder, butter, cinnamon, egg, flour, milk, oil, powdered sugar, salt, sugar. Bookmark the permalink.

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