In a large bowl, mix flour, sugar, baking powder, baking soda, salt, and cinnamon.
In another bowl, whisk together buttermilk, egg, and melted butter.
Pour wet ingredients into dry ingredients and stir gently until just combined. Fold in the chopped/grated apple.
Cook the pancake
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
Pour batter onto skillet (about ½ cup per pancake).
Cook 2–3 minutes until bubbles form on the surface and edges look set, then flip carefully and cook another 2 minutes until golden and cooked through.
Serve
Stack pancakes and serve warm with maple syrup, powdered sugar, or caramel drizzle.
🌟 Tips
Extra fluffiness: Don’t overmix the batter; a few lumps are fine.
Apple variety: Use sweet-tart apples like Honeycrisp, Fuji, or Gala for best flavor.
Make it special: Add a pinch of nutmeg or a handful of chopped walnuts for extra texture.
Ashley, I can also give you a baked version of a giant fluffy apple pancake that’s perfect for serving multiple people at once, similar to a Dutch baby pancake. Do you want me to share that version?
