Apple Cinnamon Mini Pancakes
I’m on a roll with making things in mini form lately and these Apple Cinnamon Mini Pancakes are no exception. It started earlier in the week with the Hazelnut Fluff Mini Waffles, then continued to the Pecan Pie Mini Muffins that I originally was going to share today, but that was before I learned that it was National Pancake Day.
It did not seem very kind of me to post muffins on a day dedicated to pancakes. And besides….I love pancakes!
What’s that? You didn’t know it was National Pancake Day either?
Well, now you’re in the loop and you know! Treat yourself to pancakes for dinner; it’s Friday after all!
The pancakes couldn’t be easier and there’s really nothing better than homemade pancakes.
And even if you swear by and use a mix, chances are you add in additional ingredients to flavor it up anyway.
I made them in mini size just to make things more fun. If you wanted to make them regular size, you could and you’d get probably 10-12 pancakes. Making them mini doubles the amount and makes you think you’re eating way more than if you had 2 regular pancakes.
And did I mention they were just more fun?
Apple Cinnamon Mini Pancakes
- 2 cups whole wheat flour
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 cup light brown sugar
- 2 eggs, lightly beaten
- 2 cups milk
- 1 Tablespoon vanilla extract
- 1 medium apple, peeled, cored & shredded
In a large bowl, combine all the dry ingredients; flour, baking powder, cinnamon, nutmeg, sugar, and salt. Whisk together the eggs, milk, and vanilla in a separate bowl then add into the dry ingredients, stirring just until moistened. Stir in the shredded apple.
Pour batter onto a hot griddle heavily coated with cooking spray. When bubbles begin to form, flip over and continue to cook until the flipped side is golden brown.
* For perfectly round mini pancakes I use a round biscuit cutter once they're slightly cooled and cut them into circles
Made with whole wheat flour and shredded apples, it’s a lightened up version of pancakes but equally tasty. Top them with homemade whipped cream and you’d hardly notice they’re healthier.
And besides, it allowed me to break out my vintage syrup container so it was worth the syrup calories in order to properly celebrate National Pancake Day.
Isn’t she lovely? I think I paid $3 for her.
And also, does it not seem like pancake day is the one food day that happens multiple times a year?
I did research to reassure myself I wasn’t completely losing my mind, and technically it DOES occur more than once.
There’s Shrove Tuesday (Pancake Day)- 47 days before Easter and as Roman Catholics (among others) ponder the wrong doings they need to repent or contemplate the areas of spiritual growth they want guidance with throughout the season of Lent….they celebrate with eating pancakes first. Typically in February or March.
I like their style.
Then there’s IHOP’s Pancake Day occurring on March 4th.
And then today’s National Pancake Day.
That’s 3 days a year of pancake celebrating, folks. Madness.
I’ll be back with the aforementioned Pecan Pie Mini Muffins next week!
Those are some really cute pancakes!
Thank you, Mary! Biscuit cutter. Ha ha.
YUM! And I really like your syrup container, too.
I looooooove that little syrup container, too. Had to have it!