These Apple Crisp Pancakes are soft, fluffy cinnamon pancakes filled with shredded apple and topped with brown sugar crumble — a decadent weekend breakfast!
So, I have to give the credit for this recipe to my almost 2-year-old. For real.
I had seen a coffee cake pancake recipe on Pinterest once, but I was turned off because the streusel was mixed up, and then baked in the oven, then the batter was topped with the cooked streusel. It just seemed like more work than I was willing to put into a pancake recipe.
That was long, long ago and recently I’ve found myself tossing around the idea of topping pancakes with streusel (minus the cooking part), and letting it cook as part of the pancake.
So this morning, I decided to give it a go.
I started mixing together some butter, brown sugar and flour until crumbly. As I’m mixing it together, my almost 2-year-old is standing on a chair next to me and, I kid you not, she says, “apples! Apples!”
There is not an apple in sight. I have no idea what put the idea in her head.
But I started thinking about it, and it seemed pretty genius.
So I added some oats to my streusel for a true “crisp” effect, and added a shredded apple to my pancakes.
These were so, so good. Almost too good to eat for breakfast. The pancake is fluffy and soft and fruity and the streusel adds a nice texture to the top of the pancake. The brown sugar starts to caramelize a little, and the oats add a little crunch.
The streusel is going to sink into the top of the pancake when you flip it, so it’s not going to have quite as crunchy a texture as it would on a coffee cake. But the flavour is spot on. It’s apple crisp in breakfast form. Drizzle on a little maple syrup and they are irresistible.
To add a little something for garnish, I baked up half of the streusel on a foil lined baking sheet at 350 degrees for 5-7 minutes while I cooked the pancakes. It adds a great crunch, but it’s totally unnecessary if you just don’t feel like it!
- 1½ cups flour (I used 1 cup all-purpose and ½ cup whole wheat)
- 1½ tsp baking powder
- 2 eggs
- 1 cup milk
- 2 tsp vanilla
- ½ tsp cinnamon
- 1 small apple, shredded
- ¼ cup butter, cold
- ⅓ cup flour
- ½ cup brown sugar
- ⅓ cup large flake oats
- ¼ tsp cinnamon
- Combine flour and baking powder in a large bowl. Add eggs, milk, vanilla, and cinnamon. Whisk until smooth. Stir in shredded apple.
- For the streusel, combine all ingredients with a pastry blender, fork or your fingers until coarse crumbs.
- Heat a large griddle over medium heat. Ladle batter on to heated griddle and cook 1 minute before topping with streusel. Divide streusel evenly among the pancakes.
- Cook pancakes 4-5 minutes on the first side (until golden brown) before flipping and cooking another 4-5 minutes on the second side. The streusel will start to cook into the top of the pancake before slipping so it shouldn't fall off during the flip.
- If desired, toast some streusel by itself on the griddle to top pancakes with. Serve warm with maple syrup or syrup of choice.
Pancake recipe adapted from Jaimie Oliver’s One Cup Pancakes.