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Cinnamon Apple Pancakes with Maple Syrup

Kick off your weekend with a decadent breakfast that’s sure to impress. These oh-so-tasty pancakes, laced with warming cinnamon and topped with sweet syrupy apples, are the perfect way to embrace those cosy autumn mornings. Whip up this delicious stack in just 15 minutes and 4 easy steps thanks to the Dairy Diary 2027’s ingenious, triple-tested recipe. Pick up your copy today for 54 more easy-to-follow, delicious dishes to fall in love with.

  • Preparation time: 5 min(s)
  • Cooking time: 10 min(s)
  • Servings: 9

How to make

  1. Sift flour, baking powder, cinnamon and a pinch of salt into a food processor. Add sugar, egg, milk, 1 tablespoon maple syrup, 150g (5oz) of the apples and half the melted butter. Whizz until combined.
  2. Add a little of the remaining melted butter to a large frying pan over a medium heat. Use a third of the pancake mixture to make 3 pools of batter in the pan. Cook for 2-4 minutes on each side until surface bubbles. Keep warm and repeat with remaining mixture.
  3. Chop remaining apples and cook gently in the pan with sugar, until golden and hot.
  4. Serve pancakes warm topped with apple, drizzles with maple syrup and a spoonful of Greek yoghurt.

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