Fluffy cinnamon pancakes with ooey gooey apple topping! The perfect Autumn breakfast.
3/4 cup milk
1 1/2 tablespoons vinegar
1 cup flour
3 tablespoons sugar
1 teaspoon cinnamon (if you really love cinnamon you can add another 1/2 teaspoon)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons oil
2 tablespoons butter
2 apples, peeled, cored, and diced
2 tablespoons brown sugar
1/2 teaspoon cinnamon
1/3 cup maple syrup
Preheat a skillet to medium-high heat (275 degrees).
Whisk together the milk and vinegar and allow to rest for 5 minutes.
While milk is curdling, whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
Whisk egg and oil into milk. Add wet ingredients to dry ingredients and stir until combined (don’t over-mix, it should still have some lumps).
Spray skillet with cooking spray. Use a 1/4 cup measuring cup to pour batter onto skillet. Cook about 2 minutes until bubbles form and the edges start to look “dry”. Use a spatula to flip the pancake and cook another 1-2 minutes on the other side. Set pancakes aside and repeat with remaining batter.
Add butter, apples, brown sugar, and cinnamon to a medium sauce pan. Stir over medium heat 3-5 minutes until apples are very tender. Stir in syrup. Serve apple topping over warm pancakes.