There’s nothing like a fresh stack of pancakes on a weekend morning, and these may just be our new favorite. Topped with a sticky, cinnamon-scented apple compote, we don’t even need maple syrup.
1 1/3 c. all-purpose flour
1 1/2 tsp. baking powder
1 1/2 tsp. cinnamon, divided
1 tbsp. granulated sugar
1/2 tsp. kosher salt
4 tbsp. butter, divided, plus more for cooking
1 large egg, separated
1 tsp. pure vanilla extract
1 1/4 c. milk
4 large apples, peeled, cored, and finely chopped (about 5 to 6 cups)
1/2 c. brown sugar
- Mix flour, baking powder, 1 teaspoon cinnamon, sugar, and salt in a medium bowl. Melt 2 tablespoons of the butter. In a large bowl, whisk to combine egg yolk, vanilla, milk, and melted butter. Gently fold dry ingredients into wet ingredients until just combined, then fold in 1½ cups of chopped apple.
- In another medium bowl, using a hand mixer, beat egg white until stiff peaks form. Fold egg white into batter gently with a rubber spatula until just combined.
- Make apple topping: in a small saucepan over medium heat, melt remaining 2 tablespoons butter. Add remaining apples, brown sugar, remaining 1/2 teaspoon cinnamon, and a 1/4 cup water. Cook, stirring occasionally, until apples have softened and mixture is jammy, 10 to 15 minutes.
- In a large frying pan over medium heat, melt 1 tablespoon butter. Pour about 1/4 cup pancake batter into pan. When little bubbles appear, about 1 to 2 minutes, flip and continue cooking until both sides are lightly golden. Repeat with remaining batter, adding more butter to pan as needed. Serve pancakes topped with apple mixture.