Vegetarian Recipes

Apple Cinnamon Pancakes

Cinnamon apples are simply my jam, but I especially love them during the Fall when apples are in season. And what better way to enjoy warm, cooked apples than on top of fluffy Apple Cinnamon Pancakes! This easy apple pancake recipe is infused with lots of warm and cozy flavors and simply a treat to enjoy. Sure, you can make regular pancakes this weekend, but why not take them up a notch with these extra fluffy, apple cinnamon pancakes!

These apple cinnamon pancakes are seriously next level and the cooked apple topping really makes them extra special. Here’s everything that you’ll need:

Apples: The sweet apple topping is what makes these pancakes stand out! There are lots of different apples to choose from, but I like to use a sweet or semi-sweet apple like Gala, Fuji, or Honeycrisp apples.
All-Purpose Flour: Flour is the primary foundation for the pancakes. You can substitute up to half of the flour with whole wheat flour without it making the pancakes too dense.
Baking Powder & Baking Soda: Both are leavening agents which help make the pancakes light and fluffy instead of dense and gummy.
Sugar: Sugar adds the perfect amount of sweetness to the pancake batter and the apples. I chose granulated sugar for the pancakes and brown sugar to sweeten the apples, but you can certainly use whichever sugar you prefer.
Cinnamon: Ground cinnamon adds a touch of sweetness and warmth to both the cooked apples and the pancake batter.
Salt: A little bit of salt helps balance the flavor of the pancakes.
Buttermilk: Buttermilk combines with the flour to add moisture and create the batter. I chose buttermilk for extra fluffy pancakes, but you can certainly use regular milk instead. I’ve also provided some buttermilk alternatives down below.
Egg: The egg helps hold the pancakes together, it gives them a nice springy texture, and also helps leaven the pancakes.
Butter: Butter adds lots of flavor and richness to the pancakes and the apples.
Vanilla Extract: A small amount of vanilla extract adds a wonderful flavor and depth to the pancakes.
Maple Syrup: Of course you have to finish these with a drizzle of pure maple syrup on top!😉

Buttermilk Alternatives

I love using buttermilk when I make pancakes to help make them extra fluffy. But sometimes buttermilk can be expensive, especially if you don’t plan on using it all up before it goes bad. So here are two cheaper options to consider:

Milk + Vinegar or Lemon juice – Mix 1-2 Tbsp of white vinegar or lemon juice with 1 cup of milk. Stir and let the mixture sit for 10 minutes. Proceed to use in the recipe in place of buttermilk.

Freezing Buttermilk

Did you know you can freeze buttermilk? If you buy buttermilk from the store, instead of letting the rest go bad in the fridge, try freezing leftover buttermilk to use for later!

Don’t overmix the batter. Stir the dry and wet ingredients together until they are just combined and there are no traces of dry flour left in the bowl. Over-mixing the batter will develop the gluten in the flour and make the pancakes rubbery rather than soft and fluffy.
Control your temperature. Keep the heat between medium and medium-low heat. If the temperature is too high you may burn the pancakes before they’ve had a chance to cook all the way through.
Want even more apple cinnamon flavor? Try adding some store-bought or homemade applesauce to your batter. I didn’t do this step with this recipe, but I love doing this at home to add even more flavor to the pancakes! Gently fold in up to ⅓ cup of applesauce into the batter once the wet and dry ingredients are combined. Again, be sure not to overmix.

Storing Leftovers

These apple cinnamon pancakes can easily be stored in an airtight container in the refrigerator and enjoyed for up to 4 days. You can store the pancakes and the cooked apple topping separately if you want, but I often store mine together. The apples hold their texture very well. Reheat in the microwave until warmed through or pop the pancakes in the toaster to reheat separately from the apple topping.

Apple Cinnamon Pancakes

Make breakfast extra special with these fluffy and super delicious Apple Cinnamon Pancakes. Perfect to enjoy any day of the week!

Course Breakfast

Cuisine American

Total Cost $4.22 recipe / $1.06 serving

Prep Time 15

Cook Time 20

Total Time 35

Servings (2 pancakes each)

Calories 482kcal

Author Marsha – Budget Bytes

Equipment

Ingredients

Apple Topping

2 large apples $1.50
2 Tbsp butter $0.28
1/2 tsp cinnamon $0.05
2 Tbsp brown sugar $0.08
2 Tbsp water $0.00

Pancakes

1 1/4 cup all-purpose flour $0.30
1.5 tsp baking powder $0.05
1/2 tsp baking soda $0.03
1/2 tsp salt $0.03
1 tsp cinnamon $0.10
3 Tbsp granulated sugar $0.05
1 cup buttermilk* $0.53
1 large egg, beaten $0.22
1/4 cup butter, melted $0.56
1 tsp vanilla extract $0.30
1 Tbsp butter (for cooking pancakes) $0.14

Instructions

Peel, remove the core, and dice the apples.
Melt 2 Tbsp butter in a small pot over medium-low heat. Add the diced apples, cinnamon, brown sugar and water to the pot. Stir together and allow the apples to come up to a simmer. Cook the apples for 10-15 minutes, stirring occasionally, until they are tender. Remove the pot from the heat and cover with a lid to keep warm.
While the apples are cooking, start on the pancakes. In a large bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, and granulated sugar.
In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla.
Pour the wet ingredients into the same bowl as the dry ingredients. Stir together until just combined. Be careful not to overmix at this point. The batter will be a little thick.
Heat a large nonstick skillet over medium heat. Once hot add ½ Tbsp of butter and swirl around to coat the surface. Add about ¼ cup pancake batter to the hot skillet. I like to cook two pancakes at a time.
Cook the pancakes until bubbles form over the surface and begin to pop. The edges and bottom of the pancakes will also start to become golden brown (about 60-90 seconds). Now flip the pancakes and cook on the second side until golden brown (about 30-60 seconds).
Repeat with the remaining batter, adding more butter to the skillet between batches or as needed, until all of the pancakes have been cooked. Keep the pancakes warm on a plate under a towel or on a baking sheet in a warm oven until all of the pancakes have been cooked.
Now serve the pancakes with several spoonfuls of cooked cinnamon apples on top and a drizzle of warm maple syrup. Enjoy!

See how we calculate recipe costs here.

Notes

*You can certainly use regular whole milk instead of buttermilk if that is what you have on hand. I wanted extra fluffy pancakes which is why I chose to use buttermilk.

Nutrition

How to Make Apple Cinnamon Pancakes – Step by Step Photos

Peel, remove the core, and dice 2 large apples.

Chopped apples, brown sugar, and cinnamon in a small pot.

Melt 2 Tbsp butter in a small pot over medium heat. Add the diced apples, 1/2 tsp cinnamon, 2 Tbsp brown sugar and 2 Tbsp water to the pot. Stir together and allow the apples to come up to a simmer.

Cook the apples for approximately 10-15 minutes, stirring occasionally, until they are tender. Remove the pot from the heat and cover with a lid to keep warm.

Pancake dry ingredients in a large bowl.

While the apples are cooking, start on the pancakes. In a large bowl whisk together 1 1/4 cup all-purpose flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 tsp cinnamon, and 3 Tbsp granulated sugar.

In a separate bowl, whisk together 1 cup buttermilk, 1 beaten egg, 1/4 cup melted butter, and 1 tsp vanilla extract.

Wet ingredients being added to dry ingredients.

Pour the wet ingredients into the same bowl as the dry ingredients.

Stir together until just combined. Be careful not to overmix at this point. The batter will be a little thick.

Heat a large nonstick skillet over medium heat. Once hot add ½ Tbsp of butter and swirl around to coat the surface. Add about ¼ cup pancake batter to the hot skillet. I like to cook two pancakes at a time.

Cook the pancakes until bubbles form over the surface and begin to pop. The edges and bottom of the pancakes will also start to become golden brown (about 60-90 seconds). Now flip the pancakes and cook on the second side until golden brown (about 30-60 seconds).

Repeat with the remaining batter, adding more butter to the skillet between batches or as needed, until all of the pancakes have been cooked. Keep the pancakes warm on a plate under a towel or on a baking sheet in a warm oven until all of the pancakes have been cooked.

A stack of Apple Cinnamon Pancakes with maple syrup poured over the top.

Now serve the pancakes with several spoonfuls of cooked cinnamon apples on top and a drizzle of warm maple syrup. Enjoy these warm, apple cinnamon pancakes with some crispy air fryer bacon on the side. So good!!😋

Side view of a stack of pancakes with butter on top and syrup being poured over the top.

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The post Apple Cinnamon Pancakes appeared first on Budget Bytes.

Cheesy Vegetarian

Vegan Tomato and Black Bean Stew

Black beans are without a doubt my favourite bean (and my kids’ favourite too), and I absolutely love this simple black bean stew. It’s nothing fancy or complicated, just good, honest food – simply black beans in a rich tomato sauce, cooked with a few straightforward spices, and served up however you like. And best of all, it can be on the table in less than half an hour.

A portion of tomato and black bean stew served with rice, lettuce and sour cream.

This easy recipe uses canned black beans, because who’s got time for cooking dried beans on a busy weeknight – or any other time?! Certainly not me, and I love using canned beans for a quick dinner. Just simmer them until the stew is nice and thick, and they really could not be more delicious.

How to Serve Black Bean Stew

I’ve made this dish dozens of times, and served it in so many different ways. It’s a really versatile recipe. Here are some ideas for how to serve this easy black bean stew:

simply served with rice (and toppings, like avocado and sour cream)
wrapped up in a soft tortilla to make an amazing bean burrito
loaded into a taco shell with salad and extra toppings
heaped onto a baked potato
served with lots of roasted veggies (crispy potato wedges would be great)
with tortilla chips on the side for scooping

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Ingredients and Substitutions

Here’s what you’ll need to make this recipe. See the printable recipe card below for detailed ingredient quantities.

Ingredients for tomato and black bean stew laid out with text overlay.

black beans. Canned black beans ensure this recipe is quick and easy. If you prefer, you can cook dried beans from scratch beforehand, then follow the recipe as written.
onion – I used half an onion, because I find a whole large onion is too much in this recipe. If you’d rather not have half an onion left over, try to just use a small one instead.
tomatoes (try to use good quality ones)
tomato paste
garlic – I used minced garlic from a jar, but fresh garlic would also be fine.
smoked paprika
ground cumin
fresh chilli (or chilli flakes, if you prefer) – I always choose a small, mild chilli. I do like things quite spicy, but adding too much spice can spoil a meal very quickly! If you’re not sure how hot your chilli is, start with just a small amount – you can always add more later.

Becca’s Top Tip

If you find you sometimes get stomach issues from eating too many beans or other legumes, make sure you rinse canned beans before cooking with them. This can help to wash away the gas-inducing substances from the beans.

Recipe Video

Overhead shot of rich tomato and black bean stew with rice and lettuce.

Printable Instructions

Vegan Tomato and Black Bean Stew

A super easy vegan black bean stew, with a rich tomato sauce and beautiful spices. This is such a versatile recipe!

Course Main Course

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 266kcal

Author Becca Heyes