Treat yourself to Sunday brunch with this Pink Lady® pancake recipe. The perfect flavour combination of cinnamon and Pink Lady® apple slices, this filling recipe is ideal if you have an energetic afternoon planned.
Why do apples and cinnamon taste so good together?
Apples and cinnamon are a perfect flavour combination for so many things. Whether it’s for a traditional apple pie dessert or as a delicious topping for some morning pancakes, the two flavours complement each other very well. Cinnamon brings a slight spice that balances extremely well with the sweetness of apples, especially Pink Lady® apples.
Can You Make These Apple and Cinnamon Pancakes Vegan?
You can follow a vegan alternative recipe for these apple and cinnamon pancakes simply by replacing the milk, yoghurt and ricotta with dairy free alternatives.
Alternative Pancake Recipes
Browse some more of our pancake recipes. You can even treat yourself and make more than one kind of pancake!
- Vegan Pink Lady® apple and maple syrup crêpes
- Light and Fluffy Pink Lady® Apple Pancakes
- Fluffy Ricotta and Cinnamon Pancakes with Griddled Pink Lady® Apples and Honey
- Apple and Buttermilk Oat Blinis with Spiced Apple Agave Syrup
- French Crêpes with Pink Lady® Apples
How to Make Apple and Cinnamon Pancakes
Follow the step by step directions for the full preparation below.
Full preparation
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Heat a griddle pan on a high heat. Use a non-stick frying pan if you don’t have a griddle pan.
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Toss the chopped and cored apples with the lemon juice then place in the pan.
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Cook until you have griddle marks, then flip and cook on the other side until brown and the apples have softened slightly.
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Sieve the flour, baking powder and cinnamon into a bowl.
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Add the egg yolks and ricotta to the bowl.
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Gradually add the milk and whisk to form a smooth batter.
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Whisk the egg whites until soft peaks form.
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Fold the egg whites into the batter using a metal spoon until fully combined.
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Heat a non-stick frying pan on a medium to high heat and add a little of the oil.
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Put a metal ring into the pan (a large biscuit cutter is ideal) and fill with a few spoonfuls of the batter.
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Cook until golden on the base, then remove the ring, flip over and cook on the other side until brown.
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Remove from the pan and keep warm.
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Continue to cook the pancakes until all the batter is used up. Depending on the size of the ring, you should be able to make about 16 pancakes.
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Stack up 4 pancakes per serving and top with the apples, yogurt and honey.
