It’s easy to make these very special pancakes. The batter is much the same—you just add grated apple or zucchini, mashed bananas, or pumpkin puree to your batter. They cook the same way. But they are a terrific change of pace and they’re healthy. Because they’re loaded with cinnamon chips, they are very good.
Every cook should have these four recipes in his or her arsenal.
Cinnamon Chip Apple Pancakes
1 cup all-purpose flour
1 tablespoon granulated sugar
2 tablespoons dry buttermilk powder
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 cups grated tart apple
1 large eggs
1 tablespoons oil
3/4 cups water, more or less
1/2 cup cinnamon chips
Preheat the griddle to medium hot. Just before cooking, spread a little butter on the hot griddle.
- In a large bowl, whisk the dry ingredients together.
- In a medium bowl, whisk the grated apple, eggs, oil, and most of the water together.
- Add the wet ingredients to the dry ingredients. Stir, adding more water as needed to reach the right consistency. Fold in the cinnamon chips. Do not over beat. There should be some lumps remaining in the batter.
- Pour circles of batter onto the hot griddle. Cook until bubbles start to set in the top of the batter and the edges start to look dry. Flip the pancakes and cook until both sides are a golden brown. Serve immediately.
Cinnamon Chip Zucchini Pancakes
1 cup all-purpose flour
1 tablespoon granulated sugar
2 tablespoons dry buttermilk powder
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 cups grated zucchini
1 large eggs
1 tablespoons oil
1/2 cups water, more or less
1/2 cup cinnamon chips
Preheat the griddle to medium hot. Just before cooking, spread a little butter on the hot griddle.
- In a large bowl, whisk the dry ingredients together.
- In a medium bowl, whisk the grated zucchini, eggs, oil, and most of the water together.
- Add the wet ingredients to the dry ingredients. Stir, adding more water as needed to reach the right consistency. Fold in the cinnamon chips. Do not over beat. There should be some lumps remaining in the batter.
- Pour circles of batter onto the hot griddle. Cook until bubbles start to set in the top of the batter and the edges start to look dry. Flip the pancakes and cook until both sides are a golden brown. Serve immediately.
Cinnamon Chip Banana Pancakes
1 cup all-purpose flour
1 tablespoon granulated sugar
2 tablespoons dry buttermilk powder
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 cups mashed ripe banana
1 large eggs
1 tablespoons oil
3/4 cups plus 2 tablespoons water, more or less
1/2 cup cinnamon chips
Preheat the griddle to medium hot. Just before cooking, spread a little butter on the hot griddle.
- In a large bowl, whisk the dry ingredients together.
- In a medium bowl, whisk the mashed bananas, banana flavor, eggs, oil, and most of the water together.
- Add the wet ingredients to the dry ingredients. Stir, adding more water as needed to reach the right consistency. Fold in the cinnamon chips. Do not over beat. There should be some lumps remaining in the batter.
- Pour circles of batter onto the hot griddle. Cook until bubbles start to set in the top of the batter and the edges start to look dry. Flip the pancakes and cook until both sides are a golden brown. Serve immediately.
Cinnamon Chip Pumpkin Pancakes
1 cups all-purpose flour
1 tablespoons granulated sugar
2 tablespoons dry buttermilk powder
1/2 teaspoon baking soda
1 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon dry ginger
1/4 teaspoon ground cloves
1 cups canned pumpkin
1 large eggs
1 tablespoons oil
3/4 cups water, more or less
2/3 cup cinnamon chips
Preheat the griddle to medium hot. Just before cooking, spread a little butter on the hot griddle.
- In a large bowl, whisk the dry ingredients together.
- In a medium bowl, whisk the canned pumpkin, eggs, oil, and most of the water together.
- Add the wet ingredients to the dry ingredients. Stir, adding more water as needed to reach the right consistency. Fold in the cinnamon chips. Do not over beat. There should be some lumps remaining in the batter.
- Pour circles of batter onto the hot griddle. Cook until bubbles start to set in the top of the batter and the edges start to look dry. Flip the pancakes and cook until both sides are a golden brown. Serve immediately.
