It’s made with cinnamon-spiced apples that give each pancake the flavor of warm apple pie. Make a double batch and store your leftovers in the fridge for a few days or the freezer for a busy morning breakfast. They’re great warmed up in the toaster or toaster oven.

It’s been a fun (and tasty) tradition that has carried on for years. My mom cooks throughout the week, and on the weekends my dad is on breakfast duty. Because pancakes make a regular appearance at their home we like to switch it up with different flavors (chocolate chip, blueberry, banana the list goes on!)

One chilly winter day, we decided we wanted to try something new… pancakes with cinnamon spiced apples. After a few attempts, this incredible recipe was created and they’ve been a hit ever since!

The smaller you cut them, the faster they’ll cook AND the better they’ll blend into your batter. Before adding them, sauté them just until they’re softened. You don’t want crunchy apples in your pancakes but you don’t want a mushy mess either.

You can pre-prep your apples and make a double batch and use them throughout the week to top yogurt and oatmeal.

To simplify the weeks to come, we’re a huge advocate and fan of batch cooking whenever possible. While the ingredients are out and the dishes are dirty, why not make more to use throughout the week or to freeze for future meals? These pancakes are no different! They’re simple to freeze and are great for busy mornings.

When starting out, I was less than stellar at making the perfect pancake. There was the time I burnt them to a charred crisp, another that I flipped them way before they were set and let’s not forget the day I used a stainless steel pan… OH MY, what a mess!

Becoming a pro pancake maker has taken some time, so I wanted to share the best tricks I’ve learned over the years to reach pancake perfection.

1. Use a non-stick pan or griddle, like this one.
2. Do the “sizzle test.” Heat the pan on medium-high heat. Do do the “sizzle test” to know when your pan’s ready by running your fingers under some water and flicking a few water droplets on the pan. When you hear a slight sizzle, the pan is warm enough to add the butter.
3. Add just enough butter or oil to coat the surface of your pan. You don’t need much but without it your batter will stick.
4. Turn the heat down to medium-low when cooking your pancakes. When you initially add your batter, you want that higher heat to crisp them BUT once your batter is poured, lower your heat and allow those babies to brown slowly. I know this takes a little longer but it’s better than burnt pancakes.
5. Don’t flip them too soon. After pouring your batter, wait until the top of your pancakes show little bubbles that pop. Take a look underneath and if they’re golden brown, it’s time to flip.

• Pancake sandwich: fresh berries and a smear of goat, cream or cottage cheese as the filling, sandwiched between two pancakes (served hot or cold)
• Sliced into strips (for brekkie, lunch or a snack): served cold with a side of fresh fruit and plain yogurt that’s mixed with a drizzle of maple syrup as a dipping sauce