Griddled Amish Country Apple Pancakes with Cinnamon Maple Syrup

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Fluffy pancakes featuring tart apples from northern Indiana’s Amish Country, served with a warm cinnamon-spiced maple syrup. This American-inspired breakfast recipe, ready in about 30 minutes, layers all-purpose flour, granulated sugar, baking powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 American cuisine 350 cal/serving

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Ingredients

1 1/2 cups all-purpose flour
2 tbsp granulated sugar
2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1 1/4 cups milk
2 large eggs
3 tbsp melted, plus more for griddle unsalted butter
2 medium (such as Granny Smith), peeled and diced small tart apples
1/2 cup pure maple syrup
1/2 tsp ground cinnamon for syrup

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Instructions

Step 1: In a large bowl, whisk together 1 1/2 cups all-purpose flour, 2 tbsp granulated sugar, 2 tsp baking powder, 1/2 tsp salt, and 1 tsp ground cinnamon.
Step 2: In a separate bowl, beat 2 large eggs with 1 1/4 cups milk and 3 tbsp melted unsalted butter until smooth.
Step 3: Pour wet ingredients into dry ingredients and gently mix until just combined; fold in 2 diced medium tart apples.
Step 4: Heat a griddle or large nonstick skillet over medium heat and brush with butter. Pour 1/4 cup batter per pancake onto the griddle, cooking for 3-4 minutes until bubbles form on the surface and edges look set.
Step 5: Flip pancakes carefully and cook for an additional 2-3 minutes until golden and cooked through. Keep warm.
Step 6: In a small saucepan, combine 1/2 cup pure maple syrup and 1/2 tsp ground cinnamon. Warm over low heat for 2-3 minutes, stirring occasionally.
Step 7: Serve pancakes stacked with warm cinnamon maple syrup drizzled generously over the top.