Apple Pancakes in a Mini Bundt Pan
A delicious fall treat, these Apple Pancakes are perfect for a fall brunch of weekend breakfast as they are made in a mini bundt pan.
Ingredients
- 2 apples peeled and cut into bite sized pieces
- 3 cups flour
- 2 tsp baking powder
- 2 tsp baking soda
- 1/4 tsp salt
- 2 eggs beaten
- 2 1/2 cups buttermilk
- 6 tbsp melted butter
- 1/2 cup sugar
- 1 tsp cinnamon
Instructions
- Preheat your oven to 350 and spray your mini bundt pans with non-stick spray.
- Combine your flour, baking powder, baking soda and salt in a bowl. Whisk until combined.
- In a separate bowl combine the eggs and buttermilk. Slowly whisk in the melted butter. Add the sugar and cinnamon and stir until combined.
- Add the liquids to the dry ingredients and mix until just combined.
- Add the chopped apples to the batter. Gently fold into the batter.
- Evenly distribute the batter to the 6 mini bundt pans. You should fill your pans about 3/4 full. If your pans are smaller, adjust accordingly (you will need to have less baking time too).
- Bake at 350 degrees for approximately 25 minutes until the top is golden and it's firm to the touch on top.
- Let cool for 10-15 minutes. Run a butter knife around the outside edge of the bundt pan and then turn over to remover the apple pancakes.
- Serve warm with powdered sugar and / or warm syrup.