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.
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.