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Breakfast & Brunch

Red Apple Balsamic Cinnamon Streusel Pancakes

1 cup flour
3 tablespoons sugar
1 teaspoon cinnamon
2 teaspoons baking powder
½ teaspoon salt
2 teaspoons Red Apple Balsamic
¾ cup + 2 tablespoons milk
1 egg
2 tablespoons EVOO
1 Granny Smith Apple sliced
½ cup flour
½ cup brown sugar
1 teaspoon cinnamon
6 tablespoons cold butter, diced


Preheat a large pan, skillet, or griddle to medium-low heat.

In a medium bowl whisk together the flour, brown sugar, and cinnamon for the streusel. Cut in butter with two forks or a pastry cutter until mixture is crumbly.  Set aside.

Peel and dice apple, discarding core and seeds.

In a medium bowl whisk together flour, sugar, cinnamon, baking powder, and salt. Add milk, egg, Red Apple Balsamic and EVOO and mix until ingredients are incorporated enough that the batter is still a little lumpy. Stir in diced apple pieces.

Lightly grease your pan/skillet/griddle. Drop 1-2 tablespoons of streusel mixture onto the pan. Use a ¼ cup measuring cup to pour batter directly on top of the streusel. Allow to cook for 1-2 minutes until edges begin to look “dry”, then flip, top with another 1-2 tablespoons of streusel, and allow to cook another minute or so until puffy and golden.

Stack pancakes and top with any remaining cinnamon streusel.

Serve warm with powdered sugar and maple syrup.

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