Why You’ll Love This Recipe
These pancakes are soft, fluffy, and packed with bits of sweet, sautéed apples in every bite. The cinnamon adds a warming spice that pairs perfectly with apples, and the simple batter comes together quickly with basic pantry ingredients. They’re just sweet enough on their own but also pair beautifully with maple syrup, yogurt, or a dollop of whipped cream.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking powder
- Salt
- Ground cinnamon
- Ground nutmeg (optional)
- Milk (dairy or plant-based)
- Eggs
- Maple syrup or sugar
- Vanilla extract
- Apple (peeled, cored, and finely diced or grated)
- Butter or oil (for cooking)
- Optional toppings: maple syrup, powdered sugar, yogurt, or toasted nuts
Directions
- In a large bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg.
- In a separate bowl, whisk together milk, eggs, maple syrup (or sugar), and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined—do not overmix.
- Fold in the finely diced or grated apple.
- Heat a non-stick skillet or griddle over medium heat and grease lightly with butter or oil.
- Pour about ¼ cup of batter per pancake onto the skillet and cook until bubbles form on the surface and the edges look set, about 2–3 minutes.
- Flip and cook the other side for another 1–2 minutes, or until golden brown and cooked through.
- Repeat with the remaining batter, greasing the skillet as needed.
- Serve warm with your favorite toppings.
Servings and timing
This recipe makes 4 servings (8–10 pancakes).
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Variations
- Gluten-Free: Use a gluten-free all-purpose flour blend.
- Vegan: Use flax eggs and plant-based milk; replace butter with oil.
- Chunky Apple: Sauté diced apple with cinnamon and butter before folding into the batter for a caramelized flavor.
- Apple Rings: Dip whole apple slices in the batter and fry for a fun twist.
- Add-Ins: Stir in chopped walnuts, pecans, or raisins for extra texture.
Storage/Reheating
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
To reheat, warm in a toaster, microwave, or low oven until heated through.
Pancakes also freeze well—layer with parchment paper and store in a freezer-safe bag for up to 2 months.
FAQs
What type of apple is best for pancakes?
Firm, sweet apples like Honeycrisp, Fuji, or Gala work best. Tart varieties like Granny Smith also add nice contrast.
Should I cook the apples before adding them?
Not necessary, but sautéing them adds extra sweetness and flavor.
Can I use applesauce instead of fresh apples?
Yes, replace the diced apples with ½ cup applesauce for a smoother texture and apple flavor throughout.
Can I make the batter ahead of time?
Yes, but for the best texture, fold in the apples just before cooking.
How do I keep pancakes warm while cooking in batches?
Place them in a low oven (200°F/95°C) on a baking sheet until ready to serve.
Can I use whole wheat flour?
Yes, but it will make the pancakes a bit denser. You can also do a 50/50 blend with all-purpose flour.
Are these pancakes sweet enough without syrup?
They’re lightly sweet on their own, especially with sweet apples, but syrup enhances the flavor.
Can I make mini pancakes?
Yes, simply spoon smaller portions of batter onto the skillet for bite-sized versions.
Can kids help make this recipe?
Absolutely! Kids can help stir, measure, and even flip (with supervision).
What can I serve with these pancakes?
Greek yogurt, nut butter, fresh fruit, or a drizzle of maple syrup all pair wonderfully.
Conclusion
Cinnamon Apple Pancakes are the perfect cozy breakfast to warm up your morning. They’re quick to make, packed with seasonal flavor, and endlessly customizable. Whether you’re serving them for a leisurely brunch or prepping them ahead for the week, these pancakes are a delicious way to bring the comforting taste of apples and cinnamon to the table.
PrintCinnamon Apple Pancakes
Cinnamon Apple Pancakes are warm, fluffy, and full of fall flavor, featuring tender apples and a touch of cinnamon in every bite. They’re quick to make and perfect for cozy breakfasts, brunches, or weekend treats.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings (8–10 pancakes)
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg (optional)
- 1 cup milk (dairy or plant-based)
- 2 large eggs
- 2 tbsp maple syrup or sugar
- 1 tsp vanilla extract
- 1 medium apple, peeled, cored, and finely diced or grated
- Butter or oil for cooking
- Optional toppings: maple syrup, powdered sugar, yogurt, toasted nuts
Instructions
- In a large bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, whisk together milk, eggs, maple syrup (or sugar), and vanilla extract.
- Pour wet ingredients into dry and stir just until combined—do not overmix.
- Fold in the diced or grated apple.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form and edges are set, about 2–3 minutes.
- Flip and cook another 1–2 minutes until golden brown and cooked through.
- Repeat with remaining batter, greasing the skillet as needed.
- Serve warm with your favorite toppings.
Notes
- For extra flavor, sauté the apples in butter and cinnamon before adding to the batter.
- Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
- Use gluten-free flour or flax eggs and plant milk to adapt for dietary needs.
- Make mini pancakes for kids or brunch platters.
Nutrition
- Serving Size: 2–3 pancakes
- Calories: 240
- Sugar: 8g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg
