This Apple Pancakes Recipe is a fun and flavorful twist on a breakfast classic I’ve made countless times over the years. After flipping more pancakes than I can count in restaurant kitchens, I still love experimenting with new flavors at home, and my kids happily taste-test every batch. This easy, homemade, family friendly version filled with sweet apple flavor is always a hit at our breakfast table.
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Why We Love These Apple Cinnamon Pancakes
- Tried and true pancake method: After years of flipping pancakes in both restaurant kitchens and at home, I've perfected the balance of light, fluffy centers and golden edges every time.
- Simple ingredients for homemade pancakes: No mixes or shortcuts here, just easy pantry staples that you most likely have on hand.
- Family favorite: My kids love all the pancakes I make, but this apple version is always one of the first to disappear from the plate.
- Perfect anytime: Whether it's a slow weekend morning, a cozy fall breakfast, or a fun breakfast for dinner night, these easy, homemade apple pancakes always make the meal feel special.
- Freezer friendly: If you're making pancakes you might as well make extra! These freeze beautifully and reheat easily for a quick weekday breakfast.
Apple Pancakes Recipe Ingredients
- Unbleached All Purpose Flour
- Baking Powder
- Cinnamon
- White Sugar
- Salt
- Pure Vanilla Extract
- Large Eggs
- Buttermilk
- Salted Butter
- Apple
Substitution Suggestions
- All Purpose Flour: If you prefer, you can use whole wheat flour or white whole wheat flour. The pancakes will be just a bit more dense, but they will still be fluffy and delicious!
- Sugar: If you like you can use brown sugar, honey or maple syrup. If using a liquid sweetener you will need to add a few more tablespoons of flour to the batter.
- Pure Vanilla Extract: It is always best to use pure extracts. Using imitation extracts can leave an unpleasant after taste in your pancakes and other baked goods.
- Buttermilk: You can use any type of milk you like: cow's milk, unsweetened almond milk or soy milk work good. If you use one of those reduce the amount by ¼ cup. The buttermilk results in the best flavored pancakes though. You can also use yogurt or sour cream thinned out with a tablespoon of milk. Skip a trip to the store and make your own buttermilk substitute, I think it tastes just the same. Combine 1 tablespoon of bottled lemon juice or white vinegar per 1 cup of milk. Let it sit for at least 5 minutes. It will look curdled and thick and that's exactly what you want it to look like.
- Salted Butter: Unsalted butter can be used. I suggest adding an extra ⅛ teaspoon of salt to the pancake batter.
- Apple: Any type of apple will work for this recipe. I like to Honey Crisp most of the time, but during apple season I use the apples from my tree.
How to Make Apple Pancakes
- In a large bowl, whisk together the dry ingredients: all purpose flour, baking powder, cinnamon, sugar and salt.
- Make a hole in the middle of the dry ingredients.
- In a separate bowl, whisk together the wet ingredients: buttermilk, eggs and vanilla extract.
- Now set those aside and, peel and grate your apple. A box grater works great. I like to grate it right before I add it so it doesn't turn brown on me. However, if you wanted to grate the apple first you could.
- Next, add the wet ingredients to the dry and gently whisk it just a few times.
- Then add the melted butter and whisk it all until it is just fully combined being careful not to over mix. Lumpy batter is good batter!
- Now fold in the grated apple.
- Let the pancake batter rest for 5 minutes while you preheat an electric griddle to 350°F. If you don't have a griddle you can use a nonstick skillet over medium-low heat with a tablespoon of butter or oil.
- Using a ladle or ½ cup measuring cup pour the pancake batter onto the hot griddle. I make them around 4 inches in diameter.
- Once the pancakes start to bubble and pop on the first side, about 1-2 minutes, then flip them. Cook the other side for another 1-2 minutes until they are golden brown and the top of the pancake springs back when touched.
- Serve the warm pancakes with a pat of butter, some warm syrup or your favorite pancake topping and dig in! Don't forget the side of bacon!
Why does the pancake batter have to rest?
Letting pancake batter rest is the secret to creating the fluffiest pancakes. It's a crucial step to avoid getting rubbery and gummy cakes. Nobody wants them. The baking powder in the batter creates air pockets while resting and the gluten is taking time to relax, resulting in the fluffiest pancakes imaginable. Do not skip this step, I repeat, do NOT skip this step!
Serving Apple Cinnamon Pancakes
These yummy pancakes are great with just some butter and pure maple syrup, but you can also make them fancy. Here are some delicious pancake topping ideas:
- Sweet Cinnamon Glaze
- Apple Pie Filling and Whipped Cream
- Cinnamon Chips, Chocolate Chips or Butterscotch Chips
- Caramel Sauce and Whipped Cream
- Candied Pecans and Honey
- Peanut Butter and Sliced Apples or Bananas
- Apple Butter spread with Maple Syrup
- Fresh Fruit or Frozen Berries that have been thawed.
- Jams, Jellies or Preserves: warm them up so they are a syrup consistency.
Pancakes are a family favorite in our house. We ALL just love them. If you do too, don't miss my other pancake recipes: chocolate pancakes, peanut butter pancakes, buttermilk pancakes, whole wheat banana pancakes, and blueberry lemon ricotta pancakes.
Storing Pancakes
Storing: Store any completely cooled extra pancakes in an airtight container or zip top bag in the fridge for up to 4 days.
Reheating: Reheat pancakes in the microwave or toaster oven. The frozen pancakes can be reheated in a 350°F oven on a baking sheet until warmed through. They can also be reheated from frozen in the microwave until warmed through.
How to Freeze Leftover Apple Pancakes
To freeze pancakes: Let the leftover pancakes cool to room temperature and then place them on a parchment lined baking sheet in a single layer. Use parchment paper in between stacks of pancakes to prevent sticking together. Once frozen, place in a freezer safe container or zip top bag.
To thaw: there are a few options for thawing. You can use the defrost option on your microwave, you can just reheat them from frozen and eat them right away, or you can take the number needed out of the freezer the night before and place in the fridge overnight.
Heather's Favorite Tools for this Recipe
- These nestled mixing bowls are my favorite for prepping ingredients.
- I love using an electric griddle for pancakes. This electric griddle from Presto is what I use and I've had it a long, long time.
- Long ago, I used to be a Pampered Chef consultant and I still prefer their baking tools and pans to any others. They're baking pans are the ones I primarily use. Find yourself a consultant, host a party and treat yourself to a set.
- I love a simple box grater for shredding the apple.
- My husband bought me this fancy pancake turner one year for Christmas and it works like a charm. It's one of my favorite kitchen tools.
Tips for Shredded Apple Pancakes
- Always fluff your flour before measuring. This helps make sure the flour is properly measured.
- Double check your dates on your baking powder. Old and expired baking powder will not do its job right.
- Start with room temperature ingredients for best results.
- Be careful not to overmix the batter. Overmixing will create rubbery pancakes instead of fluffy pancakes.
- Let the pancake batter rest. This gives it time for the baking powder to activate and do it's job to make fluffy pancakes.
- If you don't have an electric griddle, use a nonstick pan. The griddle is best because the heat is evenly distributed, but a nonstick skillet with some butter or oil will work too.
- Flip those pancakes with confidence! Get the spatula all the way under the pancake before flipping.
FAQs
The best apple is whatever your favorite apple is! Any type of apple will work. A sweeter apple will add some natural sweetness to your pancakes while a tart apple can balance out the sweetness in the pancakes.
This is totally up to you. I prefer the apple peeled because it creates a smoother texture in the pancakes. If you don't want to peel that's ok too. Just know there will be more firm bites of apple peel in the pancakes.
Absolutely! Dice the apples really small an fine. The diced apples will give you little bites of apple in each bite while the shredded apple blends more into the batter. Both ways are delicious!
More Breakfast Recipes:
- Whole Wheat Pumpkin Pancakes
- Sheet Pan Pancakes
- Belgian Waffles
- Sweet Potato Pancakes
- Classic French Toast
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Apple Cinnamon Pancakes
Ingredients
- 3 cups unbleached all purpose flour
- 2 tablespoons baking powder
- 1 teaspoon cinnamon
- ¼ cup granulated sugar
- 1 teaspoon salt
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 3 cups buttermilk
- 6 tablespoons salted butter, melted and cooled
- 1 cup peeled and grated apple, about 1 large apple
Instructions
- In a large bowl, whisk together the dry ingredients: all purpose flour, baking powder, cinnamon, sugar and salt. Make a hole in the middle of them.
- In a separate bowl, whisk together the wet ingredients: buttermilk, eggs and vanilla extract.
- Peel and grate your apple. I like to grate it right before I combine everything so it doesn't turn brown.
- Add the wet ingredients to the dry and gently whisk it a few times.
- Pour in the melted butter and whisk it all until it is just fully combined being careful not to over mix. Lumpy batter is good batter!
- Fold in the grated apple.
- Let the pancake batter rest for 5 minutes while you preheat an electric griddle to 350°F. If you don't have a griddle you can use a nonstick skillet over medium-low heat with a tablespoon of butter or oil.
- Using a ladle or ½ cup measuring cup pour the pancake batter onto the hot griddle. Should be around 4 inches in diameter.
- Once the pancakes start to bubble and pop on the first side, about 1-2 minutes, flip them. Cook the other side for another 1-2 minutes until they are golden brown and the top of the pancake springs back when touched.
- Serve the warm pancakes with a pat of butter, some warm syrup or your favorite pancake toppings and dig in!
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