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Change up your typical breakfast routine with these light, fluffy apple pancakes filled with grated apples and the perfect hint of cinnamon!
Sometimes I just need a good fruity pancake for breakfast. If I’m not making these apple pancakes, other favorites include our Strawberry or Banana Pancakes!
Sweet and Cinnamon Pancakes
When it comes to breakfast foods, pancakes are where it’s at!
They’re quick and easy to make, incredibly versatile, and easy to make for a crowd. My kids love them, and we make them frequently at our house. Pancakes are perfect for a fun weekend breakfast or even a quick dinner when you’re too tired to cook.
Apple pancakes are a spiced favorite! The lightly sweetened cinnamon batter is quick and easy to whip up, and I love the texture and flavor that the grated fresh apple adds. The pancakes cook quickly and get light and fluffy on the griddle.
I can usually fit at least five pancakes on my griddle at a time, so I can have a pile of hot pancakes in only a few minutes. Top it off with Cinnamon Buttermilk Syrup and you’ll be in heaven!
Simple Spiced Pancakes
BATTER. In a medium bowl, whisk together the flour, brown sugar, baking powder, salt, and cinnamon. In a small bowl, whisk together the eggs, oil, and milk.
APPLE. Pour the wet ingredients into the dry ingredients, and mix gently until just barely combined (a few small lumps are okay). Gently fold in the grated apple.
COOK. Preheat a griddle or frying pan over medium heat. Pour the batter by ¼ cup scoops onto the hot griddle and cook for 3-4 minutes, or until there are bubbles across the surface of the pancake. Flip and cook an additional 1-2 minutes, or until cooked through.
SERVE. Serve warm with butter and maple syrup.
Pancake-flipping Tips
- Be sure the pan is at the right temperature; about 375°F. Too hot and the outside will burn before the center is done. Too cold and the pancake will become tough.
- Flip when the edges start to cook AND the center batter bubbles.
- Take a peek at the underside to see if it has started turning a beautiful golden brown.
- Only flip once so don’t flip too soon.
- The second side will cook faster than the first.
- Do not press down on the pancake. It will not help it cook faster and only serves to flatten them.
Serving + Toppings
Apple cinnamon pancakes lend perfectly to fall flavors!
SERVE warm with butter and maple syrup, or Homemade Buttermilk Syrup!
More topping ideas include:
- apple compote or applesauce
- powdered sugar
- cream cheese spread
- honey
- chopped nuts, peanut butter, and Nutella
- Cinnamon Buttermilk Syrup
Be sure to check out all of our pancake-storing tips!
Leftovers are just as tasty
Pancakes are one of the best things to save and eat leftovers of. They keep great in both the fridge and freezer and are easy to reheat.
STORE cooked pancakes in the fridge in an airtight container for 3-4 days.
FREEZE. Place pancakes in a single layer on a baking pan and freeze for 1-2 hours. Transfer to an airtight freezer-safe container. Label and freeze for up to 3 months.
To reheat. The easiest way to reheat pancakes is in the microwave. Heat in 20-second increments until hot. Another easy way is to use a toaster, just pop it in and toast until warmed through.
For larger batches of pancakes, use an oven set at 350°F. Spread pancakes evenly over a baking sheet, cover with foil, and bake for about 10 minutes or until hot.
Recipe FAQ
I used a tart Granny Smith apple to make this pancake recipe, but you can use sweeter Honeycrisp, Braeburn, or Jongold apples. Be sure to peel and grate them before mixing them into the batter.
A few tricks to fluffy apple pancakes include sifting all the dry ingredients together first to avoid overmixing, letting the batter rest after you mix it up, using buttermilk in place of regular milk, using fresh baking powder, and not pressing the pancakes down with a spatula while you cook them.
For More Yummy PancakeS, Check Out:
- Funfetti Pancakes
- Yogurt Pancakes
- German Pancakes
- Chocolate Chip Pancakes
- Lemon Poppy Seed Pancakes
- White Chocolate Berry Pancakes
- Pumpkin Pancakes
Apple Pancake Recipe
Ingredients
- 2 cups all-purpose flour
- 1/4 cup brown sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 2 eggs
- 1/2 cup vegetable oil
- 2 cups milk
- 1 medium granny smith apple peeled and grated
Instructions
- In a medium bowl, whisk together the flour, brown sugar, baking powder, salt, and cinnamon. In a small bowl, whisk together the eggs, oil, and milk.
- Pour the wet ingredients into the dry ingredients, and mix gently until just barely combined (a few small lumps are okay). Gently fold in the grated apple.
- Preheat a griddle or frying pan over medium heat. Pour the batter by ¼ cup scoops onto the hot griddle and cook for 3-4 minutes, or until there are bubbles across the surface of the pancake. Flip and cook an additional 1-2 minutes, or until cooked through.
- Serve warm with butter and maple syrup.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
For more yummy recipes from Alicia, check out The Baker Upstairs.
I haven’t made these yet but I was wondering if you could use this recipe to make waffles? My family is mixed about pancakes vs waggles lol
Yes you could give it a try!
Me and my mom love this recipe!! It tastes like fall! We will definitely use it again! Thank you!🍂🍁
Great recipe however tend to be on the wet side and also about a TSP too much baking powder. Reduce both and enjoy!
These were delicious! Not overly sweet. I served them with honey as the syrup, and bacon on the side. The perfect fall breakfast! Thanks for a great recipe.
You’re welcome!! Glad you enjoyed the pancakes!
Love the hint of cinnamon flavor in these apple pancakes. We enjoyed them! Planning to make these on repeat.