Table of Contents
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!
For more pancakes with fruit, try our White Chocolate Berry Pancakes and Strawberry Pancakes.
Why we think you’ll love it:
- Coziest breakfast! The warm, cinnamon-spiced apples cooked right into the batter make them feel like a big, cozy hug on a crisp fall morning.
- Easy to whip up. This recipe uses a simple pancake batter, so you’re not spending a ton of time in the kitchen and can get to the deliciousness faster.
- Perfectly soft and fluffy. The texture is amazing! You get that classic, melt-in-your-mouth pancake feel combined with the tender sweetness of the apples in every bite.
Apple Pancakes Ingredients and Substitutions
- 2 cups all-purpose flour
- ¼ cup brown sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 2 eggs
- ½ cup vegetable oil
- 2 cups milk
- 1 medium granny smith apple peeled and grated
How to Make Apple 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.
Kristyn’s Recipe 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.
- Do not press down on the pancake. It will not help it cook faster and only serves to flatten them.
Apple Pancake Recipe
Ingredients
- 2 cups all-purpose flour
- ¼ cup brown sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 2 eggs
- ½ 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.
Notes
- 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.
- Do not press down on the pancake. It will not help it cook faster and only serves to flatten them.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
Store cooked pancakes in the fridge in an airtight container for 3-4 days.
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.
More Like This
Pancakes
Pumpkin Pancakes
12 mins
Chocolate Chip Pancakes
10 mins
Blueberry Pancakes
25 mins
Banana Oatmeal Pancakes
20 mins
Collections
This recipe was originally published September 2017.
Made these. They were a bit thin for my preference and needed a bit more sweetness and cinnamon, so I added a bit of white sugar – maybe 1 Tbls, about 1/8 C more flour and another 1/2 tsp cinnamon and they were to my taste. Thanks!
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.