Change up your typical breakfast routine with these Apple Cinnamon Pancakes! Light, fluffy pancakes filled with grated apple and the perfect hint of cinnamon.
Sweet and cinnamon-y 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.
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!
How to Make Apple Pancakes:
BATTER. In a medium bowl, whisk together the flour, brown sugar, baking powder, salt, and cinnamon. In another 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.
COOK. Preheat a griddle or frying pan to medium heat. Make sure you grease it well with cooking spray or butter.
Pour the batter by ¼ cup scoops onto the hot griddle and cook 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.
Here a few pancake flipping tips:
- Be sure the pan is the right temperature; about 375 degrees. Too hot and the outside will burn before the centre is done. Too cold and the pancake will become tough.
- Flip when the edges start to cook AND the center batter bubbles.
- You can take a peek at the underside to see if it has started turning a beautiful golden brown.
- You should 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
SERVE warm with butter and maple syrup, or homemade buttermilk syrup!
Some more topping ideas are…
- Apple compote
- Powdered sugar
- Cream cheese spread
- Chopped Nuts
- Peanut Butter
- Cinnamon Buttermilk Syrup
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.
Storing. Store cooked pancakes in the fridge in an airtight container for 3-4 days. Or, to store in the freezer, 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.
Reheating. The easiest way to reheat 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.
Be sure to check out all of our pancake storing tips!
My favorite way to eat these pancakes is with butter and cinnamon buttermilk syrup on top. I also think they’d be great with regular buttermilk syrup, or with apple butter spread on top. You really can’t go wrong!
This recipe would pair great with:
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
- 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 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.
For more yummy recipes from Alicia, check out The Baker Upstairs.