Change up your typical breakfast routine with these Apple Cinnamon Pancakes! Light, fluffy pancakes filled with grated apple 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-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.
We’ve tried a variety of delicious pancake recipes, from these Lemon Poppyseed Pancakes, to these White Chocolate Berry Pancakes, and today we are sharing a recipe for Apple Cinnamon Pancakes!
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
- 2 cups all-purpose flour
- 1/4 cup brown sugar
- 4 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- 2 eggs
- 1/2 cup vegetable oil
- 2 cups milk
- 1 medium granny smith apple peeled and grated
- 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.
So yum, can not even begin to describe it. Personally I found that the batter was originally a bit watery when i first mixed everything, so I added more flour and a bit of baking powder and it all came together. I also LOVE PB so I added that sparingly in between each layer. Dusted it off with cinnamon and drizzled maple syrup and absolutely delish 🤤
Your additions sound heavenly! Thanks for sharing!
Tastes great. Kids loved it. Batter was a bit dense so I ended up using a little more than 3/4 cup of milk and cooking on medium low heat. Thank you!
I’m glad to hear you enjoyed the pancakes!! Thanks for sharing!
These turned out great! Used almond milk instead of regular milk to cut out some calories. Thanks for the recipe!
Sound like a great substitution. You’re so welcome! Glad you enjoyed the pancakes!
Very good! Don’t add too much syrup when serving because they are naturally pretty sweet. I used honey crisp apple & 2% milk.
Thanks for sharing!!
Delish. I tweeted it a bit and lessened the all purposed flour by 2 tbsp and replaced 2 tbsp of wheat flour – I used 2 eggs but only 1 egg yolk and replaced egg yolk with 2 tbsp of mashed banana
Also I only used 1/4 of vegetable and added 1/4 more of milk and 2tbsp of vanilla. The consistency was great and I let it sit for 5 minutes because of the wheat flour. My husband even loved it and he’s not a fan of pancakes. I made waffles with it instead
Best pancake recipe ever. I precooked my apple pieces on the stove for like 15 min to make them soft and once in the pancakes its melt in your mouth
That sounds amazing! So glad you love the recipe too!
Delicious, moist, fluffy pancakes! Definitely a go to especially when we have extra apples sitting on the counter. They freeze well !
Yes!! I’m so glad you enjoyed the pancakes. They are great ones to freeze for fast breakfasts!
My whole family (including my extremely picky toddler) absolutely loves this recipe!
These are my new favorite pancakes! I love the flavor! My kids enjoyed them too!
Thank you so much for sharing this amazing recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!
Question… your waffle version adds apple sauce… if I want to add apple sauce to the pancake recipe what ingredient(s) has to be modified?
Which waffle recipe are you referring to? I can’t think of which waffle recipe we have on the site that includes applesauce. However, typically applesauce replaces oil or butter when using it to bake. So you could try swapping the oil for applesauce and see how it turns out. I haven’t ever personally tried it, so you’ll have to let us know how they taste if you sub with applesauce.
I love cooking but I’m definitely not a baker… I had an apple to use up so figured I’d give this recipe a shot. I did substitute regular flour with almond flour, but I doubled the egg to make sure it still stuck together. It didn’t. I added some extra baking powder and flour when it wouldn’t stay together in the pan, but still didn’t quite stick like a pancake. I gave up and froze the batter, in the hopes someone here might have a suggestion?? The flavor of my gooey, crumbly pancakes was still DELICIOUS, so I really want to make these work!!
Have you considered baking your concoction in leu of pan frying?
I discovered almond flour changes the whole consistency of the batter instead I used 2 tbsp less of the all purpose (King Arthur)and used 2 tbsp of his wheat flour
I am a high school Foods teacher. I used this recipe during our apple unit. Students loved it. Thank you for such a tasty, easy to follow recipe.
Oh that is so awesome! You’re welcome! I’m glad you could use the recipe in your class!
I followed the recipe exactly except I only had gala apples on hand. It came out excellent. I’ve made apple pancakes with boxed mix before but this was my first time making them from scratch. It was worth it.
All my siblings loved it ^^. Next time though, I’ll use more apples. Just a personal preference ^_^
These were great. My very picky 15 month old loved them! We didn’t add syrup, I thought they were perfect without it.
Yay! That makes me so happy to hear that it was a success… for your child too! 🙂
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