Change up your typical breakfast routine with these Apple Cinnamon Pancakes! Light, fluffy pancakes filled with grated apple and the perfect hint of cinnamon. Serve with warm maple syrup or apple butter spread and your tastebuds will thank you!
Sometimes I just need a good fruity pancake for breakfast. If I’m not making these apple pancakes, I’m probably going for a batch of 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 quick dinner when you’re too tired to cook, or a fun weekend breakfast. 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. That works out perfectly for my ravenous family! ๐
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 1/4 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.
Serve warm with butter and maple syrup, or whatever toppings you like! Some more topping ideas are…ย ย ย ย ย ย ย ย
- Apple compote
- Powdered sugar
- Cream cheese spread
- Honey
- Applesauce
- Chopped Nuts
- Peanut Butter
- Nutella
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 350ยฐ F. Spread pancakes evenly over a baking sheet, cover with foil, and bake for about 10 minutes or until hot.
My favorite way to eat these pancakes is with butter and warm maple syrup on top. I also think they’d be great with homemade buttermilk syrup, or with apple butter spread on top. You really can’t go wrong!
This recipe would pair great with these other recipes:
- Homemade Buttermilk Syrup
- Healthy Egg Muffins
- Granola Parfaits
For more yummy pancake recipes, check out:
Apple Pancake Recipe
Light, fluffy pancakes filled with grated apple and the perfect hint of cinnamon. Serve with warm maple syrup or apple butter spread and your tastebuds will thank you!
Ingredients
- 2 cups flour
- 1/4 cup brown sugar
- 4 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- 2 eggs
- 1/2 cup oil
- 2 cups milk
- 1 medium granny smith apple peeled and grated
Instructions
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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.
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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.
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Preheat a griddle or frying pan over medium heat. Pour the batter by ยผ 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.
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Serve warm with butter and maple syrup.
For more yummy recipes from Alicia, check out The Baker Upstairs.
ENJOY!
OMG. It looks so yummy!
They are!! I hope you’ll try them. I’d love to know what you think ๐
love your apple pancakes and the Swedish pancakes Thanks for sharing.
Oh, that makes me so happy to hear! Thanks so much for sharing!
hey girl- these look so yummy!
Thanks Shawnna!!
I am a regular reader of your blog. I try to follow all the steps you have shared here, but every time I get different results. I will try my best to make delicious food for my family. Keep sharing your recipes.
I appreciate you trying some ๐ Thank you so much!
Great recipe! I inadvertently added four tablespoons of cinnamon instead of just one (bad eyes). Actually came out fine! also, i used a red gala apple – suppose it doesn’t matter much. I noticed the color of the pancake was very dark. I blame the cinnamon!
LOl..well, I am glad you liked them! Yes, it can be any apple & the cinnamon would definitely make it darker ๐
TRied these this morning and they were amazing. Thank you!
Yay!! Glad you liked them! Thank you!
I made these for my MUM’S BIRTHDAY THEY WERE A HIT WITH EVERYBODY! I’d MADE IT ONCE BEFORE BUT THIS TIME I MADE IT WITH MORE APPLE-IT TASTED EVEN NICER!
Great!! I am glad they were a hit! Thank you!
Outstandingly delicious! A bit of a large recipe for our family of 4. can you store the batter, or do you recommend making Them all and Storing them in Tupperware? (This is dad, aka the pancake maker in the hOuse). ๐ thanks!
So happy you liked them ๐ Here is some info on the post about 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. Hope that helps!
DELICIOUS! LIGHT AND FLUFFY AND GREAT FLAVOR. DID HALF WHOLE WHEAT AND HALF ALL PURPOSE FLOUR
Thank you for sharing what you did! Glad you liked it!
This made about 14-16 Large pancakes! Iโm not complaining though, they were very tasty. Me and my family enjoy lower-sugar foods, so we halved the sugar to 2 tbsp and we still loved it!
Glad you liked them! Thank you for giving them a try & for letting me know what you thought!
Best pancake. I haVe try many and yours is one thatI have no problem with. Thanks.
Awe, I am so glad to hear that! Glad you like them ๐
Absolutely the besT pancakes ive ever made. This is my fourth time anD they continue to satisfy! The only thing i did different this time was double the cinnamon, Only because we are cinnamon lovers. These freeze really well, too, so donโt be afraid to make the whole batch! This will definitely be served the next time i have guests for breakfast.
Tip: try Spreading some texas butter on them for an added treat.
Awe, thank you so much for saying that!! More cinnamon never hurts ๐ Thank you!
These were the best pancakes ever! No changes to recipe needed. Perfect as is! So yummy!
I am happy to hear that! Thank you for sharing that!