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!
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! 🙂
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.
Serve warm with butter and maple syrup, or whatever toppings you like! Some more topping ideas are…
- Apple compote
- Powdered sugar
- Cream cheese spread
- Chopped Nuts
- Peanut Butter
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.
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:
For more yummy pancake recipes, check out:
- Funfetti Pancakes
- Yogurt Pancakes
- German Pancakes
- Chocolate Chip Pancakes
- Lemon Poppy Seed Pancakes
- White Chocolate Berry Pancakes
- Whole Wheat Pancakes
Apple Pancake Recipe
- 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
- 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.