Give your next pancake stack a cosy twist with these Cinnamon Apple Pancakes. Perfect, fluffy cinnamon pancakes filled and topped with juicy apples and cosy spices. Drizzle over some maple syrup and serve up this special breakfast treat.
I am without-a-doubt, absolutely, completely, 100% a breakfast person and while I normally gravitate towards savoury breakfasts, these Cinnamon Apple Pancakes are the perfect, cosy breakfast treat.
Starting with the juicy cinnamon apples that both fill these fluffy pancakes and top them at the end, these are a great celebration of apples and cinnamon. I can’t hold back when there’s a batch of these ready to devour. Warm, cosy, lightly spiced, soft they’re perfect for a cosy breakfast or brunch.
Breakfast = the most important meal of the day – because it’s the first one! hahaha 🙂
More sweet breakfast recipes
- English Pancakes with Lemon & Sugar
- Chocolate Chip Peanut Butter Muffins
- Chocolate Bread
- Chocolate Hot Cross Buns
- Chocolate Strawberry Cinnamon Rolls
- Whipped Maple Butter
- Homemade Maple Granola
Apple Cinnamon Cupcakes with Quick Maple Granola and Whipped Maple Butter
- 2 apples
- 1 tablespoon unsalted butter (notes)
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
Pancake Dry ingredients
- 1 1/2 cups 195g plain wholemeal / whole wheat flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
Pancake Wet ingredients
- 1/4 cup 1/2 stick / 57g butter melted
- 350 ml milk
- 1 large egg
- 1 teaspoon vanilla
Stewed Caramel apples (10 minutes but you can have this cooking at the same time as the granola)
- Peel and core the apples, then cut into small cubes
- Mix butter and sugar in a saucepan over low heat until the butter melts. Add the cinnamon and apples and cook until the apples are soft, stirring every so often so that it doesn’t burn. Allow to bubble until the liquid has reduced to about 1/3.
Pancakes (5 min prep / 15 min rest / 15 min cook)
- Sift together dry ingredients then whisk to mix thoroughly. (At this point you can put your dry ingredients into a large plastic bottle with a decent sized opening and store for when you are ready to make pancakes).
- Add wet ingredients and 1/2 of the stewed apple. Stir (or shake if using a bottle) until incorporated. Small lumps in the mix are ok. Allow to sit for 15 minutes.
- Heat a light sprinkling of oil in a pan over medium heat. Allow it to heat for about 5 minutes before putting in first pancake.
- Use 1/4 cups of mixture and pour into pan – the size of your pan will dictate how many you can cook at once but I normally fit 2 into my pan at one time. When bubbles start to appear on top, carefully flip the pancakes. Cook other side until just golden.
- Keep warm on a baking tray in a warm oven while cooking the rest.
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