Do you just love a pancake breakfast? If you do, and you love the cosy flavours of fall, you’re going to love these apple cinnamon pancakes. Filled and topped with easy cinnamon apples, plus spices like cinnamon and nutmeg, all you need is a little maple syrup to complete this comforting brekky.
Perfectly sweet and delicious, they’d be lovely served up as part of this breakfast charcuterie board too. And why not, add some whipped maple butter and crunchy maple granola because more is always more.
This recipe was first published here on October 1st, 2020 and has been updated with more clear details.
Table of contents
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The ingredients list
This pancake recipe is a wonderful celebration of apples and cinnamon and is the perfect fall pancake breakfast, but it’s such a simple list of ingredients.
- Flour: Plain flour (all-purpose flour) and wholemeal flour (whole wheat flour) are combined in these. The addition of wholemeal flour adds to the cosy flavour here. You can also swap the flour for gluten-free flour if you like.
- Baking powder gives the apple pancakes some lift making them nice and fluffy. Don’t get this confused with baking soda.
- Butter: I prefer unsalted butter here, then add a touch of salt to the mix but you can use salted butter if you prefer.
- Milk: Whole milk will give you the best flavour but you can use 2% or hilo milk too. You can also swap this for other milk variants, like almond milk or oat milk, if you want to make these dairy-free. Remember to swap the butter for a non-dairy option too.
- Vanilla extract: Use pure vanilla extract as opposed to vanilla essence which is a synthetic ingredient.
- Apples: For the apple topping and filling, I love to use Granny Smith apples but others will work too. Try Braeburn, Pink Lady, Royal Gala or Fuji apples.
How to make apple pancakes – step by step
Making apple cinnamon pancakes is very simple and straightforward.
Detailed quantities and instructions in the recipe card below.
- Start with the cinnamon apples – (you can see a whole post on cinnamon apples here). Just cook sliced apples with butter, sugar and cinnamon until soft and delicious.
- The dry mixture: Mix together the dry ingredients in a large bowl
- The wet ingredients: Add the wet ingredients, including some of the chopped cinnamon apples to the bowl and give it all a good mix.
- Rest: Let the pancake batter rest for 10-15 minutes.
- Cook: 2-3 in a frying pan/skillet or griddle with a dash of oil until browned on one side and bubbles start appearing, then carefully turn them over. Let the other side get golden.
Tips and tricks for perfect apple pancakes
- Don’t overmix the batter or you may end up with rubbery pancakes.
- Let the pancake batter rest: This starts the baking powder working.
- Use oil or butter to grease the pan before adding your batter.
- The best apples are your favourite apples. They’ll all work. Granny Smiths are my favourite for a little tartness. Gala, Honeycrisp, Pink Lady are all a little sweeter.
- Measure out your batter using a 1/4 cup measure.
How to serve them
Keep the pancakes warm and covered on a plate, then serve them all up at once. I love serving these up with more cinnamon apples on top, a sprinkling of maple granola for crunch, and my whipped maple butter which is seriously divine. Then, obligatory lashings of maple syrup.
How to store them
These pancakes are best eaten fresh but you can certainly keep leftovers in the fridge in an airtight container for 2-3 days. You can also store them in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.
How to reheat pancakes
Maybe you’re lucky enough to have some apple cinnamon pancakes leftover or maybe you want to make a batch for a crowd for the following day (did someone say pancake party?!), so it’s important to know how to reheat them.
- Microwave: You could but they’ll turn out soggy, so, no don’t do it.
- Toaster: Using the toaster is an excellent option for reheating 1 or 2 pancakes quickly and gives them a nice crispy outside. All toasters are different, so test and work out what setting works best for yours.
- Oven: This option is great if you want to make your pancakes ahead of time for a gathering. Lay your pancakes out in a single layer onto a baking sheet and cover with foil. Cook them in an oven preheated to 180C/350F for 4-5 minutes.
I can’t hold back when there’s a stack of these perfect fluffy pancakes ready to devour. Warm, cosy, lightly spiced, and soft they’re perfect for a cosy breakfast or brunch.
Breakfast = the most important meal of the day – because it’s the first one, of course!
If you made this apple cinnamon pancakes recipe,
be sure to leave a ⭐⭐⭐⭐⭐ rating below. Thank you!
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Ingredients
Stewed Apples:
- 2 apples (choose your favourite)
- 1 tablespoon unsalted butter (notes 1)
- 2 tablespoons brown sugar (notes 1)
- ½ tsp ground cinnamon
FOR THE PANCAKE BATTER
- 1 cup plain flour (all-purp flour) (130g / ~4 ½oz)
- ½ cups plain wholemeal flour (whole wheat flour) (65g / 2.3oz)
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ¼ cup white granulated sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ cup unsalted butter, melted (½ stick / 57g)
- 1 ⅓ cups milk (330ml)
- 1 large egg
- 1 teaspoon vanilla extract
For best results, always weigh ingredients where a weight is provided
Instructions
THE CINNAMON APPLES
- Peel, quarter and core the apples. Slice each quarter into 5 or 6 slices.
- 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 and the liquid has reduced to about ⅓, stirring every so often.
THE APPLE CINNAMON PANCAKES
- THE DRY INGREDIENTS:In a large bowl, whisk together the flour, wholemeal flour, baking powder, salt and sugar. (At this point you can put your dry ingredients into a large plastic bottle with a decent sized opening and store for another time).
- ADD WET INGREDIENTS:Make a well in the centre of the dry ingredients and add the melted butter, milk, egg and vanilla. Roughly chop ½ of the cooked apples and add those too. Stir until incorporated. Rest the pancake batter for 15 minutes.
- Heat a light sprinkling of oil in a frying pan or skillet over medium heat. Allow it to heat for about 5 minutes before putting in first pancake.
- Use ¼ cup of batter 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.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
- Serve these with this whipped maple butter and an easy homemade maple granola – both can be made days in advance.
- Nutrition details are approximate only – scroll below the recipe to find the full nutritional information.
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10 Comments on “Apple Cinnamon Pancakes”
Just made these for my 3 year old and she ate every last bit! Simple recipe that I’ll make again!
So happy to hear this, JM.
They were really hard to flip and turned into scrambled pancakes , however they still ended up tasting good. I’ll try making them again and hopefully they’ll flip better.
Hi Naomi, just add a little more fat to the pan or use a non-stick pan to make it super simple 🙂
We are making these for weekend brunch, can’t wait to try them, I know they’re gonna be amazing!
I know you’ll love them 🙂
I’m a MAJOR breakfast person- these sound FANTASTIC. Seriously, pass me all the maple butter!
I know. It’s so good, I keep it in the freezer now for, you know, emergencies 🙂
Wow, talk about a maple overload – I love it!
Ain’t nothing wrong with maple overload hahaha 🙂