I am without a doubt, absolutely, completely, 100% a breakfast person and while I normally gravitate towards savoury breakfasts, these Apple Cinnamon Pancakes are the perfect, cosy breakfast treat.

These pancakes are wonderful served up as part of a Breakfast Charcuterie Board.

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. Of course, I like to add some whipped maple butter and crunchy maple granola because more is always more.

Or you could spoil yourself with one of these pancake recipes: Double Chocolate Pancakes, Easy Fluffy Pancakes or English Pancakes with Lemon and Sugar.

A fork with some cut pancakes showing the inside.

The ingredients list

This pancake recipe is a wonderful celebration of apples and cinnamon but there’s more than that going on.

Detailed quantities and instructions in the recipe card below.

  • Flour: plain (all-purpose) and wholemeal (whole wheat) are combined in these. 
  • Baking powder
  • Salt
  • Sugar: white in the pancakes and brown in the cinnamon apples
  • Spices: Cinnamon and nutmeg give these all the cosy feels
  • Butter
  • Milk
  • Egg
  • Vanilla extract
  • Apples

How to make apple pancakes – step by step

Making apple cinnamon pancakes is very simple and straightforward. 

A white pan filled with sliced apples, cinnamon, sugar and butter.

Detailed quantities and instructions in the recipe card below.

  1. Start with the cinnamon apples – (you can see a whole post on them here). Just cook sliced apples with butter, sugar and cinnamon until soft and delicious.
  2. The dry mixture: Mix together the dry ingredients in a large bowl
  3. The wet ingredients: Add the wet ingredients, including some of the chopped cinnamon apples to the bowl and give it all a good mix.
  4. Rest: Let the pancake batter rest for 10-15 minutes.
  5. 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.
Maple syrup being poured over a stack of pancakes.

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 for 2-3 days. Reheat them in a pan or microwave. You can also store them in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.

A stack of pancakes topped with apples and butter.

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!

More sweet breakfast recipes

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A stack of pancakes topped with apples and butter.
5 from 6 ratings
Give your next pancake stack a cosy twist with these Apple Cinnamon 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.


Stewed Apples:

  • 2 apples
  • 1 tablespoon unsalted butter (notes)
  • 2 tablespoons brown sugar (notes)
  • ½ teaspoon cinnamon

Pancake Dry ingredients

  • 1 cup plain (all-purp) flour (130g / 4.5oz)
  • ½ cups plain wholemeal / whole wheat flour (65g / 2.3oz)
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ¼ cup granulated sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg

Pancake Wet ingredients

  • ¼ cup unsalted butter, melted (½ stick / 57g)
  • 1 ⅓ cups milk (330ml)
  • 1 large egg
  • 1 teaspoon vanilla

For best results, always weigh ingredients where a weight is provided



  • 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.


  • 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. Roughly chop ½ of the cooked apples and add those too. Stir 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 ¼ 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.


  1. I use a standard Australian 20ml tablespoon (= 4 teaspoons worldwide)
  2. Serve these with this Whipped Maple Butter and an Easy Homemade Maple Granola
Have you tried this recipe?Don’t forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.