These apple pancakes are soft, fluffy, and packed with the fresh flavor of grated apples and a little cinnamon. They make an especially good breakfast when you want something warmer and more interesting than plain pancakes, but still easy enough for a weekend morning. The apple adds natural sweetness and moisture to the batter, while cinnamon gives the pancakes that familiar cozy flavor. A drizzle of maple syrup on top is all you really need, although yogurt, nut butter, warm apples, or applesauce also work beautifully.
Apple Pancakes Recipe
This recipe makes about 8 pancakes and takes roughly 30 minutes from start to finish. For the best texture, use a firm apple with a pleasant sweet-tart flavor. Granny Smith and Honeycrisp are excellent choices, but any firm baking apple will work.
Ingredients
| Ingredient | Amount |
|---|---|
| All-purpose or whole wheat flour | 1 cup |
| Buttermilk | 1 cup |
| Fresh apple, grated | 1 cup, about 1 medium apple |
| Large egg | 1 |
| Unsalted butter, melted | 2 tablespoons |
| Maple syrup or honey | 2 tablespoons |
| Vanilla extract | 1 teaspoon |
| Baking powder | 1 1/2 teaspoons |
| Baking soda | 1/2 teaspoon |
| Ground cinnamon | 1/2 teaspoon |
| Salt | 1/4 teaspoon |
| Oil or butter, for cooking | As needed |
Also Read: Crispy Potato Pancakes
How to Make Apple Pancakes
1. Prepare the Dry Ingredients
Add the flour, baking powder, baking soda, cinnamon, and salt to a medium mixing bowl. Whisk everything together so the leavening agents and cinnamon are evenly distributed throughout the flour.
2. Mix the Wet Ingredients
In another bowl, whisk together the buttermilk, egg, melted butter, maple syrup, and vanilla extract. The mixture should be smooth and well combined.
3. Make the Pancake Batter
Pour the wet mixture into the bowl with the dry ingredients. Add the grated apple and gently stir until everything is just combined. Do not overmix the batter. A few small lumps are perfectly fine and will help keep the pancakes tender.
4. Let the Batter Rest
Give the batter about 5 minutes to rest while you heat the pan. This short pause gives the flour time to absorb some of the liquid and helps the pancakes cook more evenly.
5. Heat the Pan
Place a large nonstick or heavy skillet over medium-low heat. Lightly grease it with oil or butter. The pan should be hot enough that a small drop of water sizzles when it touches the surface, but it should not be smoking.
6. Cook the Pancakes
Scoop about 1/4 cup of batter onto the pan for each pancake, leaving some space between them. Cook for about 2 to 3 minutes, or until bubbles begin appearing on the surface and the edges look set rather than shiny. Carefully flip and cook the other side for another 1 to 2 minutes, until golden brown.
7. Continue With the Remaining Batter
Repeat with the remaining batter. As the pan gets hotter, reduce the heat if necessary. Apple pancakes contain more moisture than plain pancakes, so cooking them too quickly can leave the center undercooked while the outside becomes too dark.
Also Read: Crumble Topping Recipe for Apple Pie
What You Can Do Better
The grated apple is where these pancakes get much of their character, so choose an apple you would actually enjoy eating. A tart apple gives the pancakes a sharper flavor, while a sweeter variety produces a gentler, dessert-like result. You can leave the peel on if you like a little extra texture, but peeling the apple gives the batter a smoother finish.
Do not squeeze the grated apple completely dry. A little moisture is useful, but if your apple is exceptionally juicy, lightly press out some of the excess liquid before adding it to the batter. Too much apple juice can make the batter thin and can prevent the pancakes from cooking properly in the center.
Keep the heat on the lower side. This is one of those recipes where patience pays off. If the pancakes become dark before the middle is cooked, the pan is simply too hot. Smaller pancakes are also easier to flip and tend to cook more evenly.
For a stronger fall flavor, increase the cinnamon slightly or add a small pinch of ground ginger or cardamom. A few finely chopped toasted pecans can also add a pleasant crunch.
Serving Ideas
Serve the pancakes while they are warm with your favorite toppings. Maple syrup is the obvious choice, but there are plenty of other options.
- Maple syrup and a little butter
- Greek yogurt with sliced apples
- Almond, peanut, or pecan butter
- Warm applesauce
- Fresh apple slices with cinnamon
- Whipped cream for a more indulgent breakfast
Also Read: Potato Pancakes Latkes Recipe
How to Store Apple Pancakes
Allow leftover pancakes to cool before placing them in an airtight container. They can be refrigerated for up to 4 days. For longer storage, freeze them in a sealed freezer-safe bag or container for up to 2 months. Reheat refrigerated pancakes in the microwave or in a skillet over low heat. Frozen pancakes can be reheated directly from frozen, making them useful for quick breakfasts.
Recipe Variations
Dairy-Free Apple Pancakes
Use plant-based milk mixed with a little vinegar or lemon juice in place of buttermilk, and replace the butter with a neutral cooking oil or melted plant-based butter.
Whole Wheat Apple Pancakes
Use whole wheat flour for a heartier pancake with a slightly nutty flavor. If the batter seems particularly thick, add a small splash of buttermilk or milk until it reaches a spoonable consistency.
Apple Cinnamon Pancakes With Nuts
Fold a small handful of finely chopped pecans or walnuts into the batter. Keep the pieces fairly small so they do not make the pancakes difficult to flip.
Also Read: Raspberry Coulis
Nutritional Information
The following values are approximate and will vary depending on the flour, apple, toppings, and amount of cooking oil used. The estimate below is for one pancake when the recipe makes 8 pancakes and does not include additional toppings.
| Nutrient | Approximate Amount Per Pancake |
|---|---|
| Calories | 135 kcal |
| Carbohydrates | 20 g |
| Protein | 4 g |
| Fat | 4 g |
| Fiber | 2 g |
| Sugars | 6 g |
| Sodium | 210 mg |
Nutrition information is an estimate and should be treated as a general guide rather than a precise nutritional analysis.
Frequently Asked Questions
What apples are best for apple pancakes?
Firm apples such as Granny Smith or Honeycrisp work especially well. Other firm baking apples can also be used.
Can I use diced apples instead of grated apples?
Yes. Finely diced apples can be used, although grated apple blends more evenly into the batter and gives the pancakes a softer apple texture.
Why are my apple pancakes not cooking in the middle?
The pan may be too hot or the pancakes may be too thick. Reduce the heat and use a smaller amount of batter for each pancake.
Can I make these pancakes ahead of time?
Yes. Cook them completely, let them cool, and refrigerate or freeze them. Reheat when needed for breakfast.
Can I make apple pancakes without buttermilk?
Yes. You can make a simple buttermilk substitute by adding about 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for about 5 minutes before using.
