Key Takeaways:
- These fluffy apple pancakes come together in just 25 minutes
- The secret is grating the apples directly into the batter
- Perfect for busy weekends when you need a special breakfast fast
- Makes exactly 12 medium pancakes (perfect for 4 people)
Fall Breakfast Made Simple
We’ve all been there. It’s Saturday morning, everyone’s hungry, and you want something special without spending hours in the kitchen.
These apple cinnamon pancakes solve that problem perfectly.
They’re packed with fresh apple flavor, warm cinnamon spice, and come together in just 25 minutes from start to finish. The best part? You probably have all the ingredients already.
I’ve tested this recipe dozens of times to make sure it’s completely foolproof, even if you’ve never made pancakes from scratch before.
Nutrition Information
| Nutrient | Amount Per Serving (3 pancakes) |
|---|---|
| Calories | 320 |
| Protein | 8g |
| Carbohydrates | 48g |
| Fat | 12g |
| Fiber | 3g |
| Sugar | 18g |
| Sodium | 380mg |
What You’ll Need
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 2 cups | Measured after sifting |
| Granulated sugar | 2 tablespoons | |
| Baking powder | 1 tablespoon | |
| Ground cinnamon | 2 teaspoons | Plus extra for topping |
| Salt | ½ teaspoon | |
| Whole milk | 1½ cups | Room temperature |
| Eggs | 2 large | Room temperature |
| Unsalted butter | 3 tablespoons | Melted, plus more for cooking |
| Vanilla extract | 1 teaspoon | |
| Apples | 2 medium | Honeycrisp or Granny Smith work best |
| Maple syrup | For serving |
Equipment List
| Tool | Purpose |
|---|---|
| Large mixing bowl | For dry ingredients |
| Medium mixing bowl | For wet ingredients |
| Box grater | For grating apples |
| Whisk | For mixing batter |
| Measuring cups & spoons | For accurate measurements |
| Large non-stick skillet or griddle | For cooking pancakes |
| Spatula | For flipping pancakes |
| Paper towels | For draining excess apple juice |
Possible Substitutions
- Milk: Almond milk or oat milk work great for a dairy-free option
- Butter: Coconut oil can replace butter (same amount)
- All-purpose flour: 1:1 gluten-free flour blend works well
- Apples: Pears can substitute in a pinch
Step-By-Step Instructions
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 (3 pancakes each)
Preparation Phase
- Prepare your workspace
- Start by washing your hands thoroughly with soap and water
- Clear at least 2 feet of counter space for mixing and prepping
- Turn on your kitchen light so you can see clearly
- Pull out all ingredients and place them on the counter
- Check that you have all the tools listed in the equipment list
- Read through the entire recipe once before starting
- TIP: Place a damp kitchen towel under your mixing bowl to prevent it from sliding while mixing
- Take out refrigerated ingredients
- Remove eggs and milk from the refrigerator 15-20 minutes before starting
- Room temperature ingredients mix more easily and create fluffier pancakes
- If you’re in a hurry, place cold eggs in a bowl of warm (not hot) water for 5 minutes
- Prepare the butter
- Cut 3 tablespoons of butter into small cubes (about ½-inch pieces)
- Place in a microwave-safe bowl
- Microwave for 20-30 seconds until just melted
- Set aside to cool slightly while you prepare other ingredients
- WARNING: Don’t add very hot butter directly to eggs or it may cook them
- Grate the apples
- Wash apples thoroughly under cold running water
- Pat them dry with a clean kitchen towel
- Place a box grater on a cutting board
- Hold the apple firmly by the stem end
- Using the large holes of the box grater, grate each apple down to the core
- Rotate and continue until all flesh is grated
- Discard the cores
- Place grated apple on 2-3 layers of paper towels
- Gently press with additional paper towels to remove excess moisture
- You should end up with about 1 cup of grated apple
- TIP: Don’t squeeze too hard or you’ll lose all the flavorful juice
- Mix dry ingredients
- Place a large mixing bowl on the counter
- Add 2 cups of all-purpose flour (if possible, sift it first for extra fluffiness)
- Add 2 tablespoons of granulated sugar
- Add 1 tablespoon of baking powder
- Add 2 teaspoons of ground cinnamon
- Add ½ teaspoon of salt
- Use a whisk to mix everything together thoroughly, about 30 seconds
- Make a well (a hollow space) in the center of the dry mixture
- TIP: Make sure your baking powder isn’t expired for maximum fluffiness
- Mix wet ingredients
- In a medium bowl, crack 2 eggs
- Check for any eggshell pieces and remove them if present
- Whisk eggs until slightly frothy, about 20 seconds
- Add 1½ cups of milk to the whisked eggs
- Add 1 teaspoon of vanilla extract
- Add the melted, slightly cooled butter
- Whisk everything together until well combined, about 30-45 seconds
- The mixture should look uniform with no streaks of egg visible
Assembly Steps
- Combine wet and dry ingredients
- Hold the bowl of wet ingredients in one hand
- Pour the wet mixture into the well you created in the dry ingredients
- Using a rubber spatula or wooden spoon (not the whisk), gently fold the mixture together
- Make circular, scraping motions from the bottom of the bowl, turning the bowl as you go
- Mix only until the dry ingredients are just moistened
- The batter should look lumpy – this is good!
- IMPORTANT WARNING: Stop mixing as soon as no dry flour is visible! Overmixing will make tough, flat pancakes
- Small lumps are your friend – they create pockets of steam that make fluffy pancakes
- Add apples to batter
- Sprinkle the grated apples evenly over the batter
- Using the same folding motion, gently incorporate the apples
- Make only 4-5 strokes to distribute the apples
- The batter should look chunky and uneven
- Let the batter rest for exactly 5 minutes
- This resting time allows the flour to absorb liquid and the baking powder to activate
- Set a timer so you don’t forget!
- TIP: While the batter rests, prepare your cooking surface
Cooking Phase
- Heat your cooking surface
- Place a large non-stick skillet or griddle on the stove
- Set heat to medium (not high, not low)
- Give the pan at least 3-4 minutes to heat up evenly
- Add ½ teaspoon of butter to the pan
- Tilt the pan to spread the butter in an even layer
- Test for readiness: Sprinkle a few drops of water on the surface
- If water drops sizzle and “dance” before evaporating, your pan is ready
- If water disappears instantly with aggressive sizzling, your pan is too hot – lower heat
- If water sits without sizzling, your pan isn’t hot enough – wait longer
- TIP: Consistent heat is key for evenly cooked pancakes
- First batch test pancake
- Stir your rested batter gently ONE time with a spoon
- Use a ¼-cup measuring cup to scoop batter
- Hold the measuring cup about 1 inch above the pan
- Pour batter in a controlled, steady stream
- The batter should spread to form a circle about 4 inches wide
- If it doesn’t spread at all, the batter is too thick – add 1 tablespoon of milk
- If it spreads too much, the batter is too thin – add 1 tablespoon of flour
- TIP: The first pancake is your test pancake – it helps you adjust heat and batter consistency
- Cook the pancakes
- After pouring batter, let it cook UNDISTURBED
- Look for bubbles to form on the surface – this takes about 2-3 minutes
- The edges should look set and slightly dry
- Don’t rush this step – patience makes perfect pancakes!
- Check the bottom by gently lifting an edge with your spatula
- If it’s golden brown, it’s ready to flip
- TIP: If your pancake is browning too quickly (under 2 minutes), lower your heat
- Flip the pancakes
- Slide a thin, flat spatula completely under the pancake
- In one swift, confident motion, flip the pancake over
- If some batter splashes, don’t worry! Just tidy the edges with your spatula
- Cook the second side for 1-2 minutes until golden brown
- The second side usually cooks faster than the first
- Resist pressing down on the pancake – this deflates the air bubbles!
- TIP: Flip only ONCE – multiple flips make tough pancakes
- Cook remaining pancakes
- Transfer the cooked pancake to a plate
- Add another ½ teaspoon of butter to the pan
- Swirl to coat the cooking surface
- Pour the next scoop of batter
- Repeat the cooking process
- You should be able to fit 2-3 pancakes in a large skillet
- Leave at least 1 inch between pancakes so they don’t touch
- Continue until all batter is used
- TIP: Wipe the pan clean with paper towels between batches if butter starts to burn
- Keep pancakes warm
- Preheat your oven to 200°F before you start cooking
- Place a baking sheet in the oven
- As pancakes finish cooking, transfer them to the warm baking sheet
- Arrange them in a single layer, not stacked
- Or simply cover cooked pancakes with a clean kitchen towel on a plate
- This traps heat while allowing steam to escape
- TIP: Don’t cover pancakes with foil or plastic wrap – they’ll get soggy!
Finishing Steps
- Serve immediately
- Warm your serving plates in the oven for 1 minute (optional)
- Place 3 pancakes on each plate in a stack
- Warm your maple syrup by placing the bottle in a bowl of hot water for 3 minutes
- Drizzle warm maple syrup over the pancakes
- Sprinkle with a pinch of extra cinnamon if desired
- Add a small pat of butter on top of the stack if you like
- Serve right away while hot
- TIP: For extra flair, add a few thin slices of fresh apple on top
Troubleshooting
Common Problems and Solutions
- Pancakes are too thick/don’t spread:
- Your batter is too thick
- Add 1-2 tablespoons of milk and gently stir
- Test with one pancake before adjusting further
- Pancakes are too thin/runny:
- Your batter is too thin
- Add 1-2 tablespoons of flour and gently fold in
- Let it rest for 2 minutes before trying again
- Batter is lumpy:
- This is normal and good! Lumps create fluffiness
- Resist the urge to mix until smooth
- Pancakes are burning on outside, raw inside:
- Your heat is too high
- Scrape off any burnt butter, wipe pan clean
- Lower heat and wait 2-3 minutes before continuing
- Make pancakes slightly smaller and thinner
- Pancakes are pale and soggy:
- Your heat is too low
- Turn up the heat slightly
- Make sure your pan is fully preheated before starting
- First side won’t brown properly:
- Pan wasn’t hot enough when you started
- Make sure to preheat thoroughly
- Test with water droplets as described above
- Pancakes stick to the pan:
- Not enough butter used
- Pan may have scratches if it’s non-stick
- Make sure to add fresh butter before each batch
Variations & Substitutions
Make It Your Own
- Nutty Crunch:
- Add ½ cup chopped walnuts or pecans to the batter
- Toast nuts first in a dry pan for 5 minutes for extra flavor
- Berry Blend:
- Add ½ cup blueberries or chopped strawberries along with the apples
- Fold in very gently to prevent berry juice from turning batter purple
- Spice It Up:
- Add ¼ teaspoon nutmeg or allspice with the cinnamon
- Or try ⅛ teaspoon of cardamom for an exotic twist
- Protein Boost:
- Add ¼ cup plain Greek yogurt to the wet ingredients
- This makes pancakes tangier and more filling
- Whole Grain Option:
- Replace half the all-purpose flour with whole wheat flour
- You may need to add an extra tablespoon of milk
Storage & Reheating
Keep Them Fresh
- Refrigerator Storage:
- Let pancakes cool completely on a wire rack (about 15 minutes)
- Place in an airtight container with parchment paper between layers
- Store in refrigerator for up to 3 days
- Freezer Storage:
- Cool pancakes completely
- Place in a single layer on a baking sheet
- Freeze until solid (about 2 hours)
- Transfer to a freezer bag or container
- Place parchment paper between layers to prevent sticking
- Label with date and contents
- Freeze for up to 2 months
Reheating Methods
- Microwave (fastest method):
- Place 3 refrigerated pancakes on a microwave-safe plate
- Cover with a damp paper towel
- Heat for 20-30 seconds
- For frozen pancakes, heat for 45-60 seconds
- Toaster (crispiest results):
- Place frozen pancakes directly in toaster
- Use a low setting
- May need to toast twice for thorough heating
- Watch carefully to prevent burning
- Skillet (most like fresh-made):
- Heat a skillet over medium-low heat
- Add a tiny bit of butter
- Place pancakes in skillet
- Cover with a lid
- Heat for 1-2 minutes per side
- The lid creates steam that helps warm the inside
- Oven (best for large batches):
- Preheat oven to 350°F
- Place pancakes in a single layer on a baking sheet
- Cover loosely with foil
- Bake for 5-10 minutes until heated through
Safety Notes & Tips
Kitchen Safety
- Always wash hands before handling food and after touching raw eggs
- Keep children at least 3 feet away from hot cooking surfaces
- Use a timer rather than leaving the kitchen while cooking
- Turn pot handles away from the edge of the stove
- Have a lid nearby to smother any potential flame
- Use caution when flipping pancakes to avoid splatter burns
- Never leave a hot pan unattended
Beginner Pro Tips
- Measuring flour correctly: Fluff flour with a fork, spoon it into measuring cup, then level with a knife
- Perfect portioning: A ¼-cup measure makes the ideal sized pancake for even cooking
- Consistent cooking: Always wipe the pan clean between batches and add fresh butter each time
- Even heat: If using a large griddle, rotate pancakes halfway through cooking for even browning
- Visual cues: Look for bubbles that pop and leave holes as the sign to flip pancakes
- Flip with confidence: Hesitant flips often lead to folded or torn pancakes
- Find your rhythm: Start a new pancake as soon as you flip the previous one for efficient cooking
- Taste test: It’s okay to break off a tiny piece of the first pancake to check if it’s cooked through
These apple cinnamon pancakes have become my go-to weekend breakfast. They’re special enough for birthdays and holidays but simple enough for regular weekends. The smell of apples and cinnamon will bring everyone to the kitchen!
