Apple Cinnamon Pancakes Recipe

Introduction

Apple Cinnamon Pancakes are a delightful twist on a classic breakfast favorite, combining tender pancakes with warm spices and fresh apples. These fluffy pancakes bring cozy autumn flavors to your morning table, perfect for a weekend treat or special occasion.

Ingredients

• 1 ½ cups all-purpose flour
• 3 ½ teaspoons baking powder
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• 1 tablespoon granulated sugar
• 1 large egg
• 1 ¼ cups milk
• 3 tablespoons unsalted butter, melted, plus more for greasing
• 1 teaspoon vanilla extract
• 1 medium apple, peeled, cored, and diced

Instructions

1. Step 1: In a large mixing bowl, whisk together the flour, baking powder, cinnamon, nutmeg, salt, and sugar until evenly combined.
2. Step 2: In a separate bowl, whisk the egg, milk, melted butter (cool enough to not scramble the egg), and vanilla extract until smooth.
3. Step 3: Pour the wet ingredients into the dry ingredients and gently fold until just combined. A few lumps are fine; avoid overmixing.
4. Step 4: Fold in the diced apple evenly throughout the batter.
5. Step 5: Let the batter rest for 5-10 minutes to relax the gluten and activate the baking powder (optional but recommended).
6. Step 6: Heat a lightly greased griddle or frying pan over medium heat until a few drops of water sizzle on the surface.
7. Step 7: Pour ¼ cup of batter per pancake onto the hot griddle, spacing them evenly.
8. Step 8: Cook for 2-3 minutes until bubbles form on the surface and the edges look set, then flip carefully.
9. Step 9: Cook the other side for another 2-3 minutes until golden brown and cooked through.
10. Step 10: Keep cooked pancakes warm in a low oven (200°F) if making a large batch. Serve warm with your favorite toppings.

Tips & Variations

• Use firm apples like Honeycrisp or Granny Smith to hold their shape well while cooking.
• Add ½ cup rolled oats to the batter for a heartier texture.
• Substitute all-purpose flour with gluten-free flour blend for a gluten-free version.
• For a vegan option, use plant-based milk and butter, and replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
• Top with maple syrup, caramel sauce, chopped nuts, or a cream cheese glaze for extra flavor.
• Experiment with additional spices like ginger, cardamom, or allspice for a unique twist.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a toaster or microwave until warm. For longer storage, freeze pancakes layered with parchment paper in a zip-top bag for up to 1 month. Reheat frozen pancakes in a toaster or oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use any type of apple for these pancakes?

Yes, but firmer apples like Honeycrisp, Granny Smith, or Fuji hold up better during cooking and provide a pleasant texture. Softer apples may become mushy.

What can I do if my pancakes turn out flat?

Flat pancakes can result from expired baking powder, overmixing the batter, or not enough liquid. Check your ingredients’ freshness, mix gently, and measure liquids carefully for best results.

Apple Cinnamon Pancakes Recipe

Print Recipe

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4.6 from 508 reviews

Fluffy and flavorful apple cinnamon pancakes made with a spiced batter and tender chunks of apple. These pancakes are perfect for a cozy breakfast and can be customized with toppings like maple syrup, caramel sauce, or nuts for an extra special touch.

• Author: Dana
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 8 pancakes 1x
• Category: Breakfast
• Method: Frying
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 ½ cups all-purpose flour
• 3 ½ teaspoons baking powder
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• 1 tablespoon granulated sugar

Wet Ingredients

• 1 large egg
• 1 ¼ cups milk
• 3 tablespoons unsalted butter, melted, plus more for greasing
• 1 teaspoon vanilla extract

Additional Ingredient

• 1 medium apple, peeled, cored, and diced (such as Honeycrisp or Granny Smith)

Instructions

1. Combine the Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, cinnamon, nutmeg, salt, and sugar until evenly mixed, about 30 seconds.
2. Whisk in the Wet Ingredients: In a separate bowl, whisk the egg, milk, melted butter (cooled), and vanilla extract until smooth.
3. Combine Wet and Dry: Pour the wet mixture into the dry ingredients and gently fold together until just combined; it’s okay if the batter is a bit lumpy to keep pancakes light and fluffy.
4. Fold in the Apples: Gently fold the diced apples evenly throughout the batter to distribute fruit without breaking them down.
5. Let the Batter Rest: Let the batter sit for 5-10 minutes to allow gluten relaxation and baking powder activation for fluffier pancakes.
6. Prepare the Cooking Surface: Heat a lightly greased griddle or large frying pan over medium heat until hot, testing readiness by flicking water drops that should sizzle and dance.
7. Pour the Batter: Pour ¼ cup portions of batter onto the griddle spaced apart to allow spreading.
8. Cook the First Side: Cook the pancakes for 2-3 minutes until bubbles form on the surface and edges begin to look set, indicating readiness to flip.
9. Flip and Cook the Second Side: Flip pancakes carefully and cook for another 2-3 minutes until golden brown on the bottom, lightly pressing with spatula for even cooking.
10. Keep Warm (Optional): Place cooked pancakes in a preheated oven at 200°F on a baking sheet in a single layer if preparing multiple batches to keep warm without sogginess.

Notes

• For extra fluffiness, resting the batter before cooking is recommended.
• Use firmer apples like Honeycrisp or Granny Smith to maintain chunks in pancakes.
• Non-stick spray or butter works well for greasing the pan.
• Don’t overmix the batter to avoid tough pancakes.
• Adjust the heat if pancakes brown too fast or too slow during cooking.
• Keep the griddle clean between batches to avoid burnt residue affecting taste.
• Variations include adding oats for heartier pancakes or using gluten-free flour blends for gluten-free options.
• For a vegan version, substitute milk and butter with plant-based alternatives and use a flax egg instead of a chicken egg.

Keywords: apple cinnamon pancakes, breakfast pancakes, fluffy pancakes, apple recipes, cinnamon pancakes, homemade pancakes