Apple cinnamon pancakes are light, tender pancakes made with grated tart apples and warm cinnamon. They’re perfect for a cozy fall breakfast or a special weekend brunch. Serve them with a quick maple-cinnamon apple topping for a melt-in-your-mouth finish that everyone will love.
Why Should You Make This Recipe
If you enjoy simple breakfasts with big flavor, these apple cinnamon pancakes are a must. The batter is as easy as a basic pancake mix but with grated apple and cinnamon folded in so each bite is lightly spiced and just sweet enough. Add the warm maple-cinnamon apple topping for a comforting, seasonal touch.
- Seasonal flavor: Grated apples and cinnamon give these pancakes a gentle autumnal taste without being overpowering.
- Simple to prepare: The batter comes together in two bowls, so you can make these any morning—even on a busy weekday.
- Flexible: You can make them with a basic pancake mix or from scratch, and the apple topping is optional but highly recommended.
Ingredients
These pancakes and the apple topping use basic pantry ingredients. Below are the components you’ll need to prepare a batch of apple cinnamon pancakes plus a simple maple-cinnamon apple topping.
Apple Cinnamon Pancakes
- Dry: All-purpose flour, granulated sugar, ground cinnamon, baking powder, baking soda, salt.
- Wet: Eggs, neutral oil (or melted butter), milk, vanilla (optional), and one medium apple, peeled, cored and shredded.
Apple Topping for Pancakes
Apples (peeled and diced), butter, sugar, ground cinnamon and maple syrup for finishing.
Substitutions
Here are some easy substitutions if needed:
- Flour: Use a 1:1 gluten-free flour blend or oat flour by weight if you need a gluten-free version.
- Leavening: Both baking powder and baking soda help give the pancakes lift—make sure they are fresh.
- Spice: Swap cinnamon for apple pie spice or pumpkin pie spice for a deeper flavor.
- Sugar: Granulated sugar works well; brown sugar or maple sugar can be used to vary flavor.
- Oil or butter: Use neutral oil, melted butter, or coconut oil interchangeably.
- Milk: Any milk—dairy or plant-based—will work.
- Apples: Tart apples like Granny Smith work best, but Honeycrisp, Jonagold, Fuji or Pink Lady are all delicious.
How To Make
Follow these simple steps to make the pancakes and the maple-cinnamon apple topping.
- Whisk dry ingredients: In a bowl combine flour, sugar, cinnamon, baking powder, baking soda and salt. Set aside.
- Combine wet ingredients: In another bowl whisk the eggs, then whisk in oil and milk until smooth. Stir the wet ingredients into the dry mixture until just combined; small lumps are fine. Fold in the shredded apple gently—do not overmix.
- Preheat the pan: Heat a non-stick skillet or griddle over low to medium heat. Test with a small drop of batter. Melt a little butter or oil on the surface before cooking each batch.
- Cook the pancakes: Use a 1/4 cup measuring cup to portion batter on the hot skillet. Cook until bubbles form, pop and remain open on the surface—about 3–4 minutes—then flip and cook 2–3 minutes more until golden and cooked through. Transfer to a plate or cooling rack and continue with the remaining batter.
- Make the apple topping: Peel, core and dice two apples. In a small saucepan melt butter over medium heat, add the diced apples, sugar and cinnamon and cook 3–5 minutes until softened to your liking. Remove from heat and stir in maple syrup. Spoon the warm apple topping over the pancakes when serving.
How To Serve, Store, Freeze and Thaw
- Serve: Top the pancakes with the warm maple-cinnamon apples, extra maple syrup, or a dusting of powdered sugar. They pair well with butter or plain yogurt.
- Store: Keep leftover pancakes and apple topping in airtight containers in the refrigerator for up to one week. They’re best the same day or frozen for longer storage.
- Freeze: Cool pancakes completely, arrange in a single layer on a baking sheet to flash-freeze for about 20 minutes, then transfer to an airtight freezer bag or container for up to two months.
- Thaw & reheat: Reheat 1–2 pancakes on a microwave-safe plate for 45–60 seconds, flipping halfway through, or warm in a 350°F (175°C) oven until heated through.
M’s Expert Tips
- Choose your apple: Tart varieties like Granny Smith add brightness; sweeter apples like Honeycrisp or Fuji add more sweetness.
- Room temperature ingredients: Let cold ingredients come to room temperature to help the batter mix evenly and stay tender.
- Measure batter consistently: A 1/4 cup measuring cup gives uniform pancakes that cook evenly.
- Use low-medium heat: Cooking too hot browns the exterior before the center is done. Low-medium heat ensures even cooking.
- Look for bubbles: Flip when bubbles form and remain open on the surface of the pancake.
- Enhance the apple flavor: The grated apple in the batter lends a subtle apple note; the sautéed topping adds richer maple and cinnamon flavor for a true fall treat.
FAQs
What are apple pancakes made of?
Apple cinnamon pancakes are made like regular pancakes but include ground cinnamon (or apple pie spice) and shredded apple folded into the batter.
Can I make mini pancakes?
Yes. Use a tablespoon to drop batter for mini pancakes. Each side will cook in about 2 minutes—watch for bubbles before flipping.
Can I use pancake mix?
Yes. Use your favorite pancake mix and stir in cinnamon and grated apple for the same flavor with less prep.
How do I keep pancakes warm?
Place cooked pancakes on a baking sheet in a warm oven (about 200°F / 93°C) until ready to serve.
Other Easy Apple Recipes to Try
- Apple Cider Cake
- Apple Blueberry Crisp
- Apple Banana Bread
- French Apple Cake
If you try this Apple Cinnamon Pancakes recipe, please leave a rating and a comment so others know how it turned out for you. Tag @olivesnthyme on Instagram to share your photos of these cozy pancakes.
Apple Cinnamon Pancakes Recipe
Equipment
- 2 mixing bowls
- Whisk
- Griddle or skillet
- Measuring cups
- Knife
- Saucepan or small pot
Ingredients
Apple Cinnamon Pancakes
- 2 cups (240 g) all-purpose flour
- 1/4 cup (50 g) sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1/4 cup (60 ml) oil
- 1 1/2 cups (300 ml) milk
- 1 medium apple, peeled, cored and shredded
Apple Topping for Pancakes
- 2 apples, peeled, cored and diced
- 2 tablespoons unsalted butter
- 2 tablespoons (25 g) sugar
- 1 teaspoon ground cinnamon
- 1/4 cup (60 ml) maple syrup
Instructions
- In a bowl whisk together the flour, sugar, cinnamon, baking powder, baking soda and salt. Set aside.
- In another bowl whisk the eggs, then mix in the oil and milk. Combine the wet ingredients with the dry until just mixed; small lumps are fine. Fold in the shredded apple gently.
- Heat a non-stick skillet or griddle to low-medium. Test the surface with a small amount of batter. Melt a bit of butter or oil and use a 1/4 cup to portion batter on the hot surface.
- Cook until bubbles form and remain open, about 3–4 minutes, then flip and cook 2–3 minutes more. Transfer to a plate and repeat.
- For the topping: cook the diced apples with butter, sugar and cinnamon over medium heat 3–5 minutes until softened. Remove from heat and stir in maple syrup. Serve over pancakes.
Notes
Serve: Top with warm apple topping, extra maple syrup, or powdered sugar. Store: Refrigerate pancakes and topping in airtight containers up to 1 week or freeze for longer storage.
