Fluffy apple pancakes with a hint of cinnamon and grated apples baked right into the center. These are the perfect fall breakfast!
I always keep a jar of homemade pancake mix in the pantry for whenever we’re craving pancakes. With fall approaching, we decided to add a fun apple twist this time. They turned out so delicious! The bold apple and cinnamon flavors gave them the perfect fall touch.
Pancakes are a family favorite! We’re always looking for ways to mix them up and the kids go crazy for these in the fall. They’re full of apple flavor from the applesauce and freshly grated apples, with the perfect amount of spice from the cinnamon. These pancakes taste amazing on their own, but we love to top them with apple filling (from my apple crepe recipe) and maple syrup. They also taste amazing with our homemade buttermilk syrup.
How to make apple pancakes
MIX. Combine the flour, sugar, baking powder, baking soda, salt and cinnamon in a large bowl. Add in the milk, egg, vanilla and applesauce and mix with a wooden spoon until the batter is smooth (and most lumps are gone). Then fold in the grated apples.
COOK. Pour 1/4 cup batter on a buttered griddle or skillet. Cook over medium heat until you begin to see bubbles on top, about 1 to 2 minutes.
FLIP. Use a spatula to flip the pancakes over and cook on the other side for about 1 minute, or until lightly golden. Make sure to lower the heat if they begin to brown too fast.
If you want to add even more deliciousness to your apple pancakes, use any of the below toppings. I especially love to make a quick apple topping (or use leftover homemade apple pie filling) to add on top. Then finish them off with a drizzle of syrup. Seriously so delicious!
- quick apple filling (from my apple crepe recipe)
- cinnamon pancake syrup
- maple syrup
- buttermilk syrup
- powdered sugar
- cinnamon butter
- caramel sauce
- apple butter
Keeping warm + freezing
KEEP WARM: If not enjoying immediately after cooking, you can easily keep these pancakes warm in the oven until serving. Just place the cooked pancakes on a baking sheet in the oven at 175°F. At this temperature, they’ll stay warm without drying out. I especially like to use this method when I’m making multiple batches of pancakes for a large crowd.
FREEZE: Let cool completely, then place the pancakes in a large freezer bag. Store in the freezer for up to 3 months. Reheat in the microwave or toaster oven for 30 seconds, or until warm.
More pancake recipes:
- Buttermilk pancakes
- Pumpkin pancakes
- Chocolate chip pancakes
- Blueberry pancakes
- Cinnamon roll pancakes
Apple Cinnamon Pancakes
- 2 cups (260 g) all-purpose flour
- 3 Tablespoons (25 g) light brown sugar
- 2 teaspoons baking powder
- 1 teaspoons baking soda
- 3/4 teaspoon fine sea salt (or table salt)
- 1 teaspoon ground cinnamon
- 1 1/2 cups milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup applesauce
- 1 granny smith apple (peeled and grated)
For serving: Butter, Syrup, Apple filling
- Preheat a griddle to 300°F, or a skillet over medium heat.
- In a large bowl, combine the flour, sugar, baking powder, baking soda, salt and ground cinnamon.
- Add milk, egg, vanilla and applesauce. Mix with a wooden spoon just until most of the lumps are gone and the batter is smooth. Do not over mix. Fold in grated apples.
- Coat the griddle (or skillet) with a little butter or oil and then pour 1/4 cup batter onto the heated griddle. Cook the pancakes until bubbles appear, about 1-2 minutes. Flip the pancakes and cook the other side for 1 minute, or just until lightly browned. Turn down the heat if they are burning too fast.
- Serve immediately or place pancakes on a baking sheet in the oven at 175°F to keep warm.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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