Why You’ll Love This Apple Cinnamon Pancakes
- They’re the epitome of cozy. The combination of warm cinnamon and sweet, soft apples is pure comfort food magic, perfect for a slow Saturday or a chilly autumn day.
- Incredibly fluffy texture. We use a simple trick with the wet and dry ingredients to ensure these pancakes are light as a cloud, not dense or gummy.
- They make the whole house smell amazing. Seriously, the scent of apples and cinnamon sizzling on the griddle is better than any scented candle—it’s an experience in itself.
- Surprisingly simple to make. You don’t need any fancy equipment or hard-to-find ingredients. It’s a one-bowl batter (almost!) that comes together in minutes.
Ingredients & Tools
- 1 ½ cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- 1 tsp ground cinnamon, plus extra for apples
- ½ tsp salt
- 1 ¼ cups milk (whole or 2%)
- 1 large egg
- 3 tbsp unsalted butter, melted and slightly cooled
- 1 tsp vanilla extract
- 1 medium apple (like Honeycrisp or Granny Smith), peeled and finely diced
- 1 tbsp butter or neutral oil, for cooking
Tools: A large mixing bowl, whisk, spatula, ladle or measuring cup for pouring, and a large non-stick skillet or griddle.
You’ll notice we’re using a full tablespoon of baking powder—that’s the key to getting that fantastic lift and fluffiness. And for the apples, the variety really matters. A sweeter apple like Honeycrisp will give you a different, more dessert-like result compared to a tart Granny Smith, which provides a lovely contrast to the sweet batter. Both are wonderful, honestly.
Serves: 3-4 (makes about 8-10 pancakes) | Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Don’t overmix the batter. This is the golden rule of pancake making. A few lumps are totally fine—overmixing develops gluten and leads to tough, chewy pancakes instead of tender, fluffy ones.
- Get your pan to the right temperature. Too hot, and the outside burns before the inside cooks. Too low, and you’ll get pale, greasy pancakes. A flick of water should sizzle and evaporate instantly on the surface.
- What’s the best apple to use? Honestly, it depends on your taste! A tart Granny Smith holds its shape well and gives a nice zing. A sweeter Fuji or Honeycrisp will soften more and blend sweetly into the batter. You really can’t go wrong.
- Why let the melted butter cool? If you add piping hot butter to the cold milk and egg mixture, it might start to cook the egg. Letting it cool for a minute just prevents any curdling and ensures a smooth batter.
How to Make Apple Cinnamon Pancakes
Step 1: Prepare the Dry Ingredients. In your large mixing bowl, whisk together the flour, sugar, baking powder, that one teaspoon of cinnamon, and the salt. Give it a good whisk—this not only combines everything but also aerates the flour a little, which helps with the fluffiness. You’ll notice how the cinnamon creates little specks throughout the flour mixture. Set this bowl aside for a moment.
Step 2: Combine the Wet Ingredients. In a separate smaller bowl or a large measuring jug, whisk together the milk, egg, melted (and slightly cooled!) butter, and vanilla extract. Whisk it until it’s smooth and the egg is fully incorporated. The vanilla aroma is just… wonderful. This is your liquid gold.
Step 3: Create the Batter. Now, pour the wet ingredients into the bowl with the dry ingredients. Use your whisk or a spatula to gently combine them. The trick is to stir until the flour is *just* moistened. There will be lumps, and that is perfectly, absolutely okay. Stop stirring the second you don’t see dry flour patches. Overmixing is the enemy of fluffiness, remember?
Step 4: Fold in the Apples. Take your finely diced apple and sprinkle it right over the batter. Then, using a spatula, gently fold the apples in. You only need about three or four folds—just enough to distribute them evenly. Try to work quickly so the baking powder can start doing its job in the pan, not in the bowl.
Step 5: Heat the Skillet. Place your non-stick skillet or griddle over medium heat. Add a small pat of butter or a drizzle of oil and let it heat up. You’ll know it’s ready when a drop of water sizzles and dances across the surface. If the butter smokes, it’s too hot—just reduce the heat a notch.
Step 6: Cook to Golden Perfection. Using a ladle or a 1/4-cup measure, pour the batter onto the hot skillet. Cook for about 2-3 minutes. You’ll know it’s time to flip when the edges look set and little bubbles form on the surface and start to pop. Slide your spatula underneath and flip! Cook for another 1-2 minutes on the other side, until golden brown and cooked through. The second side always cooks faster, so keep an eye on it.
Step 7: Keep Them Warm. As you finish each batch, transfer the pancakes to a wire rack set over a baking sheet. If you’re making a big batch, you can keep them warm in a 200°F (95°C) oven. This prevents the bottoms from getting soggy. Trust me, a little goes a long way for serving everyone at once with perfect, warm pancakes.
Serving Suggestions
Complementary Dishes
- Crispy bacon or sausage links — The salty, savory crunch is the perfect counterpoint to the sweet, spiced pancakes.
- Scrambled eggs with chives — A classic pairing that turns this into a full, satisfying breakfast feast.
- A simple fruit salad — Adding some fresh berries or melon brings a bright, refreshing element to the plate.
Drinks
- A hot cup of coffee with cream — The bitterness of the coffee cuts through the sweetness beautifully.
- Cold glass of milk — A timeless, comforting combination that just feels right.
- Spiced apple cider — Double down on the cozy apple flavor for a truly autumnal experience.
Something Sweet
- Pure maple syrup — Obviously! But warm it up slightly for an extra-indulgent touch.
- A dollop of whipped cream — It melts into the warm pancakes creating a deliciously creamy sauce.
- A sprinkle of toasted pecans — Adds a wonderful nutty crunch and toasty flavor that complements the apples.
Top Mistakes to Avoid
- Mistake: Overmixing the batter. I know I’ve said it, but it’s the number one reason pancakes turn out tough. A lumpy batter is a fluffy pancake’s best friend.
- Mistake: Flipping too early. Be patient! Wait for those bubbles to form and pop on the surface. If you flip too soon, you’ll have a messy, unevenly cooked pancake.
- Mistake: Crowding the pan. Give each pancake enough space so you can easily get your spatula in there to flip them. This also ensures they cook evenly instead of steaming into one giant pancake.
- Mistake: Pressing down on the pancakes with the spatula. This squeezes out all the air bubbles you worked so hard to create, resulting in a dense pancake. Just let them be!
Expert Tips
- Tip: Let the batter rest for 5 minutes. After you’ve mixed it, just walk away. This allows the flour to fully hydrate and the baking powder to activate, which gives you a taller, more tender pancake.
- Tip: Grate the apple for a different texture. If you have little ones or prefer a more integrated apple flavor, try grating the apple on the large holes of a box grater. It distributes more evenly and softens completely as it cooks.
- Tip: Add a pinch of nutmeg or cardamom. A tiny pinch of either of these spices along with the cinnamon adds a wonderful, warm depth of flavor. It’s a simple way to make them taste even more special.
- Tip: Make a big batch and freeze them. These pancakes freeze beautifully. Let them cool completely, then layer them between parchment paper in a freezer bag. Reheat in the toaster for a quick weekday treat!
FAQs
Can I make the batter the night before?
I wouldn’t recommend it for the fluffiest results. The baking powder will lose its potency overnight, leading to flatter pancakes. However, you can prep the dry ingredients and the wet ingredients in separate containers the night before. In the morning, just combine them and cook! It makes the process even faster.
Can I use whole wheat flour?
Absolutely! You can substitute up to half of the all-purpose flour with whole wheat flour. The pancakes will be a bit denser and have a nuttier flavor, which is actually really nice with the apples. If you use all whole wheat, you might need a tablespoon or two more milk, as it absorbs more liquid.
My pancakes are burning on the outside but raw inside. What happened?
This almost always means your heat is too high. Pancakes like a steady, medium heat to cook through properly. Next time, turn the heat down a notch and be patient. It’s better to cook them a little slower for a perfect golden brown and a cooked center.
Can I make these pancakes vegan?
You can certainly try! For a vegan version, use a plant-based milk, a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water), and vegan butter. The texture might be slightly different, but the apple-cinnamon flavor will still be fantastic.
How do I keep the apples from sinking to the bottom?
Tossing the diced apples in a little bit of the measured flour before folding them in can help. The light coating of flour helps suspend them in the batter. But honestly, even if they sink a little, you’ll still get delicious bites of apple in every pancake.
Apple Cinnamon Pancakes
Whip up the fluffiest Apple Cinnamon Pancakes! My easy, from-scratch recipe creates a cozy weekend breakfast that's packed with warm spice and tender apple bites. Perfect for a special morning.
Ingredients
Ingredients
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1 ½ cups all-purpose flour
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2 tbsp granulated sugar
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1 tbsp baking powder
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1 tsp ground cinnamon (plus extra for apples)
-
½ tsp salt
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1 ¼ cups milk (whole or 2%)
-
1 large egg
-
3 tbsp unsalted butter (melted and slightly cooled)
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1 tsp vanilla extract
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1 medium apple (like Honeycrisp or Granny Smith, peeled and finely diced)
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1 tbsp butter or neutral oil (for cooking)
Instructions
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Prepare the Dry Ingredients. In your large mixing bowl, whisk together the flour, sugar, baking powder, that one teaspoon of cinnamon, and the salt. Give it a good whisk—this not only combines everything but also aerates the flour a little, which helps with the fluffiness. You'll notice how the cinnamon creates little specks throughout the flour mixture. Set this bowl aside for a moment.01
-
Combine the Wet Ingredients. In a separate smaller bowl or a large measuring jug, whisk together the milk, egg, melted (and slightly cooled!) butter, and vanilla extract. Whisk it until it's smooth and the egg is fully incorporated. The vanilla aroma is just… wonderful. This is your liquid gold.02
-
Create the Batter. Now, pour the wet ingredients into the bowl with the dry ingredients. Use your whisk or a spatula to gently combine them. The trick is to stir until the flour is *just* moistened. There will be lumps, and that is perfectly, absolutely okay. Stop stirring the second you don't see dry flour patches. Overmixing is the enemy of fluffiness, remember?03
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Fold in the Apples. Take your finely diced apple and sprinkle it right over the batter. Then, using a spatula, gently fold the apples in. You only need about three or four folds—just enough to distribute them evenly. Try to work quickly so the baking powder can start doing its job in the pan, not in the bowl.04
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Heat the Skillet. Place your non-stick skillet or griddle over medium heat. Add a small pat of butter or a drizzle of oil and let it heat up. You'll know it's ready when a drop of water sizzles and dances across the surface. If the butter smokes, it's too hot—just reduce the heat a notch.05
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Cook to Golden Perfection. Using a ladle or a 1/4-cup measure, pour the batter onto the hot skillet. Cook for about 2-3 minutes. You'll know it's time to flip when the edges look set and little bubbles form on the surface and start to pop. Slide your spatula underneath and flip! Cook for another 1-2 minutes on the other side, until golden brown and cooked through. The second side always cooks faster, so keep an eye on it.06
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Keep Them Warm. As you finish each batch, transfer the pancakes to a wire rack set over a baking sheet. If you're making a big batch, you can keep them warm in a 200°F (95°C) oven. This prevents the bottoms from getting soggy. Trust me, a little goes a long way for serving everyone at once with perfect, warm pancakes.07
