Why You’ll Love This Apple Pie Pancakes

• All the cozy vibes of apple pie, for breakfast. You get that classic, heartwarming flavor combination of cinnamon, nutmeg, and sweet apples, but in a much quicker, more morning-friendly format. It’s the ultimate comfort food to start your day.
• The texture is absolutely dreamy. We’re aiming for pancakes that are light and fluffy on the inside, with little pockets of soft, caramelized apple in every single bite. The edges get just a little crisp, which is pure perfection.
• It’s a fantastic way to use up apples. Got a few apples languishing in the fruit bowl that are past their prime for crunching? This is their glorious destiny. It works beautifully with almost any variety, so you can use what you have.
• They make the whole house smell like a bakery. Seriously, the scent of cooking apples and warm spices is better than any scented candle. It’s an experience, not just a meal.

Ingredients & Tools

• 2 medium apples (about 300g), peeled, cored, and diced into small pieces
• 1 tbsp unsalted butter, for cooking the apples
• 1 tbsp light brown sugar
• 1 tsp ground cinnamon
• A pinch of ground nutmeg
• 200 g all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• A pinch of salt
• 1 large egg
• 300 ml buttermilk
• 2 tbsp melted butter or neutral oil, plus more for the pan
• 1 tsp vanilla extract

Tools: A large mixing bowl, a medium skillet, a whisk, a ladle or measuring cup, and a good non-stick griddle or large frying pan.

The real secret here is taking that extra five minutes to cook the apples first. It transforms them from crunchy fruit into soft, pie-filling-like morsels that distribute their flavor throughout the entire pancake. Using buttermilk is also key—it reacts with the baking soda to give you an incredibly tender, fluffy crumb.

Serves: 3-4 (makes about 10-12 pancakes) | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes

Before You Start: Tips & Ingredient Notes

• Which apples are best? Honestly, you can’t go wrong. Granny Smith will give you a lovely tart contrast, while Honeycrisp or Gala will be sweeter and softer. A mix is fantastic! The key is to dice them small so they cook quickly and distribute evenly.
• Why cook the apples first? This step is non-negotiable for the best texture and flavor. It softens the apples, allows the spices to “bloom” and become fragrant, and prevents the pancakes from becoming watery from raw apple juice.
• No buttermilk? No problem! Make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to your 300 ml of regular milk. Let it sit for 5 minutes until it curdles slightly. It works like a charm.
• Don’t overmix the batter. A few lumps are totally fine—in fact, they’re desirable! Overmixing develops the gluten in the flour and leads to tough, dense pancakes. A light hand is your best friend here.

How to Make Apple Pie Pancakes

Serving Suggestions

Complementary Dishes

• Crispy bacon or sausage links — The salty, savory crunch is the perfect counterpoint to the sweet, spiced pancakes. It creates a classic sweet-and-salty breakfast plate that’s just unbeatable.
• Scrambled eggs with chives — For a more substantial brunch, adding some softly scrambled eggs brings a creamy, protein-rich element that balances the meal beautifully.

Drinks

• A strong cup of coffee — The bitterness of a good brew cuts through the sweetness of the pancakes and enhances all those warm spice notes. It’s a match made in heaven.
• Cold glass of milk — A timeless pairing that never fails. There’s something so comforting about a glass of cold milk with a stack of warm pancakes.

Something Sweet

• Maple syrup and a dollop of Greek yogurt — Drizzle with plenty of real maple syrup and add a spoonful of thick Greek yogurt. The tanginess of the yogurt is a fantastic contrast to the sweet apples.
• Whipped cinnamon cream — Whip some cream with a teaspoon of icing sugar and a dash of cinnamon until soft peaks form. It’s like the icing on the cake, but for pancakes.

Top Mistakes to Avoid

• Mistake: Using a pan that’s too hot. If your pan is smoking, it’s way too hot. The outside of the pancake will burn before the inside has a chance to cook through, leaving you with a raw center. Medium heat is your sweet spot.
• I’ve been guilty of this too! Resist the urge. Pressing down squeezes out all the lovely air bubbles that make the pancakes light and fluffy, resulting in a dense disk.
• Mistake: Flipping too early. Patience is key. If you try to flip before the surface is covered with popped bubbles, the pancake will likely tear. Wait for those visual cues—it’s worth it.
• Mistake: Adding raw apples to the batter. This will make your pancakes soggy and the apple pieces will be unpleasantly crunchy. Taking the time to cook them first is the single most important step for perfect texture.

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 gluten to relax, which results in a more tender pancake. You’ll notice the batter thicken slightly.
• Tip: Use an ice cream scoop for evenly sized pancakes. It’s a foolproof way to get pancakes that are all the same size, which means they’ll cook at the same rate. No more guessing with a ladle!
• Tip: Add a tablespoon of the apple cooking liquid to the batter. That buttery, spiced syrup left in the skillet after cooking the apples is liquid gold. Stirring a bit into the batter adds an extra layer of apple pie flavor.
• Tip: Keep finished pancakes warm in a single layer. If you stack them directly on a plate, the steam will make the bottom ones soggy. Using a wire rack in a warm oven is the pro move for keeping everything perfect.

FAQs

Can I make the batter ahead of time?
You can, but with a caveat. The batter is best used immediately. If you must, you can prepare it up to an hour in advance, cover it, and refrigerate. However, the baking powder will start to lose its potency, so your pancakes might not be quite as fluffy. A better plan is to cook the apples ahead of time and have the dry and wet ingredients measured out separately, then just combine them in the morning.

Can I freeze these pancakes?
Absolutely! They freeze beautifully. Let the cooked pancakes cool completely, then layer them between sheets of parchment paper in a freezer-safe bag. They’ll keep for up to 2 months. To reheat, just pop them in the toaster or a warm oven straight from the freezer—no need to thaw. It’s a fantastic way to have a special breakfast on a busy weekday.

My pancakes are turning out flat. What did I do wrong?
Flat pancakes are usually a sign that your baking powder might be old and has lost its lifting power. Check the expiration date! Another common culprit is overmixing the batter, which deflates all the air you’ve incorporated. Finally, make sure your pan is at the correct temperature—if it’s too cool, the pancakes will spread too much before they set.

Can I make these gluten-free or vegan?
For sure! For gluten-free, use a good 1:1 gluten-free flour blend. For vegan, use a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, let sit 5 mins) instead of the regular egg, and swap the buttermilk for plant-based milk with a tablespoon of lemon juice. The melted butter can be replaced with more oil. The results are still deliciously fluffy.

What’s the best way to reheat leftover pancakes?
The toaster is your best friend here—it will bring back that lovely crisp edge. If you’re reheating a stack, the oven is better. Place them on a baking sheet in a 175°C (350°F) oven for about 5-10 minutes until warmed through. Avoid the microwave if you can, as it tends to make them soft and rubbery.