These apple pancakes are a delightful blend of fluffy texture and sweet, fruity flavor, perfect for a cozy morning. Each bite offers a warm hint of cinnamon and tender apple pieces, creating a comforting harmony. Ready in just 13 minutes, they’re a quick yet indulgent treat that feels like a weekend brunch on a weekday.
With a golden, slightly crisp exterior and a soft, melt-in-your-mouth center, these pancakes are as satisfying as they are easy to make. Packed with 7g of protein and a touch of natural sweetness, they’re a wholesome way to start your day. Whether drizzled with syrup or enjoyed plain, they’re sure to become a breakfast favorite.
Ingredients for Apple Pancakes
- For the apples:
- 1 ½ teaspoons granulated sugar
- 1 teaspoon ground cinnamon
- 1 cup (125 g) finely diced apples (peel and core before dicing)
- For the pancakes:
- 2 cups (250 g) all-purpose flour
- 3 Tablespoons (38 g) brown sugar (firmly packed)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 2 cups (500 ml) + 2 Tablespoons buttermilk (see note to substitute milk)
- 4 Tablespoons (56 g) unsalted butter (melted)
- 2 large eggs (lightly beaten, room temperature preferred)
- 1 teaspoon vanilla extract
- Butter, cooking spray, or neutral cooking oil (for cooking pancakes)
Step-by-Step Instructions
- Prepare the apples: In a small bowl, whisk together the granulated sugar and cinnamon. Add the diced apples and toss until evenly coated. Set aside.
- Mix dry ingredients: In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, and salt.
- Combine wet ingredients: In a separate medium-sized bowl or large measuring cup, pour the buttermilk. While whisking, slowly drizzle in the melted butter (it’s okay if the butter separates slightly). Add the eggs and vanilla extract, and whisk until well combined.
- Make the batter: Add the wet ingredients to the dry ingredients. Use a spatula to gently fold the mixture together until halfway combined. Add the coated apples and continue folding until the apples are evenly distributed and the batter is just combined (a few lumps are fine—don’t over-mix!).
- Heat the skillet: Set the batter aside and heat a small skillet over medium heat. Once the pan is warm (you should feel heat radiating when hovering your hand a few inches above it), add a small pat of butter, brush with oil, or spray with cooking spray.
- Cook the pancakes: Pour about ½ cup of batter onto the skillet for each pancake. Cook until the edges look set and bubbles in the batter begin to burst. Carefully flip the pancake and cook for a few more minutes until golden brown and cooked through.
- Repeat: Continue with the remaining batter, adding more butter or oil to the pan as needed.
- Serve: Enjoy warm, topped with salted butter and maple syrup, or fried apples and whipped cream!
Perfect Pairings: Toppings and Serving Ideas
Elevate your apple pancakes with a variety of delicious toppings. Classic choices include a drizzle of warm *maple syrup* and a pat of *salted butter*. For a fruity twist, try a dollop of *fried apples* or a spoonful of *apple butter*. If you’re feeling indulgent, add a swirl of *whipped cream* or a sprinkle of *chopped pecans* for added texture and flavor. For a healthier option, top with fresh *sliced bananas* or a handful of *berries*.
Time-Saving Tips for Busy Mornings
To make your morning routine smoother, *prep the dry ingredients* the night before and store them in a ziplock bag. You can also *dice the apples* ahead of time and toss them with the cinnamon-sugar mixture, keeping them covered in the fridge. When ready to cook, simply combine the wet and dry ingredients, add the prepped apples, and you’re good to go! This cuts down on prep time and lets you enjoy your pancakes even faster.
Storage and Reheating for Freshness
If you have leftover pancakes, let them cool completely before storing them in an *airtight container* in the fridge for up to 3 days. To reheat, place them in a toaster or a preheated oven at 350°F (175°C) for about 5 minutes. For a quicker option, use the microwave for 20-30 seconds, but be mindful that they may lose a bit of their crispiness. You can also freeze the pancakes for up to 2 months—just layer them between sheets of parchment paper in a freezer-safe bag.
Recipe Variations to Try
Feel free to get creative with this versatile recipe! Swap out the apples for *pears* or *peaches* for a different fruity flavor. If you’re gluten-free, use a *1:1 gluten-free flour blend* instead of all-purpose flour. For a vegan version, replace the eggs with *flax eggs* and use *plant-based milk* and *vegan butter*. You can also experiment with adding a handful of *chocolate chips* or *walnuts* to the batter for extra indulgence.
Essential Equipment for Flawless Pancakes
Having the right tools makes all the difference. Use a *non-stick skillet* or *griddle* for even cooking and easy flipping. A *pancake spatula* with a thin edge is perfect for sliding under the pancakes without tearing them. For measuring ingredients, a set of *measuring cups and spoons* is essential, especially for the precise amounts of baking powder and soda. If you’re whisking by hand, a *large mixing bowl* and *whisk* will ensure your batter is smooth and well-combined.
Apple Pancakes
Ingredients
For apples
- 1 ½ teaspoons granulated sugar
- 1 teaspoon ground cinnamon
- 1 cup finely diced apples peel and core before dicing (125g)
For pancakes
- 2 cups all-purpose flour (250 g)
- 3 Tablespoons brown sugar firmly packed (38 g)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 2 cups buttermilk (500 ml) + 2 Tablespoons, see note to substitute milk
- 4 Tablespoons unsalted butter melted (56 g)
- 2 large eggs lightly beaten, room temperature preferred
- 1 teaspoon vanilla extract
- Butter, cooking spray, or neutral cooking oil for cooking pancakes
Instructions
- In a small bowl, whisk together sugar and cinnamon then add apples and toss until coated with the mixture. Set aside.
- In a large mixing bowl, whisk together flour, brown sugar, baking powder, baking soda, cinnamon, and salt.
- Pour buttermilk in a separate, medium-sized mixing bowl (or a large measuring cup). While whisking, slowly drizzle in melted butter (it’s alright if you notice the butter begins to separate).
- Add eggs and vanilla extract to the buttermilk mixture, whisk until well-combined.
- Add wet ingredients to dry and use a spatula to gently fold ingredients together until about halfway combined. Add your apples and continue to fold together until apples are well distributed and batter is just combined (it’s fine if it’s a bit lumpy, don’t over-mix!).
- Set batter aside and heat a small skillet over medium heat. When pan is warm (you should be able to feel the heat radiating from it if you hover your hand a few inches over the surface) add a small pat of butter or brush the pan with cooking oil (or spray with cooking spray).
- Once surface is coated, add pancake batter (I do a bit less than half a cup at a time) and cook until the edges of the pancake appear cooked and bubbles in the batter begin to burst. Using a pancake spatula, carefully flip the pancake and cook several minutes longer until pancake is golden brown and cooked through.
- Repeat with remaining batter, adding more butter or oil to the pan between pancakes.
- Serve warm, topped with salted butter and maple syrup or fried apples and whipped cream!