Apple Cinnamon Pancakes: The Ultimate Breakfast Recipe

Apple Cinnamon Pancakes start the day with warm spice and juicy apples. This recipe pairs soft, fluffy pancakes with a cinnamon-sweet apple topping. You get a homey breakfast that works for slow weekend mornings and quick holiday brunches. The batter stays simple. The apple topping cooks fast and tastes like fall in a skillet. Follow clear steps and you will serve a plate that looks as good as it tastes.

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Why You’ll Love This Apple Cinnamon Pancakes

The pancakes stay light and fluffy from buttermilk and baking powder.
The apple topping adds texture and a syrupy finish.
Spices like cinnamon and nutmeg make each bite cozy.
You can make the apple topping ahead and reheat it.
The recipe uses common pantry ingredients and easy steps.

How to Make Apple Cinnamon Pancakes

Ingredients:

2 medium-sized apples (Fuji, Honeycrisp, or Granny Smith), peeled, cored, finely diced
2 tablespoons unsalted butter
1/4 cup light brown sugar, packed
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon fresh lemon juice
2 tablespoons water or apple cider
1/2 teaspoon vanilla extract

Dry and wet ingredients for pancakes:

1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk (or homemade equivalent)
1 large egg, at room temperature
1/4 cup unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract

For serving:

Additional unsalted butter (for serving)
Maple syrup (pure, for serving)
Powdered sugar (for serving)
Whipped cream (for serving)
Extra ground cinnamon (for serving)

Ingredient notes: You can use apple cider in the apples step for deeper flavor. For dairy-free, swap buttermilk with a plant-based milk plus 1 tablespoon lemon juice and use a vegan butter alternative. If apples are tart, pick a sweeter variety to balance the spices.

Step-by-Step Instructions:

Prepare Your Apples
Wash, peel, core, and finely dice two medium apples into 1/4-inch pieces. Set aside.
Melt the Butter
In a medium-sized non-stick skillet over medium heat, melt 2 tablespoons of unsalted butter until shimmering.
Sauté the Apples
Add diced apples to the skillet and cook for 3-5 minutes, stirring occasionally, until slightly softened.
Add Sweetness and Spices
Sprinkle 1/4 cup packed light brown sugar, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg over the apples. Stir to coat.
Simmer and Thicken
Pour in 1 tablespoon fresh lemon juice and 2 tablespoons water or apple cider. Bring to a gentle simmer, then reduce heat to low and cook for 5-7 minutes, stirring periodically, until syrupy and apples are fork-tender but hold their shape.
Finish with Vanilla
Remove from heat, stir in 1/2 teaspoon pure vanilla extract. Transfer the apple cinnamon topping to a small bowl and set aside.
Combine Dry Ingredients
In a large bowl, whisk together 1 1/2 cups all-purpose flour, 2 tablespoons granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt until thoroughly combined. Create a well in the center.
Mix Wet Ingredients
In a separate medium bowl, whisk together 1 1/4 cups buttermilk, 1 large room-temperature egg, and 1 teaspoon vanilla extract. Slowly drizzle in 1/4 cup melted and slightly cooled unsalted butter, whisking continuously until well incorporated.
Combine Wet and Dry
Pour the wet ingredient mixture into the well of the dry ingredients. Gently fold with a whisk or rubber spatula just until the dry ingredients are moistened. Do not overmix; lumps are normal.
Let the Batter Rest
Optionally, let the batter rest for 5-10 minutes at room temperature for fluffier pancakes.
Preheat Your Griddle/Skillet
Place a large griddle or heavy-bottomed non-stick skillet over medium-low to medium heat. Test temperature with water drops.
Grease the Cooking Surface
Lightly brush or wipe the hot griddle with a small amount of unsalted butter or neutral cooking oil. Reapply as needed between batches.
Portion the Batter
Ladle 1/4-cup or 1/3-cup portions of batter onto the hot griddle, allowing them to spread naturally. Do not press down.
Cook the First Side
Cook for 2-4 minutes until bubbles form and pop on the surface, edges look set, and the underside is golden brown.
Flip and Cook the Second Side
Carefully flip pancakes and cook for another 2-3 minutes, or until golden brown and cooked through, springing back slightly when pressed.
Keep Them Warm
Transfer cooked pancakes to a plate and keep warm in a preheated oven set to 170-200°F (75-95°C), covered loosely with foil.
Stack Your Pancakes
Arrange 2-3 cooked pancakes artfully on each serving plate.
Generously Top with Apple Cinnamon Goodness
Spoon a generous amount of the warm apple cinnamon topping over each pancake stack, including some of the syrupy juices.
Add a Pat of Butter
Place a small pat of unsalted butter on top of the apple topping.
Drizzle with Maple Syrup
Drizzle generously with pure maple syrup (warmed, if desired).
Garnish and Serve
Optionally, dust with powdered sugar, add a dollop of whipped cream, or sprinkle with extra ground cinnamon. Serve immediately and enjoy!

How to Serve Apple Cinnamon Pancakes

Serve these pancakes hot for the best texture. Stack 2 to 3 pancakes per plate. Spoon warm apple topping over the stack. Add a small pat of butter and pour real maple syrup. Finish with a light dusting of powdered sugar and a sprinkle of cinnamon. Offer whipped cream on the side for a richer bite. Pair with coffee, tea, or a sparkling grape juice for family meals.

How to Store Apple Cinnamon Pancakes

Cool leftover pancakes and apple topping to room temperature. Place pancakes in an airtight container with parchment between layers to prevent sticking. Store in the fridge for up to 3 days. Reheat pancakes in a toaster oven or a hot skillet for best texture. Warm the apple topping in a small saucepan over low heat. Freeze pancakes in a single layer on a baking sheet, then transfer to a freezer bag. Freeze up to 2 months. Reheat frozen pancakes from thawed or reheated in a skillet or microwave.

Tips to Make Apple Cinnamon Pancakes Perfect

Use room-temperature egg and buttermilk for a smooth batter.
Do not overmix the batter. A few lumps keep pancakes tender.
Let the batter rest 5–10 minutes. This helps the baking powder react and makes a lighter texture.
Watch griddle temperature. Too hot cooks the outside before the center sets.
Use an ice cream scoop or measuring cup for even pancakes.
Keep cooked pancakes warm in a low oven until serving.
Taste the apple topping before you remove it from heat. Adjust sweetness with a pinch more brown sugar if needed.

Flavor Variations

Caramel Apple: Add 1 tablespoon of butter and 2 tablespoons of brown sugar to the apples and cook until deeply caramelized.
Nut Crunch: Stir in 1/4 cup chopped toasted pecans or walnuts into the apple topping.
Maple Spice: Add 1/2 teaspoon ground ginger and 1/4 teaspoon allspice to the apple mix for deeper fall flavor.
Blue Apple: Fold 1/2 cup fresh blueberries into the batter along with the diced apples for a fruity twist.
Oat Topping: Mix 1/4 cup oats, 2 tablespoons brown sugar, and 1 tablespoon melted butter. Toast until crunchy and sprinkle over the pancakes.

Pro Tips for Success

Weigh or spoon the flour into the cup to avoid packing. Too much flour makes dense pancakes.
If you lack buttermilk, add 1 tablespoon lemon juice to 1 1/4 cups milk, then rest 5 minutes. This creates an acidic base that reacts with baking soda.
Melted butter should cool slightly before you add it to the wet mix. Hot butter can cook the egg and change the texture.
For even cooking, flip pancakes only once. Wait until edges look set and bubbles pop.
Serve the apple topping warm. It tastes richer and the syrup soaks into the pancakes nicely.
If you make the topping ahead, reheat gently so apples stay tender, not mushy.

FAQs About Apple Cinnamon Pancakes

Q: Can I make the apple topping the night before?
A: Yes. Make the apple topping ahead and cool it completely. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on low heat and add a splash of water or apple cider if the sauce thickened. Reheating brings out the flavor and saves morning time.

Q: How do I keep pancakes fluffy and not flat?
A: Keep the batter light by not overmixing. Use room-temperature wet ingredients and let the batter rest for 5–10 minutes. Preheat the griddle to medium-low. If the pan is too hot, the outside browns before the center cooks and the pancake can become dense.

Q: Can I use frozen apples or canned apples?
A: You can use frozen apples but thaw and drain excess liquid before cooking. Canned apples work too but choose ones in light syrup or water. Reduce added sugar in the topping if your canned apples are sweet. Adjust cooking time so the apples do not break down too much.

Q: How do I make these pancakes dairy-free?
A: Swap buttermilk for a plant milk mixed with 1 tablespoon lemon juice per 1 1/4 cups. Use a vegan butter substitute for both the apples and the batter. The texture will be slightly different but still tasty. Be sure the baking powder is aluminum-free if you prefer.

Q: Can I make a batter ahead and refrigerate it?
A: You can refrigerate the batter for up to 24 hours. Keep it covered. Expect a slight loss of rise, so add 1/4 teaspoon extra baking powder if needed. Gently stir before portioning. Cold batter may need a minute extra cooking time.

Final Thoughts

Apple Cinnamon Pancakes offer a simple way to make a morning special. The combination of tender pancakes and warm cinnamon apples feels classic and comforting. This recipe uses easy techniques and common ingredients. You can scale it for a family or a small brunch. Try one of the flavor variations for a new twist. Make the apple topping ahead to save time on busy mornings.

Conclusion

For another fun apple pancake idea, try this Apple Cinnamon Roll Pancakes recipe on The Salty Cooker: Apple Cinnamon Roll Pancakes – The Salty Cooker – Flavorful ….