Apple Cinnamon Pancakes Recipe

Introduction

Apple cinnamon pancakes are a warm and comforting breakfast treat perfect for chilly mornings. These fluffy pancakes are studded with tender apple pieces and lightly spiced with cinnamon and nutmeg, making every bite flavorful and cozy.

Ingredients

• 1 ½ cups all-purpose flour
• 3 ½ teaspoons baking powder
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• 1 tablespoon granulated sugar
• 1 large egg
• 1 ¼ cups milk
• 3 tablespoons unsalted butter, melted, plus more for greasing
• 1 teaspoon vanilla extract
• 1 medium apple, peeled, cored, and diced

Instructions

1. Step 1: In a large mixing bowl, whisk together the flour, baking powder, cinnamon, nutmeg, salt, and sugar until evenly combined.
2. Step 2: In a separate bowl, whisk together the egg, milk, melted butter, and vanilla extract until smooth.
3. Step 3: Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. A few lumps are okay—do not overmix.
4. Step 4: Fold the diced apples gently into the batter so they are evenly distributed.
5. Step 5: (Optional) Let the batter rest for 5 to 10 minutes to develop flavor and improve texture.
6. Step 6: Heat a lightly greased griddle or large frying pan over medium heat.
7. Step 7: Pour ¼ cup of batter onto the hot griddle for each pancake, spacing them apart.
8. Step 8: Cook for 2 to 3 minutes, until bubbles form on the surface and the edges look set.
9. Step 9: Flip the pancakes and cook for another 2 to 3 minutes until golden brown on the bottom and cooked through.
10. Step 10: (Optional) Keep cooked pancakes warm in a preheated oven at 200°F until ready to serve.

Tips & Variations

• Use a tart apple like Granny Smith for a nice balance of sweet and tangy flavor.
• Add a handful of chopped walnuts or pecans for crunch.
• Swap ground nutmeg for a pinch of ground cloves or allspice for a different spice profile.
• Serve with pure maple syrup, a dollop of yogurt, or a sprinkle of powdered sugar.
• For dairy-free pancakes, substitute milk and butter with plant-based alternatives.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a toaster or oven until heated through. Avoid microwaving, as it can make pancakes soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen apples instead of fresh?

Fresh apples work best for texture, but you can use thawed frozen apples if needed. Drain any excess moisture well before folding them into the batter to prevent sogginess.

How do I keep pancakes from sticking to the pan?

Make sure your pan or griddle is well-heated and lightly greased with butter or oil before pouring the batter. Avoid pressing down on the pancakes while cooking to keep them fluffy.

Apple Cinnamon Pancakes Recipe

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★★★★★

4.6 from 146 reviews

Deliciously fluffy apple cinnamon pancakes made with fresh diced apples and warm spices, perfect for a comforting breakfast or brunch. These pancakes combine the sweetness of apples with aromatic cinnamon and nutmeg for a delightful morning treat.

• Author: Daniel
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 8–10 pancakes 1x
• Category: Breakfast
• Method: Frying
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 ½ cups all-purpose flour
• 3 ½ teaspoons baking powder
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• 1 tablespoon granulated sugar

Wet Ingredients

• 1 large egg
• 1 ¼ cups milk
• 3 tablespoons unsalted butter, melted, plus more for greasing
• 1 teaspoon vanilla extract

Add-ins

• 1 medium apple, peeled, cored, and diced

Instructions

1. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, cinnamon, nutmeg, salt, and sugar to create a well-mixed dry base for your pancakes.
2. Whisk in Wet Ingredients: In a separate bowl, whisk together the egg, milk, melted butter, and vanilla extract until smooth and fully combined.
3. Combine Wet and Dry: Pour the wet ingredient mixture into the dry ingredients and gently fold them together using a spatula until just combined. Avoid overmixing to keep the pancakes light and fluffy; a few lumps are perfectly fine.
4. Fold in Apples: Gently fold the diced apples into the batter to evenly distribute the fresh fruit throughout.
5. Rest (Optional): Let the batter rest for 5-10 minutes to allow the baking powder to activate and the flour to hydrate, resulting in tender pancakes.
6. Prepare Cooking Surface: Heat a lightly oiled griddle or large frying pan over medium heat until hot but not smoking.
7. Pour Batter: Pour approximately ¼ cup of batter onto the hot cooking surface for each pancake, spacing them apart to allow room for spreading.
8. Cook First Side: Cook the pancakes for 2 to 3 minutes, watching for bubbles to form on the surface and edges to look set, indicating they are ready to flip.
9. Flip and Cook Second Side: Flip each pancake carefully and cook an additional 2 to 3 minutes, or until the bottoms are golden brown and cooked through.
10. Keep Warm (Optional): To serve all pancakes warm, place cooked pancakes on a baking sheet in a preheated oven at 200°F while finishing the rest of the batch.

Notes

• Do not overmix the batter to avoid tough pancakes.
• Resting the batter helps create fluffier pancakes but is optional.
• Adjust cooking heat as needed to prevent burning and ensure even cooking.
• Use a nonstick pan or griddle for best results and easier flipping.
• You can substitute apples with pears or other fruits if desired.

Keywords: Apple Cinnamon Pancakes, Breakfast, Pancakes, Apple Recipes, Cinnamon, Fall Recipes, Brunch