Apple Cinnamon Pancakes

There’s something special about the smell of warm apples and cinnamon drifting through your kitchen on a slow, quiet morning. It just feels like the perfect way to start the day. This Easy Apple Cinnamon Pancakes Recipe brings that cozy feeling right to your plate. What’s different here? Instead of adding cooked apples on top, we fold fresh, grated apple straight into the fluffy, cinnamon-spiced batter. That means every bite bursts with juicy apple and warm spice — no extra toppings needed.

Whether you’re new to cooking or a pancake expert hunting for a fresh twist, this recipe is simple, reliable, and downright delicious.

Quick Snapshot of the Recipe

• Time commitment: About 20 minutes from start to finish
• Prep: 10 minutes
• Cook: 10 minutes
• Yields: 12 medium pancakes (good for 4 people)
• Difficulty: Easy — great for beginners

Equipment:

• Griddle or large nonstick skillet
• Box grater for the apple
• Two mixing bowls and a whisk
• Make-ahead tip: These pancakes freeze wonderfully. Make a batch on the weekend, freeze them, then pop them in the toaster for a quick weekday breakfast.

Servings	Flour	Baking Powder	Sugar	Salt & Cinnamon	Milk	Egg	Melted Butter	Grated Apple
2 (6 pcs)	⅔ cup	½ tbsp	1 tbsp	½ tsp each	½ cup	1 small	2 tbsp	½ medium apple
4 (12 pcs)	1⅓ cups	1 tbsp	2 tbsp	1 tsp each	1 cup	1 large	4 tbsp	1 medium apple
8 (24 pcs)	2⅔ cups	2 tbsp	4 tbsp	2 tsp each	2 cups	2 large	8 tbsp	2 medium apples

What You’ll Need to Make Them

This recipe leans on simple, everyday ingredients — but good quality makes a big difference.

• Dry Ingredients:
  1⅓ cups all-purpose flour, 1 tbsp baking powder, 2 tbsp sugar, 1 tsp salt, and 1 tsp ground cinnamon
• Wet Ingredients:
  1 cup milk (room temp works best), 1 large egg, 1 tsp vanilla extract, 4 tbsp melted butter
• The star: 1 medium apple, grated fresh

Tip: Want to make these healthier? Swap the all-purpose flour for whole wheat pastry flour. No milk? Mix regular milk with a splash of vinegar or lemon juice and wait 5 minutes for a quick buttermilk substitute. For apples, crisp and sweet ones like Honeycrisp, Gala, or Fuji shine here.

Step-by-Step: Crafting the Perfect Apple Cinnamon Pancakes

Let’s cook these together. I’ll walk you through the little details that transform simple ingredients into fluffy, flavorful pancakes.

1. Mix the Dry Ingredients
Combine flour, baking powder, sugar, salt, and cinnamon in a big bowl. Whisk them well. You’ll notice the batter lightens and the cinnamon scent comes alive. This step makes sure your pancakes rise evenly and taste just right.

2. Blend the Wet Ingredients
In another bowl, whisk the egg, milk, and vanilla until smooth and a little frothy. Pour in the melted butter (make sure it’s not hot, or it could cook the egg). Give it another whisk. This combo adds richness and moisture.

3. Combine Wet and Dry
Make a little well in the dry mix. Pour in the wet ingredients. Stir gently with a spatula or spoon — just enough so everything comes together but still a little lumpy. Don’t overmix! Overworking the batter makes pancakes tough.

4. Fold in the Grated Apple
Here’s the magic: add your freshly grated apple. Fold it gently to keep the batter airy. The apple adds juice and tender bites in every pancake. Your batter will look chunkier — exactly what you want.

5. Cook to Golden Perfection
Heat your skillet over medium-high. Drop a few water drops on the surface — if they dance, the pan’s ready. Turn heat down to medium and lightly grease the pan.

Scoop ¼ cup batter per pancake, spacing them out. You’ll hear a soft sizzle. Cook 2-3 minutes till bubbles form and edges look set. Flip carefully, cook another 1-2 minutes till golden and springy.

Keep finished pancakes warm on a wire rack in a low oven (around 200°F).

Common Pitfalls to Avoid

• Overmixing: Lumps are good here.
• Too high heat: Pancakes burn outside, stay raw inside.
• Flipping too soon or too late: Wait for bubbles and dry edges.
• Using very juicy apples without prep: Grate and gently squeeze out excess moisture if needed.

Pro Tips

• For fluffier pancakes, separate your egg and whip the whites to soft peaks, then fold them in last.
• If batter seems thick, add a splash more milk.
• Use a wire rack to keep pancakes warm and crisp, instead of stacking.
• Try different apples: tart Granny Smith for zing, Fuji or Gala for mellow sweetness.
• A pinch of nutmeg or dash of vanilla sugar can add nice flavor layers.

Variations & Personal Touches

• Vegan version: Use a flax egg (1 tbsp ground flax + 3 tbsp water), plant milk, and vegan butter or coconut oil.
• Gluten-free: A 1-to-1 gluten-free baking flour blend works well.
• Spicy twist: Add ¼ tsp nutmeg, or a pinch of cardamom/apple pie spice with the cinnamon for deeper flavor.
• Fancy touch: For a brunch-worthy upgrade, make a warm sautéed apple topping with diced apple, butter, brown sugar, and cinnamon. Spoon it over your pancakes.
• Seasonal swap: Try shredded pear instead of apples for a twist in fall.

Serving and Storing Your Pancakes

• Serving: Stack them high. Top with a pat of butter and real maple syrup. Try that warm apple topping too.
• Sides: Crispy bacon or sausage links add a savory contrast. Fresh fruit salad keeps it light.
• Storing: Keep leftovers in an airtight container in the fridge for 2 days. Reheat in toaster or toaster oven for crispness or microwave for softness.
• Freezing: Cool completely. Stack with parchment between pancakes. Freeze up to 3 months. Perfect for quick weekday breakfasts—just toast from frozen.

Enjoy these apple cinnamon pancakes any time you want a cozy, flavorful start to your day. They’re easy, tasty, and a little bit special. Happy cooking!

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