Fluffy, cinnamon-spiced pancakes loaded with fresh grated apple for natural sweetness and moisture. Perfect for a cozy breakfast that’s easy to make and full of flavor.
Author:Arif-
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:20 minutes
Yield:4 (12 medium pancakes) 1x
Category:Breakfast, Brunch
Cuisine:American
Ingredients
Scale
1⅓ cups all-purpose flour
1 tbsp baking powder
2 tbsp granulated sugar
1 tsp salt
1 tsp ground cinnamon
1 cup milk (room temperature)
1 large egg
1 tsp vanilla extract
4 tbsp melted butter (cooled)
1 medium apple, grated (such as Honeycrisp or Fuji)
Instructions
Mix dry ingredients: In a large bowl, whisk flour, baking powder, sugar, salt, and cinnamon until combined.
Combine wet ingredients: In another bowl, whisk egg, milk, vanilla, and melted butter until smooth.
Make batter: Create a well in the dry mix; pour in wet ingredients. Gently stir just until combined with some lumps remaining—avoid overmixing.
Add apple: Fold grated apple into batter carefully, keeping it light and airy.
Cook pancakes: Heat a nonstick skillet over medium heat. Lightly grease. Pour ¼ cup batter per pancake. Cook 2-3 minutes until bubbles form and edges look set. Flip and cook 1-2 minutes until golden.
Keep warm: Transfer cooked pancakes to a wire rack or warm oven (200°F/90°C) while finishing the batch.
Notes
Serving suggestions: Top with butter and real maple syrup. For extra flair, add warm sautéed apple slices with cinnamon and brown sugar. Serve alongside crispy bacon or fresh fruit.
Tips: Don’t overmix to keep pancakes fluffy. Use crisp, sweet apples for best taste. If batter feels thick, add a splash of milk. For extra fluffiness, fold in whipped egg whites.
Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in toaster or oven for crispness, microwave for softness.
Freezing: Cool completely and freeze with parchment paper between pancakes for up to 3 months. Toast from frozen for a quick breakfast.