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Apple Cinnamon Pancakes

Maple syrup being poured over apple cinnamon pancakes with butter

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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.

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

  1. Mix dry ingredients: In a large bowl, whisk flour, baking powder, sugar, salt, and cinnamon until combined.
  2. Combine wet ingredients: In another bowl, whisk egg, milk, vanilla, and melted butter until smooth.
  3. Make batter: Create a well in the dry mix; pour in wet ingredients. Gently stir just until combined with some lumps remaining—avoid overmixing.
  4. Add apple: Fold grated apple into batter carefully, keeping it light and airy.
  5. 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.
  6. 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.