Easy Apple Cinnamon Pancakes are basically fall stacked on a plate. Fluffy, golden pancakes get a sweet upgrade with shredded tart apples and a sprinkle of warm cinnamon. It’s like apple pie met your favorite diner pancakes — only way easier and totally breakfast-approved. So cozy!
These apple pancakes come together in minutes with pantry staples and one juicy apple. The batter is light, the apples melt right in, and the cinnamon makes your kitchen smell like the coziest autumn morning. Top with butter, maple syrup, or my caramelized apples if you’re feeling fancy, and you’ve got weekend brunch bragging rights.
If you liked this apple cinnamon pancake recipe, you should try our Applesauce Pancakes or Cinnamon Apple Baked Oatmeal next. Pair them with Caramelized Apples for the kind of breakfast that makes you want to linger at the table.
Why You'll Love This Recipe
- Fluffy and flavorful. Baking powder gives these pancakes a cloud-like rise, while shredded apples tucked into the batter for natural sweetness and extra moisture. Cinnamon makes them taste like apple pie for breakfast.
- Quick and easy. Just one bowl of dry, one bowl of wet, and a quick mix. These pancakes hit the griddle in minutes. A fall breakfast that feels way fancier than it is. They're perfect for lazy weekend mornings or weekday treats.
- Kid-tested, parent-approved. Apples and cinnamon are a flavor duo that wins over everyone. Kids love the sweetness, and adults love the cozy vibes. They're pancakes that truly keep the peace.
- Customizable stacks. Keep them classic and plain, with butter and syrup, or go big with caramelized apples, nuts, or whipped cream. They’re versatile enough to fit any kind of breakfast mood.
Jump to:
Ingredients and Substitutions
To make these delicious Apple Cinnamon Pancakes, you will need the following ingredients (see recipe card below for quantities):
- all-purpose flour – The base of the pancakes, giving them structure. Whole wheat flour can be used for a heartier version.
- baking powder – Essential for fluffy pancakes with a good rise. Don’t skip this.
- granulated sugar – Adds sweetness. Adjust to taste (1 tablespoon for less sweet, 2 for sweeter). You can also use brown sugar or coconut sugar.
- ground cinnamon – Warm spice that pairs perfectly with apples. Apple pie spice works as an alternative.
- salt – Balances the sweetness and brings out all the flavors.
- milk – Any milk works: whole milk, almond, oat, or soy.
- unsalted butter – Adds richness to the batter. For dairy-free, swap with coconut oil or vegetable oil.
- vanilla extract – Adds warmth and rounds out the flavor.
- egg – Provides structure and stability for the pancakes.
- tart apple – Shredded tart apples (like Pink Lady or Granny Smith apples) balance the sweetness. Shredding helps them melt right into the batter.
- vegetable oil – For cooking the pancakes on the griddle. Neutral oils like canola work too.
- caramelized apples topping - An optional finishing touch for extra apple flavor and sweetness. Try our easy recipe: Caramelized Apples (Topping for Pancakes, Desserts, and More).
Equipment
You’ll also need measuring cups and spoons, a mixing bowl, a whisk, a rubber spatula, a box grater for shredding the apple, a nonstick skillet or griddle, and a spatula for flipping the pancakes.
Instructions
- Combine dry ingredients. In a large mixing bowl, sift together the flour, baking powder, sugar, cinnamon, and salt.
- Add wet ingredients to dry. Make a well in the centre of the large bowl. Then, add milk, melted butter, vanilla extract, and egg. Whisk until combined (the batter will be lumpy).
- Add apple. Add the grated apple and stir until just combined. Let the batter sit for 5 minutes.
- Scoop batter. Lightly oil a griddle or large frying pan (you can simply dampen a paper towel with vegetable oil and rub on the surface). Heat pan over medium heat and add the pancake batter using a ¼ measuring cup. Pour as many as fit in your pan or griddle.
- Cook. Cook for 2-3 minutes until small bubbles begin to form on the surface and edges and the pancake are dry and golden brown. Flip the pancake over and cook for another 1-2 minutes until the other side is also golden brown.
- Repeat. Repeat in batches until batter is used up.
- Serve. Serve with caramelized apple topping. Add a drizzle of maple syrup if desired.
Expert Tip: Shred the Apples for Best Texture
Shredded apples fold seamlessly into the pancake batter, giving the pancakes natural sweetness and moisture without leaving big chunks. The result? Pancakes that stay fluffy but taste like they’re infused with apple flavor in every bite.
More Tips and Tricks
- Don’t overmix the batter. Mix until the dry ingredients are just combined with the wet (a few lumps are fine). Overmixing makes tough pancakes.
- Rest the batter. Let the batter sit for 5 minutes before cooking. This helps the flour hydrate and gives the baking powder time to activate, resulting in fluffier pancakes.
- Cook on medium heat. Too hot and they’ll burn before cooking through; too low and they won’t rise properly. A medium, steady heat is best.
- Flip once. Wait until bubbles form on top and edges look set, then flip. Flipping too early or too often deflates pancakes.
- Keep them warm. Place cooked pancakes on a baking sheet in a 200°F oven while you finish the rest. This keeps them fluffy and warm until serving time.
Recipe Variations
- Use apple chunks. Instead of shredding, fold in small apple chunks (diced apples) for more texture.
- Add more spices. Add nutmeg, ginger, or apple pie spice for a deeper fall flavor.
- Add nuts. Stir in chopped walnuts or pecans for crunch.
- Make oatmeal pancakes. Replace ¼ cup of flour with rolled oats for a hearty twist.
- Give them an apple cider twist. Swap half the milk with apple cider for an extra apple punch.
- Make them gluten-free. Swap the all-purpose flour with a 1:1 gluten-free baking blend. The pancakes stay fluffy, soft, and just as delicious — no one will even guess they’re gluten-free.
- Add protein. Replace half the milk with plain Greek yogurt for extra tang and creaminess. It also adds a nice protein boost.
See this applesauce version on our site!
Storage
How to Store
Keep leftover pancakes in an airtight container in the refrigerator for up to 3 days.
How to Reheat
Warm in the microwave for 20–30 seconds or pop them in a toaster for a quick refresh.
How to Freeze
Freeze cooled pancakes in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Reheat straight from frozen in the toaster or microwave.
How to Serve
Apple cinnamon pancakes are delicious on their own, but they really shine with toppings. Stack them high, drizzle with syrup, and let the fun begin.
These are my favorite dishes to serve with apple cinnamon pancakes:
Breakfast Recipes
Our collection of breakfast sides pairs perfectly with this recipe, making your morning meal complete. From fresh fruit and yogurt parfaits to creamy spreads, nut butters, and simple egg dishes, these easy additions add flavor, texture, and variety to your meal.
FAQ
Yes! Apples add moisture, natural sweetness, and flavor. Shredded apples blend into the batter for fluffy pancakes, while chunks give a heartier bite. Both work, but shredded apples are perfect for an even texture.
Start with a basic pancake batter, stir in shredded apples and cinnamon, and cook on a skillet until golden brown. The cinnamon adds warm spice, while the apples melt into the batter for natural sweetness. Top with caramelized apples or syrup for extra indulgence.
Apples are fantastic, but bananas, blueberries, pumpkin, and strawberries are also popular. Apples and pumpkin add a cozy, spiced flavor, while berries bring freshness and tang. It depends on whether you want a fruity burst or a sweet, spiced bite.
Restaurants often use buttermilk, extra eggs, or specialized griddles for perfectly even cooking. They may also whip the batter less for fluffier texture. At home, you can replicate this by not overmixing, resting the batter, and cooking on medium heat.
Shredded apples don’t need pre-cooking. They soften perfectly as the pancakes cook. If using chunks, sauté them briefly in butter and cinnamon first for extra flavor and tenderness.
Both work, but vegetable oil is more forgiving because butter can burn at higher heat. If you want buttery flavor, cook with oil and add a pat of butter on top before serving.
Flipping too early or pressing down on the pancakes are the two biggest mistakes. Wait for bubbles to form and edges to set before flipping, and never press — it squeezes out the fluffiness.
Don’t overmix the batter, let it rest, and use fresh baking powder. Cooking on steady medium heat also helps them rise evenly. For an extra boost, separate the egg, whip the whites, and fold them in for cloud-like pancakes.
More Pancake Recipes
Looking for other recipes like this? Try these:
Tried this recipe?
I’d love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Recipe
Easy Apple Cinnamon Pancakes Recipe
- Total Time: 20 minutes
- Yield: 10 pancakes
- Diet: Vegetarian
Description
Start your morning with fluffy Apple Cinnamon Pancakes, made with fresh apples and warm spices for the perfect cozy fall breakfast.
Ingredients
- 1 ¼ cups all-purpose flour
- 1 tablespoon baking powder
- 1-2 tablespoons granulated sugar (to taste)
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup milk
- ¼ cup unsalted butter, melted
- ½ teaspoon vanilla
- 1 large egg
- 1 cup tart apple, shredded
- vegetable oil (for cooking)
- caramelized apples topping (optional)
Instructions
- In a large mixing bowl, sift together the flour, baking powder, sugar, cinnamon, and salt.
- Make a well in the centre of the bowl. Then, add milk, melted butter, vanilla extract, and egg. Whisk until combined (the batter will be lumpy).
- Add the grated apple and stir until just combined. Let the batter sit for 5 minutes.
- Lightly oil a griddle or large frying pan (you can simply dampen a paper towel with vegetable oil and rub on the surface). Heat pan over medium heat and add the pancake batter using a ¼ measuring cup. Pour as many as fit in your pan or griddle.
- Cook for 2-3 minutes until small bubbles begin to form on the surface and edges and the pancake are dry and golden brown. Flip the pancake over and cook for another 1-2 minutes until the other side is also golden brown.
- Repeat until batter is used up.
- Serve with caramelized apples on top or a drizzle of maple syrup, if desired.
Notes
How to store: Keep leftover pancakes in an airtight container in the fridge for up to 3 days.
How to reheat: Warm in the microwave for 20–30 seconds or pop them in a toaster for a quick refresh.
How to freeze: Freeze cooled pancakes in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Reheat straight from frozen in the toaster or microwave.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Comments
No Comments