Warm, fluffy, and lightly spiced, this Apple Pancakes Recipe is the kind of breakfast that makes an ordinary morning feel special. It is my favorite way to use up a couple of apples that are a little too soft for snacking but still perfect for cooking. With cinnamon in the batter and juicy apple pieces tucked into every bite, these pancakes taste like cozy comfort without needing complicated steps or fancy ingredients.
There is something about apples and pancakes that feels instantly comforting, especially when mornings are chilly or you want a breakfast that feels a little special without much extra work. These apple pancakes are my go-to when I have one or two apples hanging around that are a bit too soft for snacking, but still perfect for cooking. They turn an everyday pantry batter into something that smells like a mini fall festival in your kitchen.
What you get here is a classic American-style fluffy pancake with little pops of sweet-tart apple. A touch of cinnamon and vanilla nudges the flavor into cozy territory, but the recipe stays simple and flexible. You can dice the apple for bursts of texture or grate it for a more tender, almost applesauce-like feel throughout the pancake. Either way, this is the kind of breakfast that makes slow mornings feel worth it.
I also love that this recipe works for real life. You do not need fancy tools, and you can easily scale it up for a family breakfast or a casual brunch. The batter is forgiving, the cook time is quick, and the results are reliably soft and golden.
Why you’ll love it
- Warm, cozy flavor with minimal effort.
- Great way to use up extra apples.
- Fluffy texture with juicy bites in every stack.
- Easy to customize for dairy-free or whole-grain needs.
- Kid-friendly and brunch-worthy.
Ingredients
Pancake batter
- 1 1/2 cups all-purpose flour (190 g)
- 2 tbsp granulated sugar (25 g)
- 2 tsp baking powder (8 g)
- 1/2 tsp baking soda (2 g)
- 1/2 tsp fine salt (3 g)
- 1 1/2 tsp ground cinnamon (optional)
- 1 1/4 cups milk (300 ml)
- 1 large egg
- 3 tbsp melted butter (42 g) or neutral oil
- 1 tsp vanilla extract (5 ml)
- 1 tbsp lemon juice or apple cider vinegar (15 ml) (optional, helps tenderness)
- 1 large apple, peeled or unpeeled, cored and diced small or grated (about 1 1/2 cups, 170-200 g)
For cooking
- 1 to 2 tbsp butter or oil, as needed
💡 Shopping tip: Choose a crisp, slightly tart apple like Honeycrisp, Granny Smith, or Pink Lady for the best flavor contrast.
Step-by-Step Instructions
Yield: 8 medium pancakes
Time: 10 minutes prep, 15 minutes cook
- Mix the dry ingredients, 2 minutes. In a large bowl, whisk flour, sugar, baking powder, baking soda, salt, and cinnamon. The mixture should look evenly speckled.
- Mix the wet ingredients, 2 minutes. In a separate bowl, whisk milk, egg, melted butter, vanilla, and lemon juice if using.
- Combine, 1 minute. Pour wet into dry and stir gently until just combined. The batter should look thick and a little lumpy.
- Fold in the apples, 1 minute. Add diced or grated apple and fold until distributed.
- Rest the batter, 5 minutes. This helps the pancakes puff and cook evenly.
- Heat the pan, 2 minutes. Warm a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil. A drop of water should sizzle softly.
- Cook the first side, 2 to 3 minutes. Scoop about 1/4 cup batter per pancake. Cook until bubbles form across the surface and the edges look set.
- Flip and finish, 1 to 2 minutes. Turn and cook until golden brown and springy to the touch. Repeat with remaining batter, adjusting heat if they brown too quickly.
💡 Tip: If your pancakes are browning before the centers set, lower the heat slightly and spread the batter a touch thinner with the back of the scoop.
Variations & Substitutions
- Whole wheat friendly: Swap in up to half whole wheat flour. Add an extra 1 to 2 tbsp milk if the batter feels too thick.
- Dairy-free: Use oat or almond milk and replace butter with neutral oil or dairy-free butter.
Make-Ahead, Storage & Reheating
- Make-ahead: Mix dry ingredients up to 1 week ahead. Store in an airtight container.
- Storage: Refrigerate cooked pancakes for up to 3 days in a sealed container.
- Freezing: Freeze in a single layer, then transfer to a freezer bag for up to 2 months.
- Reheat: Toast straight from fridge or freezer, or warm in a 350°F/175°C oven for 5 to 8 minutes.
Nutritional Info (Estimated, per serving)
Assumes 4 servings, about 2 pancakes each.
- Calories: ~370
- Protein: ~9 g
- Carbs: ~54 g
- Fat: ~11 g
💡 Note: Estimates vary by brands and portions.
Serving Suggestions
- Maple syrup and a pinch of flaky salt
- Greek yogurt and honey
- Extra sautéed apples with cinnamon
- Chopped toasted pecans or walnuts
- A dollop of whipped cream for brunch
- Bacon, turkey sausage, or a simple scrambled egg on the side
Recipe FAQs
Can I grate the apple instead of dicing it?
Yes. Grated apple gives a softer texture and distributes apple flavor through the whole pancake.
What apples work best?
Tart-sweet varieties like Honeycrisp, Granny Smith, Pink Lady, or Braeburn hold up well and taste bright.
Can I make these without sugar?
You can reduce it to 1 tsp or skip it. The apple and toppings will add sweetness, though the pancakes will taste more bready.
Why are my pancakes not fluffy?
Overmixing is the usual cause. Stir just until no dry streaks remain, then let the batter rest for 5 minutes.
Can I freeze the batter?
It is better to freeze cooked pancakes. Leavening loses power in stored batter, which can lead to flat results.
Final Notes
Apple pancakes are one of those small upgrades that feel like a big win. You still get that classic, fluffy stack, but the apples add moisture, brightness, and a little cozy magic that makes breakfast feel special. If you want a stronger spice note, add a pinch of nutmeg or cardamom. If you are cooking for kids, grated apple is a sneaky way to make the texture extra tender.
I hope this becomes one of your repeat weekend recipes, especially when you want something comforting that does not require a trip to a specialty store. If you try them, I would love to hear which apple you used and how you topped your stack.
