These soft and fluffy Apple and Cinnamon Pancakes are the perfect cozy fall breakfast! Topped with chopped apples and a nice drizzle of maple syrup- you just can't go wrong with these!
Fall is officially here, and I've been spending a lot of time in the kitchen, trying out different recipes that are perfect for the season, and if you are too, try my carrot cake loaf or pumpkin shaped dinner rolls or my absolute favorite- pumpkin pie spice cookies.
Every time I make these, my kitchen ends up smelling absolutely amazing, and inspired by the warm, spice flavors, I decided to try a recipe that has a fall twist on a classic breakfast staples- pancakes. And oh boy- I'm so glad I did!
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What I Love About this Recipe
They're perfectly light and fluffy! These pancakes have the right balance of flavors and textures, and are sure to be a hit every time you make them.
You can customize the toppings and mix-ins to your liking! Make it nutty, chocolatey or just enjoy them with those perfect fall spices.
They're super easy to make. This foolproof homemade pancake recipe is a keeper, and once you give it a try, you'll have found your perfect fall breakfast for the family!
Ingredients For the Apple and Cinnamon Pancakes Recipe
Flour: I used regular all purpose flour for this recipe. Remember to measure out the flour correctly, or you'll end up with a dense pancake batter.
Oil: To pan fry the pancakes and also for the moisture. Swap with some salted or unsalted butter for an extra bit of flavor.
Egg: To help the pancakes hold their shape, and to give them that nice, springy texture.
Brown sugar: I used only brown sugar here for its beautiful caramel-like flavor. You can use dark brown sugar if you want the pancakes to have a deeper flavor.
Apple: Fresh, crisp apples are the highlight of this recipe. Choose sweet or slightly tart apples like Granny Smith, Honeycrisp, Gala or Fuji apples for best results.
Baking powder: This helps the pancakes fluff up a bit, instead of leaving them dense and gummy. It's an absolute must.
Milk: To loosen the batter and to lend it that rich, creamy deliciousness.
Seasonings: I kept it simple and just used some cinnamon powder and salt to balance out the sweetness of the pancakes.
See recipe card for quantities.
Variations & Substitutions
- If you don't like the chunkiness of chopped apples, feel free to shred the apples and add them in instead. The texture is much softer- just remember to drain away all the excess liquid before you add the shredded apple in.
- For an extra bit of texture, add some chopped nuts like walnuts and pecans into the pancake batter or use them as a topping along with the chopped apples.
- If you have a few extra minutes, make a quick cinnamon apple topping by tossing the chopped apples with some brown sugar and cinnamon powder, and using them to top your stack- it's insanely delicious!
How to Make Apple Cinnamon Pancakes
To make these apple spiced pancakes, get all your ingredients ready and heat your non-stick pan over medium heat.
- Whisk together the flour, sugar, baking powder, salt, and cinnamon.
- Add the milk, oil, and egg, and gently stir in.
- Then stir in your diced apple.
- Let this pancake batter sit aside and meanwhile, heat your pan to medium and make sure it is hot before adding any pancake batter.
- Add some oil to your pan and then add about ⅓ cup of the batter to the pan.
- Once the pancake starts to bubble, flip to cook it on the other side. Repeat with the rest of the batter.
Storing Leftovers
If you have some leftovers, allow them to cool down and refrigerate them for up to 2 days in an airtight container. You can reheat these in the microwave or pop them in a toaster until they have warmed up nicely.
Tips & Tricks to Make the Cinnamon Apple Pancakes
- To get the perfect fluffy and soft pancakes, avoid overmixing the batter. Use a whisk to mix things around just until you get a uniform mixture, and that's pretty much it.
- To get the perfect stack of even-sized pancakes, use a measuring cup or a scoop to portion out the mixture on the pan.
- To make rich and buttery pancakes, add a bit of butter into the pan before you pour in the pancake mixture.
- Remember to use room temperature eggs for the recipe. It'll help you get the perfect pancake batter.
- Wait until the pancake mixture starts to brown up a bit on the bottom, and then flip it over. If you try to flip it too early, it'll fall apart. Patience is key.
- Cook the pancakes over medium heat. Cooking them over low heat will cause them to become tough and dry, and in contrast, cooking them over high heat will cause them to burn on the edges and stay undercooked in the middle.
Serving Ideas & Suggestions
These fall spiced pancakes are perfect to make and enjoy for breakfast or even for a brunch that you're hosting. You may want to team them up with some more of my brunch favorites like pumpkin loaf cake, yogurt banana bread, 3 ingredient chocolate croissants or banana crepes.
Recipe FAQs
This pancake batter has chopped apples added in, which makes them more likely to have an irregular shape. But don't worry- even if they're not perfectly round, they'll still taste incredible!
You can finely dice the apples, shred them, and grate them- whatever you prefer. As long as the pieces are small, they are fine to be added to the pancakes.
Flip the pancakes when you start to see bubbles on the surface, and the edges start to look a bit dry.
More Sweet Treats to Try
Looking for other recipes like this? Try these:
If you tried these apple and cinnamon pancakes or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Apple and Cinnamon Pancakes
Ingredients
- 1 ½ cup All Purpose Flour
- 4 tablespoon Brown Sugar
- 1 ½ teaspoon Baking Powder
- ½ teaspoon Salt
- 1 teaspoon Cinnamon
- 1 ½ cup Milk
- 1 tablespoon Vegetable Oil melted + more to cook
- 1 Egg
- 1 Large apple diced
- Toppings
Instructions
- Whisk together the flour, sugar, baking powder, salt, and cinnamon.
- Add the milk, oil, and egg, and gently stir in. Then stir in your diced apple.
- Heat your pan to medium and make sure it is hot before adding any pancake batter.
- Add some oil to your pan and then add about ⅓ cup of the batter to the pan.
- Once the pancake starts to bubble, flip to cook it on the other side.
- Repeat with the rest of the batter.
- Top with maple syrup or your favorite pancake toppings and enjoy!
Notes
- Remember to use room temperature eggs for the recipe. It'll help you get the perfect pancake batter.
- To make rich and buttery pancakes, add a bit of butter into the pan before you pour in the pancake mixture.
- To get the perfect fluffy and soft pancakes, avoid overmixing the batter. Use a whisk to mix things around just until you get a uniform mixture, and that's pretty much it.
- To get the perfect stack of even-sized pancakes, use a measuring cup or a scoop to portion out the mixture on the pan.
- Wait until the pancake mixture starts to brown up a bit on the bottom, and then flip it over. If you try to flip it too early, it'll fall apart. Patience is key.
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Bilikis says
This looks so sweet
Bilikis says
I will definitely try it.Have really learnt alot of recipe here
Bilikis says
This is so nice
Just in time for fall. This apple cinnamon pancakes will make you ask for more.