Apple Cinnamon Pancakes Recipe

This Apple Cinnamon Pancakes Recipe is a fluffy and spiced recipe, which is made with grated Granny Smith apples and buttermilk. It’s the perfect fall breakfast, ready in about 30 minutes, plus resting time.

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Apple Cinnamon Pancakes Ingredients

• 2 cups all-purpose flour
• 1/4 cup packed light brown sugar
• 1 Tbsp. ground cinnamon, plus more for serving
• 1 Tbsp. baking powder
• 3/4 tsp. kosher salt
• 1 cup whole milk, plus more as needed
• 3/4 cup buttermilk
• 2 large eggs
• 1 1/2 cups grated granny smith apple (from about 3 apples)
• 1 Tbsp. lemon juice
• 1 tsp. vanilla extract
• 4 Tbsp. salted butter, melted and cooled slightly, plus more for the griddle and for serving
• Whipped cream and diced apples, for serving

How To Make Apple Cinnamon Pancakes

1. Mix Dry Ingredients: In a large bowl, whisk together the flour, brown sugar, cinnamon, baking powder, and salt.
2. Mix Wet Ingredients: In a separate medium bowl, whisk together the milk, buttermilk, eggs, grated apple, lemon juice, and vanilla. Slowly drizzle in the cooled, melted butter while whisking briskly.
3. Combine Batter and Rest: Gently pour the wet ingredients into the dry ingredients. Use a spatula to fold the batter together until it is just combined. Do not overmix; the batter should be lumpy. If you have time, cover the bowl and let the batter rest on the counter for 45 minutes to 1 hour.
4. Cook the Pancakes: Heat a griddle or large skillet over medium heat and smear it with butter. If the batter seems too thick, you can stir in up to 1/4 cup more milk. Drop 1/4 to 1/3 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1 to 1½ minutes until golden brown.
5. Serve: Serve the pancakes warm, topped with whipped cream, fresh diced apples, and an extra pinch of cinnamon.

Recipe Tips

• Why rest the batter? Letting the batter rest for at least 30 minutes is a secret to incredibly tender pancakes. It allows the gluten in the flour to relax and the starch granules to swell, resulting in a much lighter, fluffier texture.
• How to get fluffy pancakes? The most important rule is not to overmix the batter. Fold only until the wet and dry ingredients are just combined. A lumpy batter is a good thing!
• What are the best apples to use? Tart, firm Granny Smith apples are perfect as their flavor balances the sweetness of the pancakes. Honeycrisp or Braeburn would also be great choices.
• Can I make this without buttermilk? Yes. If you don’t have buttermilk, you can make a quick substitute. For every 1 cup of milk, stir in 1 tablespoon of lemon juice or white vinegar. For this recipe, you would use ¾ cup of milk and ¾ tablespoon of lemon juice or vinegar. Let it sit for 5 minutes to curdle slightly before using.

What To Serve With Apple Cinnamon Pancakes

These hearty pancakes are a complete breakfast on their own, but they are even better with:

• A generous drizzle of warm maple syrup
• A pat of salted butter
• A dollop of plain or vanilla Greek yogurt
• A side of crispy bacon or breakfast sausage

How To Store and Reheat Pancakes

• Refrigerate: Let leftover pancakes cool completely, then store them in a zip-top bag in the refrigerator for up to 3 days.
• Freeze: For longer storage, place cooled pancakes in a single layer on a baking sheet to freeze, then transfer to a zip-top freezer bag, separating layers with parchment paper. They will keep for up to 3 months.
• Reheating: The best way to reheat pancakes is in a toaster or in a 350°F oven for 5-10 minutes until warmed through.

Apple Cinnamon Pancakes Nutrition Facts

• Calories: 250-300 kcal per 2 pancakes
• Fat: 12g
• Carbohydrates: 35g
• Protein: 7g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Apple Strudel Recipe
• Apple Spiced Pancakes Recipe
• Candied Apples Recipe