Nothing celebrates the start of fall like light and fluffy Apple Pancakes filled with warm spices! This apple pancake recipe is so easy to whip up and this dish packs plenty of flavor thanks to the addition of sweet, ripe apples and cozy spices. So perfect topped with cinnamon apples, chopped pecans and a drizzle of maple syrup!
It’s no secret, my family is obsessed with pancakes — from these fluffy blueberry pancakes to these lemon ricotta pancakes, they’re pretty much our favorite breakfast! This apple pancakes recipe is no exception. It kind of reminds me of apple pie in pancake form. You’ve got the sweet, slightly tart finely diced pieces of apple mixed into the pancake batter, the light, fluffy texture and to really take these hotcakes to the next level, we’ve added plenty of cinnamon and nutmeg. So good!
Last weekend, when I made these for my family, two of my kids almost had a knock down drag out fight over who got the last one. Yes, they’re that good! If you love pancakes and apple treats as much as I do, you definitely need to give these apple pancakes a try.
This is sure to become your new go-to pancake recipe for the fall season and beyond. These pancakes cook up soft, fluffy and melt in your mouth delicious! Let’s get to all of the details!
INGREDIENTS for APPLE pancakes
This apple pancakes recipe is made with basic ingredients that I bet you already have in your pantry. Here’s the lineup:
- Flour. Regular all-purpose flour or whole wheat pastry flour will give you the best results. To make the pancakes gluten free, try using an all-purpose gluten-free flour or oat flour.
- Baking staples. You’ll need some vanilla extract for flavor, a pinch of salt to pull the flavors together and baking powder to help the pancakes rise.
- Sugar. Add just one tablespoon of sugar for a touch of sweetness.
- Nutmeg + cinnamon. For warm, cozy flavor!
- Apple. Feel free to use any favorite apple variety in this recipe. My favorites are Honeycrisp, fuji, gala or pink lady apples. I leave the skin on the apple, but you can peel it if you’d like.
- Milk. You can use any milk you’d like. Whole milk will give your pancakes the richest flavor.
- Egg. You’ll need just one egg in this pancake recipe.
- Melted butter. A touch of melted butter gives these pancakes the perfect texture.
- Optional toppings. The options are endless! Here are some favorite options: maple syrup, butter, powdered sugar, whipped cream, applesauce, yogurt, peanut butter, chopped pecans or walnuts.
In the mood for plain pancakes? This pancake recipe works great without any extras! Feel free to omit the grated apple. Or, you can sub the apple for another add-in. Sometimes we love to use blueberries or mix in chocolate chips or banana chunks with macadamia nuts!
HOW TO MAKE HOMEMADE apple PANCAKES
These made-from-scratch apple pancakes take just a couple of minutes longer to whip up, than pancakes from a boxed mix. And once you give these homemade pancakes a try, you won’t be able to go back to eating boxed pancake mix. No comparison! Here’s the easy method:
- Whisk dry ingredients. In a large mixing bowl, mix together the flour, salt, baking powder, sugar, cinnamon and nutmeg.
- Stir in wet ingredients. Make a well in the center of the dry ingredients and gently stir in the apple, milk, egg, melted butter and vanilla; mix until just combined. Do NOT overmix. Some small lumps are fine.
- Let batter rest. For best results, rest the pancake batter for 5 to 10 minutes. This will allow the gluten in the flour to relax and the starch grains to swell and will make for the most light and fluffy pancakes.
- Cook pancakes. Heat a large skillet or griddle over medium to medium-high heat. Butter the surface and once hot, scoop out about 1/4 cup of pancake batter for each pancake. You may need to use the back of a spoon to gently spread the batter out into a circle. After about 3 minutes and when bubbles begin to form on the surface and the edges of the pancakes look set, flip and cook the other side until cooked through, 2 to 3 minutes.
- Serve and enjoy. Top your pancakes with any favorite toppings. We love maple syrup, diced cinnamon apples, chopped pecans and a dollop of whipped cream on these irresistible pancakes!
how to KEEP PANCAKES WARM
If I’m cooking pancakes for the family, I like to keep them warm until they’re all cooked and we’re ready to eat. I simply heat the oven to 200 degrees F. Once a batch of pancakes have cooked, I transfer them to a large baking sheet and put them in the oven to stay warm.
Favorite toppings for apple PANCAKES
The best thing about homemade apple pancakes is you get to pick exactly how you want them topped! Here are some ideas:
- Maple syrup
- Whipped cream or yogurt
- Cinnamon apples – slice or dice an apple and cook with a small amount of brown sugar and a sprinkling of cinnamon in a skillet that has been greased with a pat of butter or coconut oil cooking spray
- Unsweetened shredded coconut
- Coarsely chopped nuts (pecans, pistachios, almonds, walnuts, etc.)
- Powdered sugar
- Butter or nut butter (Nutella, almond butter, peanut butter, etc.)
- Caramel sauce
TIPS FOR THE BEST apple PANCAKES
This pancake recipe is pretty simple and straightforward, but I do have a few pancake-making tips that I’ve learned along the way. Here are some recommendations for perfect apple pancakes every time:
- Don’t over-mix the batter. You want to gently fold the wet and dry ingredients together until you have a lumpy, just-moist batter. Lumps are good in pancakes, trust me! If you beat the batter until it is perfectly smooth, you’ll have a very dense, flat pancake instead of a light and fluffy one.
- Rest batter. Once you’ve mixed up the pancake batter, it’s best to let it sit for about 5 to 10 minutes. This allows the gluten in the flour to relax and the starch grains to swell. Your pancakes will be more likely to come out light and fluffy.
- Don’t press down on the pancake with the back of your flipper. This can cause the pancake to flatten and it won’t help them cook any faster.
- Only flip once. Flipping the pancakes back and forth causes them to deflate and become dense, so when it’s time to check if they’re done on bottom, just barely lift them to take a peek.
- Apples. My favorites are Honeycrisp, fuji, gala or pink lady apples. I leave the skin on the apple, but you can peel it if you’d like.
WHAT TO SERVE WITH apple PANCAKES
These easy apple pancakes pair well with a variety of breakfast sides. Below are some of my favorite sides to serve with a pancake breakfast.
- Hash browns or breakfast potatoes. Yes, please!
- Fresh fruit or fruit salad. To keep this breakfast on the lighter side, fruit is such a great option.
- Yogurt. Serve on the side or add a spoonful on top of your pancakes.
- Bacon, sausage, or ham. Anyone else love the bacon/maple syrup combo?
- Eggs. Scrambled on the side, or perhaps over easy and served on top.
MAKE AHEAD TIPS
Apple pancake batter can be made in advance. You can refrigerate the batter for up to 4 hours before you plan to use it.
STORING, FREEZING AND REHEATING
How to store leftover apple pancakes?
The great thing about homemade pancakes is that they keep well in the fridge for up to 5 days or in the freezer for up to 3 months. For the fridge, let pancakes cool completely and then put them in a zip-top baggie. You can reheat in a toaster or microwave when you’re ready to eat.
Freezing. Once pancakes have cooled to room temperature, freeze them first on a large pan or plate. When the pancakes are slightly hard, transfer them to a freezer-safe bag. Pancakes will keep well in the freezer for up to 3 months. Freezing them first, separately, keeps the pancakes from sticking together.
Reheating. To reheat frozen pancakes, you can either heat them in a toaster oven, microwave, or a warm oven. You can also reheat without thawing them first.
These are everything you want in a pancake. They’re soft and so fluffy… each mouthful melts in your mouth… you’ll be reaching for more than one. Stack. Possibly. 😉
MORE PANCAKE RECIPES TO TRY:
If you love this recipe for apple pancakes, try one of our other favorite pancake recipes next:
If you try this apple pancakes recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
- 1 ½ cups all-purpose flour
- 3 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1 cup grated or very finely diced apple* (about 1 apple, a little more or less than one cup is fine)
- 1 ¼ cups milk (add 2-3 additional tablespoons, if the mixture seems too thick)
- 1 egg, beaten
- 3 tablespoons butter, melted
- 1 teaspoon vanilla extract
- Ideas for serving: maple syrup, butter, powdered sugar, whipped cream, applesauce, yogurt, peanut butter, chopped pecans or walnuts
- Other optional mix-ins: these pancakes are also great plain without the apple or feel free to sub the apple with chocolate chips, white chocolate chips, banana chunks, macadamia nuts, blueberries
- In a large mixing bowl, whisk together all dry ingredients.
- Make a well in the center and stir in the apple, milk, egg, melted butter and vanilla; mix until just combined. Do NOT overmix. Some small lumps are fine. Let batter rest for 5 to 10 minutes.
- Heat lightly greased or buttered skillet or griddle over medium to medium-high heat. Portion out 1/4 cup scoops of batter per pancake onto skillet or griddle, cooking in batches as needed. You may need to gently spread the batter out some.
- When bubbles begin to form on the surface and the edges of the pancakes look set (2 to 3 minutes), flip and cook the other side until cooked through, 2 to 3 minutes.
- Serve warm with maple syrup and butter and/or other favorite toppings.
**This recipe can easily be doubled, if you’re serving a crowd.
***See post for instructions for storing, freezing and reheating pancakes.