Irresistible Apple Cinnamon Pancakes
Short, Catchy Intro
So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. These apple cinnamon pancakes are the perfect answer to breakfast indecision. They come together fast, smell like fall even if it is July, and look way fancier than the effort they take. Plus flipping pancakes is oddly satisfying, like a mini kitchen magic trick you get to eat.
Why This Recipe is Awesome
These pancakes earn bragging rights for a few very good reasons. First, they are forgiving. You do not have to be precise to get tender, fluffy results. Second, the diced apple adds texture and bursts of fresh fruitiness that syrup alone cannot achieve. The cinnamon ties everything together and makes your kitchen smell like a coffee shop that actually cares.
Want a variation later? Try pairing these with a muffin or two. If you are into that sort of thing check out apple cinnamon cottage cheese muffins for a twin-theme breakfast bonanza. FYI, these pancakes also work great as brunch showstoppers or late night snack heroes.
Ingredients You’ll Need
- 1 cup all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 1 large egg
- 2 tbsp melted butter
- 1 large apple, peeled and diced
- 1 tsp ground cinnamon
- Butter or oil for cooking
Step-by-Step Instructions
- In a bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the buttermilk, egg, and melted butter.
- Combine the wet ingredients with the dry ingredients and stir until just combined.
- Fold in the diced apple and cinnamon.
- Heat a skillet over medium heat and grease it with butter or oil.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, then flip and brown the other side.
- Serve warm with syrup or your favorite toppings.
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Common Mistakes to Avoid
- Overmixing the batter. This turns your pancakes into sad little rubber disks. Stir until the streaks of flour mostly disappear and then stop.
- Skipping the preheat. If the pan is not hot enough you get unevenly browned pancakes. Heat the skillet first, then add butter. Very simple, very effective.
- Using a mushy apple. If your apple is too soft the pieces will disintegrate while cooking. Use a firm apple for pleasant bites of fruit.
- Making pancakes too large. Giant pancakes take forever to cook through. Stick to the 1/4 cup measure unless you want a workout flipping.
- Forgetting to clean the pan between batches. Old burnt bits make later pancakes taste off. Wipe or briefly re-grease if needed.
Alternatives & Substitutions
- Buttermilk swap: No buttermilk? Use 1 cup regular milk plus 1 tbsp lemon juice or vinegar, let it sit 5 minutes. Works fine in a pinch.
- Flour swap: You can substitute half the all-purpose flour with whole wheat for a nuttier flavor. Do not use only whole wheat unless you like dense pancakes.
- Sugar swap: Swap granulated sugar for maple syrup or honey in the batter. Reduce the buttermilk slightly if you add a liquid sweetener.
- Apple ideas: Gala, Honeycrisp, or Fuji work best. Want tart? Go Granny Smith. I prefer Honeycrisp for that perfect sweet-tart balance.
- Butter swap: Use neutral oil if you do not want butter flavor. I say butter for the extra yum, but your call.
- Make them vegan: Use plant-based milk mixed with lemon juice for buttermilk, replace the egg with a flax egg, and use vegan butter or oil. Results will be slightly different but still tasty. IMO these pancakes are great for experimenting.
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FAQ (Frequently Asked Questions)
Q. Can I use frozen apples instead of fresh?
A. Sure, but thaw and drain them first. Excess moisture will make the batter soggy. Toss them in a bit of flour to help them stay suspended in the batter.
Q. How do I keep pancakes warm while I finish the batch?
A. Pop them on a baking sheet in a 200 F oven for a few minutes. This keeps them warm without continuing to brown too much.
Q. Can I make the batter ahead of time?
A. You can mix the dry and wet separately and combine right before cooking, or mix everything and refrigerate up to 24 hours. The baking soda might lose some lift if you wait longer than that.
Q. Are these pancakes freezer friendly?
A. Yup. Cool completely, freeze in a single layer, then transfer to a bag. Reheat in a toaster or oven. They will not be quite as puffy but still delicious.
Q. What apple should I use for best flavor?
A. Use a crisp, slightly sweet apple like Honeycrisp or Fuji. Granny Smith works if you like tart bites. Do not use a mushy apple.
Q. Can I add nuts or raisins?
A. Go for it. Add chopped walnuts or pecans for crunch, or raisins for chew. Fold them in gently.
Q. Can I skip the sugar?
A. Yes. The batter does not rely heavily on sugar. Your syrup will handle the sweetness if you prefer less in the batter.
Final Thoughts
These pancakes are the kind of recipe that makes mornings feel intentional without feeling dramatic. They look like you spent hours fussing, but they are actually all about quick wins and tiny pleasures. Do not overthink it. Get the skillet heated, dice your apple, and enjoy the process. Invite friends, share a stack, or just triumph quietly over your plate. You deserve this delicious victory.
Conclusion
If you want similar ideas or want to riff on the flavor combo check out this fun take on pancakes with oats at Apple Cinnamon Oatmeal Pancakes – The Nessy Kitchen. For another apple pie inspired pancake spin try this recipe at Apple Cinnamon Pancakes | Sustainable Cooks.
Now go impress someone or yourself with your new culinary skills. You earned it.
Print
Apple Cinnamon Pancakes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Indulge in these delicious apple cinnamon pancakes that are quick to make and bursting with flavor.
Ingredients
- 1 cup all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 1 large egg
- 2 tbsp melted butter
- 1 large apple, peeled and diced
- 1 tsp ground cinnamon
- Butter or oil for cooking
Instructions
- In a bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the buttermilk, egg, and melted butter.
- Combine the wet ingredients with the dry ingredients and stir until just combined.
- Fold in the diced apple and cinnamon.
- Heat a skillet over medium heat and grease it with butter or oil.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, then flip and brown the other side.
- Serve warm with syrup or your favorite toppings.
Notes
Avoid overmixing to keep pancakes fluffy and light. Use firm apples for best results.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 30mg
Keywords: pancakes, breakfast, apple, cinnamon, quick
