Name: Fluffy Apple Cinnamon Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: PT-488780H13M36S
Yield: 12
Ingredients: 1⅓ cups all-purpose flour (unbleached preferred); 1 tablespoon baking powder (aluminum-free if possible); 2 tablespoons granulated sugar (or coconut sugar/honey); 1 teaspoon salt; 1 teaspoon ground cinnamon (or pumpkin pie spice); 1 cup milk (dairy or plant-based); 1 large egg (or 1 chia/flax egg for vegan); 1 teaspoon vanilla extract (or ½ tsp almond extract); 4 tablespoons melted butter (or coconut/olive oil); 1 medium firm apple, grated (no peeling needed)

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Let’s talk about a breakfast that always feels special. Pancakes. But not just any pancakes—apple cinnamon pancakes that fill your kitchen with a smell that takes you straight to autumn. The scent of apples, cinnamon, and warm batter? Honestly, nothing beats it. These pancakes are soft, sweet, and have just enough spice to feel like a hug on a chilly day.

And here’s the truth—apple pancakes aren’t just for fancy brunches or holiday mornings. Over the years, tons of families across the world have made some version of this dish whenever they wanted something easy and comforting. The best part? This recipe works for anyone—kids, picky eaters, or guests you want to impress (without breaking a sweat).

Why These Pancakes?

Everyone in my family loves these. Even on regular Tuesdays. The first time I tried tossing a grated apple into the batter, I realized how much better it tasted. Crunchy bits, sweet-tart flavor, and that classic cinnamon warmth. If you’ve ever had pancakes that taste flat, adding apples and cinnamon changes everything.

Perfect for quick mornings
Great for toddler breakfasts
Works with almost any type of milk or flour

The truth? Making pancakes from scratch is easier than you think. You don’t need a chef’s hat—just some basic stuff most folks already have in their kitchen.

Recipe Overview

This is a stress-free recipe that requires about 10 minutes of prep and 10 more for cooking, yielding a dozen light and fluffy pancakes. It’s easy enough for beginners and scales up effortlessly for feeding a crowd or freezing for quick weekday breakfasts. Here’s the scoop:

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: Makes 12 pancakes (can halve or double as needed)

Difficulty: Beginner-friendly, with tips to help you avoid common missteps

Equipment Needed:

Large mixing bowl
Liquid measuring cup
Grater (for apple)
Whisk and spatula
Nonstick skillet or cast iron griddle
¼ cup scoop or ice cream scoop

Equipment Tips:

If you don’t have a griddle, a heavy-bottomed frying pan or nonstick skillet will do the trick. If your kitchen is compact, use a single skillet and warm cooked pancakes in a 200°F (95°C) oven while batches finish. For meal-prep, the batter can rest in the fridge (covered) for up to 12 hours; just stir gently before cooking.

Ingredients & Substitutions

A great apple cinnamon pancakes recipe starts with simple, quality ingredients. Here’s what you’ll need:

Ingredient	Amount	Substitution & Tips
All-purpose flour	1⅓ cups	For gluten-free, swap 1:1 GF blend; prefer unbleached for flavor
Baking powder	1 tbsp	Use aluminum-free if you notice a metallic taste
Granulated sugar	2 tbsp	Sub honey or coconut sugar for a healthy apple cinnamon pancakes
Salt	1 tsp	Omit only if on low-sodium diet
Ground cinnamon	1 tsp	Pumpkin pie spice for seasonal flair
Milk	1 cup	Any milk works—try almond, oat, or soy for dairy-free
Large egg	1	For vegan, use 1 chia or flax egg (1 tbsp ground + 3 tbsp water)
Vanilla extract	1 tsp	Almond extract brings a different note (use half as much)
Melted butter	4 tbsp	Coconut oil or olive oil for dairy-free/healthy option
Apple (medium, firm)	1, grated	No need to peel unless skin bothers; sweet-tart apples best (e.g., Honeycrisp, Gala, Fuji)

Ingredient Prep:

Set egg and milk out 30 minutes in advance for best mixing. Grate the apple just before folding into batter to keep its texture and moisture. Melt butter in advance but let it cool slightly—not hot—before mixing in.Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.

Let’s Get Cooking (Step-by-Step, No Fuss)

Let me guide you through with the kind of coaching I give my own family—visual cues, smells, and all!

Mix Dry Ingredients:

In a big bowl, whisk together the flour, baking powder, sugar, salt, and cinnamon. Your kitchen should already begin to smell a bit like fall! The mix should look even, no streaks.

Blend Wet Ingredients:

In a liquid measuring cup, whisk the milk, egg, and vanilla until smooth and golden. Pour in the melted butter and whisk gently—don’t let the hot butter scramble the egg, so make sure it’s only slightly warm.

Combine Together:

Make a well in your flour mixture and pour in the wet goods. Stir gently with a spatula; lumps are good because overmixing is the most common pancake mistake, making them rubbery and tough. The batter will be thick and a few streaks of flour are fine.

Add the Apple:

Grate your apple, peel or not. Gently fold the juicy shreds into your batter; you’ll see it loosen just a bit but still hold its shape.

Cook the Pancakes:

Heat a cast iron or nonstick skillet over medium-high, then grease it with butter or spray. Drop batter by ¼ cup portions onto the hot pan. Each should spread to about 4” and sizzle softly. Lower heat to medium.

Watch for bubbles on the top and edges looking set—about 3 minutes. That’s your cue to flip! Turn with a wide spatula, and cook the other side for 2 more minutes until golden and cooked through.

As you work, transfer finished pancakes to a wire rack (if available)—this keeps them fluffy, not soggy.

Pro pancake cues:

Batter hissing? Too hot. Lower the heat.
Streaks of raw flour in cooked pancakes? Stir a little more next time.
Smelling toasted butter and cinnamon? That’s your sign they’re ready!

Variations & Customization

Gluten-Free: Use any cup-for-cup gluten-free flour plus a touch extra baking powder.

Vegan: Almond or oat milk and a flax egg work marvelously. Use vegan butter or coconut oil.

Healthy Tweaks: Swap half the flour for whole wheat; add 2 tbsp ground flaxseed to boost fiber in healthy apple cinnamon pancakes.

Make them Toddler-Friendly: Minimize sugar, serve with Greek yogurt and fresh apple slices.

Mix Up the Spices: Sprinkle in cardamom, nutmeg, or ginger for a fancy twist.

Seasonal Additions: Add diced pears in winter or switch to peaches in spring.

Serving & Storage

There’s nothing like a tall stack topped with fried apples, a pat of butter, and warm maple syrup. If feeling fancy, a drizzle of caramel or a dusting of powdered sugar adds café-appeal. Yogurt or toasted nuts on the side make them extra hearty for brunch.

For side dishes, serve with eggs and breakfast sausage for a classic combo, or make a batch of apple pancakes for brunch alongside fresh fruit, tea, or coffee.

Storage & Reheating:

Let pancakes cool completely, then layer with waxed paper in an airtight container. They’ll keep in the fridge up to 4 days or freeze for up to 3 months. Reheat in a toaster or 300°F oven for 8–10 minutes from frozen.

Make-Ahead:

The batter (minus apple) can be prepped a half day in advance; grate and fold in the apple just before cooking for maximum freshness.

Scaling Table

Servings	Flour	Baking Powder	Sugar	Salt	Milk	Egg	Butter	Apple
6	2/3 c	1.5 tsp	1 tbsp	1/2tsp	1/2c	.5	2 tbsp	½
12	1⅓ c	1 tbsp	2 tbsp	1 tsp	1 c	1	4 tbsp	1
24	2⅔ c	2 tbsp	¼ c	2 tsp	2 c	2	½ c	2

FAQ

How do you make apple cinnamon pancakes from scratch?

Simply mix flour, baking powder, sugar, salt, and cinnamon. Whisk egg, milk, and vanilla separately, then combine both mixtures and fold in grated apple and melted butter. Cook on a greased skillet until golden and fluffy. That’s it—fresh, easy apple cinnamon pancakes every time!

Can you freeze apple cinnamon pancakes?

Yes! Once completely cooled, separate pancakes with wax paper, store in freezer bags, and freeze for up to 3 months. Reheat in a microwave, toaster or oven without thawing.

Apple cinnamon pancakes with fresh apples—what’s the secret?

Use a sweet-tart, firm variety, grate just before use for moistness and brightness, and avoid overmixing after adding the apple to keep pancakes airy and tender.

Are these apple pancakes good for toddlers and picky eaters?

Absolutely! Just reduce the sugar, use finely grated apple, and serve with a side of fruit or yogurt for a healthy toddler breakfast.

How to keep pancakes light and fluffy?

Use fresh baking powder, don’t over-stir the batter, let the batter rest for a couple minutes, and cook at medium—not high—heat.

What’s the best syrup for apple pancakes?

You can go classic with real maple syrup, or try apple cider syrup or a drizzle of honey for extra fall flavor.

What if I don’t have buttermilk?

No worries—normal milk works just fine, or add a teaspoon of lemon juice to whole milk and let it sit for 5 minutes before using.

Conclusion

This old fashioned apple cinnamon pancakes recipe is an invitation to slow down and savor the flavors of the season—whether you’re enjoying a quick weekday breakfast, making a stack for a weekend brunch, or prepping for easy, healthy apple cinnamon pancakes to share with toddlers and family. The simple prep, forgiving method, and lovely aroma will warm your kitchen and your heart. Don’t forget the syrup!

Enjoy your fall pancake recipe and keep experimenting—because the best pancakes are the ones that taste like home.