Introduction

Apple cinnamon pancakes are a delightful twist on a classic breakfast favorite. Soft, fluffy pancakes are infused with warm spices and tender apple pieces, making each bite cozy and flavorful. Perfect for a weekend brunch or a special treat any day.

A stack of five thick pancakes with a slightly golden brown crust and visible texture of soft batter is placed in the center of a white plate. Each pancake layer is fluffy and round, showing a light brown speckled surface. The top pancake has a drizzle of golden syrup slowly flowing down the sides of the stack, pooling slightly at the base. Light dusting of powdered sugar is sprinkled on the top pancake and surrounding plate, with a subtle shine on the syrup making it look fresh and warm. The plate sits on a white marbled surface, and in the blurry background, there is a red and yellow apple. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups all-purpose flour
3 ½ teaspoons baking powder
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
1 tablespoon granulated sugar
1 large egg
1 ¼ cups milk
3 tablespoons unsalted butter, melted, plus more for greasing
1 teaspoon vanilla extract
1 medium apple, peeled, cored, and diced

Instructions

Step 1: In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, salt, and sugar until evenly combined.
Step 2: In a separate bowl, whisk the egg, milk, melted butter (cooled), and vanilla extract until smooth.
Step 3: Pour the wet ingredients into the dry ingredients and gently fold until just combined. It’s okay if there are some lumps—avoid overmixing to keep the pancakes light.
Step 4: Fold the diced apple into the batter, distributing evenly throughout.
Step 5: Let the batter rest for 5 to 10 minutes to allow it to thicken and the baking powder to activate, helping create fluffier pancakes.
Step 6: Heat a lightly greased griddle or large frying pan over medium heat. Test the heat by flicking a little water onto the surface; if it sizzles, it’s ready.
Step 7: Pour ¼ cup of batter onto the griddle for each pancake, leaving space between them.
Step 8: Cook the pancakes for 2 to 3 minutes until bubbles form on the surface and edges look set, then flip carefully.
Step 9: Cook the second side for another 2 to 3 minutes until golden brown and cooked through.
Step 10: Keep finished pancakes warm in a 200°F oven if cooking a large batch, placing them single layer on a baking sheet.

Tips & Variations

Use tart apples like Granny Smith or Honeycrisp to ensure the pieces hold their shape during cooking.
For extra moisture and flavor, add a tablespoon of maple syrup or honey to the batter.
Try adding chopped nuts such as walnuts or pecans for a crunchy texture.
If you prefer dairy-free, substitute milk with almond or oat milk and use coconut oil instead of butter.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a toaster or in a skillet over low heat until heated through. You can also freeze pancakes for up to 2 months by placing parchment paper between layers and storing in a freezer bag; reheat from frozen in a toaster or oven.

How to Serve

The image shows a white plate with four golden-brown pancakes stacked closely together. The pancakes have a slightly uneven, fluffy texture with some darker crispy spots and are lightly dusted with powdered sugar. They sit in a shallow pool of warm amber syrup that glistens around the edges. To the upper right, there is a small clear bowl filled with syrup, and around the plate, there are bright red apples with shiny skin. The scene rests on a white marbled surface with a sprig of green herb to the right and part of a white cloth peeking in from the lower left corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of fruit instead of apples?

Yes, you can substitute diced pears or peaches for a similar texture and sweetness. Just be sure to choose firm fruit to prevent mushy pancakes.

How do I prevent the butter from scrambling the eggs?

Make sure the melted butter has cooled slightly before whisking it with the eggs and milk. Adding hot butter can cook the eggs and affect the batter’s texture.