Apple and Cinnamon Pancakes Recipe
These Apple and Cinnamon Pancakes are delicious, filled with a warm cinnamon and apple flavor. The pancakes are easy to make, using simple ingredients. Also, the texture is light and fluffy, pairing perfectly with the gooey apple pie filling on top.
There is truly nothing better than homemade pancakes on the weekend.
In our family, we like to do pancake Sunday. However, I would eat a stack of pancakes any day of the week.
And if someone were to make me these Apple and Cinnamon Pancakes, I’d have them for breakfast, lunch AND dinner!
These delicious pancakes have the perfect texture and are incredibly easy to make.
Main Ingredients
This recipe for Apple and Cinnamon pancakes requires your typical pancake ingredients. You will most likely have them already in your kitchen.
- Egg
- Salted Butter
- Granulated Sugar
- Vanilla Extract
- Greek Yogurt or Sour Cream
- Milk
- All Purpose Flour
- Ground Cinnamon
- Baking Powder
- Baking Soda
- Apples
- Maple Syrup (optional, for topping)
Tips & Tricks to Know Before You Start
There are a few tips and tricks for making extra delicious and fluffy pancakes.
First, and most importantly, rest the batter. By resting the batter, the ingredients are able to fully incorporate and give time for the gluten to relax.
Another important tip is to make sure you do not over-mix the pancake batter.
Some lumps in the pancake batter are ok! By whisking the dry ingredients before adding to the wet, this would help avoid any larger clumps in the batter.
Next, don’t add too many diced apples to each pancake. This will make the pancake heavy and hard to flip. If this happens, you can always add a little extra batter on top of the apples to balance it out.
Lastly, sour cream. Sour cream adds extra fluff to your pancake. Don’t worry, they won’t be sour, but they will definitely be fluffy and delicious!
How to Make Apple and Cinnamon Pancakes
The full-detailed instructions are written out in the recipe card below. Use these images to help guide you as needed when following the directions.
Frequently Asked Questions
No, you can leave the peel on if you desire. However, I think it is more pleasant eating the apple pieces without the peel on when in the pancakes.
It helps to create a light and fluffy pancake. Trust me, it’s worth the wait!
Yes! Substitute the flour with Gluten Free All Purpose Flour at a 1:1 ratio. To make these pancakes vegan, you will need to replace the egg, butter and yogurt/sour cream with vegan-friendly options (any substitutes may affect the final result of the pancakes).
Store the pancakes in aluminum foil or an airtight container in the fridge. Store the apple pie filling separately in an airtight container.
The pancakes can also be frozen in a freezer-safe container for up to 1 month!
Reheat quickly in the microwave at 30 second intervals. Or, reheat on a baking sheet in the oven until warm and the edges are crisp (about 10 minutes).
Apple and Cinnamon Pancakes
Ingredients
Apple and Cinnamon Pancake Batter
- 1 large egg
- 2 tbsp salted butter, melted
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
- 2 tbsp greek yogurt, or sour cream
- 1 cup milk, regular milk or almond milk
- 1 1/4 cup all purpose flour, or gluten free all purpose flour
- 2 tsp ground cinnamon
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 small apples (or 1 medium), peeled and diced
- maple syrup, optional, for topping
Apple Pie Topping
- 1 small apple, peeled and diced
- 2 tbsp salted butter
- 2 tbsp dark brown sugar
- 1 tsp ground cinnamon
- 1/2 tbsp cornstarch
- 1/2 tbsp water
Instructions
- First, let's make the apple pie filling that goes on top of the pancakes
- In a sauté pan, combine butter, diced apples, brown sugar, and ground cinnamon
- Turn the stovetop to medium heat and cook, stirring frequently
- Continue until the butter and sugar melt completely and the mixture starts to boil
- If the mixture starts splattering, reduce the heat to low (you should still see some bubbling on top)
- Continue until the liquid reduces slightly and the apples have softened (about 5 minutes)
- In a separate small bowl, mix together cornstarch and water
- Once combined and dissolved, pour the cornstarch mixture into the apples
- Stir continuously until the apple filling has thickened
- Transfer the apple filling to a heat-safe bowl and set aside
- Now, let's make the pancake batter
- In a large bowl, combine the egg, butter, sugar, vanilla extract and sour cream (or greek yogurt)
- Mix until combined
- Fold in the flour, baking powder and baking soda
- Next, gently fold in the diced applesLet the batter rest for 30 minutes at room temperature
- When the batter has only 5 more minutes to rest, start to heat your pan/skillet over medium heat
- Once warm enough, add butter or use nonstick spray
- Using a ⅓ cup or 2 tbsp cookie scoop, add the pancake batter to the pan
- Flip once bubbles have formed in the batter
- Repeat steps 19-20 until all the batter has been used
- (Optional) Top the pancakes with the apple filling and a drizzle of maple syrup
- Enjoy!