Apple and Cinnamon Pancakes Recipe

These Apple and Cinnamon Pancakes are delicious, easy to make and comforting. They pancakes are light and fluffy and pair perfectly with the apple pie topping.

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

• Egg
• Salted Butter
• Granulated Sugar
• Vanilla Extract
• Greek Yogurt or Sour Cream
• All Purpose Flour
• Baking Powder
• Baking Soda
• Apples
• Maple Syrup (optional for topping)

Pancake Tips & Tricks

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

1. First, let’s make the apple pie filling that goes on top of the pancakes.
2. In a sauté pan, combine butter, diced apples, brown sugar, and ground cinnamon
3. Turn the stovetop to medium heat and cook, stirring frequently
4. Continue until the butter and sugar melt completely and the mixture starts to boil
5. If the mixture starts splattering, reduce the heat to low (you should still see some bubbling on top) 
6. Continue until the liquid reduces slightly and the apples have softened (about 5 minutes)
7. In a separate small bowl, mix together cornstarch and water
8. Once combined and dissolved, pour the cornstarch mixture into the apples
9. Stir continuously until the apple filling has thickened
10. Transfer the apple filling to a heat-safe bowl and set aside
11. Now, let’s make the pancake batter
12. In a large bowl, combine the egg, butter, sugar, vanilla extract and sour cream (or greek yogurt)
13. Mix until combined
14. Fold in the flour, baking powder and baking soda
15. Next, gently fold in the diced apples
16. Let the batter rest for 30 minutes at room temperature
17. When the batter has only 5 more minutes to rest, start to heat your pan/skillet over medium heat
18. Once warm enough, add butter or use nonstick spray
19. Using a ⅓ cup or 2 tbsp cookie scoop, add the pancake batter to the pan
20. Flip once bubbles have formed in the batter
21. Repeat steps 19-20 until all the batter has been used
22. (Optional) Top the pancakes with the apple filling and a drizzle of maple syrup
23. Enjoy!

Frequently Asked Questions

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