Apple Cinnamon Pancakes

These apple cinnamon pancakes are filled with tender chunks of apples and spiced with cinnamon. They are fluffy (really pillowy) and so moist you won’t even need the syrup! They’re really so good and taste like little pieces of apple cake – it’s a must-try if you love pancakes for breakfast.

These pancakes are made with apples in them, but if you prefer plain pancakes with apple cinnamon topping you could use this fluffy buttermilk pancakes recipe and this sauteed cinnamon apples topping recipe.

Ingredients

Here’s what you need to make these delicious pancakes:

This is a basic buttermilk pancake batter with the addition of apple chunks and cinnamon. Thanks to buttermilk, these pancakes have an amazing flavor and are soft and moist. Acidic buttermilk reacts with alkaline baking soda which makes these pancakes so fluffy. I also have a similar apple pancakes recipe that is made with yeast and milk instead of buttermilk.

What kind of apples to use: the best for this recipe will be sweet and soft apples, I used Gala apples. Do not use sour and crunchy apples for this recipe.

I like to make these pancakes with brown butter which means I cook the butter in the pan I will be cooking the pancakes in until it smells nutty and is browned, then add it to the batter, but this is optional. Brown butter adds additional flavor to these pancakes.

Clarified butter is best for cooking pancakes (also very easy to make at home!), it won’t burn as quickly as regular butter so you don’t have to wipe the pan after each batch of pancakes. If you don’t have it on hand just use vegetable oil and regular butter.

How to make these pancakes step by step

STEP 1: Add the eggs, sugar, buttermilk, vanilla, melted and slightly cooled butter into a large bowl. Whisk until combined.

STEP 2: Hang a sieve over the bowl. Add the flour, baking powder, baking soda, cinnamon, and salt to the sieve. Stir with a spoon then sift the mixture to the bowl.

STEP 3: Whisk until almost combined.

STEP 4: Peel and core the apples, chop them into small cubes (about 1/3-1/2 inch or 1 cm). Add the chopped apples.

STEP 5: Stir with a spatula until evenly distributed and the batter ingredients are combined (don’t overmix the batter).

STEP 6: Heat a small amount of clarified butter (or a mix of butter and oil) in a non-stick pan over medium/medium-low heat (this will vary depending on the pan and the stove).

When the pan is hot and butter bubbling, scoop about 1/4 cup of batter per pancake into the pan (don’t make them too big, they will puff up). Cover the pan with a lid to help cook the pancakes quicker (optional).

Cook the pancakes until golden on the bottom and you see bubbles on top. Flip the pancakes over using two silicone spatulas or one large flat spatula and cook until browned on the other side.

Add some more butter before adding the next portion of the batter to the pan, repeat with the remaining batter.

Enjoy!

Serving suggestions

These pancakes taste pretty good on their own but they are also great drizzled with maple syrup and served with plain yogurt and fresh fruit.

Storage

You can store them for up to 24 hours in the fridge (the apples will start to get mushy). Reheat in a dry pan on both sides until warm – they will still taste very good. They make a great make-ahead breakfast.

The pancake batter can not be made in advance (the pancakes will be dense and flat).

Top tips for making perfect pancakes

• Don’t overmix the batter or the pancakes will be dense and not fluffy.
• Clarified butter is best for cooking pancakes (also very easy to make at home!), but if you don’t have it on hand just use vegetable oil and regular butter.
• Cook them over medium or medium-low heat – this will depend on the type of your pan and on how powerful your stovetop is – this is something that you just have to test in your kitchen. If the temperature is too low the pancakes will soak up fat and be dense and greasy but if it will be too high the pancakes may be browned on the outside (or even burned) but won’t be cooked through in the middle. These pancakes will cook a little bit longer than regular pancakes.
• The pan should be well-heated.
• The best pan for cooking pancakes is crepe pan or a griddle but they will also turn just as fine in a regular skillet (must be non-stick, though).
• How to correctly measure flour: I’m using the “spoon and level method” so 1 cup of flour in my recipes weighs 125g.  Fluff the flour by stirring it in the bag/flour container with a spoon. Spoon the flour and sprinkle it into your measuring cup. Sweep off the excess flour with the back of a knife. Too much flour added to pancake batter will result in dry and dense pancakes. I recommend using digital scale for perfect and consistent results.

More pancake recipes you may like

• Bananas Foster Pancakes
• Polish Apple Pancakes (with yeast)
• Banana Chocolate Chip Pancakes
• Buttermilk Pumpkin Pancakes
• Lemon Raspberry Ricotta Pancakes
• Lemon Blueberry Sheet Pan Pancakes

Here you can find all my pancake and crepe recipes.

Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!

Apple Cinnamon Pancakes

These apple cinnamon pancakes are filled with tender chunks of apples and spiced with cinnamon. They are fluffy (really pillowy) and so moist you won’t even need the syrup! They’re really so good and taste like little pieces of apple cake – it’s a must-try if you love pancakes for breakfast.

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5 from 4 votes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 16 pancakes

Calories 571kcal

Author Aleksandra

Ingredients

• ▢ 2 large eggs
• ▢ 1 1/2 cups buttermilk 370g
• ▢ 1/4 cup sugar 50g
• ▢ 2 teaspoons vanilla extract
• ▢ 3 tablespoons melted butter 42g
• ▢ 2 cups (250g) flour spooned and leveled, not scooped
• ▢ 2 teaspoons baking powder
• ▢ 1/2 teaspoon baking soda
• ▢ 1 teaspoon cinnamon
• ▢ 1/8 teaspoon fine sea salt
• ▢ 3 medium apples 2 1/4 cups apples chopped into small cubes
• ▢ clarified butter for cooking the pancakes or frying oil and regular butter

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Instructions

• Add the eggs, sugar, buttermilk, vanilla, melted and slightly cooled butter into a large bowl. Whisk until combined.
• Hang a sieve over the bowl. Add the flour, baking powder, baking soda, cinnamon, and salt to the sieve. Stir with a spoon then sift the mixture to the bowl. Whisk until almost combined.
• Peel and core the apples, chop them into small cubes (about 1/3-1/2 inch or 1 cm). Add the chopped apples, stir with a spatula until evenly distributed and the batter ingredients are combined (don’t overmix the batter).
• Heat a small amount of clarified butter (or a mix of butter and oil) in a non-stick pan over medium/medium-low heat (this will vary depending on the pan and the stove). When the pan is hot and butter bubbling, scoop about 1/4 cup of batter per pancake into the pan (don’t make them too big, they will puff up). Cover the pan with a lid to help cook the pancakes quicker (optional). Cook the pancakes until golden on the bottom and you see bubbles on top. Flip the pancakes over using two silicone spatulas or one large flat spatula and cook until browned on the other side. Add some more butter before adding the next portion of the batter to the pan, repeat with the remaining batter.
• Enjoy!

Notes

• Cook the pancakes over medium or medium-low heat – this will depend on the type of your pan and on how powerful your stovetop is – this is something that you just have to test in your kitchen. If the temperature is too low the pancakes will soak up fat and be dense and greasy but if it will be too high the pancakes may be browned on the outside (or even burned) but won’t be cooked through in the middle. These pancakes will cook a little bit longer than regular pancakes.
• I like to make these pancakes with brown butter which means I cook the butter (3 tablespoons as written in the recipe) in the pan I will be cooking the pancakes in until it smells nutty and is browned, then add it to the batter.
• What kind of apples to use: the best for this recipe will be sweet and soft apples, I used Gala apples. Do not use sour and crunchy apples for this recipe.
• How to measure flour: I’m using the “spoon and level method” so 1 cup of flour in my recipes weighs 125g.  Fluff the flour by stirring it in the bag/flour container with a spoon. Spoon the flour and sprinkle it into your measuring cup. Sweep off the excess flour with the back of a knife.
• Calories = 1 serving (4 pancakes) or 1/4 of the recipe. This is only an estimate!

Course Breakfast

Cuisine American

Diet Vegetarian

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