When it comes to breakfast, I must say I love pancakes! They’re such a delightful way to start the day, and these apple pancakes are perfect for when apple season arrives. They’re light, fluffy, and an easy way to sneak some healthy fruit into your morning.
These pancakes come together in a few easy steps with kitchen staples. You can whip these up in no time on a weekday morning or simply make a large batch on the weekend and reheat it on a busy morning. Filling, delicious, and so satisfying, these cozy pancakes are just what you need this week! Want another easy pancake recipe? Try my oatmeal banana pancakes recipe, buckwheat pancakes recipe, or sheet pan pancakes recipe.
Key Ingredients You Need
- Apple — I like using Honeycrisp apples as they’re both sweet and tart. However, you can use any type of apples you have on hand, such as McIntosh, Granny Smith, Golden Delicious, Braeburn, and Jonagold. Make sure the apples are firm with no nicks or bruises on them.
- Butter — I like unsalted butter as it’s less salty but if you prefer, feel free to use salted butter.
- Cinnamon — I love the warm, cozy flavor you get with the cinnamon, which goes well with the apple flavors.
- Leavening agents — Make sure the baking powder and baking soda are fresh. Expired leavening agents will lead to dense and flat pancakes. As there is a grated apple in the batter, you’ll need both to be fresh to help give the pancakes a lift.
- Milk — Milk adds both flavor and texture to apple pancake batter. You can use dairy-free milk if you prefer.
How to Make Apple Pancakes
Step 1: Peel and grate the apple.
Step 2: In a small skillet over medium-low heat, add 1 tablespoon of butter, the grated apple, 1 tablespoon of sugar, and the cinnamon. Cook until the apples have become tender, about 3 to 5 minutes. Set aside to cool.
Step 3: In a large mixing bowl, add the flour, baking powder, salt, 1 tablespoon of sugar, and baking soda. Whisk to combine.
Step 4: Add the milk and eggs to a separate mixing bowl. Whisk to combine. Pour the wet mixture into the dry mixture.
Step 5: Fold in the wet ingredients and the cooked apple into the dry ingredients and mix until barely combined. Make sure you do not overmix.
Step 6: In a large pan over medium-low heat, add 1 tablespoon of butter and ¼ cup of the pancake mixture. Cook for 2 to 3 minutes until bubbles start coming to the pancake's surface. Flip and cook another 1 to 2 minutes until pancakes are golden. Serve with additional warm butter and maple syrup.
Tips For This Recipe
- Careful not to overmix the batter as you’ll develop the gluten in the batter, leading to chewy instead of fluffy pancakes.
- I recommend using a large ice cream scoop or measuring cup to measure the batter to transfer to the skillet. This helps keep the pancakes uniform and cook evenly.
- If you are making a large batch of apple pancakes and want to keep them warm as you cook, you can turn your oven to 200F. Then, add the pancakes to a sheet pan or oven-safe plate and place them in the oven until ready to serve.
- Be sure to allow the skillet to heat up before adding the batter. If the skillet isn’t hot, the pancakes won’t brown properly.
- Make sure the skillet isn’t on high heat, as the exterior of the pancakes will burn before the middle cooks through.
- Don’t overcrowd the skillet. You want enough room for the pancakes to cook, or they might blend into each other. You also want enough space to be able to flip the pancakes easily.
Frequently Asked Questions
You can store leftover apple pancakes in the fridge for up to 4 days, wrapped in plastic or in an airtight container. Reheat the pancakes in the microwave, toaster oven, or skillet.
You can freeze pancakes by flash freezing them on a lined sheet pan in a single layer. Once frozen, you can transfer them to a freezer-safe bag. You can reheat them from frozen in a toaster or microwave.
I’m a huge fan of a classic drizzle of maple syrup with berries on the side, but you can also serve these apple pancakes with some apple butter, apple compote, whipped cream, chopped nuts, powdered sugar, raisins, and applesauce.
IF YOU LOVE THIS RECIPE TRY THESE OUT!
If you’ve tried this Apple Pancakes Recipe, then don’t forget to leave me a 5 star rating and let me know how it went in the comments below!
Apple Pancakes
Ingredients
- 1 cup apple peeled and grated
- 4 tbsp melted butter divided
- ½ tsp ground cinnamon
- 2 tbsp sugar divided
- 1 cup flour
- ½ tsp baking powder
- ½ tsp salt
- ¼ tsp baking soda
- 1 cup milk
- 1 egg
Optional Garnish:
- maple syrup
- warm butter
Instructions
- In a small skillet over medium-low heat, add 1 tablespoon of butter, the grated apple, 1 tablespoon of sugar, and the cinnamon. Cook until the apples have become tender, about 3 to 5 minutes. Set aside to cool.
- In a large mixing bowl add the flour, baking powder, salt, 1 tablespoon of sugar, and baking soda. Whisk to combine.
- In a separate mixing bowl, add the milk and eggs. Whisk to combine.
- Fold in the wet ingredients along with the cooked apple into the dry ingredients and mix until just barely combined. Make sure you do not overmix, a few lumps in the mixture are a good thing.
- In a large pan over medium-low heat add 1 tablespoon of butter and ¼ cup of the pancake mixture. Cook for 2 to 3 minutes until you see bubbles starting to come to the surface of the pancakes. Flip and cook another 1 to 2 minutes until pancakes are golden.
- Serve with additional warm butter and maple syrup.
Notes
- Careful not to overmix the batter as you’ll develop the gluten in the batter, leading to chewy instead of fluffy pancakes.
- I recommend using a large ice cream scoop or measuring cup to measure the batter to transfer to the skillet. This helps keep the pancakes uniform and cook evenly.
- If you are making a large batch of apple pancakes and want to keep them warm as you cook, you can turn your oven to 200F. Then, add the pancakes to a sheet pan or oven-safe plate and place them in the oven until ready to serve.
- Be sure to allow the skillet to heat up before adding the batter. If the skillet isn’t hot, the pancakes won’t brown properly.
- Make sure the skillet isn’t on high heat, as the exterior of the pancakes will burn before the middle cooks through.
- Don’t overcrowd the skillet. You want enough room for the pancakes to cook, or they might blend into each other. You also want enough space to be able to flip the pancakes easily.
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