Apple Pancakes

A simple but so flavorful fall (or anytime) breakfast recipe, my apple pancakes are easy to make! They're full of cinnamon spiced apples and infused with fall flavors.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 3

Total Time 13

Servings 8" pancakes

Calories 248kcal

Author Sam Merritt

Equipment

Ingredients

For apples

1 ½ teaspoons granulated sugar
1 teaspoon ground cinnamon
1 cup (125 g) finely diced apples peel and core before dicing (125g)

For pancakes

2 cups (250 g) all-purpose flour
3 Tablespoons (38 g) brown sugar firmly packed
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
2 cups (500 ml) + 2 Tablespoons buttermilk see note to substitute milk
4 Tablespoons (56 g) unsalted butter melted
2 large eggs lightly beaten, room temperature preferred
1 teaspoon vanilla extract
Butter, cooking spray, or neutral cooking oil, for cooking pancakes

Instructions

In a small bowl, whisk together sugar and cinnamon then add apples and toss until coated with the mixture. Set aside.
1 ½ teaspoons granulated sugar, 1 teaspoon ground cinnamon, 1 cup finely diced apples
In a large mixing bowl, whisk together flour, brown sugar, baking powder, baking soda, cinnamon, and salt.
2 cups all-purpose flour, 3 Tablespoons brown sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon salt
Pour buttermilk in a separate, medium-sized mixing bowl (or a large measuring cup). While whisking, slowly drizzle in melted butter (it’s alright if you notice the butter begins to separate).
2 cups + 2 Tablespoons buttermilk, 4 Tablespoons unsalted butter
Add eggs and vanilla extract to the buttermilk mixture, whisk until well-combined.
2 large eggs, 1 teaspoon vanilla extract
Add wet ingredients to dry and use a spatula to gently fold ingredients together until about halfway combined. Add your apples and continue to fold together until apples are well distributed and batter is just combined (it’s fine if it’s a bit lumpy, don’t over-mix!).
Set batter aside and heat a small skillet over medium heat. When pan is warm (you should be able to feel the heat radiating from it if you hover your hand a few inches over the surface) add a small pat of butter or brush the pan with cooking oil (or spray with cooking spray).
Butter, cooking spray, or neutral cooking oil, for cooking pancakes
Once surface is coated, add pancake batter (I do a bit less than half a cup at a time) and cook until the edges of the pancake appear cooked and bubbles in the batter begin to burst. Using a pancake spatula, carefully flip the pancake and cook several minutes longer until pancake is golden brown and cooked through.
Repeat with remaining batter, adding more butter or oil to the pan between pancakes.
Serve warm, topped with salted butter and maple syrup or fried apples and whipped cream!

Notes

Buttermilk

You may substitute 2 cups of whole milk (or your preferred milk substitute) for the buttermilk, but buttermilk really does have the best flavor! Alternatively use my buttermilk substitute: fill a 2-cup measuring cup with 2 Tablespoons of lemon juice, then fill with milk (or milk substitute) to the 2-cup mark, stir, and use.

Keep the apple pancakes warm

To keep the pancakes warm as you cook them, turn your oven to its lowest setting (below 200F) and place pancakes in an even layer on a parchment paper lined baking sheet and keep warm in the oven.

Storing/making in advance

Cool leftover pancakes completely then store cooked pancakes in an airtight container for up to 2 days or frozen for up to several months. The batter may be made in advance, covered, and stored in the refrigerator for up to 24 hours.

Nutrition