Apple Cinnamon Pancakes Recipe

Name: Apple Cinnamon Pancakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 tbsp granulated sugar; 1 tbsp baking powder; 1 tsp salt; 2 tsp ground cinnamon; 2 large eggs; 1 ½ cups milk (any kind); ¼ cup melted butter, plus more for the pan; 1 tsp vanilla extract; 2 medium apples, peeled and finely chopped (about 1 ½ cups)

I’ll never forget the first time I tried to make these apple cinnamon pancakes. I was so excited I didn’t even read the whole recipe. I just started throwing things in a bowl. Let’s just say I learned the hard way that baking powder and baking soda are NOT the same thing. My poor husband tried to eat one and just quietly said, “It’s… chewy.” They were like little apple-flavored hockey pucks. But hey, that disaster made me determined to get it right, and now it’s our favorite lazy Sunday breakfast.

Recipe Card

Recipe Title	Apple Cinnamon Pancakes Recipe
Servings	Makes about 12 pancakes (serves 4)
Prep Time	15 minutes
Cooking Time	20 minutes
Calories	Approx. 320 per serving (3 pancakes)

Ingredients

2 cups all-purpose flour
2 tbsp granulated sugar
1 tbsp baking powder
1 tsp salt
2 tsp ground cinnamon
2 large eggs
1 ½ cups milk (any kind)
¼ cup melted butter, plus more for the pan
1 tsp vanilla extract
2 medium apples, peeled and finely chopped (about 1 ½ cups)

That baking powder is the real hero here. One time I used a can that had been in the back of the pantry for… well, let’s not talk about how long. The pancakes came out totally flat and sad. Always make sure your baking powder is fresh! And for the apples, I’ve used everything from Granny Smith to Honeycrisp. Granny Smith gives a nice tartness, but honestly, any apple you have works.

Directions

In a big bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.
In another bowl, beat the eggs, then whisk in the milk, melted butter, and vanilla.
Pour the wet ingredients into the dry ingredients and stir until just combined. A few lumps are totally fine, don’t overmix!
Gently fold in the chopped apples.
Let the batter sit for 5 minutes. This is a good time to heat up your pan or griddle.
Heat a non-stick pan or griddle over medium heat and melt a little butter on it.
Pour about ¼ cup of batter for each pancake onto the hot pan.
Cook until you see bubbles on the surface and the edges look set, about 2-3 minutes.
Flip and cook for another 1-2 minutes until golden brown on the other side.
Repeat with the remaining batter, adding more butter to the pan as needed.
Serve warm with maple syrup and a pat of butter.

That “don’t overmix” part is so important. I used to stir the batter until it was completely smooth because I’m a little obsessive. Big mistake. It makes the pancakes tough and rubbery instead of light and fluffy. A few lumps are your friend, I promise. Also, waiting that 5 minutes for the batter to rest feels like forever, but it gives the baking powder a chance to start working its magic.

I love how this recipe turns a regular breakfast into something special. It feels like a hug on a plate. The smell of cinnamon and apples cooking is just the best way to wake up everyone in the house. It’s the ultimate comfort food for a slow morning.

We sometimes make a double batch because the leftovers are surprisingly great. Just pop them in the toaster to reheat during the week for a quick and easy breakfast. They freeze really well too, which is a lifesaver on busy school mornings.

If I were to change one thing next time, I might try adding a handful of chopped walnuts or pecans for a little crunch. I tried it once and my kid picked them all out, so that was a fail for our family, but if you don’t have picky eaters, go for it!

Nutrition Info (per serving)

Calories	Carbs	Fat	Protein
320	48g	11g	8g

I know, the calories can add up, especially with syrup. I’ve made a lighter version using whole wheat flour and almond milk, and it still turns out pretty good! It’s a bit denser but still tasty. For a protein boost, I’ll sometimes serve them with a side of Greek yogurt instead of loading on more butter.

Ingredient Swaps

Ingredient	Substitution
All-purpose flour	Whole wheat flour or a 1:1 gluten-free blend
Milk	Any non-dairy milk like almond or oat
Butter	Vegetable oil or melted coconut oil
Granulated Sugar	Brown sugar or a sugar substitute like maple syrup (reduce milk slightly)

I’ve tried almost all of these swaps. The whole wheat flour makes a heartier, denser pancake, which I actually love. Coconut oil instead of butter works great and gives a subtle tropical flavor that’s weirdly good with the apple. But the one swap that failed me was using applesauce instead of sugar to make it healthier. The pancakes were way too wet and never cooked through properly. Learned that lesson the hard way!

Tips

Use a measuring cup or a small ladle to pour the batter for evenly sized pancakes.
Keep finished pancakes warm in a single layer on a baking sheet in a 200°F oven.
Don’t press down on the pancakes with your spatula after you flip them! It squeezes out all the air.
If your batter gets too thick after sitting, just stir in a tiny splash more milk.

That tip about not pressing down on the pancakes? Yeah, I used to do that all the time thinking it would help them cook faster. All it does is make them flat and dense. My dad calls them “pancake failures.” Now I just let them be and they puff up so nicely. It’s a small thing that makes a huge difference.

FAQ

Can I make the batter the night before?
I don’t recommend it. The baking powder will lose its oomph and you’ll end up with flat pancakes. What I do instead is measure out the dry ingredients and chop the apples the night before. In the morning, just mix the wet ingredients and combine everything. So much faster!

Why are my pancakes raw in the middle?
This used to happen to me all the time! Your heat is probably too high. You want a nice medium heat so the outside doesn’t burn before the inside cooks. If they’re browning too fast, just turn the heat down a notch. It takes a little patience.

Can I use apple pie spice instead of cinnamon?
Absolutely! I’ve done that when I was out of plain cinnamon. It adds a really nice, warm complexity with the nutmeg and allspice. Just use the same amount, maybe a tiny bit less if you’re sensitive to spice.

That’s everything I know about making Apple Cinnamon Pancakes! Hope you give it a try, and if you mess it up, you’re in good company—I do it all the time. Let me know how it goes!