These apple pancakes combine the comfort of fall flavors with a fluffy, tender texture. Finely diced apples add bursts of juicy sweetness throughout the batter. Make the batter in one bowl, cook until golden brown, and serve hot with butter, maple syrup, or a sprinkle of cinnamon sugar. They're great for weekend breakfasts or brunch gatherings.
During the autumn months I cannot get enough apple recipes (I see you Apple Cinnamon Rolls ). The warm and inviting spices paired with apples always make me weak at the knees. And these apple pancakes are no exception. This is an easy pancake recipe that is filled with shredded apples and warm spices for the perfect fall breakfast. I love making a big patch of pancakes and then freezing them for easy weekday breakfasts. I do this all the time with these gorgeous Fluffy Lemon Ricotta Pancakes.
What Makes These Pancakes Sing
- All-Purpose Flour, Baking Powder & Salt: Provide structure, lift, and seasoning.
- Sugar & Vanilla Extract: Add sweetness and enhance flavor depth.
- Egg + Milk: Bind and moisten the batter for the right consistency.
- Melted Butter or Oil: Adds richness and helps the pancakes brown nicely.
- Apples: Introduce juicy bursts and apple flavor in every bite. u can use any cooking apples, I used Granny Smith but you could also use HoneyCrisp, Pink Lady, Fuji, Gala, Braeburn, or Cortland. This recipe calls for shredded apples so you get some in each bite.
- Spice (cinnamon, nutmeg, etc.): Seasonal warmth to round out the apple notes.
Now the pancakes are glorious on their own, a slightly sweet incredibly moist pancake, but a topping is always lovely. I suggest:
- Maple Syrup
- Apple Compote
- Fresh Whipped Cream
For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.
Mix, Pour, Flip & Savor
Tips for Success
- Use room temperature ingredients.
- Don't skip letting the batter rest.
- Make a test pancake to find the right temperature in your pan.
- Don't rush cooking your pancakes on high heat!
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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Apple Pancakes
Looking for a tasty breakfast option? Try this delicious apple pancakes recipe! Made with fresh apples and warm spices, these pancakes are the perfect way to start your day.
- Total Time: 25 Minutes
- Yield: 12 Pancakes 1x
Ingredients
- 250 grams (2 Cups) All-Purpose Flour
- 50 grams (¼ Cup) Granulated Sugar
- 2 Teaspoons Baking Powder
- 1 Teaspoon Baking Soda
- ½ Teaspoon Salt
- ½ Teaspoon Ground Cinnamon
- 16oz (2 Cups) Buttermilk, at room temperature
- 2 Large Eggs, at room temperature
- 3 Tablespoons Unsalted Butter, melted
- 2 Teaspoons Pure Vanilla Extract
- 135 grams (1 Cup, packed) Tart Apple, shredded
Serving
- Maple Syrup
- Apple Compote
- Fresh Whipped Cream
Instructions
- In a large bowl whisk together the flour, sugar, baking powder, baking soda, salt, and ground cinnamon. Set aside.
- In a medium bowl whisk together the buttermilk, eggs, melted butter, and vanilla. Once combined, mix in the shredded apple.
- Pour liquid ingredients into the dry ingredients and use a spatula to gently fold, mix until majority of the flour streaks have gone, a few are fine, but you don't want to overmix and overdevelop the gluten. Make sure to scrape down the sides of the bowl as well. Let pancake batter rest for at least 10 minutes, no less.
- In a large saute pan or skillet over low-medium heat add a slither of butter, honestly too much and you'll burn the pancakes. Using a third cup measuring cup scoop one serving of the pancake batter into the pan.
- Depending on your pan and the heat your pancakes may cook a little differently, you will start to notice after the first one. Start by timing 1 minute 30 seconds, you should see air bubbles popping on top of the pancake, you want a few bubbles but not the whole pancake, if you wait until the whole pancake has bubbles you'll most likely have burned the bottom of the pancake.
- Using a plastic spatula gently slide it under the pancake, then shimmy it around a bit to get a good place covering the majority of the pancake. Using your wrist, not your whole arm, gently flip the pancake and cook for another minute and 30 seconds. Place pancakes on a wire rack and place them in a warmed oven (200F/93C) while you cook the remaining. Serve with warmed syrup, apple compote, or whipped cream. Store leftovers in an air tight container in the refrigerator for a couple of days and heat at 300F or in the toaster for a few minutes. Or follow steps below to freeze leftover pancakes.
Equipment
Buy Now → Notes
- Freezer Instructions: Let the pancakes cool completely then place in a freezer-safe container, placing a piece of parchment paper between each pancake to prevent them from sticking together. Or if you have a large enough freezer place the pancakes on a sheet pan in a single layer then let them freeze there.
- Reheating Instructions: Place pancakes on a sheet tray in a single layer and cover tightly in foil then bake at 350F/180c for 10 minutes, if you do not cover the pancakes in foil they will dry out. To microwave pancakes place on a plate and microwave 45-60 seconds
- Homemade Buttermilk: Fill a liquid measuring cup with 2 tablespoons of white vinegar then fill the rest up with milk until you reach 2 cups/ 16oz.
- Prep Time: 15 Minutes
- Cook Time: 15 Minutes
- Category: Breakfast
- Method: Cook
- Cuisine: American
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