Fluffy, warmly spiced, and full of fresh apple flavor, these Apple Pancakes are the ultimate fall breakfast — ready in just a few simple steps and packed with whole grains and fresh fruit. Serve with the optional cinnamon apple topping to make them simply irresistible!
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Table of Contents
As a mom, weekend breakfasts are my happy place… and also my chaos place. The toddler’s asking for “more pancakes” before I’ve flipped the first one, my coffee’s gone cold, and the dog is circling like she’s next in line for breakfast. But with these apple cinnamon pancakes, all that sweet-smelling, cozy chaos is worth it.
This apple pancakes recipe is soft and fluffy with warm cinnamon spice, a subtle tang from buttermilk, and sweet bits of fresh apple in every bite. Plus, it comes together in just a few easy steps, is made with whole grains and fresh fruit, and freezes beautifully for quick weekday breakfasts.
If you really want to make an impression, serve them with an apple pancake topping made from butter, maple syrup, and cinnamon apples. This 10-minute upgrade turns them from “yum” to “why don’t we make these every weekend?”
For more fall apple recipes, try my Air Fryer Baked Apples, Healthy Apple Crisp, Instant Pot Apple Butter, and Spiced Apple Cake.
Why You'll Love This Apple Pancakes Recipe
- Cozy Fall Flavor – Cinnamon, nutmeg, and cloves give these cinnamon apple pancakes that warm, autumn vibe.
- Fresh Apple Goodness – Use the grated apple and the juices for maximum flavor and tenderness.
- Family-Friendly – Kids love them, adults love them… It’s a win-win for fall breakfast or brunch.
- Make-Ahead Magic – These pancakes with apples freeze beautifully for quick weekday breakfasts.
- Optional Buttered Cinnamon Apple Topping – To make them brunch-worthy!
If you love fruity pancakes, you'll also love my Strawberry Pancakes!
Ingredients and Substitutions
Apple Pancakes
Buttermilk – Gives your pancakes a tender texture and subtle tang. No buttermilk? Mix 1 ⅓ cups milk (dairy or almond milk) with 1 tablespoon vinegar or lemon juice and let sit for 5 minutes.
Eggs – Bind the pancakes and add richness.
Pure Vanilla Extract – Rounds out the warm spice flavor.
Grated Apple – About one medium apple (1 ⅓ cups), peeled and grated. Granny Smith for tartness, Honeycrisp for sweetness, Braeburn for a balanced flavor — any of these work beautifully.
Melted Butter – Adds richness and helps keep the pancakes golden brown.
Whole Wheat Pastry Flour – Light texture plus fiber. A 50/50 mix of whole wheat and all-purpose flour works too.
Cane Sugar – Adds gentle sweetness. Brown sugar works if you want deeper flavor.
Baking Powder & Baking Soda – The dream team for lift and fluff.
Salt – Balances sweetness and brightens flavor.
Cinnamon, Nutmeg, and Cloves – The spice trio that makes apple cinnamon pancakes shine.
Avocado Oil or Butter – For frying!
How to Make Apple Pancakes
For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.
Step 1: Grate the apple.
Using a handheld or box grater, grate the peeled apple, reserving any excess juices.
Step 2: Mix wet ingredients.
In a large bowl, whisk together buttermilk, eggs, vanilla extract, grated apple (and all the juices), and melted butter until smooth.
Step 3: Mix dry ingredients.
In a separate mixing bowl, whisk flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
Step 4: Combine.
Fold the dry ingredients into the wet ingredients just until combined. Lumps are fine — overmixing will make them tough.
Step 5: Cook pancakes.
Heat a skillet or griddle over medium heat until hot enough that water droplets sizzle. Add a thin layer of avocado oil or butter. Pour ⅓ cup of pancake batter for each pancake, leaving space between. Cook until bubbles form and the edges start to set (about 2-3 minutes), then flip and cook until golden brown.
Step 6: Serve.
Serve pancakes with your choice of toppings — maple syrup, peanut butter, chopped pecans, sliced apples, fresh fruit, or the apple cinnamon topping (below).
Making the Apple Cinnamon Topping (Optional)
Step 1: Cook apples.
In a medium skillet over medium heat, melt butter. Add chopped apples and cook, stirring often, until tender, about 6–7 minutes.
Step 2: Add maple syrup and cinnamon.
Stir in maple syrup and cinnamon. Simmer for 2–3 minutes, until the mixture is fragrant and saucy.
Step 3: Serve.
Spoon the topping over hot pancakes and enjoy.
Recipe Pro-Tips
- Don’t Overmix - Overmixing will deflate your pancakes with apples.
- Use the Apple Juices – They add moisture and big apple flavor.
- Control Your Heat – Start at medium heat, then reduce if needed to prevent burning as the pan heats up as subsequent batches cook.
- Keep Them Warm – If serving all at once, place cooked pancakes on a baking sheet in a 200°F oven while you finish the rest.
- Make Ahead – Cook, cool, and store the pancakes in the fridge or freezer (placing parchment paper between pancakes for easy defrosting). Reheat in the toaster or oven for a quick, hot breakfast any day of the week.
Serving Suggestions
These apple cinnamon pancakes are delicious with just a drizzle of maple syrup, but you can easily dress them up for a special breakfast, brunch, or even breakfast-for-dinner. Here are some of our favorite ways to serve them:
- Apple Cinnamon Topping – My favorite! The warm, buttery topping from the recipe adds big apple flavor and makes them brunch-worthy.
- Nut Butter + Maple Syrup – Almond butter or peanut butter with a drizzle of maple syrup for a protein boost.
- Fresh Fruit – Sliced apples, pears, or fresh berries add a fresh contrast to the warm spices.
- Crunchy Extras – Sprinkle chopped pecans, walnuts, or almonds on top for texture.
- A Sweet Finish – For a dessert twist, top with a scoop of vanilla ice cream and a dusting of cinnamon.
Storage Directions
- Refrigerating: Cook and cool the pancakes completely, then store in an airtight container in the fridge for up to 4 days.
- Freezing: Cook and cool completely, then stack with parchment paper between pancakes for easy defrosting. Store in a zip-top bag or an airtight container in the freezer for up to 3 months.
- Reheating: Warm in the toaster for a crisp edge or in the oven at 300°F until heated through. You can also microwave in short bursts for a softer texture.
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More Pancake Recipes
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Recipe Card
Apple Pancakes
Equipment
Ingredients
Apple Pancakes
- 1 ⅓ cup buttermilk see notes to make homemade
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 ⅓ cup grated apple or about 1 medium apple, peeled and grated
- 2 tablespoons melted butter
- 2 ½ cups (300g) whole wheat pastry flour or a 50/50 mix of whole wheat flour and all-purpose flour
- 2 tablespoons cane sugar or white sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- Avocado oil or butter for frying
- Apple Topping (below) or toppings of choice maple syrup, butter, peanut butter, apple slices, or fresh fruit
Apple Cinnamon Topping (Optional)
- 2 ½ cups chopped apples
- 2 ½ tablespoons unsalted butter
- 2 tablespoons maple syrup
- 1 teaspoon ground cinnamon
Instructions
Apple Pancakes
- Add the buttermilk, egg, vanilla extract, grated apple, and melted butter to a medium mixing bowl. Whisk until well combined.
- In a small mixing bowl, combine the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Whisk or stir well to combine.
- Add the dry ingredients to the wet ingredients. Stir until just combined.
- Preheat a skillet or griddle over medium heat until hot enough that water sputters when flicked on the surface. Add enough avocado oil to lightly coat the pan. Once hot, scoop in the pancake batter by the ⅓ cup, leaving 1-2 inches of space between the pancakes.
- Cook the pancakes for 2-3 minutes, or until bubbles have formed on the surface. Flip the pancakes and cook another 2-3 minutes until golden on both sides and cooked through.
- Repeat the cooking process, re-oiling the pan as needed, until all the batter has been cooked.
- Serve the pancakes warm with the apple topping (below) or your preferred toppings. Enjoy!
Apple Cinnamon Topping (Optional)
- Preheat a medium skillet over medium heat. Add the butter to the hot skillet. Once melted, add the chopped apples and cook, stirring frequently, for 6-7 minutes, or until the apples are tender and most of the liquid has evaporated.
- Stir in the maple syrup and ground cinnamon. Stir well and bring to a simmer and cook for 2-3 minutes or until fragrant and saucy.
- Serve the apple sauce over hot pancakes. Enjoy!
Notes
- Refrigerating: Store cooled pancakes in an airtight container in the fridge for up to 4 days.
- Freezing: Stack cooled pancakes with parchment between, then freeze up to 3 months.
- Reheating: Toast for crisp edges or warm in the oven at 300°F; microwave for softer texture.
- Don’t overmix — keeps pancakes fluffy.
- Use apple juices for more flavor.
- Start cooking on medium heat; lower as the pan retains heat.
- Keep warm in a 200°F oven until ready to serve.
