Apple Pancakes
Fluffy and warmly spiced, these apple cinnamon pancakes are made with fresh apples, whole grains, and cozy fall spices. Ready in just a few simple steps, they’re perfect for weekend brunch, fall breakfast, or even meal prep. Serve with maple syrup or an optional warm cinnamon apple topping for an irresistible treat.
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
Recipe 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.
Nutrition
Serving: 1pancake with apple cinnamon toppingCalories: 190kcalCarbohydrates: 30gProtein: 5gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 42mgSodium: 265mgPotassium: 192mgFiber: 4gSugar: 10gVitamin A: 240IUVitamin C: 2mgCalcium: 95mgIron: 1mg
Tried this recipe?Let us know how it was!
