Apple pancakes infused with subtle fall spices and plenty of apple chunks. Top them with roasted apples or plain old butter and maple syrup for extra apple flavor!
The perfect fall breakfast
Thick, fluffy, and full of fall flavors, these apple pancakes are heavily influenced by my favorite pancakes. buttermilk pancakes. They’re carefully crafted to have just the right amount of spice (cinnamon!) and the perfect apple-to-pancake ratio in every bite (although if you want to overdo it, I recommend filling them with mine. fried apples!).
This recipe comes together quickly and easily, and if you’ve ever struggled with flat, dense, rubbery, or tasteless pancakes, I’ve got plenty of tips and tricks for pancake-house-worthy results.
So grab your apples and some pantry staples and let’s get started!
What do you need?
- apple In fact, any apple will work well here. We slice them nice and thin (or even grate them), and since the apple pancakes cook in a relatively short time, you don’t have to worry about choosing a particularly firm or soft apple, any kind will do. I recommend peeling them before using.
- Sugar. We throw the apples in a little granulated sugar (and ground cinnamon), but I preferred brown sugar for pancakes. This adds a deeper, more fall flavor to the pancake base.
- Ayran. I tested this recipe with both milk and buttermilk, and buttermilk just turned out to be the tastier option. However, the versions made with milk were still good! If you choose to use this (or any other) milk substitute, follow my notes on the recipe card. You should use slightly less than the required amount.
SAM’S TIP: It’s best to bring your ingredients to room temperature before you start, but I’ve found this recipe to be quite forgiving and I’ve also made it with cold buttermilk (which I sometimes forget to make!). Note that as you whisk the melted butter into the liquid, it will begin to thicken and solidify again, this is normal and nothing to panic about.
This is an overview of the ingredients I use and why I use them. Scroll to the bottom of the post for the full recipe!
How to make apple pancakes
Prepare apples
I like to chop the apples nice and thin, but you can grate them instead. The smaller they are, the better they distribute with your pancakes. Toss them with some cinnamon and sugar, that’s it is important and I think many other recipes drop the ball. It adds flavor to the apples and is part of what makes my apple pancakes so good. I also use this technique in my work apple pie.
Prepare the dough
Pancake dough, whether classic buttermilk, sourdough pancakes, banana pancakesor these apple pancakes, should always be handled with care. Prepare the wet and dry ingredients separately, then combine the two and use a spatula to very gently fold the batter. When about halfway through, add the apples and continue to fold together.
The batter will still look lumpy when done and may even have a few little streaks of flour left, which is nice and better than accidentally over-mixing, which will make your apple pancakes flat, dense and rubbery!
Allow the batter to sit for at least 5 minutes while you heat the pan and make sure you can feel the heat radiating from the pan before adding the batter (hold your hand a few inches above the surface – don’t touch it!) (and first grease your pan with a little oil or butter or spray). Also, do yourself a favor and make your first pancake based on what heat your oven needs and how fast to turn it, etc. Consider it a test to determine.
Cook apple pancakes
I use a small pan (this makes it easier to cook one pancake at a time) and use about ½ cup of batter per pancake (which gives me about 8″ diameter pancakes, of course you can adjust this to make the pancakes bigger. or as small as you like).
Then look at the pancakes. It’s ready to turn when the bubbles in the dough start to pop and the edges start to look cooked.
SAM’S TIP: Keep your pancakes warm! Turn the oven to the lowest setting (below 200F) and place the pancakes in a single layer on a parchment-lined baking sheet to keep them warm while you cook. I do this when I prepare French toast (or my lover, brioche french toast), as well!
Frequently asked questions
Yes, whole wheat flour works really well whole wheat pancakes variation, but I recommend adding another Tbsp of brown sugar to the batter (brings you to ¼ cup or 50 grams of light brown sugar). Note that whole wheat flour doesn’t always work well in baked goods because it’s more of a “dehydrated” flour and the pancakes won’t be as good. pretty much soft and delicate, but it works!
Yes, the dough can be made 24 hours in advance. Refrigerate covered and gently stir briefly before using.
Today’s recipe was born out of a need to use up the 30 pounds of apples my kids brought home from apple picking last weekend. Let me know if there are any other apple recipes you’d like to see (I’ll be making more in the meantime) apple butter, apple crispand applesauce!).
Enjoy!
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Apple pancakes
A simple but super delicious fall (or anytime) breakfast recipe, my apple pancakes are easy to make! They’re packed with cinnamon-spiced apples and infused with fall flavors.
Portions: 8 8 inch pancakes
Calories: 248kcal
Prevent your screen from dimming
Instructions
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In a small bowl, whisk together the sugar and cinnamon, then add the apples and toss until coated. Set aside.
1 ½ teaspoons granulated sugar, 1 teaspoon ground cinnamon, 1 cup (125 g) finely chopped apples
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In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, and salt.
2 cups (250 g) all-purpose flour, 3 tablespoons (38 g) brown sugar, 2 teaspoons of baking powder, ½ teaspoon of baking soda, 1 teaspoon ground cinnamon, ½ teaspoon of salt
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Pour the buttermilk into a separate, medium-sized mixing bowl (or large bowl). While whisking, slowly pour in the melted butter (it’s okay if you see the butter start to separate).
2 cups (500 ml) + 2 tablespoons buttermilk, 4 tablespoons (56 g) unsalted butter
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Add egg and vanilla extract to buttermilk mixture, beat until well combined.
2 large eggs, 1 teaspoon of vanilla extract
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Add the wet ingredients to the dry and use a spatula to gently fold the ingredients until about halfway combined. Add your apples and continue to mix until the apples are well distributed and the dough comes together (a little lumpy is fine, don’t over mix!).
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Set the dough aside and heat a small pan over medium heat. When the pan is hot (you should be able to feel the heat radiating from it if you run your hand a few inches above 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
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Once coated, add the pancake batter (I do a little less than half a cup at a time) and cook until the edges of the pancakes look cooked and bubbles begin to pop in the batter. Using a pancake spatula, carefully flip the pancake and cook for a few more minutes until the pancake is golden and cooked through.
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Repeat with the remaining batter, adding more butter or oil to the pan between pancakes.
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Serve warm topped with salted butter and maple syrup or roasted apples and whipped cream!
Notes
Ayran
You can substitute 2 cups of whole milk (or your preferred milk substitute) for the buttermilk, but buttermilk really does taste the best! 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 serve.
Keep the apple pancakes warm
To keep the pancakes warm while they cook, turn the oven to the lowest setting (below 200F) and place the pancakes in an even layer on a baking sheet lined with parchment paper and keep warm in the oven.
Advance storage / preparation
Cool the remaining pancakes completely, then store the cooked pancakes in an airtight container for up to 2 days or freeze for up to several months. The dough can be made ahead, covered and refrigerated for up to 24 hours.
Nutrition
Service: 1pancakes | Calories: 248kcal | Carbohydrates: 35g | Protein: 7g | Oil: 9g | Saturated fat: 5g | Polyunsaturated fats: 1g | Monounsaturated fats: 2g | Trans fat: 0.2g | Cholesterol: 63mg | Sodium: 374mg | Potassium: 157mg | Fiber: 1g | Sugar: 10g | Vitamin A: 343IU | Vitamin C: 1mg | Calcium: 165mg | Iron: 2mg
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content depends on brands used, measuring methods, cooking method, serving sizes, etc. will vary depending.
