If you’re craving something cozy, fluffy, and packed with fall flavor, these Apple Pancakes are about to become your new breakfast favorite. Imagine light, fluffy pancakes with a hint of cinnamon, packed with tender apple chunks and finished with a warm, spiced topping. It’s like having apple pie first thing in the morning, and who would say no to that?
Whether you’re flipping them on a lazy Sunday or serving them up for a cozy fall breakfast, this recipe is easy, comforting, and totally doable with pantry basics. The batter comes together in minutes, and the topping? A quick stovetop mix of apples, cinnamon, and a touch of brown sugar.
If you’ve ever loved apple cinnamon pancakes at a diner or dreamed of recreating that homemade fall aroma in your kitchen, this is the recipe.
Why You’ll Love These Apple Pancakes
They taste like fall in every bite. Warm cinnamon, juicy apples, and brown sugar come together in the fluffiest way possible, no scented candles needed.
You’ll want that topping on everything. It’s like a mini apple pie jam, spoon it over pancakes, yogurt, toast… or eat it with a spoon (no judgment).
They’re kid-approved and adult-swoon-worthy. Sweet, spiced, and secretly wholesome enough that no one notices the applesauce working behind the scenes.
No weird ingredients, no fuss. Most of the ingredients are likely already in your kitchen, making this perfect for quick cravings or unexpected company.
The Ingredients You’ll Need
For the Base:
- All-purpose flour: I like using this as the base because it gives the pancakes their perfect fluffy texture.
- Baking powder: It’s best if you add this to help the pancakes rise nice and tall.
- Baking soda: You can think of this as a little fluff booster that works with the applesauce for light, airy pancakes.
- Salt: Maybe just a pinch, it balances the sweetness and makes the flavors pop.
- Ground cinnamon: I recommend cinnamon for that warm, cozy spice that pairs perfectly with apples.
- Light brown sugar: This adds a gentle sweetness and a hint of caramel flavor, just enough to keep things interesting.
- Large egg: I like eggs here because they bind everything together and add richness.
- Milk: It’s best if your batter is smooth and moist, and milk does exactly that.
- Vanilla extract: You can’t go wrong with vanilla; it sneaks in a subtle sweetness that lifts the whole recipe.
- Applesauce: Adds natural sweetness and keeps the pancakes tender, it’s a little secret I love.
- Honeycrisp apple: I recommend this apple for its crisp, sweet bite that brightens the pancakes.
For the Topping:
- Finely diced Honeycrisp apple: You can add extra apples here for a juicy, fresh topping.
- Brown sugar: It caramelizes beautifully as it warms up.
- Lemon juice: It’s best if you add lemon juice to keep those apples fresh and add a little zing.
- Ground cinnamon: Maybe add a dash for that warm, comforting flavor.
- Ground nutmeg: I suggest using just a touch, it adds a gentle, nutty hint of sweetness.
- Cornstarch: You can think of cornstarch as the thickening hero that makes the topping just right, not runny.
- Water: So you can control the consistency of the topping.
How to Make Your Apple Pancakes
Step 1: Warm up your kitchen vibes
Before you do anything else, get your griddle or skillet nice and warm, medium heat is perfect here. Just trust your instincts and listen for that gentle sizzle when you drop a bit of batter in.
Step 2: Let’s mix the dry stuff
Combine the flour, baking powder, baking soda, cinnamon, and salt in a big bowl. I like to whisk it just enough so all the flavors can mingle evenly, think of it like introducing good friends at a party.
Step 3: Bring in the wet team
Now, stir in the brown sugar so it melts into the dry mix a little. Add your egg, milk, vanilla, and applesauce. Use a wooden spoon or your favorite spatula and mix gently until the batter looks mostly smooth but still a little lumpy. Remember: those lumps? They’re your secret weapon for soft, tender pancakes. Overmixing? That’s the enemy of fluffiness.
Step 4: Apple time!
Gently fold in the grated Honeycrisp apple. This step is where your pancakes start to get personality, with juicy little bursts of apple hiding inside.
Step 5: Pancake party on the griddle
Lightly grease your cooking surface with a thin swipe of butter. Pour about ¼ cup of batter per pancake—this is your canvas, so you can make them bigger or smaller depending on your mood. Wait patiently until bubbles pop up on top, about 1 to 2 minutes. Flip them carefully and give the other side a minute or so to get that perfect golden tan.
Step 6: Whip up that cozy apple topping
While your pancakes are working their magic, toss diced apples, brown sugar, lemon juice, cinnamon, nutmeg, and cornstarch into a saucepan. Cook over medium heat, stirring often as the apples soften and the sauce thickens. If it gets too thick before the apples are tender, splash in a little water to keep things saucy. This topping? It’s like a warm apple hug you’ll want to drizzle on everything..
Step 7: Time to dig in
Stack your pancakes high, spoon over that luscious apple topping, maybe add a pat of butter and dive in.
Mistakes to Avoid When Making Apple Pancakes
Cooking at too high heat
Pancakes need steady, medium heat to cook through without burning. If your pan’s too hot, the outside will brown fast but the inside stays raw. Take your time and lower the heat if needed.
Using the wrong apple variety
I recommend Honeycrisp or similar sweet-tart apples. Using super sweet or mealy apples can affect flavor and texture. If you only have other types on hand, peel them and add a splash of lemon juice to keep the freshness.
Forgetting to grease the pan lightly
A thin layer of butter or oil is all you need. Too much grease makes pancakes soggy and greasy; too little means they stick and break.
Using cold milk straight from the fridge
I like to use milk that’s just shy of room temp. If the milk is too cold, it can slow the batter down and lead to flatter pancakes. If you forget, no worries—just give it a few minutes to warm up on the counter.
Using expired baking powder or soda
It’s easy to forget, but old leavening agents lose their power. If your pancakes aren’t rising well, check the freshness of your baking powder and soda. Fresh ones make all the difference!
Tasty Toppings for Apple Pancakes
- Maple mascarpone drizzle: Mix a little mascarpone cheese with maple syrup for a creamy, dreamy finish that’s fancy but easy.
- Toasted pecans and honey: Crunchy pecans add that perfect texture contrast, and a drizzle of honey brings natural sweetness.
- Caramelized bananas: Cook banana slices in butter and brown sugar until soft, golden, and caramelized, a fun tropical touch!
- Pumpkin butter: Dollop some pumpkin butter for an extra layer of fall goodness that pairs beautifully with cinnamon and apples.
How to Store Apple Pancakes
Cool completely before storing: Warm pancakes trap steam and get soggy fast. Let them chill so they stay fluffy later.
Stack with parchment paper: Place sheets of parchment or wax paper between pancakes to stop them from sticking and keep their shape intact.
Refrigerate in an airtight container: They’ll keep well for 3 days. Bonus: Adding a dry paper towel inside helps soak up excess moisture.
Freeze pancakes: One by one on a baking sheet, then store them in a freezer bag for extended freshness. They last up to 2 months and defrost quickly.
Store the apple topping separately: Keep the cozy apple topping in its own airtight container in the fridge for up to a week. Heat carefully in a pan or microwave before serving.
FAQs About Apple Pancakes
If you love these apple pancakes, you’ll also want to check out my apple pie cookies and the irresistible apple cider donut cake, perfect treats to keep the cozy fall vibes going!
Apple Pancakes
Ingredients
For The Pancakes
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1½ teaspoons cinnamon
- ½ teaspoon salt
- 1 Honeycrisp apple peeled and grated
- ½ cup applesauce
- ¼ cup light brown sugar
- 1 large egg
- 1½ cups milk
- 1½ teaspoons vanilla extract
For The Toppings
- 1 cup finely diced apples Honeycrisp
- ¼ cup lightly packed brown sugar
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoons cornstarch
- 1 to 2 tablespoons water adjust for desired consistency
Instructions
- First things first, warm your griddle or skillet over medium heat until it’s hot enough that a small drop of batter sizzles gently when it hits the surface. Meanwhile, take a large bowl and whisk together the flour, baking powder, baking soda, cinnamon, and salt—this helps blend all those warm spices and rising agents evenly.
- Add the brown sugar to the dry ingredients, then combine with the egg, milk, vanilla, and applesauce. Use a wooden spoon or spatula to mix everything just until combined; don’t worry if the batter is a little lumpy—that’s actually a good sign for soft, fluffy pancakes. Fold in the grated Honeycrisp apple gently so the fresh fruit spreads throughout the batter.
- Coat the cooking surface lightly with butter, then pour around ¼ cup of batter for each pancake. You can make them as big or small as you like! Cook the pancakes until bubbles start to appear on the surface—usually about a minute or two—then flip them carefully and cook the other side until it turns a lovely golden brown.
- While the pancakes cook, toss diced apples, brown sugar, lemon juice, cinnamon, nutmeg, and cornstarch into a saucepan. Cook on medium heat, stirring regularly until the apples soften and the sauce thickens. If it becomes too thick before the apples are tender, add a splash of water to loosen it up and keep it perfect for spooning over the pancakes.
- Finally, pile your pancakes high, drizzle with that cozy apple topping, add a pat of butter if you like, and dig in for a comforting fall breakfast treat.
Notes
- When flipping pancakes, use a thin, flexible spatula to keep them perfectly intact.
- Don’t overcrowd the pan, cooking fewer pancakes at once helps them brown evenly and stay fluffy.
- To avoid over-browning, lower the heat slightly once your pan is hot and you start cooking.
