83% would make this again

Apple and Cinnamon Pancakes

Q: What type of apples are best for apple and cinnamon pancakes?

Use a mix of tart and sweet apples for the best flavour and texture. Tart apples like Granny Smith hold their shape and cut the sweetness while Gala, Honeycrisp or Fuji add natural sweetness and aroma. Many cooks recommend mixing varieties to get both structure and flavour.

Q: Should I grate or chop the apple for pancakes?

Grating gives even, tender pockets of apple through the batter and helps pancakes stay moist without big wet chunks. Small diced apple gives distinct bites and a more pronounced apple texture. If you use diced apples, pat them dry or sauté briefly so they do not make the batter soggy.

Q: How do I fix soggy or undercooked pancakes?

Cook smaller pancakes on a moderately hot pan so the center cooks through before the outside burns. Make sure the pan is hot enough to sizzle when a drop of batter hits it. Keep the grated apple well drained or lightly squeeze diced apple to remove excess juice. Thinning the batter by a tablespoon or two of milk also helps if it feels very thick.

Q: How do I make the pancakes fluffy and light but still full of apple?

Use buttermilk or plain yogurt in place of some milk for extra tenderness and lift, and make sure your baking powder is fresh. For very light pancakes fold whipped egg white into the batter right before cooking. Avoid overmixing the batter; stir only until the dry mix is mostly combined.

Q: Can I make these ahead and how should I store and reheat them?

Yes. Cool pancakes completely and store in an airtight container in the fridge for up to two days or freeze layers separated by baking paper for up to one month. Reheat from chilled in a warm oven at about 150 degrees Celsius 300 degrees Fahrenheit for 8 to 12 minutes or reheat frozen ones in the oven until warmed through. Keeping pancakes in a single layer on a tray in a low oven while you finish cooking helps serve a hot stack.

Q: How can I make these egg free or gluten free?

For egg free swap one egg with 60 grams of mashed banana or 80 grams of applesauce or use a commercial egg replacer, and add a little extra baking powder if needed. For gluten free use a 1 to 1 gluten free flour blend that contains xanthan gum or add a binding seed like ground flax with water. Note that texture will change somewhat so keep pancakes a bit smaller and watch cooking time. Community tests show these swaps work well when the batter thickness and pan temperature are adjusted.

Vish G

October 26, 2025

Bring your Sunday morning breakfast to life with this Apple and Cinnamon Pancakes recipe. Each bite is packed with tender apples, gentle spice and a hint of sweetness that feels like fall in every bite. Simple to make and even easier to love.

PREP TIME

15 MIN

COOK TIME

20 MIN

SERVINGS

Ingredients

For the pancakes
150g (1 cup) plain (all-purpose) flour
2 tsp baking powder
1 tbsp light brown sugar or honey
½ tsp ground cinnamon
¼ tsp ground nutmeg (optional)
Pinch of salt
1 medium egg
150ml (½ cup + 2 tbsp) milk
100ml (scant ½ cup) buttermilk or plain yogurt
1 tsp vanilla extract
1 medium apple (about 150g), peeled and grated, then patted dry with kitchen paper
Butter or a little oil for cooking
For the warm apple topping
2 medium apples, peeled and sliced
1 tbsp butter
1 tbsp light brown sugar
½ tsp ground cinnamon
Small pinch of salt
1–2 tbsp water or apple juice (to loosen)

Instructions

In a large bowl, mix the flour, baking powder, sugar (or honey), cinnamon, nutmeg, and salt.
In a separate bowl, whisk the egg, milk, buttermilk, and vanilla until smooth.
Pour the wet ingredients into the dry and stir gently with a spoon or whisk until just combined. Stop as soon as no streaks of flour remain; a few small lumps are fine.
Fold in the grated apple gently and let the batter rest for 5 minutes while you heat your pan.
Warm a non-stick frying pan or griddle over medium heat and brush lightly with butter or oil.
Drop 2–3 tablespoons of batter per pancake (about 8–10cm across). Cook for about 2–3 minutes, until bubbles form on top and the edges look set. Flip carefully and cook for another 1–2 minutes until golden brown and cooked through.
Keep cooked pancakes warm in a low oven (about 100°C / 200°F) while you finish the rest.
For the topping, melt butter in a small pan, add sliced apples, brown sugar, cinnamon, and a pinch of salt. Cook over medium heat for about 5 minutes until the apples soften and turn glossy. Add a splash of water or apple juice to make a light syrupy sauce.
Stack pancakes on a plate, spoon over the warm cinnamon apples, and drizzle with maple syrup or honey to serve.