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Apple Cinnamon Pancakes

Make breakfast extra special with these fluffy and super delicious Apple Cinnamon Pancakes. Perfect to enjoy any day of the week!

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4 (2 pancakes each)
Calories: 482 kcal
Course: Breakfast
Cuisine: American

Ingredients

Apple Topping
  • 2 large apples $1.50
  • 2 Tbsp butter $0.28
  • 1/2 tsp cinnamon $0.05
  • 2 Tbsp brown sugar $0.08
  • 1 Tbsp water $0.00
Pancakes
  • 1 1/4 cup all-purpose flour $0.30
  • 1.5 tsp baking powder $0.05
  • 1/2 tsp baking soda $0.03
  • 1/2 tsp salt $0.03
  • 1 tsp cinnamon $0.10
  • 3 Tbsp granulated sugar $0.05
  • 1 cup buttermilk* $0.53
  • 1 large egg, beaten $0.22
  • 1/4 cup butter, melted $0.56
  • 1 tsp vanilla extract $0.30
  • 1 Tbsp butter (for cooking pancakes) $0.14

Instructions

    Cup of Yum
  1. Peel, remove the core, and dice the apples.
  2. Melt 2 Tbsp butter in a small pot over medium-low heat. Add the diced apples, cinnamon, brown sugar and water to the pot. Stir together and allow the apples to come up to a simmer. Cook the apples for 10-15 minutes, stirring occasionally, until they are tender. Remove the pot from the heat and cover with a lid to keep warm.
  3. While the apples are cooking, start on the pancakes. In a large bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, and granulated sugar.
  4. In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla.
  5. Pour the wet ingredients into the same bowl as the dry ingredients. Stir together until just combined. Be careful not to overmix at this point. The batter will be a little thick.
  6. Heat a large nonstick skillet over medium heat. Once hot add ½ Tbsp of butter and swirl around to coat the surface. Add about ¼ cup pancake batter to the hot skillet. I like to cook two pancakes at a time.
  7. Cook the pancakes until bubbles form over the surface and begin to pop. The edges and bottom of the pancakes will also start to become golden brown (about 60-90 seconds). Now flip the pancakes and cook on the second side until golden brown (about 30-60 seconds).
  8. Repeat with the remaining batter, adding more butter to the skillet between batches or as needed, until all of the pancakes have been cooked. Keep the pancakes warm on a plate under a towel or on a baking sheet in a warm oven until all of the pancakes have been cooked.
  9. Now serve the pancakes with several spoonfuls of cooked cinnamon apples on top and a drizzle of warm maple syrup. Enjoy!

Notes

  • *You can certainly use regular whole milk instead of buttermilk if that is what you have on hand. I wanted extra fluffy pancakes which is why I chose to use buttermilk.
  • You can certainly use regular whole milk instead of buttermilk if that is what you have on hand. I wanted extra fluffy pancakes which is why I chose to use buttermilk.

Nutrition Information

Serving 2pancakes Calories 482kcal (24%) Carbohydrates 61g (20%) Protein 8g (16%) Fat 24g (37%) Sodium 828mg (35%) Fiber 4g (16%)

Nutrition Facts

Serving: 4(2 pancakes each)

Amount Per Serving

Calories 482

% Daily Value*

Serving 2pancakes
Calories 482kcal 24%
Carbohydrates 61g 20%
Protein 8g 16%
Fat 24g 37%
Sodium 828mg 35%
Fiber 4g 16%

* Percent Daily Values are based on a 2,000 calorie diet.