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5.0 from 6 votes

Apple Pancakes

A simple but so flavorful fall (or anytime) breakfast recipe, my apple pancakes are easy to make! They're full of cinnamon spiced apples and infused with fall flavors.

Prep Time
10 mins
Cook Time
10 mins
Total Time
13 mins
Servings: 8 8" pancakes
Calories: 248 kcal
Course: Breakfast
Cuisine: American

Ingredients

For apples
  • 1 ½ teaspoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 cup finely diced apples peel and core before dicing (125g)
For pancakes
  • 2 cups all-purpose flour
  • 3 Tablespoons brown sugar firmly packed
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 2 cups + 2 Tablespoons buttermilk see note to substitute milk
  • 4 Tablespoons unsalted butter melted
  • 2 large eggs lightly beaten, room temperature preferred
  • 1 teaspoon vanilla extract
  • Butter, cooking spray, or neutral cooking oil, for cooking pancakes

Instructions

    Cup of Yum
  1. In a small bowl, whisk together sugar and cinnamon then add apples and toss until coated with the mixture. Set aside.
  2. In a large mixing bowl, whisk together flour, brown sugar, baking powder, baking soda, cinnamon, and salt.
  3. Pour buttermilk in a separate, medium-sized mixing bowl (or a large measuring cup). While whisking, slowly drizzle in melted butter (it’s alright if you notice the butter begins to separate).
  4. Add eggs and vanilla extract to the buttermilk mixture, whisk until well-combined.
  5. Add wet ingredients to dry and use a spatula to gently fold ingredients together until about halfway combined. Add your apples and continue to fold together until apples are well distributed and batter is just combined (it’s fine if it’s a bit lumpy, don’t over-mix!).
  6. Set batter aside and heat a small skillet over medium heat. When pan is warm (you should be able to feel the heat radiating from it if you hover your hand a few inches over the surface) add a small pat of butter or brush the pan with cooking oil (or spray with cooking spray).
  7. Once surface is coated, add pancake batter (I do a bit less than half a cup at a time) and cook until the edges of the pancake appear cooked and bubbles in the batter begin to burst. Using a pancake spatula, carefully flip the pancake and cook several minutes longer until pancake is golden brown and cooked through.
  8. Repeat with remaining batter, adding more butter or oil to the pan between pancakes.
  9. Serve warm, topped with salted butter and maple syrup or fried apples and whipped cream!

Notes

  • You may substitute 2 cups of whole milk (or your preferred milk substitute) for the buttermilk, but buttermilk really does have the best flavor! 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 use.
  • To keep the pancakes warm as you cook them, turn your oven to its lowest setting (below 200F) and place pancakes in an even layer on a parchment paper lined baking sheet and keep warm in the oven.
  • Cool leftover pancakes completely then store cooked pancakes in an airtight container for up to 2 days or frozen for up to several months. The batter may be made in advance, covered, and stored in the refrigerator for up to 24 hours.

Nutrition Information

Serving 1pancake Calories 248kcal (12%) Carbohydrates 35g (12%) Protein 7g (14%) Fat 9g (14%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 0.2g Cholesterol 63mg (21%) Sodium 374mg (16%) Potassium 157mg (4%) Fiber 1g (4%) Sugar 10g (20%) Vitamin A 343IU (7%) Vitamin C 1mg (1%) Calcium 165mg (17%) Iron 2mg (11%)

Nutrition Facts

Serving: 88" pancakes

Amount Per Serving

Calories 248

% Daily Value*

Serving 1pancake
Calories 248kcal 12%
Carbohydrates 35g 12%
Protein 7g 14%
Fat 9g 14%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 0.2g 10%
Cholesterol 63mg 21%
Sodium 374mg 16%
Potassium 157mg 3%
Fiber 1g 4%
Sugar 10g 20%
Vitamin A 343IU 7%
Vitamin C 1mg 1%
Calcium 165mg 17%
Iron 2mg 11%

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