These fluffy apple cinnamon pancakes are a warm hug on a plate! With sweet bits of apple and a sprinkle of cinnamon, they’re perfect for breakfast or a cozy brunch.
I love how the kitchen smells while cooking these pancakes—so inviting! Top them off with a drizzle of syrup, and you’re ready to enjoy a delicious breakfast treat.
Key Ingredients & Substitutions
Flour: All-purpose flour is the standard for pancakes. If you’re gluten-free, try a gluten-free flour blend. It works well too and won’t skimp on taste!
Buttermilk: Buttermilk adds richness and tang. If you don’t have it, mix 3/4 cup milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes for a quick substitute.
Apples: A tart apple like Granny Smith gives a lovely contrast to the sweetness. You can swap with any apple variety you prefer, like Honeycrisp or Fuji. Just make sure to chop them finely for even cooking.
Eggs: The egg helps bind the pancakes. For a vegan option, try substituting with 1/4 cup unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).
How Do I Achieve Fluffy Pancakes?
To keep your pancakes fluffy and light, be gentle when mixing! Overmixing can lead to dense pancakes. Just stir until the ingredients are combined; it’s okay if a few lumps remain.
- Whisk dry ingredients in one bowl and wet ingredients in another.
- Mix them just until combined; don’t worry about completely smooth batter.
- Let the batter rest for 5-10 minutes before cooking. This helps the gluten relax!
Also, keep your cooking temperature at medium. If the skillet is too hot, the outside may burn before the inside is cooked. Use a non-stick skillet and add a little butter for flavor.
How to Make Apple Cinnamon Pancakes
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
- 3/4 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted, plus extra for cooking
- 1 teaspoon vanilla extract
- 1 medium apple, peeled, cored, and finely chopped
- Maple syrup, for serving
How Much Time Will You Need?
This delicious recipe takes about 10 minutes to prepare and around 15-20 minutes to cook the pancakes, making the total time about 30 minutes. It’s quick enough for a weekday breakfast yet special enough for the weekend!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until everything is well combined. This will help to evenly distribute the leavening agents, making sure your pancakes rise nicely!
2. Combine the Wet Ingredients:
In another bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until smooth. This step is crucial because it incorporates air, making your pancakes light and fluffy!
3. Combine Wet and Dry Mixtures:
Pour the wet mixture into the bowl with the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are okay. Then, fold in the chopped apples—this adds a lovely fruity flavor!
4. Heat Your Skillet:
Place a non-stick skillet or griddle over medium heat and lightly grease it with butter. Wait until it’s hot but not smoking!
5. Cook the Pancakes:
Pour about 1/4 cup of batter for each pancake onto the hot skillet. Cook for 2-3 minutes until tiny bubbles form on the surface and the edges look set. Don’t touch them too much! It’s time to flip when they start to bubble.
6. Flip and Finish Cooking:
Carefully flip the pancakes using a spatula and cook for another 2 minutes or until they are golden brown and cooked through. Keep an eye on them to make sure they don’t burn!
7. Keep Warm and Repeat:
Remove the pancakes from the skillet and keep them warm on a plate covered with a kitchen towel while you cook the remaining batter. You can also keep them in a low oven.
8. Serve and Enjoy:
Stack the pancakes on plates and top them with any extra chopped apples if you like. Add a sprinkle of cinnamon and drizzle with warm maple syrup. Enjoy your warm, flavorful apple cinnamon pancakes!
Feel free to customize your pancakes with nuts or even some whipped cream on top for an added touch! Happy cooking!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can! Substitute whole wheat flour for all-purpose flour, but note that it may yield a denser pancake. You might want to add a bit more buttermilk to keep the batter from being too thick.
Can I Leave Out the Egg?
Absolutely! To make the pancakes egg-free, substitute the egg with 1/4 cup of applesauce or 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water. Let the flaxseed mixture sit for a few minutes to thicken before adding it to your wet ingredients.
What’s the Best Way to Store Leftover Pancakes?
Cool the pancakes completely before stacking them with parchment paper between each layer to prevent sticking. Store them in an airtight container in the fridge for up to 3 days. You can also freeze them for up to a month—just pop them in the toaster or microwave to reheat!
Can I Add Other Fruits to This Recipe?
Definitely! Feel free to mix in other fruits like blueberries, bananas, or even shredded carrots for tropical or autumn-inspired pancakes. Just make sure to chop them finely or slice them thinly for even cooking!