Apple Pancakes

Old-Fashioned Apple Pancakes made with nutrient dense, whole ingredients! Fluffy, tender, and well-spiced, these hot cakes are topped with fresh cut apples cooked in a cinnamon, brown sugar glaze! 

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I grew up in a pancake breakfast kinda home. Well, there was also lots of sausage, bacon, and grits, but I hankered for flapjacks. Most weekends, my brother and I woke up to the smell of hot butter and sticky maple syrup. We’d drown our tall stacks in syrup and, soon enough, there’d be crumbs and streaks of sugar all over us. 

Honestly, there isn’t’ a lot that’s changed since then! My brother and I can still go in on some tender, fluffy hot cakes, and we often do. The only difference? These days we go a little pancake topping crazy. 

I love getting creative with pancakes; they’re a blank canvas for flavor. Today’s recipe has quickly become my flapjack favorite. Apple Pancakes are chock-full of sugar, spice, and all that is nice! Straight out of the The Well Plated Cookbook, this recipe is worth making just about every dang morning. 

Perks and Highlights for the Best Apple Pancakes Recipe

Cuisine Inspiration: Comfort Food Fusion
This recipe dances at the crossroads of classic American breakfast and heartwarming European flavors. It’s a culinary hug that starts your morning with an international twist.

Primary Cooking Method: Pan-Frying
Crisp edges and fluffy centers, here we come! Pan-frying these beauties brings out a delightful texture that’s a symphony in your mouth. And listening to them sizzle? That’s your morning playlist!

Dietary Info: Vegetarian, Nut-Free
Calling all breakfast lovers who prefer eggs over meat and want to keep it nut-free! These pancakes are your morning soulmates, promising a stack of inclusive yum.

Key Flavor: Apple-Cinnamon Bliss
We’re talking the heartwarming sweetness of apples pirouetting with the spicy whisper of cinnamon. Every bite is like crunching into a fresh orchard bounty, with a little syrupy boogie on top!

Skill Level: Easy as Pancakes
You don’t need to be a griddle guru to nail this recipe. If you’re up for some flipping fun, these pancakes are ready to make your acquaintance.

Special Perks:

• Kid-Approved: From tiny tots to sulky teens, these apple wonders win big smiles and, “More, please!”
• Nutrient-Rich Start: With real apples and oats in every bite, it’s a sneaky way to boost your morning fruit game.
• Freezer Friendly: Made too many? Freeze ’em! They reheat like a dream, making busy mornings a breeze.
• Fall All Year Long: Who cares what the calendar says? It’s autumn in your mouth with every bite, any day of the year.

Known for her ever-increasing rolodex of approachable and outrageously delicious recipes, Erin Clarke is the creator of the  food blog, Well Plated by Erin. As a busy mom, I’m a big fan of Erin’s fast, budget-friendly, and creative recipes. Her latest release, The Well Plated Cookbook is the essential, everyday cooking cookbook that you’ve been waiting for. 

Over the last few weeks I’ve poured over this cookbook, plucking out my favorite midwestern comfort classics. With a few “stealthy healthy” ingredient swaps, Erin makes it possible to enjoy the meals I love (and share it with family) without all the guilt. We’re talking Stuffed Sweet Potatoes and Creamy Mac and Cheese all week long! 

Today’s recipe is just one example of the nutritious but still delicious food that has made its home between the The Well Plated Cookbook pages. Do yourself a favor and order a copy, you won’t regret it. 

Apple Cinnamon Pancakes Ingredients

Unsalted Butter- Fat makes the pancakes rich and moist. Salted butter will also work, just be sure to omit the added salt in the recipe. 

Nonfat Greek Yogurt- Yogurt makes for a thicker batter and a fluffier pancake. 

Nonfat Milk- Milk dissolves the oats (typically flour), as well as the other ingredients, and provides liquid structure. 

Old Fashioned Oats- Oats are an incredible source of nutrient-dense carbohydrates, and a great replacement for flour. Almond flour can be used in its place. 

Eggs- Eggs bind together the batter and add protein. 

Pure Maple Syrup- The easiest way to change your pancake game is by investing in high-quality maple syrup. Pure syrup is bolder in flavor and smoother in texture. 

Vanilla Extract- Vanilla enhances flavor; it can be replaced with almond extract, but I’d halve the measurement to account for the stronger taste. 

Ground Cinnamon- Warm and earthy, cinnamon compliments the tart sweetness of the apples. 

Baking Powder- This is the rising agent. 

Kosher Salt- Salt enhances flavor and promotes balance. 

Shredded Apple- Go for a crisp, tart apple like Fuji or Honeycrisp; they’re bright in flavor and hold their shape. 

Pecans or Dried Cranberries- Both add texture and variety of flavor. Just about any dried fruit or nut will make a great addition. 

Warm Cinnamon Apple Topping- Do not skip this one! These pancakes are incredible on their own, but they’re unstoppable with this apple pie-like topping. 

How to Make Apple Pancakes 

We’ve all beat a batter or two in our day, but that doesn’t mean all pancakes are the same. Today’s recipe is incredibly simple, yet there’s still a bit of direction that, if followed, will produce a better flapjack. 

Here’s what you need to do: 

• Preheat the Oven- To keep the pancakes warm between batches, preheat the oven to 200 degrees, place a rack in the center of your oven, and line a baking sheet with parchment paper. 

• Blend the Batter- This recipe is made that much easier by blending together all of the ingredients. Blend the batter until smooth, making sure to scrape down the sides in between. A food processor will work here too. 

• Cook the Pancakes- Heat a non-stick skillet or griddle over medium-low heat. Use the spout of the blender to drop the batter by the ¼ cup full in the pan. With the flat bottom of your measuring cup or the back of a spoon, spread the pancakes to be ½ inch thick. Cook for 3-4 minutes on the first side, waiting until the edges look dry and small bubbles to appear on the top to flip. Cook for 1-2 minutes on the second side, or until golden-brown. Transfer cooked pancakes onto the baking sheet, then place in the oven to keep warm. Repeat with the remaining batter. 
• Top and Serve- Once all the batter has been cooked, serve the pancakes with all your favorite toppings and enjoy! 

TIP: Make sure to adjust the heat as needed between batches. If your pancakes are getting too dark before they’re fully cooked, reduce the heat of the skillet accordingly. You’ll need to play with the heat a bit to find your sweet spot! 

Apple Topping

If you ask me, this is the best part of this recipe. Warm, buttery, and sticky-sweet, this apple topping takes these pancakes to a whole new level. 

To make these sugary sautéed apples, heat a large cast iron or similar heavy-bottomed skillet over medium-low heat. Add 2 tablespoons of unsalted butter to the skillet. Once the butter has completely melted, add in 3 cups of diced apples, 1 ½ tablespoons light or dark brown sugar, ½ teaspoon ground cinnamon, and a pinch of kosher salt. 

Cook the apples until they’re tender and fragrant, about 8 minutes. Spoon the topping generously over pancakes and eat up! The leftovers are great on oatmeal, ice cream, and yogurt. 

Storage

Absolutely! Leftover pancakes can be refrigerated for up to 2 days, then reheated in the toaster, in a non-stick skillet over medium-low heat, or in the oven at 350 degrees. 

To freeze, lay the pancakes in a single layer on a parchment-paper lined baking sheet, then put it in the freezer. Once the pancakes are completely frozen, transfer them into a freezer-safe bag and store for up to 2 months. To reheat, microwave the pancakes for about 30 seconds to defrost, then pop them in the toaster for a crisper exterior. 

Best Pancake Recipes

Every morning is a pancake breakfast kind of morning, so luckily for you I’ve got a new recipe for each day of the week. 

Spice up your routine with of my FAVORITE homemade pancake recipes: 

• Oreo Pancakes
• Pineapple Upside Down Pancakes
• Old Fashioned Pancakes
• Gingerbread Pancakes with Eggnog Syrup
• Lemon Ricotta Pancakes
• Ginger Orange Pancakes