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! If you love these, you will also love these Gingerbread Pancakes with Eggnog Syrup, Lemon Ricotta Pancakes and Ginger Orange Pancakes.
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.
THE WELL PLATED COOKBOOK
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 SAUTÉED 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!
WARM CINNAMON 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.
CAN I KEEP LEFTOVER APPLE CINNAMON PANCAKES?
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.
GRANDBABY CAKES’ 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:
Apple Cinnamon Pancakes
For the Pancakes
- 2 tbsp unsalted butter
- 3/4 cup nonfat plain Greek yogurt
- 1/2 cup nonfat milk
- 1 3/4 cup old fashioned oats
- 2 large eggs
- 2 tbsp pure maple syrup
- 1 tsp pure vanilla extract
- 3/4 tsp ground cinnamon
- 1 tbsp baking powder
- 1/2 tsp kosher salt
- 1 cup shredded crisp tart apple such as Honeycrisp or Fuji (about 1 large or 2 small)
- 1/2 cup chopped toasted pecans optional (or 1/3 cup dried cranberries)
For the Apple Topping
- 2 Honeycrisp apples or Fuji
- 2 tbsp unsalted butter
- 1 1/2 tbsp packed brown sugar
- 1/2 tsp ground cinnamon
- pinch of kosher salt
For the Pancakes
- If you'd like to keep the pancakes warm between batches, place a rack in the center of your oven and preheat the oven to 200 degrees F.
- In a small microwave-safe bowl, microwave the butter for 15 seconds. Continue to microwave in 15-second bursts, just until melted. Set aside and let cool to room temperature.
- Place the Greek yogurt, milk, oats, eggs, maple syrup, vanilla, cinnamon, baking powder, salt and melted, cooled butter in a blender. Blend until the batter is very smooth, stopping to scrape down the sides of the blender a few times. Depending upon your blender, this will take a few minutes. Continue blending until you don't see any remaining bits of oats, and the batter is creamy. Stop the blender, then stir in the apple and the pecans (or cranberries). Don't blend anymore.
- Heat a large nonstick skillet or griddle over medium low heat. Lightly coat the surface of the pan with nonstick spray.
- Once the skillet is heated, drop the batter by 1/4 cupfuls into the pan and with that flat bottom of your measuring cup or the back of a spoon, spread the pancakes to be 1/2 inch thick. Let cook slowly for 3 to 4 minutes on the first side, until the edges look dry and small bubbles appear on top. Gently flip (the underside should be golden) and continue cooking on the other side for 1 to 2 additional minutes until golden. Adjust the heat as needed between batches. If your pancakes are turning golden before they are cooked through, reduce the heat of your skillet accordingly; if they don't seem to be cooking through at all and you've gone a few minutes over the cook time, increase the temperature a little. Repeat with the remaining batter.
- Serve the pancakes immediately or place on a baking sheet and keep warm in the oven.
For the Cinnamon Sauteed Apple Topping
- Cut the apples into 1/2 inch dice with the peels on. Should be about 3 cups total. Heat a large cast iron skillet over medium low heat. Add the butter to the skillet and once melted, add the apples, brown sugar, cinnamon and salt. Let cook, stirring occasionally, until the apples are tender but not yet mushy and your kitchen smells like warm apple pie, about 8 minutes. Spoon over the pancakes and serve.