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Apple Cinnamon Pancakes Recipe
Ash Tyrrell

Apple Cinnamon Pancakes Recipe

I still remember the cozy smell filling my kitchen when I first made these apple cinnamon pancakes. The warm cinnamon, sweet apples, and fluffy batter instantly made it feel like a weekend morning treat.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • All-purpose flour – 1 ½ cups provides the structure of the pancakes while keeping them light and fluffy when not overmixed.
  • Granulated sugar – 2 tablespoons adds mild sweetness to balance the apples without making the pancakes overly sweet.
  • Baking powder – 2 teaspoons helps the pancakes rise properly and gives them a soft, airy texture; always use fresh baking powder.
  • Ground cinnamon – 1 teaspoon brings warm, cozy flavor that pairs perfectly with apples and makes the pancakes taste comforting.
  • Salt – ¼ teaspoon enhances all the flavors and prevents the pancakes from tasting flat.
  • Milk – 1 ¼ cups creates a smooth batter; whole milk gives richer pancakes, but low-fat milk works well too.
  • Egg – 1 large binds the ingredients together and adds tenderness to the pancakes.
  • Vanilla extract – 1 teaspoon adds subtle sweetness and a bakery-style aroma.
  • Melted butter – 2 tablespoons keeps the pancakes moist and flavorful; allow it to cool slightly before mixing.
  • Apple – 1 medium peeled and finely chopped, fresh apples give the best texture and natural sweetness—avoid frozen apples as they release excess moisture.

Method
 

  1. In a large bowl, I mix the flour, sugar, baking powder, cinnamon, and salt. Stirring them together evenly helps distribute the leavening and spice. This step ensures every pancake has the same flavor.
  2. In another bowl, I whisk the milk, egg, vanilla extract, and melted butter. I make sure the butter is not hot so it doesn’t cook the egg. The mixture should look smooth and creamy.
  3. I slowly pour the wet mixture into the dry ingredients. Using a whisk or spatula, I mix just until combined. Overmixing can make pancakes tough, so a few small lumps are fine.
  4. Gently fold in the chopped apples. I make sure they are evenly spread throughout the batter. This way, every pancake gets a nice apple bite.
  5. I heat a lightly greased skillet over medium heat. Pouring about ¼ cup batter for each pancake, I cook until bubbles form on the surface. Then I flip and cook until golden brown.
  6. Once cooked, I transfer the pancakes to a plate and keep them warm. Serving them right away gives the best texture and flavor.

Notes

  • I always use fresh apples because they keep the pancakes from getting soggy.
  • Letting the batter rest for 5 minutes makes the pancakes fluffier.
  • I cook on medium heat so the apples soften without burning the outside.
  • Using real butter for cooking adds extra flavor that I love.