The Ultimate Apple Cinnamon Pancakes Recipe

Weekends at my house growing up always smelled like cinnamon. My mom had a knack for making the simplest breakfasts feel special, and apple cinnamon was her go-to flavor. Now, I’ve put my own spin on that classic with these Apple Cinnamon Pancakes.

They take about 25 minutes from start to finish, and trust me, the fluffy pancakes with that warm apple topping are totally worth it!

Table of Contents

Why You’ll Love These Apple Cinnamon Pancakes

• Quick and easy to make.
• The homemade apple topping is bursting with flavor.
• Pancakes are incredibly fluffy.
• Perfect for a cozy fall breakfast or brunch.

Ingredients for Apple Cinnamon Pancakes

• ¾ cup milk
• 1 ½ tablespoons vinegar
• 1 cup flour
• 3 tablespoons sugar
• 1 teaspoon cinnamon (if you really love cinnamon you can add another ½ teaspoon)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 egg
• 2 tablespoons oil
• 2 tablespoons vegetable shortening
• 2 apples (peeled, cored, and diced)
• 2 tablespoons brown sugar
• ½ teaspoon cinnamon
• ⅓ cup maple syrup

Ingredient Deep Dive: Why These Ingredients Work

The combination of milk and vinegar creates a buttermilk substitute, adding a slight tang and helping to make the pancakes extra tender. Baking powder and baking soda work together to give the pancakes a light and airy texture; baking powder provides the initial rise, while baking soda reacts with the acidity in the buttermilk for an extra boost.

I use vegetable shortening in the apple topping because it adds richness and helps the apples caramelize beautifully. And of course, the amount of cinnamon is up to you; I always encourage a little extra if you’re a big fan like me!

If you are a huge apple fan, you may also enjoy this recipe for the Ultimate Apple Cider Cookies Recipe For Fall.

What are the Best Apples for Apple Cinnamon Pancakes?

The type of apples you choose can really change the final result. If you want the apple pieces in your topping to hold their shape a bit, I recommend using Granny Smith or Honeycrisp apples. These varieties are firmer and stand up well to cooking.

If you prefer a softer, more melt-in-your-mouth texture, go for McIntosh or Gala apples. These tend to break down more as they cook, creating a jam-like consistency. Don’t be afraid to experiment and find your perfect apple! One medium apple provides about 95 calories, 0 gram fat, 1 gram protein, 25 grams carbohydrate, 19 grams sugar (naturally occurring), and 3 grams fiber, making them a relatively healthy choice.

For more tasty treats, check out our collection of bakes and sweets.

Essential Equipment

To make these pancakes, you’ll need a good skillet. I recommend a non-stick skillet, around 10-12 inches in diameter, for even cooking and easy flipping. A good non-stick skillet makes cleanup a breeze.

I have a Cuisinart skillet that heats evenly every time. You’ll also need a couple of mixing bowls, measuring cups and spoons, a whisk, and a spatula.

How to Make Apple Cinnamon Pancakes: Step-by-Step

1. Preheat a skillet to medium-high heat (275 degrees).
2. Whisk together the milk and vinegar and allow to rest for 5 minutes.
3. While milk is curdling, whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
4. Whisk egg and oil into milk. Add wet ingredients to dry ingredients and stir until combined (don’t over-mix, it should still have some lumps).
5. Spray skillet with cooking spray. Use a 1/4 cup measuring cup to pour batter onto skillet. Cook about 2 minutes until bubbles form and the edges start to look “dry”. Use a spatula to flip the pancake and cook another 1-2 minutes on the other side. Set pancakes aside and repeat with remaining batter.
6. Add vegetable shortening, apples, brown sugar, and cinnamon to a medium sauce pan. Stir over medium heat 3-5 minutes until apples are very tender. Stir in syrup. Serve apple topping over warm pancakes.

Expert Tips for Perfect Apple Cinnamon Pancakes

Batter Tips

Avoid over-mixing the batter; a few lumps are perfectly fine. Over-mixing develops the gluten in the flour, which can result in tough pancakes. The batter should be thick enough to pour easily, but not too runny. If your batter seems too thick, add a tablespoon or two of milk at a time until it reaches the desired consistency.

Cooking Tips

Make sure your skillet is properly preheated. If the skillet is too hot, the pancakes will burn on the outside before they’re cooked through. If the skillet is too cool, the pancakes will be pale and flat. I like to use a low heat to prevent burning. Flip the pancakes when bubbles start to form on the surface and the edges look set.

To keep the pancakes warm while you cook the rest of the batch, place them on a baking sheet in a warm oven (about 200°F).

Apple Topping Tips

Adjust the amount of brown sugar to your liking, depending on the sweetness of your apples. Stir the apple topping frequently to prevent burning.

If the apples are not softening as quickly as you’d like, add a tablespoon or two of water to the saucepan. For a different take, consider cinnamon apples that contain sliced apples, light brown sugar, and ground cinnamon.

Delicious Variations for Your Apple Cinnamon Pancakes

Variation	Ingredients/Changes	Why It Works
Spiced Up	Add ¼ teaspoon of nutmeg or cloves to the pancake batter.	Adds warmth and complexity to the flavor.
Honey Sweetened	Replace the sugar in the batter with honey.	Gives the pancakes a slightly different sweetness and a subtle floral flavor.
Pear Cinnamon Pancakes	Substitute pears for apples in the topping.	Pears offer a milder, slightly floral alternative to apples, creating a unique flavor profile.
Berry Apple Pancakes	Add ½ cup of mixed berries to the apple topping during the last few minutes of cooking.	The tartness of the berries balances the sweetness of the apples and adds a burst of color.

Serving Suggestions

These Apple Cinnamon Pancakes are delicious on their own, but I love to serve them with a side of crispy bacon or sausage. A dollop of yogurt or whipped cream adds a cool and creamy contrast to the warm pancakes and apple topping.

For an extra touch of sweetness, dust the pancakes with powdered sugar. I also love a The Ultimate Egg and Sausage Breakfast Sandwich Recipe on the side.

How to Store and Reheat Apple Cinnamon Pancakes

Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the pancakes in a single layer on a baking sheet until solid, then transfer them to a freezer bag.

They can be stored in the freezer for up to 2 months. To reheat, pop them in the toaster for a minute or two, or microwave them for a few seconds. You can also reheat them in a preheated oven at 350°F for about 5-10 minutes.

Dietary Modifications

To make these pancakes gluten-free, simply substitute a gluten-free all-purpose flour blend for the regular flour. For a dairy-free version, use non-dairy milk, like almond or soy milk, and a vegan butter substitute for the vegetable shortening.

To make the recipe vegan, replace the egg with an egg substitute, such as a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes).

Frequently Asked Questions

Conclusion

These Apple Cinnamon Pancakes are a cozy and delicious breakfast treat that’s perfect for any occasion. With their fluffy texture and warm apple topping, they’re sure to become a family favorite.

Now I want to hear from you! Have you tried this recipe? What did you think? Share your results or ask any questions in the comments below. I’d love to hear about any variations you’ve tried too!

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