These fluffy Apple Pancakes are loaded with tangy-sweet apples for the ultimate breakfast treat. If you’ve never tried adding shredded apples and cinnamon to your pancakes, watch the video tutorial to see how easy it is.
We love Classic Buttermilk Pancakes and all things apples during Fall. We decided to combine the two to make these delicious Apple Pancakes. It’s been a family favorite ever since.
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Our family is always on a mission for cozy breakfast ideas, from Banana Pancakes to Fluffy Waffles. If you are a fan of easy breakfast recipes, this Apple Pancakes recipe is a must-try!
Apple Pancakes Video
Spoiler Alert! The apple dies during this video. Watch Natasha make the fluffiest homemade apple pancakes. You’re going to love dressing up your buttermilk pancakes with the flavors of fresh apples and warm cinnamon spice.
Apple Pancakes Recipe
As soon as Fall is here, we love to make good use of apples, especially after apple picking. The sweet smells of Homemade Applesauce, Apple Pie, and Sauteed Apples are so irresistibly cozy. If you love apples as much as we do, these easy apple pancakes are a great way to bring a burst of fall to your breakfast routine. Here’s why you’ll love this easy breakfast recipe:
- Quick – These zesty apple pancakes cook up perfectly golden on the griddle in minutes.
- Extra fluffy – The combination of buttermilk with baking soda and baking powder makes these apple pancakes irresistibly light and fluffy.
- Family-friendly – This recipe makes enough pancakes to feed a crowd and is sure to please even the pickiest eaters.
- Perfect for Fall – Apples and cinnamon infuse these pancakes with the best autumn flavor.
Here’s everything you’ll need to make these apple pancakes, with the full details in the recipe card:
- Flour – For consistently light, fluffy pancakes, all-purpose flour is the most reliable.
- Sugar – Regular granulated white sugar is fine.
- Baking powder and baking soda – I use both for perfectly puffed-up pancakes.
- Sea salt and cinnamon – I like to use fine sea salt, plus ground cinnamon for a hint of fall spice. Pumpkin pie spice also works great to help the apple flavors shine.
- Buttermilk – Low-fat buttermilk, or full-fat if you prefer.
- Eggs – Eggs bind the ingredients and give these pancakes their richness.
- Vanilla extract – For the best flavor, use real vanilla over imitation.
- Unsalted butter – Melted beforehand, so it’s easier to mix.
- Apples – About 2 cups of coarsely grated green apples.
- Olive oil – For sauteeing the pancakes. I find that light olive oil is the best for cooking pancakes, though canola oil or coconut oil (or even unsalted butter) will also work.
Pro Tip: You can use any apples you have on hand to make apple pancakes. Other good varieties are Honeycrisp, Cortland, and Braeburn apples.
How To Make Apple Pancakes
These cinnamon apple pancakes are perfect to whip up on a weekend morning. Here’s how easy they are to make:
- Dry Ingredients – In one bowl, whisk together dry ingredients (flour, sugar, salt, baking powder, baking soda, and cinnamon)
- Wet Ingredients – In a separate bowl, mix together the wet ingredients (buttermilk, eggs, and vanilla).
- Combine – Whisk the wet ingredients into the flour mixture. Continue to whisk while pouring in the melted butter. Finally, stir in the shredded apples. The batter should look lumpy, so don’t overmix.
- Cook – Warm a couple of tablespoons of oil in a large non-stick skillet. Saute the pancakes for 2-3 minutes per side.
It’s not just the tangy flavor – the acidity in buttermilk reacts with baking soda and baking powder for extra light and airy pancakes.
Don’t overmix the batter. Overmixing deflates the air bubbles and results in dense, chewy pancakes.
If you’re making apple pancakes for an even bigger crowd, absolutely.
Wait until bubbles begin to form and pop on top of your pancakes, then it’s time to flip. This usually takes between 2-3 minutes in this recipe.
Because this has the classic Buttermilk Pancakes Base, you can easily customize the batter with your favorite pancake add-ins. Here are some ideas:
- Fresh or frozen blueberries
- Raisins, currants, or craisins
- Chocolate chips
- Toffee bits
- Shredded coconut
These easy apple pancakes make the perfect breakfast served with:
Here’s how to properly store apple pancakes so that they stay fresh for serving:
- Keep Warm: Apple pancakes can be kept warm in a 200˚F oven for up to 45 minutes before serving. I don’t recommend leaving them in there longer, as this can dry them out.
- To Refrigerate: Store leftover cooled pancakes in an airtight container in the fridge for up to 2-3 days.
- To Reheat: Pancakes are great to reheat in the toaster or in a skillet on low until warmed through.
Can I Freeze Pancakes?
Apple pancakes can be kept frozen for up to 2 months. Once your pancakes have cooled, store them wrapped tightly in plastic or otherwise airtight, then place them in the freezer. Thaw the pancakes in the fridge before reheating them.
Cinnamon Apple Pancakes are such an easy, fun way to spice up any morning. Do you have a favorite autumn breakfast recipe? Leave your thoughts in the comments.
More Apple Recipes to Try
Apple season is my favorite season, and if you love these apple pancakes, check out these other wholesome apple recipes:
Easy Apple Pancakes Recipe
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Fluffy apple pancakes are loaded with tangy-sweet shredded apples and a hint of warm cinnamon spice for the ultimate breakfast treat. These are wonderful drizzled with maple syrup and topped with Sauteed Apples.
Cost to Make:
apple cinnamon pancakes, apple pancakes
Servings: 6 servings (20 medium pancakes)
unsalted butter, melted
green apples, or 1 lb, peeled and coarsely grated (2 cups)
light olive oil, plus more as needed to sauté
In a large mixing bowl, combine the dry ingredients: flour, sugar, baking powder, baking soda, salt, and cinnamon. Whisk together and set aside.
In a separate medium mixing bowl, add buttermilk, eggs, and vanilla and whisk until blended. Add these wet ingredients to your dry ingredients and whisk everything together until just moistened.
While whisking, add melted butter and stir until incorporated then fold in the grated apple. The mixture should be lumpy (don’t overmix).
Heat a large heavy-bottomed skillet or cast iron pan over medium/low heat, or heat a griddle to 325-350˚F. Add 2 Tbsp oil. If you plan to keep cooked pancakes warm for a bit, preheat the oven to 200˚F.
You can make the pancakes as large or small as you prefer. We portion 1/4 cup or a 2 oz ice cream scoop of batter for each pancake. Saute for 2-3 minutes per side and flip when the pancakes are golden brown on the first side and you see bubbles form and start to pop on the surface. If they are browning too quickly, reduce the heat.
Transfer pancakes to a baking sheet and keep warm in a 200˚F oven for up to 45 minutes or until ready to serve.
Easy Apple Pancakes Recipe
Amount Per Serving
Calories from Fat 117
% Daily Value*
Saturated Fat 5g31%
Trans Fat 0.2g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Vitamin A 325IU7%
Vitamin C 4mg5%
* Percent Daily Values are based on a 2000 calorie diet.