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A stack of pancakes topped with cooked apple slices sits on a white plate with a fork. Green apples, cinnamon sticks, and a cup are in the background.
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Apple Pancakes

These Apple Pancakes are fluffy, spiced, and full of fresh apple flavor, topped with warm caramelized apples for the ultimate cozy breakfast treat.
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Breakfast, brunch
Cuisine: American
Keyword: apple pancakes, cinnamon apple recipes, fall breakfast
Servings: 12
Calories: 202kcal
Author: Chef Jenn

Equipment

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground cinnamon

Wet Ingredients

  • 2 cups low-fat buttermilk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 tablespoons unsalted butter melted
  • 2 green apples about 1 pound, peeled and coarsely grated (2 cups)
  • 2 tablespoons light olive oil plus more as needed for cooking

Sautéed Apple Topping

Instructions

For the Pancakes

  • In a large bowl, whisk the flour, sugar, baking powder, baking soda, salt, and cinnamon until well blended.
  • In a separate bowl, whisk the buttermilk, eggs, and vanilla until fully combined.
  • Pour the wet ingredients into the dry mixture and stir gently just until combined; the batter should remain a little lumpy.
  • Fold in the melted butter and grated apples, being careful not to overmix.
  • Warm a heavy skillet or griddle over medium-low heat and add 1 tablespoon butter to coat the surface.
  • Drop about ¼ cup of batter for each pancake onto the hot pan and cook until the edges start to set and bubbles form and pop on top, about 2–3 minutes.
  • Flip the pancakes and cook for another 2–3 minutes until golden brown. Adjust the heat if they brown too quickly.
  • Keep pancakes warm in a 200°F oven on a baking sheet while you finish cooking the rest.

For the Sautéed Apple Topping

  • Melt the butter in a skillet over medium heat.
  • Add the sliced apples, brown sugar, and cinnamon; cook, stirring occasionally, for 5–6 minutes until tender and caramelized.
  • Pile the warm sautéed apples over the stacked pancakes and serve immediately.

Notes

Chef Jenn’s Tips

  • Don’t overmix the batter — a few lumps are just fine.
  • Use tart apples like Granny Smith for the best flavor balance, but Honeycrisp are my second favorite in this recipe.
  • Keep the heat on medium-low so the pancakes cook through without burning.

Nutrition

Serving: 1g | Calories: 202kcal | Carbohydrates: 30g | Protein: 5g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 43mg | Sodium: 238mg | Potassium: 163mg | Fiber: 2g | Sugar: 11g | Vitamin A: 213IU | Vitamin C: 3mg | Calcium: 100mg | Iron: 1mg