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Let’s welcome the cooler season with a pile of warm apple pancakes! These pancakes infused with apple flavor make for an ideal autumn breakfast delight. They are an easy weekend breakfast endeavor that store well for quick weekday mornings (they freeze and thaw beautifully, too).
This recipe for apple pancakes is crafted from scratch using freshly grated apple, complemented by a hint of ground cinnamon. Tart apple varieties like Honeycrisp or Granny Smith provide the most pronounced flavor. You’ll notice I opted for Honeycrisp apples in this batch—they’re our family’s preferred choice, and they create fantastic pancakes.
You might already possess all the ingredients necessary to whip up these pancakes in your pantry. Let’s get started.
Apple Pancake Suggestions
The complete recipe can be found below. Here are several tips to ensure pancake success.
For flour options, you can select white whole wheat flour, regular whole wheat flour, or all-purpose flour. I generally prefer to use whole-grain flours when possible, but all-purpose flour gives the most neutral taste, allowing the apple to take center stage. Alternatively, you can utilize white whole wheat flour (now known as “golden wheat” by King Arthur Flour) for all the health benefits of whole wheat without the nutty flavor.
Gently coat your griddle or skillet with oil. I prepare my pancakes using avocado oil because of its high smoke point and neutral taste (butter tends to burn quickly). Regardless of what you choose, be sure to remove any excess with a paper towel to prevent smoking.
Begin by cooking just a single pancake. Once you feel comfortable with one pancake and have confirmed your skillet is properly preheated, you can begin cooking multiple pancakes at once. Maintain a couple of inches of space between each pancake for easy flipping.
The pancakes are ready to be flipped when approximately 1/2-inch of the edge has changed from glossy to matte. The bottom should be nicely golden at this time. If you’re unsure, it’s better to wait a little longer than risk a gooey outcome.
As you proceed, reduce the heat. The skillet heats up more the longer it remains on the stove. If your pancakes are charring on the outside before cooking through on the inside, your skillet is excessively hot. Lower the heat slightly after every few pancakes.
Pancake Serving Recommendations
These apple-rich pancakes are delightful with a drizzle of maple syrup, but even more delicious with added toppings. Here’s a list of toppings or sides to consider:
Additional Apple Recipes to Savor
Here are a few more traditional [apple recipes](https://cookieandkate.com/tag/apples/) to enjoy this fall:
Please share how your pancakes turn out in the comments! I always enjoy hearing from you. You can find more [pancake recipes here](https://cookieandkate.com/category/food-recipes/breakfast/pancakes/).
Apple Pancakes
This recipe for apple pancakes features freshly grated apple and ground cinnamon. These apple pancakes are nutritious, tasty, and straightforward to prepare. The recipe yields 8 to 9 pancakes.
1. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
2. In a smaller bowl, mix the buttermilk, egg, melted butter, maple syrup, and vanilla. Whisk until well combined.
3. Pour the liquid mixture into the flour mixture. Add the grated apple. Mix just until incorporated (a few small lumps of flour are acceptable). Allow the batter to rest for 5 minutes to ensure fluffy pancakes.
4. Meanwhile, if you’re using an electric griddle, preheat it to 350 degrees Fahrenheit. If not, heat a large stainless steel or nonstick skillet over medium-low heat. You’re ready to begin cooking pancakes once a drop of water sizzles upon contact with the hot surface. If needed, lightly oil the cooking surface and wipe off the excess with a paper towel (nonstick surfaces typically do not require oil).
5. Pour a scant ¼ cup of batter onto the heated skillet, leaving a couple of inches around each pancake for expansion. Cook until small bubbles appear on the surface, about 2 to 3 minutes (you’ll know it’s time to flip when about ½ inch of the perimeter changes from glossy to matte). Flip the pancakes and cook until lightly golden on both sides, an additional 1 to 2 minutes.
6. Continue the process with the remaining batter, adding more oil and lowering the heat as necessary (I usually decrease the heat to low after a while—if the pancakes are getting too dark on the outside before cooking through, it’s too hot). Serve the pancakes immediately with your choice of toppings, or keep them warm in a 200-degree Fahrenheit oven.
7. Leftover pancakes can be stored in the refrigerator for up to