Let’s toast the arrival of cooler weather with a heap of cozy apple pancakes! These apple-infused pancakes make for an ideal autumn breakfast delight. They’re an effortless weekend breakfast endeavor that stores well for quick weekday meals (they freeze and defrost nicely as well).
This apple pancake recipe is created from scratch using freshly grated apple, complemented by a hint of ground cinnamon. Tart varieties such as Honeycrisp or Granny Smith provide the most vibrant flavor. You’ll notice I opted for Honeycrisp apples in this instance—they’re a family favorite, and they produce outstanding pancakes.
You might already have all the ingredients needed for these pancakes in your kitchen. Let’s whip some up.
Apple Pancake Suggestions
Below is the complete recipe. Here are several tips to ensure pancake perfection.
Flour choices include white whole wheat flour, regular whole wheat flour, or all-purpose flour. I prefer to use whole-grain flours when possible, but all-purpose flour delivers the most neutral taste, allowing the apple to shine through. Alternatively, you can use white whole wheat flour (now marketed as “golden wheat” by King Arthur Flour) to achieve all the nutritional benefits of whole wheat without the nutty flavor.
Gently coat your griddle or skillet with oil. I prepare my pancakes using avocado oil because it has a high smoke point and a neutral taste (butter can burn easily). No matter what you choose, make sure to remove any excess with a paper towel to prevent smoking.
Begin by cooking a single pancake. Once you’ve practiced with one pancake and verified that your skillet is well-heated, you can make more simultaneously. Allow a couple of inches between each pancake for easy flipping.
The pancakes are ready to flip when about 1/2-inch of the edge has shifted from shiny to dull. The bottom should be beautifully golden at this stage. If uncertain, it’s safer to wait a bit longer than to end up with a doughy disaster.
As you progress, reduce the heat. The skillet will become hotter the longer it remains on the stovetop. If your pancakes are charring on the outside before they’re fully cooked inside, your skillet is too hot. Lower the heat slightly after cooking a few pancakes.
Pancake Serving Ideas
These apple-packed pancakes are delightful with a drizzle of maple syrup but even better with some additional toppings. Here’s a list of ideas for toppings or sides:
More Apple Dishes to Savor
Here are a few more timeless apple recipes for this fall:
Please share how your pancakes turn out in the comments! I enjoy hearing from you. You can discover additional pancake recipes here.
Apple Pancakes
This apple pancake recipe features freshly grated apple and ground cinnamon. These apple pancakes are nutritious, delicious, and simple to prepare. Recipe yields 8 to 9 pancakes.
Instructions:
1. In a medium bowl, mix together the flour, baking powder, baking soda, cinnamon, and salt.
2. In a smaller bowl, blend the buttermilk, egg, melted butter, maple syrup, and vanilla. Whisk until completely combined.
3. Pour the wet mixture into the flour mixture. Add the grated apple. Stir just until blended (a few small lumps of flour are acceptable). Allow the batter to rest for 5 minutes to ensure fluffy pancakes.
4. Meanwhile, if 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 are ready to start cooking pancakes once a drop of water sizzles upon contact with the hot surface. If necessary, lightly grease the cooking surface and wipe away the excess with a paper towel (nonstick surfaces generally won’t need oil).
5. Pour a scant ¼ cup of batter onto the heated skillet, leaving a couple of inches around each pancake to accommodate expansion. Cook until small bubbles appear on the surface of the pancakes, about 2 to 3 minutes (you’ll know it’s time to flip when about ½-inch of the edge appears matte rather than glossy). 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 find myself on low heat after a while—if the pancakes are getting too dark on the outside before they are cooked through, the skillet is too hot). Serve the pancakes right away with toppings of your choice, or keep them warm in a 200 degree Fahrenheit oven.
7. Leftover pancakes can be stored in the refrigerator for up to 4 days, or frozen* for up to 2 months. To reheat, stack leftover pancakes and wrap them in a paper towel before gently reheating in the microwave.
Notes:
Recipe adapted from my Whole Wheat Pancakes.
*Make your own buttermilk: Combine 1 cup milk of