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Let’s embrace the cooler temperatures with a heap of warm apple pancakes! These apple-infused pancakes make for the ideal fall breakfast delight. They serve as an easy weekend brunch project and store well for quick weekday mornings (they freeze and thaw nicely, too).
This apple pancake recipe is crafted from scratch using freshly grated apples, enhanced by a hint of ground cinnamon. Tart varieties like Honeycrisp or Granny Smith provide the most vibrant flavor. You’ll notice that I opted for Honeycrisp apples in this batch—they’re our family’s favorite, yielding fantastic pancakes.
You might already have all the ingredients for these pancakes in your pantry. Let’s get cooking.
## Apple Pancake Tips
You’ll find the complete recipe below. Here are a few tips for pancake perfection.
**Flour options include white whole wheat flour, standard whole wheat flour, or all-purpose flour.** I prefer to use whole-grain flours when possible, but all-purpose flour delivers the most neutral flavor, letting the apple stand out. Alternatively, you can utilize white whole wheat flour (now referred to as “golden wheat” by King Arthur Flour) for the benefits of whole wheat without the nutty taste.
**Lightly oil your griddle or skillet.** I cook my pancakes using avocado oil due to its high smoke point and neutral flavor (butter tends to burn quickly). Regardless of what you choose, make sure to wipe away any excess with a paper towel to prevent smoking.
**Begin by cooking just a single pancake.** After practicing with one pancake and confirming your skillet is properly preheated, you can cook several at once. Ensure a couple of inches of space between each pancake for easy flipping.
**The pancakes are ready to flip when approximately 1/2-inch of the edge transitions from glossy to matte.** The underside should be a nice golden color at this stage. If in doubt, it’s better to wait a little longer than risk a doughy disaster.
**As you continue, lower the heat.** The skillet becomes hotter the longer it remains on the burner. If your pancakes are browning on the outside before they’re cooked inside, your skillet is too hot. Reduce the heat slightly after every few pancakes.
## Pancake Serving Suggestions
These apple-packed pancakes are delightful with a drizzle of maple syrup, but they can be enhanced with additional toppings. Here’s a selection of toppings or sides to consider:
## More Apple Recipes to Savor
Here are a few more classic [apple recipes](https://cookieandkate.com/tag/apples/) to enjoy this fall:
**Please share how your pancakes turn out in the comments!** I love to hear from you. You can discover more [pancake recipes here](https://cookieandkate.com/category/food-recipes/breakfast/pancakes/).
## Apple Pancakes
This apple pancake recipe includes freshly grated apple and ground cinnamon. These apple pancakes are nutritious, tasty, and simple to prepare. The recipe yields 8 to 9 pancakes.
### Instructions
1. In a medium bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt together.
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. Stir just until mixed (a few small lumps of flour are fine). Let the batter rest for 5 minutes to ensure your pancakes will be fluffy.
4. Meanwhile, if using an electric griddle, preheat it to 350 degrees Fahrenheit. Otherwise, heat a large stainless steel or nonstick skillet over medium-low heat. You’re ready to begin cooking pancakes when a drop of water sizzles upon contact with the hot surface. If needed, lightly oil the cooking surface and remove the excess with a paper towel (nonstick surfaces likely won’t need any oil).
5. Pour a scant ¼ cup of batter onto the heated skillet, leaving space around each pancake for spreading. Cook until small bubbles appear on the surface of the pancakes, approximately 2 to 3 minutes (you’ll know it’s ready 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. Repeat the process with the remaining batter, adding more oil and lowering the heat as necessary (I generally find myself on low heat after a time—if the pancakes are becoming too dark on the outside before being cooked through, it’s too hot). Serve the pancakes immediately with your preferred toppings, or keep them warm in a 200