Let’s rejoice in the cooler temperatures with a pile of cozy apple pancakes! These pancakes infused with apple flavor are an ideal breakfast indulgence for the autumn season. They represent an easy weekend breakfast endeavor that stores well for swift mornings during the week (they freeze and defrost nicely, too).
This recipe for apple pancakes is crafted from scratch with freshly grated apples, complemented by a hint of ground cinnamon. Tangy apples such as Honeycrisp or Granny Smith deliver the most pronounced flavor. You’ll notice I utilized Honeycrisp apples for this batch—they’re a favorite of our family, and they produce amazing pancakes.
You may already possess all the ingredients necessary to whip up these pancakes in your pantry. Let’s get cooking.
Apple Pancake Tips
The comprehensive recipe is listed below. Here are several tips to ensure pancake perfection.
Your flour selections can include white whole wheat flour, standard whole wheat flour, or all-purpose flour. I often opt for whole-grain flours whenever possible, but all-purpose flour provides the most neutral taste, allowing the apple flavor to stand out. Alternatively, you can use white whole wheat flour (now termed “golden wheat” by King Arthur Flour) for the health benefits of whole wheat minus the nutty taste.
Gently grease your griddle or skillet with oil. I prefer to use avocado oil for cooking my pancakes due to its high smoke point and neutral taste (butter tends to burn rapidly). Whatever oil you choose, make sure to blot away the excess with a paper towel to prevent smoking.
Start by cooking a single pancake. Once you’ve mastered one pancake and confirmed that your skillet is sufficiently heated, you can proceed to cook more simultaneously. Ensure to leave a couple of inches of space between pancakes for seamless flipping.
The pancakes will be ready for flipping when about 1/2-inch of the edges has changed from shiny to matte. The bottom should be beautifully golden at this stage. If you’re unsure, it’s wiser to wait a bit longer rather than risk a doughy disaster.
As you continue, reduce the heat. The skillet will become hotter the longer it’s on the burner. If your pancakes are burning on the outside before they’re fully cooked inside, your skillet’s temperature is too high. Lower the heat slightly after cooking a batch of a few pancakes.
Pancake Serving Suggestions
These apple pancakes are delightful with a drizzle of maple syrup, but even more enjoyable with additional toppings. Here’s a list of toppings or sides to think about:
More Apple Recipes to Savor
Here are a few more timeless apple recipes to prepare this fall:
Please share how your pancakes turn out in the comments! I genuinely enjoy hearing from you. You can find more pancake recipes right here.
Apple Pancakes
This recipe for apple pancakes contains freshly grated apple and ground cinnamon. These pancakes are nourishing, flavorful, and simple to create. The recipe yields 8 to 9 pancakes.
Instructions
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 completely combined.
3. Pour the liquid mixture into the flour mixture. Incorporate the grated apple. Stir just until blended (a few small lumps of flour are acceptable). Allow the batter to rest for 5 minutes for fluffy pancakes.
4. Meanwhile, if using an electric griddle, preheat to 350 degrees Fahrenheit. Otherwise, heat a large stainless steel or nonstick skillet over medium-low heat. You’re set to start making pancakes once a drop of water sizzles upon contact with the heated surface. If needed, lightly oil the cooking area and wipe away the excess with a paper towel (nonstick cookware typically won’t need oil).
5. Pour a scant ¼ cup of batter onto the heated skillet, maintaining a couple of inches of space around each pancake for spreading. Cook until small bubbles appear on the surface, about 2 to 3 minutes (it’s time to flip when approximately ½-inch of the edges appears matte rather than shiny). Turn the pancakes, then cook until lightly golden on both sides, about 1 to 2 minutes more.
6. Continue the process with the remaining batter, adding more oil and adjusting the heat as necessary (I typically end up on low heat after a while—if the pancakes are browning too quickly on the outside before cooking through, it means it’s too hot). Serve the pancakes immediately with your chosen toppings, or keep them warm in a 200 degrees 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 the leftover pancakes and wrap them in a paper towel before gently warming in the microwave.
Notes
Recipe adapted from my Whole Wheat Pancakes.
*To make your own buttermilk: Combine 1 cup milk of