Pancakes have always been one of my favourite breakfast foods, which is why no one will be surprised that this delicious apple cinnamon pancake recipe made it into my blog. As a kid, I always wanted to know how to make pancakes. I remember standing on a stool beside my dad while he was cooking us breakfast and watching him expertly flip the pancakes – I was fascinated. After I begged him if I could help, he’d like me scoop some butter onto the hot surface of the griddle, and help me pour just the right amount of batter to make the perfect size pancake. I’d then stare patiently, waiting for the bubbles to appear in the batter, having just learned that it was the sign the pancakes were ready. Looking back, pancakes were probably the first food I ever learned to cook. That’s why I’m excited to share this delicious apple cinnamon pancake recipe with you!
Why you’ll love this pancake recipe
- Packed full of apple flavour
- Super easy to make
- Light and fluffy – the perfect morning food!
- Made with ingredients you probably already have
- Kid Approved
- Easy clean up
Ingredients for this apple cinnamon pancake recipe
Apples: 1 Cup Granny Smith Apples. I use Granny Smith because they hold their shape well and have a tart flavour that cuts through the maple syrup, but any crisp apple will do!
Sugar: 1 1/2 teaspoon of granulated sugar for sweetness.
Brown Sugar: 4 tablespoons of brown sugar to give this apple cinnamon pancake recipe the warm, caramel flavour we all want.
All Purpose Flour: 2 Cups
Whole Milk: 2 Cups of whole milk. You can switch this out for any milk substitute.
Cinnamon: 2 1/2 teaspoons of cinnamon to add the warm, fall flavour.
Baking Powder: 2 teaspoons of baking powder.
Baking Soda: 1/2 teaspoon of baking soda.
Salt: 1/2 teaspoon of salt.
Melted Butter: 4 Tablespoons of unsalted melted butter. If you use salted butter, I would skip adding the 1/2 teaspoon of salt listed above.
Eggs: 2 large eggs.
Vanilla Extract: 1/2 teaspoon of Vanilla Extract to bring out extra flavour.
How to Make This Pancake Recipe
Peel and Prepare The Apples: Peel, core, and dice your apples. In a small bowl, coat your apples with granulated sugar and 1 teaspoon of the cinnamon. Set aside.
Prepare the Dry Ingredients: In a large mixing bowl, combine the flour, baking soda, brown sugar, baking powder, salt, and remaining cinnamon.
Prepare the Wet Ingredients: In a separate bowl, using a spoon or spatula, mix the milk, melted butter, eggs, and vanilla extract.
Mix the Pancake Batter: Slowly add the wet ingredients into the dry mixture. Once combined, fold in your cinnamon and sugar coated apples.
Cook the Apple Cinnamon Pancakes: Heat a griddle or frying pan over medium heat, coat with non-stick spray or melted butter (my preference). Pour about a half cup portion of the batter onto the pan. If you are using a large griddle or pan, you may be able to make multiple apple cinnamon pancakes at a time. Once bubbles begin to form throughout the pancake, using a pancake spatula, flip the pancake, then let it cook for another minute of two until the other side is cooked to a golden brown. Make sure to add more butter or non-stick spray between pancakes.
Serve and Enjoy! Serve warm with butter and maple syrup! You can also try topping it with apple slices, whipped cream, or even cinnamon sugar.
Tips and Tricks on How to Make Pancakes:
Don’t sweat the first one! If you’re new to pancake recipes, remember the saying ” the first pancake never turns out”. This is almost always true! Treat your first apple cinnamon pancake like a test to make sure the size is what you want, and the pan is properly heated.
Keep them Warm: Pancakes are always better warm (at least in my opinion). If you are making pancakes for a large crowd, keep them in a warming rack until they’re all done cooking. If your oven doesn’t have this feature, set your oven to 200F and set them on there on a cookie sheet instead.
Play around with the flavours: The beautiful thing with this pancake recipe is that it’s almost impossible to mess up. If you’re feeling adventurous try adding some nutmeg or allspice to ramp up the fall flavours. Or replace half the apples with fresh pears! With a little practice you’ll learn pretty quickly how to make pancakes.
Apple Cinnamon Pancake Recipe
Course: BreakfastDifficulty: Easy8
pancakes5
minutes10
minutesFluffy apple cinnamon pancakes made from scratch! An easy pancake recipe showing you exactly how to make pancakes your whole family will love!
Ingredients
- For Preparing Apples
1 Cup peeled and diced Granny Smith Apples
1 1/2 teaspoon Granulated Sugar
1 teaspoon Cinnamon
- For Pancake Batter
2 Cups All Purpose Flour
4 Tablespoons Brown Sugar
2 Cups Whole Milk
2 Large Eggs
4 Tablespoons of Melted Unsalted Butter
1/2 teaspoon Baking Soda
1 1/2 teaspoon Cinnamon
2 teaspoons Baking Powder
1/2 teaspoon Salt
1/2 teaspoon Vanilla Extract
Directions
- Peel, core, and dice your apples.
- In a small mixing bowl, coat your apples with granulated surgar and 1 tsp of cinnamon. Set aside.
- In a large mixing bowl, combine flour, brown sugar, salt, baking power, baking soda, and remaining cinnamon.
- In a separate bowl, whisk together the milk, melted butter, eggs, and vanilla extract.
- Slowly mix the wet ingredients with the dry ingredients.
- Fold in the coated apples.
- Heat a griddle or frying pan and coat with non-stick spray or butter.
- Pour approximately 1/2 cup of pancake batter onto the pan and wait for bubbles to appear throughout batter.
- Flip the pancake and let cook for an addition minute or two or until golden.
- Repeat until you’ve used up remaining batter. Remember to re-spray pan between each pancake.
- Serve warm with butter and maple syrup and enjoy!
Notes
- Pancakes can be refrigerated for one to two days. Perfect quick breakfast and can be eaten cold.
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