Fluffy Cinnamon Apple Pancakes

These fluffy Apple Pancakes are tall, cinnamon-spiced stacks topped with warm, buttery cinnamon apples for a breakfast that tastes like apple pie.

Course Breakfast

Cuisine American

Keyword Apple Pancakes

Prep Time 15

Cook Time 30

Rest Time 5

Total Time 45

Servings pancakes

Calories 286kcal

Author Jason Decker

Ingredients

For the apple topping:

1 pound Granny Smith apples
⅓ cup light brown sugar packed
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
3 tablespoons salted butter
½ teaspoon lemon juice fresh squeezed
1 tablespoon water
2 teaspoons cornstarch
1 teaspoon vanilla extract

For the pancakes:

1 ½ cups all-purpose flour
4 teaspoons baking powder
2 tablespoons granulated sugar
½ teaspoon ground cinnamon
½ teaspoon fine sea salt
1 ¼ cups whole milk
1 large egg beaten
3 tablespoons salted butter melted
1 teaspoon vanilla extract
Maple syrup to serve

Instructions

Peel and core the apples, cut into small dice, and set aside.
1 pound Granny Smith apples
Add the brown sugar, sugar, cinnamon, butter, and lemon juice to a large skillet.
⅓ cup light brown sugar, 2 tablespoons granulated sugar, 1 teaspoon ground cinnamon, 3 tablespoons salted butter, ½ teaspoon lemon juice
Place over medium-low heat until the butter is melted and the sugar is dissolved, stir constantly, about 3 minutes.
Add the apples to the pan and coat them in the sauce. Bring to a simmer and cover. Simmer for 10 minutes, stirring occasionally, until the apples are softened.
Mix the water and cornstarch together in a small bowl.
1 tablespoon water, 2 teaspoons cornstarch
Drizzle in the cornstarch slurry over the apples while stirring constantly, stir until combined and the apples thicken, 1 minute.
Take off the heat and stir in the vanilla. Cover and set aside to keep warm.
1 teaspoon vanilla extract
Whisk together the flour, baking powder, sugar, cinnamon, and salt in a medium-sized bowl.
1 ½ cups all-purpose flour, 4 teaspoons baking powder, 2 tablespoons granulated sugar, ½ teaspoon ground cinnamon, ½ teaspoon fine sea salt
Whisk together the milk, egg, butter, and vanilla in a small bowl or measuring cup.
1 ¼ cups whole milk, 1 large egg, 3 tablespoons salted butter, 1 teaspoon vanilla extract
Pour the wet mixture into the flour mixture and stir it together; a few lumps are okay. Let the batter rest for 5 minutes.
Fold in ½ cup of the apple mixture.
Preheat a nonstick skillet over medium heat. Spray lightly with cooking spray.
Add ¼ cup of the pancake batter to the hot pan and gently spread out the batter.
Cook for 3-4 minutes, or until bubbles rise and burst in the center and the bottom is golden. Flip and cook until browned on the other side. Place the pancake on a plate and repeat with the remaining batter.
Serve the pancakes with the apple topping and drizzle with maple syrup.
Maple syrup to serve

Notes

Use Fresh Apples: Fresh Granny Smith apples give the best texture and flavor for the topping.
Measure Ingredients Accurately: For the fluffiest pancakes, measure your dry ingredients and wet ingredients accurately.
Don’t Overmix: Mix the batter until just combined. Small lumps are okay and help keep the pancakes fluffy.
Rest the Batter: Let the batter rest for 5 minutes before cooking to ensure the baking powder activates.
Cook on Medium Heat: Cook the pancakes on medium heat to get a golden brown color without burning.
Keep Pancakes Warm: If you’re making a large batch, keep the cooked pancakes warm in the oven at a low temperature until ready to serve.

Nutrition