Fluffy Cinnamon Apple Pancakes Recipe

If you’re looking for a breakfast that combines the sweet and spicy flavors of fall, this Fluffy Cinnamon Apple Pancakes recipe is perfect for you.

Course Breakfast

Cuisine American

Keyword Apple Pancakes Recipe

Prep Time 15

Cook Time 30

Rest Time 5

Servings pancakes

Calories 286kcal

Author Dana DeVolk

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