Delicious Apple Pancakes

These apple pancakes are soft, fluffy, lightly sweet, and filled with tender pieces of fresh apple. They have a warm cinnamon flavour throughout and a delicious golden-brown exterior that makes them perfect for a cosy breakfast. AND YES, I serve them with some stewed apples for that cosy fall feel, even though I can eat this all year round!

Unlike pancakes that rely on baking powder, this recipe uses baking soda as the only leavener. The baking soda reacts with the acidity in the buttermilk to give the pancakes a light and fluffy texture without making them dense.

They come together with simple pantry ingredients and are especially good served warm with butter, maple syrup, or a dusting of powdered sugar.

Why You’ll Love These Apple Pancakes

These pancakes are:

• Fluffy and tender
• Packed with fresh apple pieces
• Filled with warm cinnamon flavor
• Easy to make
• Made with simple ingredients
• Perfect for breakfast or brunch
• Delicious with maple syrup, butter, or powdered sugar

What Kind of Apples Should You Use?

You can use almost any apple you enjoy eating, but apples that are slightly sweet and firm work especially well.

Granny Smith apples are a great choice if you like a little tartness. Honeycrisp, Pink Lady, Fuji, Gala, and Braeburn apples will give the pancakes a sweeter flavour. I use Pink Lady because it’s the easiest for me to get my hands on.

I recommend using a firm apple rather than a very soft or mealy one. Firm apples hold their shape better while cooking and give you little pockets of tender apple throughout the pancakes.

You don’t need to peel the apple if you don’t want to. However, peeling it gives the pancakes a softer texture.

Ingredients

For the Apple Pancakes

• 1 medium apple, about 150 g
• 180 g all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 large egg
• 240 ml buttermilk
• 2 tablespoons neutral oil
• 1 teaspoon vanilla extract
• Butter or neutral oil, for cooking

Optional Toppings

• Stewed Apples
• Maple syrup
• Powdered sugar
• Butter
• Thinly sliced fresh apples
• Extra cinnamon

How to Make Apple Pancakes

1. Prepare the Apple

Peel the apple if desired, then remove the core. Cut the apple into very small pieces. Aim for pieces about 5 mm or smaller. Small pieces are important because large chunks can make the pancakes difficult to flip and may leave the centre undercooked. Set the chopped apple aside.

2. Mix the Dry Ingredients

Add the flour, sugar, cinnamon, baking soda, and salt to a large mixing bowl. Whisk everything together until evenly combined.

Make sure the baking soda is distributed throughout the flour. This helps the pancakes rise evenly instead of having areas with too much or too little leavener.

3. Mix the Wet Ingredients

In a separate bowl, whisk together the egg, buttermilk, oil, and vanilla extract.

4. Combine the Batter

Pour the wet ingredients into the bowl with the dry ingredients. Gently whisk until the ingredients are just combined.

Don’t overmix the batter. A few small lumps of flour are completely fine. Overmixing develops the gluten in the flour and can make your pancakes chewy instead of soft and fluffy.

5. Add the Apples

Fold the chopped apple into the batter using a spatula. Make sure the apple pieces are evenly distributed. The batter should be fairly thick but still easy to scoop and spread onto the pan.

Let the batter rest for about 5 minutes while you heat your pan.

6. Heat the Pan

Place a non-stick skillet or griddle over medium-low to medium heat. Lightly grease the pan with butter or a small amount of neutral oil.

The pan shouldn’t be extremely hot. Because these pancakes contain sugar and apples, they can brown quickly on the outside while the centre is still cooking if the heat is too high. A good test is to sprinkle a tiny drop of water onto the pan. It should gently sizzle and evaporate rather than immediately disappearing with an aggressive hiss.

7. Cook the Pancakes

Scoop about 1/4 cup of batter onto the pan for each pancake. Use the back of a spoon to gently spread the batter into a round shape if necessary.

Leave enough space between the pancakes so you can easily flip them. Cook for about 2 to 3 minutes on the first side.

You’ll know they’re ready to flip when bubbles begin appearing on the surface, the edges look set, the bottom is golden brown, and the batter no longer looks completely wet around the edges.

Carefully flip the pancakes. Cook for another 1 to 2 minutes, or until the second side is golden brown and the pancakes are cooked through. Repeat with the remaining batter, adding a little more butter or oil to the pan as needed.

8. Serve

Serve the pancakes immediately while they’re warm. For an extra apple-cinnamon flavor, sprinkle the pancakes with a little additional cinnamon before serving or cinnamon apples.

Tips for Fluffy Apple Pancakes

Don’t overmix the batter

This is one of the most important steps. Mix the batter only until the flour is incorporated. Overmixing can make pancakes tough and dense.

Cut the apples small

Large apple chunks can make the pancakes difficult to flip and can prevent the batter around them from cooking properly. Alternatively, you could grate the apples. Small pieces distribute throughout the batter and cook much more evenly.

Don’t use high heat

It can be tempting to turn up the heat to cook the pancakes faster, but this can cause the outside to brown too quickly. Medium-low to medium heat gives the pancakes enough time to cook through while developing a beautiful golden-brown exterior.

Let the batter rest briefly

A short rest gives the flour time to hydrate and allows the batter to settle. You don’t need to let it sit for a long time. About 5 minutes is enough.

Don’t flatten the pancakes after flipping

Once you flip the pancakes, leave them alone. Pressing them down with a spatula pushes out some of the air that gives them their fluffy texture.

Can I Use Regular Milk Instead of Buttermilk?

Buttermilk is recommended for this recipe because its acidity reacts with the baking soda.

That reaction produces carbon dioxide bubbles, which help make the pancakes light and fluffy. If you don’t have buttermilk, you can make a simple substitute by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup, then adding enough milk to reach 240 ml.

Stir and let it sit for about 5 to 10 minutes before using.

Can I Make These Without Peeling the Apples?

Yes. The apple peel is completely fine to leave on. It can also add a little color and texture to the pancakes.

However, peeled apples give you a softer, more uniform texture. If you’re using an apple with particularly tough skin, I recommend peeling it.

Can I Make the Batter Ahead of Time?

It’s best to cook the pancakes shortly after making the batter. Because the recipe uses baking soda, the leavening reaction begins once the wet and dry ingredients are combined.

afterwardsFor the fluffiest pancakes, prepare the batter and cook it soon afterward. If you want to save time, you can prepare the dry ingredients and chop the apple ahead of time. Then mix the batter when you’re ready to cook.

How to Keep Apple Pancakes Warm

If you’re making a large batch, place the cooked pancakes on a baking sheet and keep them in an oven set to about 90°C.

Don’t cover them tightly with foil because trapped steam can make the pancakes soft on the outside.

Serve them as soon as possible for the best texture.

How to Store Leftover Pancakes

Allow the pancakes to cool completely before storing them. Place them in an airtight container and refrigerate for up to 3 days.

You can also freeze them. Place the cooled pancakes in a freezer-safe container or bag, separating layers with parchment paper so they don’t stick together.

Freeze for up to 2–3 months.

How to Reheat Apple Pancakes

For a quick option, microwave the pancakes for about 20 to 30 seconds at a time until warmed through. For a better texture, reheat them in a toaster or toaster oven. You can also warm them in a skillet over low heat for a few minutes.

Apple Pancake Variations

Apple Cinnamon Pancakes

Add an extra 1/2 teaspoon of cinnamon to the batter for a stronger cinnamon flavor.

Apple Walnut Pancakes

Fold finely chopped walnuts into the batter along with the apples.

Apple Pecan Pancakes

Chopped pecans pair beautifully with apples and cinnamon. Add a small handful to the batter before cooking.

Caramel Apple Pancakes

Serve the pancakes with warm caramel sauce and chopped apples for a dessert-inspired breakfast.

Apple Pie Pancakes

Add a little extra cinnamon along with a pinch of nutmeg to give the pancakes a classic apple-pie flavor.

What to Serve With Apple Pancakes

These pancakes are delicious on their own, but you can turn them into a full breakfast by serving them with:

• Scrambled eggs
• Caramelized Apples
• Fried eggs
• Turkey or chicken sausage
• Fresh fruit
• Greek yogurt
• Crispy bacon
• A cup of coffee
• Tea
• Fresh orange juice

For a simple serving, all you really need is butter and maple syrup.

Frequently Asked Questions

Why aren’t my apple pancakes fluffy?

The most common reasons are overmixing the batter, using expired baking soda, using a batter that’s too thick, or cooking the pancakes over excessively high heat.

Make sure your baking soda is fresh and avoid mixing the batter more than necessary.

Why are my pancakes burning before they’re cooked inside?

Your pan is probably too hot. Reduce the heat to medium-low and allow the pancakes to cook more slowly. This is especially important with apple pancakes because the natural sugars in the apples and the added sugar in the batter can cause them to brown quickly.

Can I use grated apple instead of chopped apple?

Yes. Grated apple will distribute more evenly throughout the batter and create a softer apple texture.

If you grate the apple, lightly squeeze out some of the excess liquid before adding it to the batter. Too much apple juice can make the batter thinner than intended.

Can I use frozen apples?

Fresh apples are preferable for this recipe. Frozen apples contain additional moisture and can make the batter wetter. If using frozen apples, thaw and drain them thoroughly before adding them.

Can I make smaller pancakes?

Absolutely. Use a couple of tablespoons of batter for smaller pancakes and reduce the cooking time accordingly. Smaller pancakes are particularly easy to flip and are great for serving children.

Storage??

Refrigerate leftover pancakes in an airtight container for up to 3 days. Freeze for up to 2–3 months.

These apple pancakes are an easy way to make a regular stack of pancakes feel a little more special. The fresh apples add natural sweetness and little pockets of tender fruit, while cinnamon gives the pancakes that warm, cozy flavor that pairs so well with apples.