Easy Apple Cinnamon Pancakes are warm, fluffy, and loaded with chunks of sweet apples and cozy cinnamon flavor. These pancakes are perfect for chilly mornings or anytime you crave a comforting breakfast treat. The tang of buttermilk paired with tender apples and rich vanilla makes every bite satisfying and delicious. Whether you top them with maple syrup, a pat of butter, or even a sprinkle of powdered sugar, these pancakes are guaranteed to be a hit with the whole family. Plus, they’re freezer-friendly for a make-ahead breakfast option.
Ingredients
2 large eggs
1½ cups buttermilk
¼ cup sugar
2 teaspoons vanilla extract
3 tablespoons melted butter
2 cups flour, spooned and leveled
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
⅛ teaspoon fine sea salt
3 medium apples, peeled, cored, and diced (about 2¼ cups)
Instructions
In a large bowl, whisk together the eggs, sugar, buttermilk, vanilla extract, and melted butter until smooth. Place a fine mesh sieve over the bowl and add the flour, baking powder, baking soda, cinnamon, and salt. Stir gently to sift the dry ingredients into the wet, then whisk until nearly combined. Add the diced apples and fold them in with a spatula until evenly distributed. Be careful not to overmix the batter. Heat a non-stick skillet or griddle over medium to medium-low heat and add a little clarified butter or a mixture of butter and oil. Once the butter is hot and bubbling, scoop about ¼ cup of batter per pancake into the pan. Optionally cover the pan with a lid to help cook the pancakes through faster. Cook each pancake until bubbles form on top and the bottom is golden brown, then flip and cook until the other side is browned and cooked through. Add a bit of butter to the pan before each new batch. Serve warm with your favorite toppings.
Notes
Keep the pancakes small, as the batter is thick and they’ll puff up while cooking. You can use any firm apple variety like Honeycrisp, Gala, or Fuji. For extra sweetness or texture, you can add chopped walnuts or raisins to the batter. If you want fluffier pancakes, allow the batter to rest for 5–10 minutes before cooking. Leftover pancakes can be refrigerated for up to 3 days or frozen for up to 2 months—just reheat in a toaster or microwave.
FAQs
Can I use regular milk instead of buttermilk? Yes, but for the best texture and flavor, substitute with 1½ tablespoons of lemon juice or vinegar mixed into 1½ cups of milk and let sit for 5 minutes.
Can I make this gluten-free? Yes, just swap the all-purpose flour with a 1:1 gluten-free flour blend.
Do I have to peel the apples? Peeling is optional. If you prefer added texture, you can leave the skins on.
Can I make these vegan? Yes, with a few changes: use flax eggs (1 tbsp flaxseed + 3 tbsp water per egg), plant-based milk + vinegar for buttermilk, and dairy-free butter.
Easy Apple Cinnamon Pancakes
- Total Time: 10 minutes
- Yield: Makes about 16 pancakes 1x
Description
Easy Apple Cinnamon Pancakes are warm, fluffy, and loaded with chunks of sweet apples and cozy cinnamon flavor. These pancakes are perfect for chilly mornings or anytime you crave a comforting breakfast treat. The tang of buttermilk paired with tender apples and rich vanilla makes every bite satisfying and delicious. Whether you top them with maple syrup, a pat of butter, or even a sprinkle of powdered sugar, these pancakes are guaranteed to be a hit with the whole family. Plus, they’re freezer-friendly for a make-ahead breakfast option.
Ingredients
2 large eggs
1½ cups buttermilk
¼ cup sugar
2 teaspoons vanilla extract
3 tablespoons melted butter
2 cups flour, spooned and leveled
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
⅛ teaspoon fine sea salt
3 medium apples, peeled, cored, and diced (about 2¼ cups)
Instructions
In a large bowl, whisk together the eggs, sugar, buttermilk, vanilla extract, and melted butter until smooth. Place a fine mesh sieve over the bowl and add the flour, baking powder, baking soda, cinnamon, and salt. Stir gently to sift the dry ingredients into the wet, then whisk until nearly combined. Add the diced apples and fold them in with a spatula until evenly distributed. Be careful not to overmix the batter. Heat a non-stick skillet or griddle over medium to medium-low heat and add a little clarified butter or a mixture of butter and oil. Once the butter is hot and bubbling, scoop about ¼ cup of batter per pancake into the pan. Optionally cover the pan with a lid to help cook the pancakes through faster. Cook each pancake until bubbles form on top and the bottom is golden brown, then flip and cook until the other side is browned and cooked through. Add a bit of butter to the pan before each new batch. Serve warm with your favorite toppings.
Notes
Keep the pancakes small, as the batter is thick and they’ll puff up while cooking. You can use any firm apple variety like Honeycrisp, Gala, or Fuji. For extra sweetness or texture, you can add chopped walnuts or raisins to the batter. If you want fluffier pancakes, allow the batter to rest for 5–10 minutes before cooking. Leftover pancakes can be refrigerated for up to 3 days or frozen for up to 2 months—just reheat in a toaster or microwave.
- Prep Time: 10 minutes
Nutrition
- Calories: ~150 kcal per serving
- Protein: 4g