Stuffed with apples and topped with a apple pie like reduction and syrup, these Cinnamon Apple Pancakes are the perfect fall breakfast!
These Cinnamon Apple Pancakes really are the perfect fall breakfast. The apples are tender and soft and having them packed into the pancake batter really makes them stand apart.
I’ve been making these pancakes every fall and my family can’t get enough of them. I made them for my Mom and she curled the pancake up like a taco and put the topping into the pancake as she folded them.
They are sweet but not too overly sweet to where you can’t enjoy them. Kids and adults just devour them every time I whip up a batch.
Pancakes are one of my favorite quick breakfast recipes for the kiddos on the weekend and they love these Cinnamon Apple Pancakes when I add them to the fall weekend rotation.
Breakfast is an important meal of the day, but I could totally eat this for dinner and dessert as well. The combination of all the flavors together work so well and are irresistible.
If you are a pancake lover like me, plus you love yourself some apples – then you need to make these Cinnamon Apple Pancakes ASAP!
Some of our other favorite breakfast recipes we have on our site include: Cinnamon Roll in a Mug, Air Fryer Donuts, and Chocolate Waffles.
WHY THIS RECIPE WORKS:
- Serve them for breakfast, dinner and dessert!
- Perfect for fall cozy mornings.
- Easy to scale and double the batch to make more or to keep on hand for later.
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):
Granny Smith apples
Light brown sugar
Granulated sugar
Ground cinnamon
Salted butter
Lemon juice
Water
Cornstarch
Vanilla extract
All-purpose flour
Baking powder
Fine sea salt
Whole milk
Egg
Maple syrup
HOW TO MAKE CINNAMON APPLE PANCAKES, STEP BY STEP:
- First, peel and core the apples and then dice them into small pieces before setting them aside.
- In a large skillet, add the brown sugar, sugar, butter, and lemon juice. Place the skillet over medium-low heat until the butter melts and the sugar dissolves. Stir the mixture constantly, for about 3 minutes.
- Next, toss the apples into the pan, and coat them in the sauce. Bring apple mixture to simmer and cover then simmer for 10 minutes. Stir occasionally until the apples are softened.
- In a small bowl, mix the water and cornstarch together. While constantly stirring, drizzle in the cornstarch slurry over the apple mixture. Stir it until well combined and the apples thicken, usually about 1 minute.
- Remove from the heat and stir in the vanilla extract. Cover and set aside to keep warm.
- Whisk together the flour, baking powder, sugar, cinnamon, and salt in a medium sized mixing bowl.
- Whisk together the milk, egg, butter, and vanilla in a small mixing bowl or measuring cup.
- Add the wet mixture into the dry mixture and stir it all together, a few lumps are okay. Let the batter rest for 5 minutes before using.
- Fold in ½ cup of the apple mixture to the pancake batter.
- Preheat a nonstick skillet over medium heat on the stovetop. Spray the skillet lightly with cooking spray. Add ¼ cup of the pancake mixture to the hot pan and gently spread out the batter.
- Cook pancakes for 3-4 minutes or until you see bubbles rise and pop in the center and the bottom of the pancake is golden brown. Flip and cook the other side of the pancake until browned. Place the finished pancake on a plate and repeat with the rest of the batter until all the pancakes have been made.
- Serve the pancakes with more of the apple topping and drizzle with maple syrup.
WHAT TOPPINGS COULD I USE INSTEAD OF MAPLE SYRUP?
Swap out the maple syrup for caramel sauce, powdered sugar, or a vanilla sauce drizzled all over your Cinnamon Apple Pancakes. Such great ideas to add on top of your homemade pancakes!
WHY ARE MY CINNAMON APPLE PANCAKES CHEWY?
Did you overmix the batter trying to get all the lumps out? That’s the problem!
It’s completely okay to have lumps in the batter, in fact, that’s what you want really. You don’t want to overmix and cause the gluten to overreact and create chewy pancakes.
Mix the batter just until the wet and dry ingredients have incorporated together so you end up with light and fluffy pancakes. You’ve added diced apples to the batter already and that already adds some lumpiness.
WHY DO I HAVE TO LET THE BATTER REST?
Letting the batter rest for the 5 minutes is a crucial step, especially if you started to overmix too much.
When the batter is resting, it’s letting the gluten rest also, helping to ensure that you have your fluffy pancakes that you want.
If you think you might’ve overmixed the batter previously, make sure to let it rest and maybe even a few minutes longer.
HOW TO STORE:
These pancakes are best enjoyed the same day that you make them, but you can store them.
You can store these pancakes in an airtight container or ziptop bag in the refrigerator where they will keep for up to 3 days.
I suggest storing the topping in an airtight container separately from your pancakes so they don’t get soggy.
You can also freeze them in an freezer container or freezer safe bag with parchment paper in between each one so they don’t get stuck together. You should freeze the topping separately. Everything should keep for 2 months in the freezer.
To defrost, remove to the refrigerator overnight until thawed. To reheat you can place everything in the microwave until heated through.
TIPS AND TRICKS:
- Be careful when pouring your pancake batter in the skillet if you’re trying to put more than one in at a time. The batter will expand and you don’t want to overcrowd the pancakes as they cook. It’s easier to work in batches, and even easier to use a large griddle to make more at one time.
- Using a measuring cup to scoop out the batter helps ensure that you end up with a stack of the same size pancakes.
- You can freeze these delicious pancakes, see my tips above on how to do that.
- There are other toppings you can add to these pancakes, for more ideas, scroll up.
- This recipe doubles nicely to serve more people.
- You may need to help spread out the batter in the skillet to cook the pancakes evenly, especially if you end up with a larger number of diced apple pieces.
Looking for that perfect fall breakfast recipe to make for the weekend? These Cinnamon Apple Pancakes are just what you need for those cozy, slightly chilly, fall mornings.
If you like this recipe you might also like:
If you’ve tried these CINNAMON APPLE PANCAKES or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Cinnamon Apple Pancakes
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
- First, peel and core the apples and then dice them into small pieces before setting them aside.
- In a large skillet, add the brown sugar, sugar, butter, and lemon juice. Place the skillet over medium-low heat until the butter melts and the sugar dissolves. Stir the mixture constantly, for about 3 minutes.
- Next, toss the apples into the pan, and coat them in the sauce. Bring apple mixture to simmer and cover then simmer for 10 minutes. Stir occasionally until the apples are softened.
- In a small bowl, mix the water and cornstarch together. While constantly stirring, drizzle in the cornstarch slurry over the apple mixture. Stir it until well combined and the apples thicken, usually about 1 minute.
- Remove from the heat and stir in the vanilla extract. Cover and set aside to keep warm.
- Whisk together the flour, baking powder, sugar, cinnamon, and salt in a medium sized mixing bowl.
- Whisk together the milk, egg, butter, and vanilla in a small mixing bowl or measuring cup.
- Add the wet mixture into the dry mixture and stir it all together, a few lumps are okay. Let the batter rest for 5 minutes before using.
- Fold in ½ cup of the apple mixture to the pancake batter.
- Preheat a nonstick skillet over medium heat on the stovetop. Spray the skillet lightly with cooking spray. Add ¼ cup of the pancake mixture to the hot pan and gently spread out the batter.
- Cook pancakes for 3-4 minutes or until you see bubbles rise and pop in the center and the bottom of the pancake is golden brown. Flip and cook the other side of the pancake until browned. Place the finished pancake on a plate and repeat with the rest of the batter until all the pancakes have been made.
- Serve the pancakes with more of the apple topping and drizzle with maple syrup.
Notes
- Be careful when pouring your pancake batter in the skillet if you're trying to put more than one in at a time. The batter will expand and you don't want to overcrowd the pancakes as they cook. It's easier to work in batches, and even easier to use a large griddle to make more at one time.
- Using a measuring cup to scoop out the batter helps ensure that you end up with a stack of the same size pancakes.
- You can freeze these delicious pancakes, see my tips above on how to do that.
- There are other toppings you can add to these pancakes, for more ideas, scroll up.
- This recipe doubles nicely to serve more people.
- You may need to help spread out the batter in the skillet to cook the pancakes evenly, especially if you end up with a larger number of diced apple pieces.
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