Tasty Apple Pie Pancakes
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This Tasty Apple Pie Pancakes recipe is perfect anytime of the year, but when fall comes around, these are perfect when apples are in season! They are packed with cinnamon and tender apples and they’re super easy to make! Plus we topped them with a delicious maple syrup with a touch of vanilla!
More pancakes? You’ll love these Super Fluffy Pumpkin Pancakes, these Fluffy Greek Yogurt Blueberry Pancakes and these Cinnamon Roll Pancakes as well! Who’s ready to dig in?
Why You’ll Love These Apple Cinnamon Pancakes
These apple pie pancakes are like a cozy slice of apple pie, but in fluffy, golden pancake form! They’re packed with warm spices like cinnamon and nutmeg, making them the perfect fall breakfast (or any-time-of-year treat!). And the best part? They’re quick and simple to whip up, so you’ll be enjoying that delightful apple pie flavor in no time. Plus, the easy apple pancake recipe is versatile, allowing you to customize it with your favorite mix-ins or toppings, and it freezes beautifully for a meal-prep win!
- Apple pancake recipe that’s family-friendly and perfect for cozy mornings.
- Made with simple ingredients you probably already have on hand.
- Packed with protein (optional) and bursting with apple and cinnamon flavor.
- Perfect for fall, but you’ll want them all year long!
Ingredients You Need
Apple Pie Pancakes recipe – makes 8 pancakes
- 1 cup + 1 tablespoon all-purpose flour
- 2 tablespoons light brown sugar, packed
- 1 ½ teaspoons baking powder
- 2 1/2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ⅛ teaspoon salt
- optional: 1 scoop of vanilla protein powder, if you want some protein packed
- 1 tablespoon unsalted butter, melted and cooled slightly
- 1 cup milk of choice, I used unsweetened almond milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 large apple, grated, I left the skin on, that is up to you if you want it left on or not
Vanilla Maple Syrup
- about 1 cup maple syrup
- 2 teaspoons vanilla extract or 2 teaspoons of vanilla bean paste
Instructions How to Make Apple Pie Pancakes
Apple Pie Pancakes Recipe
- In a medium bowl, whisk together the flour, brown sugar, baking powder, spices and salt.
- In a measuring cup or small bowl, measure out the milk. Add the melted butter, egg and vanilla and whisk together well.
- Add the wet ingredients to the dry ingredients, and mix until just combined, without over-mixing. Over-mixing the batter will cause density and you lose fluffiness. Gently fold in the grated apple. Let the batter sit for at least 5 minutes; in that time, you’ll notice the batter thicken.
- Preheat your skillet over medium heat and brush with 1 1/2 teaspoons of butter or 1 teaspoon vegetable oil, or you can use non-stick cooking spray.
- Use a 1/4 cup cookie scoop or a 1/3 measuring cup for dropping the batter. Cook for 1 to 2 minutes until small bubbles form on the surface of the pancakes, and then flip to the other side.
- Reduce the heat to medium-low and cook on the opposite side for about 1 minute, or until golden brown. Transfer cooked pancakes to a baking sheet and place in a preheated 200F oven to keep warm if desired.
- Repeat the process with the remaining batter, adding more butter or oil to the skilled when needed. Serve immediately.
Easy Vanilla Maple Syrup
- Whisk together the maple syrup, vanilla together and warm up in the microwave. Serve over apple pancakes with some butter and enjoy!
More Variations
-
For a whole grain apple pancakes, replace 1/2 cup of the all-purpose flour with 1/2 cup of ground oats.
- Top your apple pancakes with a caramel sauce, instead of maple syrup if you love caramel and apples together!
- Want some more apples with your pancakes to take it to the next level? You’ll love these Country Crockpot Apples or use some canned apple pie filling, like Lucky Leaf and slather them on top with some whipped cream and dusting of cinnamon!
- Add a scoop of protein powder for protein-packed pancakes, especially if you’re wanting a power-packed breakfast!
- Mix-ins? We love adding chia seeds, flax seeds, chopped pecans or walnuts to our apple cinnamon pancakes.
Storing Leftover Apple Cinnamon Pancakes
- Store leftover pancakes in an airtight container or ziplock bag for 3-4 days in the refrigerator. When you’re ready to consume, just take how many you need and warm them up in the microwave for 20 seconds or so. Drizzle with some warm syrup!
Freezing Apple Pancakes
- These pancakes freeze very well. Always allow the pancakes to cool completely, then place a square of parchment paper between each of the individual cakes when they go into the freezer. This keeps the pancakes from sticking together.
Pancake-Flipping Tips
- Be sure the pan is at the right temperature; about 375°F if you’re using a griddle and medium heat, if you’re using a skillet on the stove. Otherwise, the outside will burn before the center is done if it’s too hot. Too cold and the pancake will become tough.
- Flip when the edges start to cook and the center batter bubbles.
- Check the underside of one of the pancakes to see if it has started turning a beautiful golden brown. You don’t want to flip too soon, so you only flip them once.
- The second side of the pancakes will cook faster than the first.
- Make sure not to press down on the pancakes to help them cook faster. It will only flatten them.
In conclusion, these apple pie pancakes are a game-changer for breakfast lovers. With warm, cinnamon-spiced apples folded into fluffy pancakes and topped with a decadent vanilla maple syrup, you’ll be craving them all week long! Whether you enjoy them fresh, or from the freezer on a busy morning, they’re sure to satisfy your sweet breakfast cravings.
More Delicious Breakfast Ideas!
- 20 Dessert Recipes Using Greek Yogurt
- Flourless Chocolate Chip Breakfast Cookies
- Apple Crumb Cake Recipe
- Awesome Country Apple Fritter Bread
- 45 Must-Try Best Apple Dessert Recipes
Tasty Apple Pie Pancakes
These Apple Pie Pancakes are the perfect blend of warm cinnamon, tender apples, and fluffy pancake goodness! Topped with a rich vanilla maple syrup, this easy recipe brings cozy, comforting flavors to your breakfast table any time of the year.
Ingredients
- 1 cup + 1 tablespoon all-purpose flour
- 2 tablespoons light brown sugar packed
- 1 ½ teaspoons baking powder
- 2 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ⅛ teaspoon salt
- 1 scoop vanilla protein powder optional
- 1 tablespoon unsalted butter melted and cooled
- 1 cup milk of choice e.g., unsweetened almond milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 large apple grated (skin on or off, your choice)
Vanilla Maple Syrup:
- 1 cup maple syrup
- 2 teaspoons vanilla extract or vanilla bean paste
Instructions
- In a medium bowl, whisk together the flour, brown sugar, baking powder, cinnamon, nutmeg, and salt.
- In a small bowl or measuring cup, whisk together the milk, melted butter, egg, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not over-mix.
- Gently fold in the grated apple, then let the batter sit for at least 5 minutes to thicken.
- Preheat a skillet over medium heat and lightly grease with butter, oil, or non-stick spray.
- Use a 1/4 cup scoop or 1/3 cup measuring cup to drop the batter onto the skillet.
- Cook for 1-2 minutes until small bubbles form on the surface, then flip. Cook for another 1 minute or until golden brown.
- Transfer cooked pancakes to a baking sheet and keep warm in a 200°F oven if desired.
- Repeat with the remaining batter, adding more butter or oil to the skillet as needed.
- For the vanilla maple syrup, whisk together the maple syrup and vanilla extract. Warm in the microwave and serve over the pancakes.
Notes
- Let the batter sit for 5 minutes to thicken for fluffier pancakes.
- You can leave the apple skin on or peel it for a smoother texture.
- Substitute with gluten-free flour and non-dairy milk if needed.
- Store leftover pancakes in the fridge for 3-4 days, or freeze them with parchment paper between each for up to 2 months.
Nutrition
Serving: 1pancakeCalories: 235kcalCarbohydrates: 47gProtein: 4gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 28mgSodium: 62mgPotassium: 270mgFiber: 1gSugar: 31gVitamin A: 138IUVitamin C: 1mgCalcium: 131mgIron: 0.5mg
Tried This Recipe?Let us know how it was by commenting below!
