There is no better way to welcome a crisp autumn morning than with a stack of warm, fluffy pancakes, and this recipe for Apple Cinnamon Pancakes is the ultimate celebration of the season. They are everything you love about classic pancakes, but elevated with a hint of warm cinnamon and topped with a glorious, buttery apple-cinnamon sauce. It’s a cozy, comforting, and incredibly delicious breakfast that will fill your home with the most wonderful fall aroma.
You will fall completely in love with this recipe. The pancakes themselves are wonderfully light and fluffy, thanks to a simple homemade “buttermilk.” The real star, however, is the decadent topping: tender apples sautéed in butter and brown sugar, then simmered with maple syrup to create a warm, gooey sauce that is simply irresistible.
The Ingredients for Your Apple Pancakes
- ¾ cup milk
- 1 ½ tablespoons vinegar
- 1 cup flour
- 3 tablespoons sugar
- 1 teaspoon cinnamon – (if you really love cinnamon you can add another ½ teaspoon)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 egg
- 2 tablespoons oil
Apple Topping
- 2 tablespoons butter
- 2 apples – peeled, cored, and diced
- 2 tablespoons brown sugar
- ½ teaspoon cinnamon
- ⅓ cup maple syrup
How to Create Your Apple Cinnamon Pancakes
Step 1: Make the Buttermilk and Prepare the Batter
First, make your homemade “buttermilk.” In a small bowl or measuring cup, whisk together the milk and the vinegar. Let this mixture sit for about 5 minutes; it will start to curdle slightly. While it rests, in a separate large bowl, whisk together the flour, sugar, 1 teaspoon of cinnamon, baking powder, baking soda, and salt.
Step 2: Combine and Cook the Pancakes
Whisk the egg and oil into your milk and vinegar mixture. Pour these wet ingredients into the bowl with the dry ingredients and stir until just combined. Be careful not to over-mix; a few lumps in the batter are perfectly fine. Heat a lightly greased griddle or skillet over medium-high heat. Pour about ¼ cup of batter for each pancake and cook for about 2 minutes, or until bubbles form on the surface. Flip the pancakes and cook for another 1-2 minutes on the other side until golden brown.
Step 3: Create the Apple Topping
While the pancakes are cooking, prepare the incredible apple topping. In a medium saucepan, melt the butter over medium heat. Add the diced apples, brown sugar, and the ½ teaspoon of cinnamon. Cook, stirring, for about 3-5 minutes, until the apples are tender.
Step 4: Finish the Sauce and Serve
Once the apples are tender, pour the maple syrup into the saucepan. Continue to stir and let the sauce simmer for another minute until it’s slightly thickened and everything is well combined. Serve the warm pancakes immediately, with a generous spoonful of the warm apple topping drizzled over the top.
My Best Tips for These Apple Pancakes
My Secret for the Fluffiest Pancakes
The simple trick of adding vinegar to the milk creates a quick and easy substitute for buttermilk. The acidity in the “buttermilk” reacts with the baking soda, which is what gives these pancakes their incredible lift and makes them wonderfully light and fluffy.
Don’t Overmix the Batter
The key to a tender pancake, rather than a tough one, is to stir the batter until it’s just combined. A few lumps are not only okay, they’re a good sign! Overmixing develops the gluten in the flour, which can lead to a rubbery texture.
Choose the Right Apple
For the apple topping, it’s best to use a firm, crisp apple that will hold its shape when cooked. Varieties like Honeycrisp, Gala, or Granny Smith are all excellent choices. They’ll soften beautifully without turning into mush, giving your topping a wonderful texture.
Delicious Variations to Try
These Apple Cinnamon Pancakes are a fantastic base for all sorts of delicious twists. For a bit of extra texture, you could add a handful of finely chopped pecans to the apple topping while it’s simmering. If you love a lot of spice, feel free to add a pinch of nutmeg or allspice to the pancake batter along with the cinnamon. For an extra decadent treat, a dollop of whipped cream on top of the apple topping is always a fantastic idea.
FAQs
Can I add apples directly to the pancake batter?
Yes, you can! For a different texture, you can fold about 1 cup of finely diced or grated apple directly into the batter before cooking. Just be aware that this can sometimes make the pancakes a bit more dense.
How do I keep the pancakes warm while I cook the whole batch?
A great trick is to preheat your oven to a low temperature, around 200°F (95°C). As you finish cooking each pancake, you can place them on a baking sheet in the warm oven to keep them hot and fresh until you’re ready to serve the whole stack.
Can I make the batter ahead of time?
It’s best to cook the pancake batter shortly after you’ve mixed it. The baking soda and baking powder are activated as soon as they get wet, so if the batter sits for too long, the pancakes won’t be as light and fluffy.
Apple Cinnamon Pancakes
- Total Time: 25
- Yield: 8 pancakes (4 servings) 1x
Description
This recipe for Apple Cinnamon Pancakes is the ultimate celebration of a crisp autumn morning. These light and fluffy pancakes are elevated with a hint of warm cinnamon and topped with a glorious, buttery apple-cinnamon sauce. It’s a cozy, comforting, and incredibly delicious breakfast that will fill your home with the wonderful scent of fall.
Ingredients
Pancakes:
¾ cup milk
1 ½ tablespoons vinegar
1 cup flour
3 tablespoons sugar
1 teaspoon cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 egg
2 tablespoons oil
Apple Topping:
2 tablespoons butter
2 apples, peeled, cored, and diced
2 tablespoons brown sugar
½ teaspoon cinnamon
⅓ cup maple syrup
Instructions
Make the Buttermilk and Prepare the Batter:
In a small bowl, whisk together the milk and vinegar and let it sit for about 5 minutes to create a homemade “buttermilk.” In a separate large bowl, whisk together the flour, sugar, 1 teaspoon of cinnamon, baking powder, baking soda, and salt.
Combine and Cook the Pancakes:
Whisk the egg and oil into the “buttermilk” mixture. Pour the wet ingredients into the dry ingredients and stir until just combined (a few lumps are okay). Heat a lightly greased griddle over medium-high heat. Pour about ¼ cup of batter for each pancake and cook for 2 minutes per side, or until golden brown.
Create the Apple Topping:
While the pancakes cook, melt the butter in a medium saucepan over medium heat. Add the diced apples, brown sugar, and ½ teaspoon of cinnamon. Cook, stirring, for 3-5 minutes, until the apples are tender.
Finish the Sauce and Serve:
Pour the maple syrup into the saucepan with the apples. Let the sauce simmer for another minute until slightly thickened. Serve the warm pancakes immediately with a generous spoonful of the warm apple topping.
Notes
For the Fluffiest Pancakes:
The trick of adding vinegar to milk creates a quick “buttermilk.” The acidity reacts with the baking soda to give the pancakes incredible lift, making them wonderfully light and fluffy.
Don’t Overmix:
To ensure tender pancakes, stir the batter only until it’s just combined. A few lumps are a good sign and prevent the pancakes from becoming tough and rubbery.
Keep Pancakes Warm:
To keep the batch warm while you finish cooking, preheat your oven to a low temperature (around 200°F/95°C). Place the finished pancakes on a baking sheet in the warm oven until ready to serve.
- Prep Time: 10
- Cook Time: 15
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes with topping
- Calories: 450
- Sugar: 40g
- Sodium: 480mg
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 65mg
Keywords: apple cinnamon pancakes, fall breakfast, fluffy pancakes, apple topping, easy breakfast, weekend brunch
