Why You'll Love It
- The grated apples melt into the batter, creating pockets of sweet tenderness
- Cinnamon warms everything up like a cozy blanket for your taste buds
- So much faster than baking a whole apple pie but gives you that same comfort
- Perfect for using up those apples that are just sitting on your counter
"My kids actually asked for seconds! The apple pieces stayed tender and the pancakes were so light."
Essential Ingredient Guide
- Apples: Choose firm, sweet-tart varieties like Granny Smith or Honeycrisp. The slight tartness balances the sweetness, and they hold their shape when grated. I remember when my neighbor brought over a bushel from her tree - those made the best pancakes.
- Cinnamon: Fresh cinnamon makes all the difference. That warm spice smell just fills the kitchen and makes everyone wander in asking what's cooking. Ground cinnamon works perfectly here.
- Buttermilk: Buttermilk gives these pancakes their incredible fluffiness and slight tang. If you don't have buttermilk, you can make a quick version with milk and a tablespoon of vinegar - let it sit for 5 minutes until it curdles slightly.
- Flour: All-purpose flour gives that classic pancake texture we all love. I sift mine first - it's an extra step, yeah, but it makes them so light.
- Brown Sugar: Just a touch of brown sugar caramelizes beautifully against the griddle and complements the apples perfectly. The molasses notes in brown sugar add depth.
- Eggs: Room temperature eggs blend into the batter more evenly. I usually take mine out about 30 minutes before I start cooking.
Complete Cooking Process
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Ingredient Readiness:
Getting everything measured and prepped before you start mixing is key. Grate the apples right before using them to prevent browning, and have your buttermilk and eggs at room temperature for the fluffiest results. Honestly, this little bit of prep makes the whole process so much smoother.
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Flavor Development:
The magic happens when the grated apples release their juices into the batter and the cinnamon wakes up with the heat. As the pancakes cook, that apple flavor deepens and caramelizes around the edges. I love watching those little apple bits get tender and sweet.
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Texture Control:
Don't overmix the batter - lumps are good! They create those tender pockets in the finished pancakes. And when you see those bubbles forming on top and the edges looking set, that's your cue to flip. Wait for that perfect golden brown color.
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Finishing Touches:
A pat of butter melting over the top, maybe a drizzle of maple syrup - that's when these pancakes really sing. The warmth from the pancakes makes the syrup seep into all those apple-filled crevices.
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Serving Timing:
Serve them right off the griddle while they're still warm and fluffy. Pancakes wait for no one, as my grandma used to say. Keep finished ones in a warm oven while you cook the rest.
- Test your griddle temperature with a drop of water - it should sizzle and dance
- Use an ice cream scoop for perfectly portioned pancakes every time
- Don't press down on the pancakes after flipping - let them puff up naturally
- Keep finished pancakes warm in a 200°F oven on a wire rack
Pro Tips
I've learned over the years that the secret to great pancakes is patience. Let the batter rest for about 5 minutes after mixing - it gives the flour time to hydrate and makes them extra tender. And you know, sometimes I'll make a double batch and freeze the extras. They reheat beautifully in the toaster for a quick breakfast during the week. It's like giving future-you a little gift.
The essence of the dish:
A fun fact or historical angle:
Flavor or sensory focus:
You Must Know
- Grate apples just before mixing to prevent browning
- Don't overmix the batter - lumps are your friend
- Wait for bubbles to form before flipping
- Keep cooked pancakes warm in a single layer
Frequently Asked Questions
→ Can I use apple sauce instead of grated apples?
You can, but the texture will be different. Apple sauce will make the pancakes more moist and dense, while grated apples give you those lovely little tender pieces throughout.
→ How do I keep my pancakes warm while cooking batches?
Place them in a single layer on a baking sheet in a 200°F oven. This keeps them warm without making them soggy. A wire rack on the baking sheet helps air circulate.
→ Can I make the batter ahead of time?
You can mix the dry ingredients the night before, but mix in the wet ingredients right before cooking. The baking powder needs to be fresh to give you those fluffy pancakes.
→ What's the best way to reheat leftover pancakes?
The toaster works beautifully - it crisps them up nicely. You can also warm them in a 350°F oven for about 5 minutes.
→ Can I freeze these pancakes?
Absolutely! Let them cool completely, then layer with parchment paper in an airtight container. They'll keep for about 2 months. Reheat in the toaster straight from frozen.
→ What type of apples work best?
Firm, tart apples like Granny Smith hold up well, but sweeter varieties like Fuji or Honeycrisp are lovely too. Avoid very soft apples that might turn mushy.
Chef's Tips
Grate apples just before adding to prevent browning,Buttermilk can be substituted with milk + 1 tbsp vinegar,Don't press pancakes down after flipping - let them puff up,Leftovers freeze beautifully for quick breakfasts
Nutrition Facts
per serving
285
Calories
8g
Protein
45g
Carbs
8g
Fat
Taste Profile
Warm and comforting with sweet apple notes balanced by warm cinnamon
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
Let sit for 5 minutes until slightly curdled before using
Will be denser but more nutritious
Recipe Variations
Try these delicious twists on the original
Apple Cinnamon Roll Pancakes
Swirl cinnamon sugar through the batter before cooking for a cinnamon roll effect
Apple Walnut Pancakes
Add chopped walnuts for crunch and extra nutrition
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Overmixing the batter - results in tough pancakes
- Cooking at too high heat - burns outside before inside cooks
- Flipping too early - wait for bubbles to form and edges to set
- Overcrowding the pan - makes flipping difficult
Meal Prep & Storage
Make Ahead Tips
You can mix the dry ingredients the night before and keep them covered. Grate the apples and mix the wet ingredients right before cooking for the freshest results. The batter itself doesn't keep well due to the leavening agents.
Leftover Ideas
Reheat gently in a toaster or warm oven. Leftover pancakes make great snacks - sometimes I'll spread them with peanut butter for a quick protein boost.
Perfect Pairings
Serve this with...
Cooking Timeline
Prep ingredients - grate apples, measure dry and wet ingredients
Mix batter and let rest while heating griddle
Cook pancakes in batches, keeping finished ones warm
Serve immediately with toppings of choice
Easy Apple Pancakes Recipe
Warm, fluffy apple pancakes that fill your kitchen with the comforting scent of cinnamon and baked apples. Perfect for a cozy weekend breakfast or a sweet dessert that feels like a hug in a plate.
Timing
Prep Time
15 Minutes
Cook Time
20 Minutes
Total Time
35 Minutes
Recipe Details
Ingredients
Dry Ingredients
- 01 2 cups all-purpose flour
- 02 2 tablespoons brown sugar
- 03 2 teaspoons baking powder
- 04 1 teaspoon baking soda
- 05 1 teaspoon cinnamon
- 06 1/2 teaspoon salt
Wet Ingredients
- 01 2 cups buttermilk
- 02 2 large eggs
- 03 1/4 cup melted butter
- 04 1 teaspoon vanilla extract
Apple Addition
- 01 2 medium apples, peeled and grated
- 02 Butter or oil for cooking
Instructions
In a large bowl, whisk together all the dry ingredients - flour, brown sugar, baking powder, baking soda, cinnamon, and salt. Make a well in the center. I like to give it a good whisk to make sure everything's evenly distributed.
In another bowl, whisk the buttermilk, eggs, melted butter, and vanilla until smooth. Pour the wet ingredients into the well you made in the dry ingredients. Gently stir until just combined - lumps are okay! Overmixing makes tough pancakes.
Fold in the grated apples gently. Let the batter rest for 5 minutes while you heat your griddle or skillet to medium heat. This resting time makes for fluffier pancakes, honestly.
Lightly butter your griddle. Pour 1/4 cup portions of batter onto the hot surface. Cook until bubbles form on top and edges look set, about 2-3 minutes. Flip and cook until golden brown on the other side, another 1-2 minutes.
Keep cooked pancakes warm in a 200°F oven while you finish the remaining batter. Serve warm with butter and maple syrup. The smell alone will bring everyone to the table.
Notes & Tips
- 1 Grate apples just before adding to prevent browning
- 2 Buttermilk can be substituted with milk + 1 tbsp vinegar
- 3 Don't press pancakes down after flipping - let them puff up
- 4 Leftovers freeze beautifully for quick breakfasts
Tools You'll Need
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Large mixing bowls
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Whisk
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Box grater
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Griddle or large skillet
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Spatula
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Measuring cups and spoons
Must-Know Tips
- Don't overcrowd the pan - give pancakes space to cook evenly
- Let batter rest - 5 minutes makes fluffier pancakes
- Test griddle temperature with water drops - should sizzle and dance
Professional Secrets
- Room temperature ingredients - ensures even mixing and better rise
- Medium heat - allows pancakes to cook through without burning
- Fresh baking powder - check the date for maximum fluffiness
Recipe by
Emma Fields“Mornings are my magic hour! I create easy, energizing breakfasts that turn sleepy starts into sunshine moments.” ☀️🥞
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