Apple Pancakes are easy to make and full of fall flavors. Three spices and apple butter make these fluffy pancakes a perfect breakfast recipe for a crisp fall day.
They are bursting with autumn flavors and delicious spices we love in the colder weather months.
This recipe is easy and full of apple flavor but there is no apple prep required!
They are light and fluffy.
These apple cinnamon pancakes will be your favorite way to start the day!
Recipe Ingredients + Notes
All Purpose Flour – use regular or gluten-free measure-for-measure flour blend. I recommend Bob’s Red Mill Gluten Free 1-to-1 Flour blend if making the pancakes gluten-free.
Spices – ground Cinnamon, Cloves and Ginger gives these easy pancakes a warm flavor of fall.
Baking Powder – adding baking powder makes the pancakes rise to be fluffy.
Granulated Sugar – adds just the right amount of sweetness without making them overly sweet.
Egg – the egg helps with the structure of the pancake and allows it to rise.
Milk – I use dairy whole milk in the recipe. You can use any % fat dairy milk, nut milk or oat milk.
Apple Butter – use store bought or homemade apple butter. This gives the pancakes a homey apple flavor! It’s fast and makes the pancakes smooth in texture.
Variations + Substitutions
For more apple flavor add grate apple into the batter. Try a Granny Smith apple for fresh tart flavor! Be sure to stir between each addition to the hot skillet so the apple doesn’t sink to the bottom
Applesauce may be substituted for the apple butter. If using applesauce increase the sugar by 3 additional tablespoons.
How to Make it – Step-by-Step
STEP 1: In a large bowl whisk together the flour, spices, baking powder and sugar (photos 1-3).
STEP 2: Add the milk, apple butter and egg to the dry ingredients (photos 4-5). Whisk until the wet ingredients are fully mixed together (photo 6).
STEP 3: Drop the pancake batter in 1/4 cup amounts onto a greased hot skillet over medium heat. When small bubbles appear on the surface (1-2 minutes) flip the pancake.
Cook on the opposite side until golden brown (photo 7).
Serve immediately with melted butter (or sliced), honey or maple syrup!
Can this Pancake recipe be Doubled?
Yes! Or tripled even. Just keep the proportions of the ingredients the same.
They can even be made ahead and frozen before a big breakfast or holiday morning (details below).
Don’t Overmix the Batter. Mixing too much will cause the pancakes to not be light and fluffy.
Cook the pancakes over medium heat. This ensures they cook through uniformly. If cooked too hot the edges will cook and the middle will still be gooey or they will dry out.
Look for the little bubbles before flipping them. It can seem like a mystery about when to flip pancakes but it’s easy! Wait until you see a number of little bubbles on the top surface. Then flip them and cook an additional minute.
Make the pancakes the same size. For this recipe the cooking time is for 1/4-cup (of batter) pancakes. The bigger the pancake the longer cooking time. If all the pancakes are about the same size, they’ll cook in the same time frame.
The prepared pancakes can be stored in a sealed container or zipper close plastic bag in the refrigerator for up to 3 days. To reheat pop them in the toaster or microwave just until warm.
How to Freeze Them
- Line a rimmed baking sheet with parchment paper or wax paper.
- Place completely cooled pancakes in a single layer on the pan. Place in the freezer until the pancakes are frozen.
- Place a piece of wax paper between each pancake and put them in an airtight freezer safe container or zipper close freezer bag.
Layering them in this way allows removing just as many as you need anytime rather than the whole batch.
They also will not stick to each other when frozen.
Freeze for up to 2 months.
The fastest way is in the microwave. Place the pancakes in a single layer on a plate.
Reheat for 20 seconds for 2 pancakes; 60 seconds for four or more pancakes.
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- Leftover Ham Recipes
- Easy Baked Apples
- Challah French Toast