Apple Cinnamon Pancakes

These Apple Cinnamon Pancakes are soft, fluffy, and full of warm cinnamon flavor with fresh grated apple folded right into the batter. Whole wheat flour keeps them wholesome without making them heavy.

“I made these on a Sunday morning and my kids asked for them again by Tuesday. The grated apple completely disappears into the batter but you can taste it in every bite. These are officially in our rotation.” ⭐⭐⭐⭐⭐

Simone

These apple cinnamon pancakes are light and fluffy, with a whole grated apple folded right into the batter and a touch of whole wheat flour. The mild sweetness and cinnamon highlight the apples without overpowering them, making for a truly delicious breakfast you can feel good about.

Serve them warm in a giant stack with maple syrup and easy apple compote—plus, they freeze beautifully for easy weekday mornings. These are a natural fall weekend breakfast, but honestly I make them any time I have a good apple sitting on the counter. If you are looking for other fall breakfast ideas, head over to my pumpkin pancakes or these apple turnovers!

Ingredients & Substitutions

• All-Purpose Flour: This provides the primary structure for a light, fluffy crumb. Using only all-purpose flour works, but you lose the nuttier depth that whole wheat adds.
• Whole Wheat Flour: A smaller portion of whole wheat flour contributes heartiness and flavor without making the pancakes dense. If you love baking with whole wheat for breakfast, check out this banana scone recipe!
• Ground Cinnamon: Gives the batter its warm, spiced character and complements the apple throughout.
• Buttermilk: The acidity in buttermilk activates the baking soda and tenderizes the crumb, giving these pancakes their lift and slight tang. Stick with exactly 1 cup. I tested an extra ¼ cup, and the pancakes came out gummy and dense, which is not the result you want after all that grating.
• Apple: Grated and folded in at the end, the apple brings natural moisture and subtle fruit flavor to every bite. Use a tart, crisp variety like Granny Smith or Honeycrisp for the best balance. Peel it or leave the skin on; either way works. One peeled apple gave me about ⅔ cup (107g) in testing, and it does not need to be squeezed out. If you love baking with apples, my apple bread recipe is a good next bake to try.
• Easy Apple Compote: A half batch spooned over the top is the finishing move here. It pulls the whole stack together and adds a jammy, spiced apple layer, and save some to make these mini apple pies!

Variations for Apple Cinnamon Pancakes

• Add Nuts for Crunch. Fold ⅓ cup of chopped walnuts into the batter along with the grated apple. If you love that apple-walnut combination, my apple walnut bread recipe uses the same pairing in a heartier bake.
• Spiced Brown Sugar Topping. Instead of maple syrup, mix 2 tablespoons of brown sugar with a pinch of cinnamon and sprinkle it over each pancake right after flipping. The sugar caramelizes slightly on the second side and adds a crackly, sweet finish.
• Apple Pie Filling in Place of Compote. Swap the easy apple compote topping for easy apple pie filling, which is thicker and more spiced. It turns breakfast into something closer to dessert, which is not a complaint.
• Add more spice! You can add my apple pie spice or this gingerbread spice to the pancake batter.

Professional Tips for Perfect Apple Cinnamon Pancakes

• Choose your pan size before you start. A 12-inch sauté pan fits 3 pancakes at a time and keeps the process moving efficiently. An 8- to 10-inch pan fits only 1 to 2, so breakfast takes longer. A countertop griddle is the fastest option if you have one.
• Always cook a tester pancake first. The first pancake tells you everything you need to know about your heat before you commit a full batch. If it browns before bubbles appear and pop in the center, lower the heat. If the batter still looks raw after 3 minutes, nudge the heat up slightly.
• After the tester, subsequent pancakes cook faster. By the time you pour the second round, the pan is fully preheated, so expect them to reach the bubble-and-pop stage faster. Watch the surface, not the clock, and flip only when you see bubbles forming and popping in the center.
• Mix the batter right before cooking. The leaveners activate as soon as they hit the wet ingredients, so batter that sits for 20 minutes before it hits the pan will not rise as well.

How to Make Apple Cinnamon Pancakes

Use these instructions to make light, fluffy apple cinnamon pancakes with grated apple folded right into the batter. For details and measurements, see the recipe card below.

Make the Batter

Step 1: Grate the apple on the medium holes of a box grater. One peeled apple yields about ⅔ cup (107g). If you have a lemon nearby, squeeze a little juice over the top to keep the apple from browning.

If you skip the lemon juice, that is completely fine, and the cinnamon will take care of the color once the pancakes hit the pan anyway.

Step 2: In a medium bowl, whisk together the all-purpose flour, whole wheat flour, granulated sugar, baking soda, baking powder, ground cinnamon, and kosher salt until evenly combined. The mixture should look uniform in color with no streaks of one flour or the other. Set the bowl aside. (photo 1)

Step 3: In a separate medium bowl, whisk together the egg, buttermilk, and melted butter until smooth (photos 2&3).

The butter should still be warm but not hot when it goes in. If it is too hot, it can begin to cook the egg, so let it cool for just a minute if needed.

Step 4: Add the dry ingredients to the wet ingredients and whisk until just combined. The batter will look a little lumpy, and that is exactly right. Overmixing activates the gluten and will give you flat, tough pancakes, so stop as soon as you no longer see dry streaks of flour. Then gently fold in the grated apple with a spatula in two or three wide strokes. The apple will distribute through the batter with little effort. (photos 4-7)

Step 5: Heat the Pan. Heat a large sauté pan over medium heat with a small pat of butter or a generous spray of ghee cooking spray*. You want the pan warm but not hot before the first pancake goes in. Give it about 2 minutes, then test it by flicking a few drops of water onto the surface. If they sizzle and evaporate immediately, you are ready.

Cook the Tester Pancake

Step 6: Scoop or pour about ½ cup of batter into the center of the pan for your tester pancake. Watch the surface closely. When bubbles appear across the top and the edges look set, wait for the bubbles to pop and the holes to stay open before flipping. Slide a flat spatula underneath and flip in one confident motion, then cook another 1 to 2 minutes on the second side. Lightly press the center with your finger. The pancake is done when it springs back rather than leaving an indent. It should be a lovely golden brown on both sides.

The tester pancake does two things. It tells you whether your heat is calibrated correctly and helps the pan heat evenly before the rest of the batch. If the pancake browns before the bubbles pop, lower the heat. If the batter still looks wet after 3 minutes, nudge the heat up slightly.

Cook the Pancakes!

Step 7: Cook the Remaining Pancakes. Add a little more butter or cooking spray if the pan looks dry, then scoop about ½ cup of batter into 3 spots across the pan if you are using a 12-inch skillet, or 1 to 2 spots for a smaller pan. The next rounds will cook faster now that the pan is fully heated, so keep a close eye on them. Flip when bubbles appear and pop in the center, then cook 1 to 2 more minutes, until both sides are golden brown and the centers spring back when touched. Repeat with the remaining batter. (photos 8 & 9)

Step 8: Serve. Stack the pancakes while warm and serve with maple syrup and a generous spoonful of apple compote on top (photo 10).

Recipe FAQs

Before You Go

I hope these Apple Cinnamon Pancakes earn a spot in your regular weekend rotation. Browse our Breakfast & Brunch Recipes or try this German apple pancake next!