This recipe for apple pancakes with an easy topping is a delicious way to make your breakfast epic!
The Very Best Apple Pancakes
Unlike other recipes on the internet that call for raw grated apples in the pancake batter, this recipe takes just 3 additional minutes to prepare and ensures that each apple tidbit is soft inside the pancake.
And what’s even better is that you get an incredible topping for pancakes of cinnamon and apples out of it as well! It’s worth the 3 extra minutes, I promise!
These apple pancakes have the ingredients you expect from classic pancakes plus apples, cinnamon, and brown sugar. To make this recipe and topping you’ll need:
- Apples: the star of the show! Granny Smith (green) apples are recommended, although Fuji or Honeycrisp work well too.
- Cinnamon: infuses the pancakes and topping with incredible flavor.
- Butter: a little in the batter and cook the topping.
- Brown sugar: to make the topping sweet and delicious.
- Flour: all-purpose flour works best for the pancake although you can use a 1:1 gluten-free flour too.
- Milk: the liquid for the pancake recipe. Use dairy or dairy-free to make the batter.
- Egg: helps bind the pancake batter and gives it flavor. Alternatively, use this pancakes without eggs recipe.
*Read all the tips for success and then grab the measurements in the recipe card below.
Making Apple Topping for Pancakes
I like to make the apple topping for pancakes first, so it has a chance to cool down slightly before adding it to the pancake batter. Making it takes 5 minutes and is as easy as:
- Chop the apples
The smaller the apple pieces the quicker they’ll soften up. I like to chop mine small or sometimes into thin slices.
- Cook the apples
You want to cook down the apples with the cinnamon, butter, and brown sugar for about 5 minutes, just long enough for them to soften up and not turn into jam.
- Top the pancakes
You’ll use some of the apple topping in the pancake batter and distribute about 2 tablespoons over the pancake stack.
How to Make Apple Pancakes
Making apple pancakes filled with sweet tidbits of apples and cinnamon is as easy as making your favorite pancake recipe. You’ll need to:
- Make the pancake batter
In a large bowl, combine the pancake batter ingredients and mix just enough to see no lumps.
- Add the apples to the batter
Add about ⅓ of the cooked apples, about ½ cup total, in the pancake batter. You simply want to fold it in with a spatula to distribute them.
- Cook the pancakes
Use a ¼ cup scoop to pour the apple pancake batter on a greased hot pan or skillet. Cook them on the first side, flip, and finish cooking them. Keep the pancakes warm (or serve them) while you repeat the process with the rest of the batter.
Build your pancake stack on a plate, drizzle with syrup, and top with 2 tablespoons to ¼ cup of cooked cinnamon apple topping.
Success Tips for Fluffy Apple Pancakes
Making a great stack of pancakes with apples is simple with some of these success tips:
Use a true and tested pancake batter
Your pancakes will be as great as your batter so if the one in this post does not meet your dietary needs, make the apple topping first and then use this gluten-free pancake recipe, this pancake recipe without milk, or this pancake recipe without baking powder. For dairy-free, omit the butter and use a dairy-free alternative (use coconut oil for the apples).
Heat the pan first
Heat the pan first and once hot, grease it. If using butter, pour your batter immediately after it melts before it browns.
Wait to flip
Knowing when to flip pancakes is as easy as waiting for them to develop bubbles on the top and see defined edges.
Adjust the heat
The best temperature to cook pancakes is under medium-high heat to create golden colored beauties.
Apple Pancakes (Plus Cinnamon Apple Topping)
For the apple topping:
- 2 granny smith apples, peeled and chopped small
- 1 teaspoon ground cinnamon
- 1 tablespoon butter
- 2 tablespoons brown sugar
- 2 tablespoons water
For the pancake batter:
- 1 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon sugar
- 1 ¼ cups milk
- 1 egg
- 3 tablespoons butter, melted
Make the apple topping:
- Heat a large non-stick pan over medium-high heat. Once hot, melt the 1 tablespoon of butter. Add the chopped apples to the pan, and stir, cooking them for about a minute.
- Distribute the cinnamon and brown sugar over the apples, give them a stir, and add the water. Cook the apple topping for 5 minutes, until the apples have softened enough to your liking. Turn off the heat.
Make the pancake batter:
- In a large bowl, sift together the flour, baking powder, salt, and sugar.
- Make a well in the middle and pour in the milk, egg, and butter. Mix with a whisk or fork until smooth.
- To the pancake batter, add ⅓ of the cooked apple and cinnamon topping. Gently fold it into the batter just enough to distribute it throughout.
Cook the pancakes:
- Heat a non-stick griddle or large pan over medium-high heat, I set my griddle at 300-350 F, this will vary. Once hot, grease, spray, or melt butter on the hot surface.
- Immediately, pour ¼ cup of apple pancake batter onto the greased pan. Cook the pancakes for about 2 minutes, until the edges begin to look defined and bubbles form. Flip the pancakes over and cook for another minute on the other side. Remove from the pan onto a plate and cook the remaining pancakes.
- Plate 2 to 3 pancakes per person and top with warm cinnamon apple topping. Drizzle with maple syrup if desired.