Apple Pancakes

Treat the family to a big stack of these delicious Apple Pancakes for a cozy weekend breakfast or brunch! Tender, fluffy pancakes are filled with fresh apples, then topped with a homemade apple compote that takes them over the top. A generous drizzle of pure maple syrup just before serving makes this a breakfast everyone will be happy to gather around the table for.

Easy Apple Pancakes Recipe

While apples are certainly not just a fall fruit, there’s something extra special about making these Apple Pancakes when crisp, fresh apples are plentiful during the fall apple season. They’re perfect for a leisurely weekend breakfast or Sunday brunch, especially with a pot of hot coffee on the side.

You can also make a batch ahead of time and keep them in the refrigerator for busy weekday mornings when a homemade breakfast sounds mighty good but there’s not much time to fuss in the kitchen. They’re also a wonderful addition to a fall breakfast spread, holiday brunch, or cozy family gathering.

Key ingredients you’ll need to make simple Apple Pancakes: (Scroll down for full printable recipe card and qauntities.)

• Flour – All purpose flour for the base of the pancake batter.
• Leaveners – Baking powder and baking soda for a fluffy texture plus salt to balance the taste.
• Sugar – Granulated sugar for sweetness.
• Apples – Shredded Granny Smith apples give these pancakes their signature flavor.
• Spices – Apple pie spice or ground cinnamon for a hint of warmth to the flavor.
• Liquids – Buttermilk and melted butter for moisture and richness.
• Whole Eggs – Large eggs stabilize the batter.
• Flavoring – Vanilla extract and butter and vegetable oil for frying.
• Apple Compote – Granny Smith apples, granulated sugar, lemon juice, vanilla extract and apple pie spice or ground cinnamon.

How to Make Apple Pancakes Recipe

• Sift Dry Ingredients – Use a whisk to sift together all purpose flour, baking powder, cinnamon, baking soda and salt.
• Wet Ingredients – In a separate bowl whisk together buttermilk, eggs, butter and vanilla.
• Combine – Add wet ingredients to the flour mixture, stir by hand until fully moistened.
• Add the Apple – Fold in shredded apple, mixing to evenly distribute.
• Heat Pan – Heat oil and butter on a griddle over medium-high heat.
• Scoop the Batter – Use a standard ice cream scoop or measuring cup to evenly divide pancake batter.
• Cook Pancakes – Fry in batches until puffed and golden brown. Remove to a platter and keep warm.
• Serve immediately with butter, maple syrup and apple compote, if desired.

Kitchen Equipment to Make Apple Compote Pancakes

• Large bowl, medium bowl.
• Balloon whisk.
• Measuring cups and measuring spoons.
• Apple corer, knife and chopping board.
• Box grater.
• Ice cream scoop.
• Griddle, large skillet or large nonstick frying pan for frying.
• Medium sauce pan to make the apple compote.

Recipe Variations, Tips and Substitutions

• Apples – You can use another variety of apples for these pancakes. Gala apples, Braeburn apples or Honeycrisp apples, Jonagold or Golden Delicious apples. Whatever variety is your favorite works for this easy pancake recipe.
• Apple Cinnamon Pancakes – You can use ground cinnamon in place of apple pie spice or use pumpkin pie spice. Remember, pumpkin pie spice doesn’t taste like pumpkin it includes ground cinnamon, nutmeg, allspice, cloves and ginger all of which complement the apple flavor.
• Nuts – You can add 1/2 cup of toasted chopped pecans or walnuts to the pancakes batter for crunch.
• Brown Sugar – You can use light brown sugar in place of white sugar.
• Leave the Peel on or Leave it Off – You may choose to leave the peel on the apples when grating or peel them. It’s fine to go with your preference.
• Make the Apple Compote Ahead of Time – Should you like to include the apple compote, it can be made one day in advance and popped into the refrigerator. When doing so, gently reheat just before serving. When reheating you may need to add a small amount of apple juice, apple cider or water and gently warm over medium heat in a heavy bottomed saucepan or on 50% powder in the microwave.
• Serving Options – You can serve these pancakes with butter and maple syrup, honey, caramel sauce or make the compote for a tender, cinnamon spiced apple topping. You can even serve warm pancakes with apples and whipped cream for dessert.

Storage and Leftovers

• Leftovers – Store cooked Apple Pancakes wrapped in foil or in an airtight container chilled in the refrigerator for up to 3 days.
• Reheating – You can also reheat Apple Pancakes in an air fryer at 350°F for a few minutes to crisp or on a sheet pan in preheated 375°F oven in a single layer on a baking sheet pan.
• Freezer – You can make these pancakes and cool them completely, then freeze for up to 2 months. Thaw, then reheat in an oiled skillet or in the microwave.

More Apple Recipes to Make

• You can also top these pancakes with this recipe for homemade Apple Pie Filling.
• Cinnamon sugar coated Apple Cider Doughnut Cake is always a winning option for dessert.
• Handheld Apple Pie Bars can be packaged up and taken camping, to cookouts or tailgating parties.
• Harvest Apple Bread is filled with Autumn flavors.
• Who could resists these glazed Apple Fritters. Double dip them if you dare!
• Cook a batch of this Cinnamon Spice Apple Butter in a slow cooker and the house smells heavenly, too.
• These Easy Fried Apple Pies are a Southern favorite.
• Apple Salsa from Tornadough Ali.

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Helpful Kitchen Items:

• Griddle
• Mixing Bowls
• Measuring Set
• Box Grater

Print

Apple Pancakes

These fluffy Apple Pancakes are packed with fresh apples and served with a homemade apple compote and pure maple syrup. They’re a cozy, family-favorite breakfast perfect for fall mornings, weekend brunch, or busy weekdays.

Course Breakfast, brunch

Cuisine American, Southern

Keyword apple-pancake-recipe, apple-pancakes, easy-apple-pancakes

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 8 servings

Calories 333kcal

Ingredients

• 2 1/4 cups all purpose flour
• 1/4 cup granulated sugar
• 2 tsp baking powder
• 1 1/2 tsp ground cinnamon OR apple pie spice
• 1 tsp baking soda
• 1/2 tsp salt
• 2 cups buttermilk room temperature, well shaken
• 2 large eggs
• 1/4 cup unsalted butter melted
• 2 tsp vanilla extract
• 2 cups coarsely grated apple i.e. Granny Smith peeled and cored
• additional butter and vegetable oil for frying
• maple or caramel syrup plus butter for serving
• apple compote recipe below

Instructions

• In a large bowl use a whisk to sift together all purpose flour, baking powder, cinnamon or apple pie spice, baking soda and salt.
• In a separate medium bowl whisk together buttermilk, eggs, butter and vanilla.
• Add wet ingredients to flour mixture stir by hand until fully moistened. Fold in shredded apples, mixing to evenly distribute. (Some small lumps may remain.)
• Heat 2 Tbsp oil and 1 Tbsp butter on a griddle or large non stick skillet over medium high heat.
• Use a standard ice cream scoop or 1/3 cup measuring cup to evenly divide pancake batter.
• Fry in batches for 2 minutes per side, flip when bubbles form. Cook just until puffed and golden. Remove to a platter and keep warm.
• Serve warm with butter, maple syrup and apple compote, if desired.
• To Make Apple Compote: (Optional)

  Ingredients: 4 cups apples, peeled, cored and cut into 1/2 inch cubes i.e. Granny Smith or your favorite variety, ⅓ cup granulated sugar, 2 Tbsp fresh lemon juice, 1 tsp apple pie spice or cinnamon, 1/4 teaspoon salt and 1 tsp vanilla extract.

  Directions: In a heavy bottomed saucepan, cook 4 cups of cubed apples, with granulated sugar, apple pie spice or cinnamon, lemon juice and salt. Cook over medium-low heat until tender. (about 20 minutes.) Remove from the heat and stir in the vanilla. Thicken the juices with cornstarch dissolved in cold water, if needed. (This can be done one day in advance and reheated for serving.)

Notes

• Apples – You can use another variety of apples for these pancakes. Gala apples, Braeburn apples or Honeycrisp apples, Jonagold or Golden Delicious apples. Whatever variety is your favorite works for this easy pancake recipe.
• Apple Cinnamon Pancakes – You can use ground cinnamon in place of apple pie spice or use pumpkin pie spice. Remember, pumpkin pie spice doesn’t taste like pumpkin it includes ground cinnamon, nutmeg, allspice, cloves and ginger all of which complement the apple flavor.
• Nuts – You can add 1/2 cup of toasted chopped pecans or walnuts to the pancakes batter for crunch.
• Brown Sugar – You can use light brown sugar in place of white sugar.
• Leave the Peel on or Leave it Off – You may choose to leave the peel on the apples when grating or peel them. It’s fine to go with your preference.
• Make the Apple Compote Ahead of Time – Should you like to include the apple compote, it can be made one day in advance and popped into the refrigerator. When doing so, gently reheat just before serving. When reheating you may need to add a small amount of apple juice, apple cider or water and gently warm over medium heat in a heavy bottomed saucepan or on 50% powder in the microwave.
• Serving Options – You can serve these pancakes with butter and maple syrup, honey, caramel sauce or make the compote for a tender, cinnamon spiced apple topping. You can even serve warm pancakes with apples and whipped cream for dessert
• Nutritional data is provided as a courtesy for pancakes only.

Nutrition

Serving: 1serving | Calories: 333kcal | Carbohydrates: 41g | Protein: 7g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 76mg | Sodium: 388mg | Potassium: 274mg | Fiber: 2g | Sugar: 13g | Vitamin A: 448IU | Vitamin C: 1mg | Calcium: 129mg | Iron: 2mg

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