Irresistible Apple Cinnamon Pancakes in Just 25 Minutes

There’s something magical about lazy weekend mornings when the smell of cinnamon and apples fills the kitchen. I’ve been making these Apple Cinnamon Pancakes since my college days—they were my go-to when I needed a little comfort (and a solid breakfast before hitting the books). The way the warm spices mingle with the sweet apples and fluffy batter just makes everything feel right in the world. Honestly, I’ve tried dozens of pancake recipes over the years, but this one? It’s the one I keep coming back to, and I think you’ll love it just as much.

Why You’ll Love These Apple Cinnamon Pancakes

Trust me, these aren’t your average pancakes. They’re the kind of breakfast that makes everyone linger at the table a little longer. Here’s why they’ve earned a permanent spot in my recipe rotation:

• Fluffy perfection: The buttermilk and baking powder combo gives them an airy texture that soaks up syrup beautifully.
• Quick & easy: You’re just 25 minutes away from a warm stack – perfect for sleepy mornings.
• Cozy flavors: The cinnamon and sweet apples taste like fall, but I make them year-round because they’re that good.
• Kid-approved: My picky nephew calls them “apple pie pancakes” and always asks for seconds.
• Versatile: Dress them up with nuts and whipped cream, or keep it simple with just butter – either way, they shine.

Honestly, the hardest part? Not eating the whole batch yourself!

Ingredients for Apple Cinnamon Pancakes

Here’s what you’ll need to make these cozy pancakes (and why each ingredient matters):

• 1 cup all-purpose flour: The base of our fluffy stack – spoon and level it for perfect measuring
• 1 tbsp sugar: Just enough to balance the tart apples
• 1 tsp baking powder + ½ tsp baking soda: Our dynamic rising duo for lift
• ½ tsp cinnamon: The warm hug in every bite (I sometimes sneak in an extra pinch!)
• ¼ tsp salt: To make all the flavors pop
• 1 cup buttermilk: The secret to tender pancakes (see FAQs for subs)
• 1 large egg: Binds everything together beautifully
• 2 tbsp melted butter: For richness and that golden crust
• ½ cup grated apple: Peeled Granny Smiths are my favorite for their tartness

Pro tip: Have everything at room temp for the fluffiest results!

How to Make Apple Cinnamon Pancakes

Okay, here’s where the magic happens! Follow these steps, and you’ll have a stack of perfect pancakes before you know it. Don’t worry – it’s easier than you think, and I’ll walk you through every step.

Mixing the Dry Ingredients

First things first: grab a big bowl and whisk together all your dry ingredients – that’s the flour, sugar, baking powder, baking soda, cinnamon, and salt. You want everything evenly distributed so you get that perfect rise and flavor in every bite. Don’t skip the whisking! It makes all the difference.

Combining Wet Ingredients

In another bowl (or big measuring cup), whisk together the buttermilk, egg, and melted butter. Pro tip: make sure your butter isn’t too hot, or it might scramble the egg! You’re looking for a smooth, creamy mixture. This is what’ll give your pancakes that gorgeous golden color and tender texture.

Cooking the Pancakes

Now for the fun part! Heat your pan or griddle over medium heat – not too hot or they’ll burn before cooking through. I like to test with a few drops of water – when they dance across the pan, you’re ready. Pour about ¼ cup batter per pancake and sprinkle in some extra apple if you’re feeling fancy. Wait for those little bubbles to form and pop on the surface – that’s your cue to flip! Give them just 1-2 minutes more on the other side, and boom – pancake perfection. Don’t overmix the batter, though – a few lumps are totally fine and keep them fluffy!

Tips for Perfect Apple Cinnamon Pancakes

After making these pancakes more times than I can count, I’ve picked up some tricks to make them absolutely foolproof. Here are my best tips:

• Use cold buttermilk: It reacts better with the baking soda for maximum fluffiness (room temp works too, but cold’s my secret weapon).
• Grate apples last: They brown quickly, so do this right before folding them into the batter.
• Medium heat is key: Too hot = burnt outsides, raw insides. Low and slow wins the race.
• Flip once only: Resist the urge to peek! Wait for those perfect bubbles before flipping.
• Cinnamon to taste: Start with ½ tsp and add more if you like it extra cozy.
• Keep them warm: Place cooked pancakes on a baking sheet in a 200°F oven while you finish batches.

Trust me – these little tweaks make all the difference between good pancakes and “wow” pancakes!

Serving Suggestions for Apple Cinnamon Pancakes

Now for the best part – how to enjoy these beauties! My absolute favorite way is a simple drizzle of warm maple syrup with a pat of butter melting into all those nooks and crannies. But here are some other delicious ways to serve them:

• Classic combo: Maple syrup + extra cinnamon dusted on top
• Fruit lover’s dream: Fresh apple slices and a dollop of Greek yogurt
• Crunchy twist: Toasted pecans or walnuts for texture
• Indulgent treat: Whipped cream and caramel sauce (my weekend splurge!)
• Healthy option: Almond butter and banana slices

No matter how you top them, serve them piping hot – that’s when the apples and cinnamon smell and taste their absolute best!

Storage and Reheating

These pancakes keep surprisingly well! Let them cool completely, then stack them with parchment paper between each pancake in an airtight container. They’ll stay fresh in the fridge for 2 days or freeze for up to a month. To reheat, pop them in the toaster (my favorite method!) or warm them gently in a 300°F oven for about 5 minutes. Pro tip: Don’t microwave them unless you want soggy pancakes – trust me, I learned that the hard way!

Nutritional Information

Here’s the breakdown for 2 pancakes (because let’s be real, who stops at one?): about 220 calories with 7g fat, 32g carbs, and 6g protein. Remember, these are estimates – your exact numbers will vary based on your ingredients and toppings. I always say enjoy them mindfully… then go back for seconds!

FAQs About Apple Cinnamon Pancakes

Over the years, I’ve gotten tons of questions about these pancakes – here are the ones that pop up most often with my tried-and-true answers:

Can I use regular milk instead of buttermilk?
Absolutely! Just add 1 tablespoon lemon juice or white vinegar to 1 cup milk and let it sit 5 minutes before using. But honestly? The buttermilk version is extra fluffy, so it’s worth keeping some on hand.

What’s the best apple to use?
I swear by Granny Smith for their tartness, but any crisp apple works. Fuji or Honeycrisp add extra sweetness if that’s your jam. Just avoid mealy apples – they turn mushy!

Can I make the batter ahead?
Better not – the baking powder starts working immediately. If you must, mix dry and wet separately, then combine right before cooking. Leftover batter gets dense.

Why wait for bubbles before flipping?
Those bubbles mean the bottom’s perfectly set and the top is starting to cook through. Flip too soon, and you’ll have a gooey mess (learned this the hard way my first try!).

Can I freeze these pancakes?
Yes! Freeze them in a single layer first, then stack with parchment between. They reheat beautifully in the toaster straight from frozen – almost as good as fresh!

Share Your Results

I’d love to hear how your Apple Cinnamon Pancakes turn out! Did you add any fun twists? Maybe your family went crazy for them like mine does? Drop a comment below or snap a photo of your gorgeous stack – nothing makes me happier than seeing these pancakes bring joy to other kitchens!

Print