Make your mornings special with our Apple Cinnamon Pancakes. They’re the perfect cozy breakfast, with every bite filled with shredded juicy apples and warm cinnamon goodness. 

Love sweet breakfast recipes? Try out Brioche French Toast, Banana Carrot Muffins, or Sweet Crunchy Granola.

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Why This Recipe Works

  • Unique – These aren’t the same old pancakes you’re used to. They’re perfectly fluffy and soft. The trick is to use buttermilk, just like in our pancakes with syrup recipe.
  • Seasonal – Oozing with fall flavors – like cinnamon and apples, these pancakes are a seasonal favorite. Serve them along with our chicken apple sausage. For more seasonal recipes, try almond flour apple crisp or easy apple tart.
  • Kid favorite – The most delicious pancakes, with every bite revealing shredded sweet apples. They’re always a hit – especially with kids!


Head to your local grocery store to pick up everything you need for these fluffy apple pancakes:

ingredients for apple cinnamon pancakes recipe.
  • Apples: Grated fresh apple gives the pancakes a natural sweetness that’s hard to resist.
  • Flour: The base of our pancakes – we use all-purpose flour. 
  • Eggs: Bind the ingredients together. Large eggs are better. 
  • Butter: For that rich, buttery flavor. Use melted unsalted butter.
  • Buttermilk: Adds a tangy flavor and more moisture.
  • Sugar: Cane or granulated sugar.
  • Baking powder: Helps our pancakes rise so they’re fluffy and soft.
  • Cinnamon: One of those cozy spices that brings warmth.
  • Vanilla extract: A dash improves the overall taste.

See the recipe card for full information on ingredients and quantities.


Fancy something a bit different? Try these alternate spins on our apple pancakes recipe:

  • Danish Pancakes: Tiny, butter-laden pancakes – they’re a breakfast classic.
  • Banana Pancakes: Slice in some bananas, a smear of Nutella, and you’re in paradise.
  • Lemon Ricotta Pancakes: Extra fluffy with the richness of ricotta and zing of fresh lemon.
  • Double Chocolate Pancakes: For the Chocoholics – batter with chocolate chips and a drizzle of melted chocolate.
  • British Style: Give your pancakes a European twist with English pancakes with lemon and sugar.
  • Funfetti Pancakes: Kids will love the added sparkle of sugar sprinkles.

How to Make

Making this delicious breakfast treat is easy! Just stick to our step-by-step guide. Check the detailed recipe card below for more help.

dry ingredients for pancakes in a glass bowl.

Step 1: Combine the flour, baking powder, sugar, cinnamon, and salt in a large bowl.

wet ingredients for pancakes in a glass bowl.

Step 2: Whisk together the buttermilk, egg, butter, and vanilla in a separate bowl. 

shredded apples in a pancakes batter.

Step 3: Add the wet ingredients to the dry ingredients and stir gently until just combined. Mix in the grated apples.

pancakes on a griddle.

Step 4: Oil pan or griddle and cook pancakes by 1/4 cup full.

How to Keep Pancakes Warm

The best way to keep your pancakes warm is in the oven. If you simply cover them, they’ll become limp and lose those crisped edges but in the oven, they stay warm without losing that beautiful texture.

Heat the oven to 225 degrees F and place a large baking sheet inside. By the time you make your batter the oven should be nice and warm. Do not take out the baking sheet out of the oven.

As you cook the pancakes, transfer them to the heated oven. Keep them in a single layer. Some overlapping is okay.

Pancake Topping Ideas

These pancakes are a celebration of apples and cinnamon. To make them even better, try these pancake toppings:

  • Sugar Dust: Keep it simple with a sprinkle of powdered sugar.
  • Sweet classics: Keep it traditional with maple syrup. Warm up the syrup for an extra cozy taste.
  • Apple topping: Apple compote, applesauce, or perhaps some sautéed cinnamon apples.
  • Creamy Delight: How about a smooth and luscious drizzle of cream cheese? Similar to the drizzle found in our cherry coffee cake recipe.
  • Chocolate & Nuts: Top with chopped nuts, spread some peanut butter, or indulge with Nutella.

Expert Tips

For easy fluffy pancakes, just follow these expert tips:

  • Don’t Overmix: It’s totally fine if your batter has a few lumps. We want those pancakes to be light and fluffy, not dense and rubbery.
  • Patience Pays: For the best results, always let the pancake batter rest for 5-10 minutes before cooking. This lets the baking powder do its magic.
  • Size Matters: For uniform pancake sizes, use a 1/4 measuring cup, ice cream scoop, or even a cookie scoop.
  • Stay Thick: The batter should be on the thicker side – think American-style pancakes. Be sure to spread out the batter into a round shape.
  • Quick Flip: Sneak a peak with a spatula to see if the underside has browned. When ready, make the flip, and remember: the second side cooks faster – often in just 1-2 minutes. Thin rubber spatula works great for flipping!
close up of stacked pancakes with syrup on the side.

How to Store

Whether you have leftovers or you’re planning ahead, here’s how to keep your sweet and cinnamon pancakes fresh:

  • Fridge: Store the pancakes in an airtight container for up to 3-5 days. If you have toppings, it’s best to keep them separate.
  • Freezer: The good news is that pancakes freeze well! You can store them for up to 6 months. To prevent sticking, use parchment paper between each pancake.
  • Reheat: Pancakes are easy to reheat. Use a pan or even just the microwave. If they’re frozen, remember to thaw in the fridge before reheating your pancakes.
  • Batches: For larger batches of pancakes, preheat your oven to 350°F. Spread the pancakes evenly on a baking sheet, cover with foil, and bake for 10 minutes.

Recipe FAQs

What type of apple should I use? 

A sweeter variety of apples works best for this recipe, such as Gala, Fuji, Honeycrisp, or Ambrosia.

What’s the trick to fluffy pancakes? 

For the perfect fluffy pancakes, sift the dry ingredients using a sieve. Make sure to avoid overmixing and let the batter rest before cooking – this allows the baking soda to do its work.

Always use fresh baking powder, and remember not to press down on the pancakes while cooking. Cook until just done, and don’t overcook – it’ll take a bit of practice to get them just right.

Can this recipe be made gluten-free or vegan? 

Yes, this recipe can be adapted. For gluten-free pancakes, you need to use gluten-free flour.

For vegan pancakes, substitute the egg with a flaxseed mixture and use plant-based milk and butter. 

Just note that these adjustments may affect the texture and flavor, so experiment to find your preferred balance.

If you try Apple Cinnamon Pancakes, please leave a star rating and let me know how you like the recipe in the comments below.

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stacked apple cinnamon pancakes with syrup and butter.

Apple Cinnamon Pancakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Katya
  • Prep Time: 15 min
  • Cook Time: 15 min
  • Total Time: 30 minutes
  • Yield: 6 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American


Make your mornings special with our Apple Cinnamon Pancakes. They’re the perfect cozy breakfast, with every bite filled with shredded juicy apples and warm cinnamon goodness. 


  • 1 1/2 cups all-purpose flour
  • 2 tsp. baking powder
  • 3 Tbsp. cane or granulated sugar
  • 1 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 1 1/2 cups buttermilk
  • 1 large egg
  • 3 Tbsp. melted unsalted butter, slightly cooled
  • 1 1/2 tsp. pure vanilla extract
  • 3/4 cup peeled and shredded sweet apples, such as Gala or Fuji
  • Cooking spray or butter for cooking


  1. In a large bowl, whisk together the flour, baking powder, sugar, cinnamon, and salt.

  2. In a separate bowl, whisk together the buttermilk, egg, butter, and vanilla.

  3. Add the milk mixture to the flour; using a rubber spatula or wooden spoon stir just until combined. Batter will be thick. Do not overmix. It’s okay to have some lumps.

  4. Gently stir in the shredded apples and set the mixture aside to rest for 5 minutes.

  5. Heat a griddle or a non-stick pan over medium heat. Coat the pan with cooking spray or butter and pour 1/4 cup of pancake batter into the pan, spreading out gently into a round shape.

  6. Cook until the underside is golden. Flip with a spatula and continue to cook until golden brown. Remove to a platter and repeat with the remaining batter. Reduce heat if pancakes begin to brown too quickly. Makes 14-15 pancakes.


  • Apples: A sweet variety of apples works best in this recipe. So Fuji, Gala, Honeycrisp, or Ambrosia are all good options.
  • Leftovers: Leftover pancakes can be stored covered in the refrigerator for up to 3 days. 


  • Serving Size: 2 pancakes
  • Calories: 237
  • Sugar: 11.4 g
  • Sodium: 177.5 mg
  • Fat: 7 g
  • Carbohydrates: 37.6 g
  • Protein: 6.3 g
  • Cholesterol: 47.9 mg

Recipe originally published September 2019 but since been retested and revised.