Apple Cinnamon Pancakes

5 from 1 vote

Apple Cinnamon Pancakes bring together light, fluffy pancakes with a warm caramelized apple topping. The apples soften gently in butter, brown sugar, and cinnamon, creating a syrupy layer that melts over every stack. It’s an irresistible breakfast that tastes like fall in every bite.

Prep Time10

Cook Time30

Waiting time30

Total Time1 10

Course: Dessert

Cuisine: American

Servings: large pancakes

Calories: 842kcal

Author: Katalin Nagy

Equipment

Ingredients

Pancakes

310 g All-purpose flour
50 g Granulated sugar
¼ teaspoon Salt
4 teaspoons Baking powder
2 Eggs room temperature
360 g Milk room temperature
1 teaspoon Vanilla extract
60 g Unsalted butter melted but not hot

Caramelized Apple topping

400 g Apples peeled and cut into chunks
½ tablespoon Lemon juice freshly squeezed
50 g Brown sugar
1½ teaspoon Cinnamon powder
1 tablesoon Unsalted butter

Metric - US Customary

Instructions

Make the pancake batter

In a large bowl, whisk together the flour, sugar, baking powder, and salt. Mixing them first ensures the leavening agents are evenly distributed, which helps the pancakes rise uniformly.
In a separate bowl or large measuring jug, whisk together the room temperature milk, eggs, vanilla extract and melted butter until smooth. The butter should be slightly cooled so it doesn’t cook the eggs.
Pour the wet mixture into the dry ingredients. Gently stir with a spatula or whisk just until the flour is incorporated — leaving a few small lumps is fine.
Cover the bowl and let the batter rest at room temperature for about 10-15 minutes.

Make the Caramelized Apple topping

Peel and cut the apples into chunks, then sprinkle them with some freshly squeezed lemon juice to avoid browning.
In a large saucepan, cook all the ingredients together for about 8-10 minutes over medium heat. Only cook the apples until they slightly soften; do not overcook the mixture. By this time, the sauce under the apples should somewhat thicken into a caramel texture.
Set it aside while cooking the pancakes.

Cooking the pancakes

Set a nonstick pan or griddle over medium heat. Allow it to warm up for a few minutes. It’s ready when a drop of water sizzles and evaporates on contact. Lightly grease the surface with a small amount of butter or oil, then wipe off any excess with a paper towel to prevent burning.
Using a measuring cup or ladle, pour about ¼ cup (60 ml) of batter per pancake onto the pan. Leave enough space between pancakes so they don’t spread into each other, or cook them one at a time.
Let the pancakes cook undisturbed until the small bubbles form start to burst on the surface and the edges start to look set — usually about 2–3 minutes. This means the bottom is golden brown and ready to flip.
Gently flip the pancake with a spatula and cook for another 1–2 minutes, until the other side is golden brown and the center feels springy to the touch.
Once all the pancakes are cooked, stack them on top of each other to keep them warm and soft. Then, before serving, spoon warm caramelized apple topping over the stack, letting the syrup drizzle down the sides.
Storage
Refrigerator: Store in an airtight container for up to 3 days. Reheat in a toaster, oven, or pan over low heat until warm.
Freezer: For longer storage, freeze the stacked pancakes in a freezer-safe bag or container for up to 2 months. Reheat directly from frozen in a toaster or 325°F (160°C) oven until heated through.

Notes

Ingredient notes:

Measure your ingredients with a digital scale for accuracy.
Use room-temperature ingredients, e.g., egg, milk.
Feel free to use vegan butter and plant-based milk; however, the egg cannot be replaced in this recipe, as it is one of the ingredients responsible for the rise.
For the apple topping, the amount of sugar depends on the sweetness of your apples.
You can use buttermilk instead of milk if it's available to you. If you don’t have buttermilk, mix 1 tablespoon (15 ml) of vinegar or lemon juice per cup (240 ml) of milk, and let it rest for 10 minutes before using.

Cooking technique notes:

Make sure you read my Expert Tips section above to maximize your success. A short recipe alone is not enough to cover all the necessary details and science behind baking.
When cooking the apples, be careful not to stir them too much or overcook them; you want them to be slightly softened without becoming mushy.
Wipe the pan with a small amount of butter or neutral oil before baking each pancake. Too much fat makes uneven browning and crispy edges.
When flipping, gently slide a thin spatula underneath to make sure it isn’t sticking, then lift and turn it in one smooth motion without tossing or pressing down. The goal is to keep the air bubbles intact so the pancakes stay fluffy.
You can place the cooked pancakes on a wire rack over a baking sheet in a 200°F (95°C) oven, uncovered. This keeps them warm without making them soggy.

Nutrition