Tender and filled with fruit, a stack of Apple Pancakes is a cozy breakfast for weekend mornings! With warming spices like cinnamon and ginger, lots of tart shredded apples, and tangy buttermilk for fluffiness, these pancakes are sure to be a hit.
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Pin RecipePancakes are a classic, beloved recipe for good reason. Comforting and delicious, a tall or short stack is always welcome on the table.
There are so many variations you can make to a standard pancake recipe, and one of my favorite ways to change up pancakes is by adding apples. When fall is here and fresh apples are in abundance, you just have to make a batch of apple pancakes. (Maybe some apple pie too!)
Buttermilk Apple Pancakes Recipe
Buttermilk in the batter helps create fluffy, tender pancakes that almost melt in your mouth with every bite. The slight tartness of the apples keeps things interesting, and you can add even more texture by mixing in some toasted nuts.
You can read up on pancake-making tips in my post on the best fluffy homemade pancakes. Then make this apple pancake recipe! It’s delicious and easy to make, with the prep time taking 10 minutes or less. These apple pancakes are especially wonderful in the fall, with cozy ground cinnamon and ginger taking a starring role. And don’t forget the maple syrup!
If you love pancakes, try my Chocolate Chip Pancakes Blueberry Pancakes Banana Pancakes Peanut Butter Pancakes Nutella Stuffed Pancakes, or browse my collection!
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Ingredients for Apple Pancakes
See recipe card below this post for ingredient quantities and full instructions.
- All-purpose flour – All-purpose flour forms the base of the pancakes.
- Brown sugar – You can use light or dark brown sugar.
- Baking powder and baking soda – Used to help the pancakes rise.
- Salt – I use kosher salt in this recipe.
- Ground spices – Cinnamon and nutmeg, for a little extra flavor.
- Eggs – To bind the batter together.
- Buttermilk – Buttermilk brings lightness and fluffiness to the pancakes!
- Vanilla extract – Pure vanilla extract is ideal for the best flavor.
- Butter – You can use salted or unsalted butter.
- Apples – I use Granny Smith apples or another tart variety in these pancakes.
- Vegetable oil – Used to fry the pancakes.
Variations
Here are a few variations you can make to these delicious apple pancakes:
- Add nuts. Throw in some toasted chopped nuts like pecans or walnuts or a combination!
- Fry the pancakes in butter. For richer pancakes, instead of vegetable oil, cook the pancakes in butter. This will give a delicate and buttery taste to the pancakes.
- Throw in some berries. Make these pancakes even more fruit-filled by throwing in blueberries or raspberries to complement the shredded apples.
How to Make Apple Pancakes
- Whisk together the dry ingredients: In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, and spices, breaking up any clumps of flour and sugar.
- Whisk together the wet ingredients in a separate bowl and combine with the dry ingredients: In a separate bowl, whisk together the eggs, buttermilk, vanilla extract, and melted butter. Pour the wet ingredients over the dry, then mix gently with a rubber spatula or spoon until just combined.
- Prepare the apples and add to the batter: Peel and core the apples, then grate over the pancake batter. Gently fold in the apples until just incorporated.
- Cook the pancakes: Add a small amount of vegetable oil to a griddle or frying pan over medium-high heat. Once the oil is hot, drop the batter in ¼ cup-sized scoops. Spread gently into a rounded shape if necessary. Cook until bubbles begin to form on the surface, 2 to 3 minutes. Flip and cook for an additional 2 to 3 minutes until both sides are a nice golden brown color. Remove from the pan and continue to cook the rest of the batter, adding more oil to the pan if needed. Serve with desired toppings.
Quick Tip
It’s fine if there are a few lumps in the pancake batter after you combine the wet and dry ingredients. You don’t want to over-mix the batter because the pancakes may end up tough.
How to Store Apple Pancakes
Store leftover apple pancakes in a sealable bag or airtight container with a piece of parchment paper in between each pancake for up to 5 days. You can also freeze leftover pancakes. Place the pancakes in a freezer-safe bag with a piece of parchment in between each pancake and freeze for up to 3 months. Defrost in the freezer before reheating.
Serving Suggestions
Pancakes are so good just served with maple syrup, or you can get more creative. Here are a few great ways to serve pancakes:
- With butter and maple syrup. This is the tried-and-true combo! Melt some unsalted or salted butter, drizzle it over warm pancakes, and pour on the maple syrup.
- With homemade pancake syrup. My Pancake Syrup is absolutely wonderful on homemade pancakes! Its sweet vanilla flavor is a wonderful contrast to the fruit-filled pancakes.
- Top with apple compote. Want more apple flavor? Top these apple pancakes with apple compote or even apple pie filling.
- Dust with cinnamon sugar. Cinnamon sugar is also a wonderful topping for these pancakes.
- Add whipped cream. For a more dessert pancake, top them with whipped cream!
- Serve as part of a bigger breakfast. I have so many amazing breakfast recipes to choose from! Some of my favorite options to serve with pancakes include bacon, eggs, casseroles, and more!
FAQs
It’s very easy to make apple pancakes! Simply add shredded apples to your favorite pancake recipe.
A few tips to help you make great pancakes—use fresh baking soda and baking powder, don’t over-mix the batter, and cook them on a hot skillet.
If you use milk or buttermilk in pancakes it will create a more tender crumb.
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Apple Pancakes
Ingredients
- 1½ cups all-purpose flour
- 2 tablespoons brown sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 eggs
- 1 ½ cups buttermilk
- ½ teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted
- 2 apples (Granny Smith or other tart variety)
- Vegetable oil
Instructions
- In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, and spices, breaking up any clumps of flour and sugar.
- In a separate bowl, whisk together the eggs, buttermilk, vanilla extract, and melted butter. Pour the wet ingredients over the dry, then mix gently with a rubber spatula or spoon until just combined. It is okay if there are still a couple of lumps in the batter. Overmixing will cause the pancakes to be tough.
- Peel and core the apples, then grate over the pancake batter. Gently fold in the apples until just incorporated.
- Add a small amount of vegetable oil to a griddle or frying pan over medium-high heat. Once the oil is nice and hot, drop the batter in ¼ cup-sized scoops. Spread gently into a rounded shape if necessary. Let cook until bubbles begin to form on the surface, 2 to 3 minutes. Flip and cook for an additional 2 to 3 minutes until both sides are a nice golden brown color. Remove from the pan and continue to cook the rest of the batter, adding more oil to the pan if needed. Serve with desired toppings.
i tried this recipe yesterday night, and i have to stay it is wonderful and balanced specially for this fall-winter weather. i have tried alot of cinnamon-y apple pancakes before but so far this is the best !!i was too lazy to prepare a syrup or cream but i drizzled honey all over it was fantastic. thank you for this recipe!!
Thank you so much, Rana! We’re so happy you enjoyed it.