Name: Easy Apple Pancakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: Dry Ingredients:; 2 cups all-purpose flour; 2 Tbsp granulated sugar; 2 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp fine sea salt; 1/4 tsp ground cinnamon; Wet Ingredients:; 2 cups low-fat buttermilk; 2 large eggs; 1 tsp vanilla extract; 3 Tbsp unsalted butter, melted; 2 green apples (about 1 lb), peeled and coarsely grated (2 cups); 2 Tbsp light olive oil, plus more as needed to sauté

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These Easy Apple Pancakes are a fluffy, flavorful breakfast favorite, loaded with grated green apples and a hint of cinnamon. Lightly crisp on the edges and tender on the inside, they’re perfect with a drizzle of maple syrup and a scoop of sautéed apples. Whether you’re serving a weekend brunch or a cozy weekday breakfast, these pancakes are always a hit.

Why You’ll Love This Recipe

These apple pancakes are the ideal combination of comfort and simplicity. The shredded apples add natural sweetness and moisture, while cinnamon brings that warm, cozy flavor you crave in a fall-inspired breakfast. There’s no fancy equipment required—just a mixing bowl, skillet, and a few pantry staples. They’re fluffy, fruit-filled, and quick enough to whip up any morning of the week.

Easy Apple Pancakes

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Dry Ingredients:
2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon fine sea salt
¼ teaspoon ground cinnamon

Wet Ingredients:
2 cups low-fat buttermilk
2 large eggs
1 teaspoon vanilla extract
3 tablespoons unsalted butter, melted
2 green apples (1 lb), peeled and coarsely grated (about 2 cups)
2 tablespoons light olive oil, plus more for sautéing

Directions

In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon. Set aside.
In a separate bowl, whisk the buttermilk, eggs, and vanilla extract until well blended.
Pour the wet ingredients into the dry ingredients and stir just until moistened.
While stirring, add melted butter and mix until combined. Gently fold in the grated apples. The batter should be slightly lumpy—do not overmix.
Heat a large skillet or griddle over medium-low heat (325–350°F). Add 2 tablespoons of oil.
Scoop ¼ cup of batter per pancake onto the skillet. Cook 2–3 minutes per side, flipping when the bottoms are golden and bubbles begin to pop on the surface.
Transfer cooked pancakes to a baking sheet and keep warm in a 200°F oven until ready to serve.

Servings and timing

Servings: 6 (about 20 medium pancakes)
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Variations

Add Toppings: Serve with sautéed cinnamon apples, chopped pecans, whipped cream, or a dusting of powdered sugar.
Spiced Up: Add nutmeg, allspice, or a bit more cinnamon for extra warmth.
Whole Wheat Version: Substitute half the all-purpose flour with whole wheat flour for a heartier texture.
Vegan Option: Use plant-based milk with a splash of lemon juice as a buttermilk substitute, and replace eggs with flax eggs.
Extra Fruity: Mix in small diced apples along with grated ones for texture variety.
Zesty Twist: Add a bit of lemon zest to brighten the flavor.
Dairy-Free: Use dairy-free butter and almond or oat milk with vinegar to mimic buttermilk.
Protein Boost: Add a scoop of protein powder and a splash of milk to maintain batter consistency.
Apple-Cherry Pancakes: Add dried cranberries or chopped dried cherries to the batter.

Storage/Reheating

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them between layers of parchment paper in a freezer-safe bag for up to 2 months. Reheat in a toaster, oven at 300°F, or microwave in short bursts until warm.

FAQs

What kind of apples are best for apple pancakes?

Green apples like Granny Smith work best because they add a tart contrast to the sweet batter and hold their shape well.

Can I make the batter ahead of time?

It’s best to cook the batter fresh, but you can prep the dry and wet ingredients separately and combine just before cooking.

Do I need to peel the apples?

Yes, peeling helps create a softer texture and avoids chewy bits in the pancakes.

Can I make these gluten-free?

Yes, use a 1:1 gluten-free flour blend in place of all-purpose flour.

Can I use milk instead of buttermilk?

You can, but the pancakes may not be as tender. You can also make a quick buttermilk substitute with milk and lemon juice or vinegar.

Why are my pancakes not fluffy?

Overmixing the batter can cause dense pancakes. Stir just until the ingredients are combined and leave some lumps.

Can I make mini pancakes with this batter?

Yes, use a tablespoon of batter per pancake and reduce the cook time slightly.

What’s the best way to keep pancakes warm?

Place cooked pancakes on a baking sheet in a 200°F oven until ready to serve.

Can I add nuts to the batter?

Absolutely. Walnuts or pecans make great additions. Fold them in with the grated apples.

How do I know when to flip the pancakes?

Wait until bubbles form on the surface and the edges look set before flipping, usually around 2–3 minutes.

Conclusion

These Easy Apple Pancakes are a cozy and delicious way to start your day. With their tender texture, warm cinnamon flavor, and bursts of fresh apple in every bite, they’re a seasonal breakfast staple that’s simple to make and impossible to resist. Serve with your favorite toppings and enjoy a stack that’s as nourishing as it is satisfying.

Easy Apple Pancakes

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Author: Molly
Total Time: 35 minutes
Yield: 6 servings (20 medium pancakes)
Diet: Vegetarian

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Description

Fluffy apple pancakes packed with tangy-sweet shredded green apples and a hint of cinnamon, perfect for a cozy breakfast. Serve them with maple syrup and sautéed apples for the ultimate treat.

Ingredients

Dry Ingredients:
2 cups all-purpose flour
2 Tbsp granulated sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp fine sea salt
1/4 tsp ground cinnamon
Wet Ingredients:
2 cups low-fat buttermilk
2 large eggs
1 tsp vanilla extract
3 Tbsp unsalted butter, melted
2 green apples (about 1 lb), peeled and coarsely grated (2 cups)
2 Tbsp light olive oil, plus more as needed to sauté

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Instructions

In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, salt, and cinnamon. Set aside.
In a separate bowl, whisk together the buttermilk, eggs, and vanilla extract until blended.
Add the wet mixture to the dry ingredients and whisk until just moistened. Do not overmix.
Slowly whisk in the melted butter until incorporated, then fold in the grated apples. The batter should remain slightly lumpy.
Heat a large skillet or cast iron pan over medium/low heat, or preheat a griddle to 325–350°F. Add 2 Tbsp olive oil.
Portion 1/4 cup of batter for each pancake (or use a 2 oz ice cream scoop). Sauté for 2–3 minutes per side, flipping when bubbles form and pop on the surface and the bottom is golden brown. Reduce heat if browning too fast.
Transfer cooked pancakes to a baking sheet and keep warm in a 200°F oven for up to 45 minutes while cooking remaining pancakes.
Serve warm with maple syrup and sautéed apples, if desired.

Notes

Do not overmix the batter — lumps are fine and help keep pancakes fluffy.
Use tart green apples for the best contrast in flavor and texture.
To keep pancakes warm, store them in a 200°F oven on a baking sheet lined with parchment paper.
Leftovers can be stored in the fridge for up to 3 days and reheated in a skillet or toaster.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American