Go Back
–+ servings
Apple Cinnamon Pancakes

Fluffy Apple Cinnamon Pancakes That Will Brighten Your Morning

Delight in these Apple Cinnamon Pancakes, a fluffy and cozy breakfast option that will brighten your morning.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Batter Ingredients
  • 2 large Eggs Can use flax eggs for a vegan option.
  • 1 cup Buttermilk Milk mixed with a tablespoon of vinegar can be used if unavailable.
  • 1/4 cup Sugar Honey or maple syrup can be used, adjusting quantities to taste.
  • 1 teaspoon Vanilla Extract Optional for flavor enhancement.
  • 1/4 cup Melted Butter Can use vegetable oil or coconut oil.
  • 1 1/2 cups Flour Must be spooned and leveled, not scooped.
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1 teaspoon Cinnamon Pumpkin spice can be used as an alternative.
  • 1/2 teaspoon Fine Sea Salt
Apple Ingredients
  • 2 medium Apples Sweet varieties like Gala or Honeycrisp work best.
Cooking Ingredients
  • 1 tablespoon Clarified Butter Use vegetable oil or regular butter if clarified is not available.

Equipment

  • Mixing Bowl
  • whisk
  • non-stick skillet
  • Spatula

Method
 

Cooking Instructions
  1. Whisk together 2 large eggs, ¼ cup sugar, 1 cup buttermilk, 1 teaspoon vanilla extract, and ¼ cup melted butter until well combined.
  2. Sift in 1 ½ cups flour, 2 teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon cinnamon, and ½ teaspoon fine sea salt into the wet mixture. Stir gently until just combined.
  3. Peel and chop 2 medium apples into small cubes and fold them into the batter.
  4. Heat a non-stick skillet over medium heat, adding about 1 tablespoon of clarified butter.
  5. Scoop 1/4 cup of batter for each pancake onto the hot skillet and cook for about 2-3 minutes.
  6. Flip each pancake and cook for an additional 2-3 minutes until golden brown.
  7. Serve warm on a plate and top with maple syrup, fresh fruit, or yogurt.

Nutrition

Serving: 2pancakesCalories: 300kcalCarbohydrates: 40gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 10gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 1mg

Notes

Store uneaten pancakes in an airtight container in the fridge for up to 3 days. For longer storage, freeze in a single layer, then transfer to a zip-top bag for up to 2 months.

Tried this recipe?

Let us know how it was!