Apple Pancakes

These apple pancakes are fluffy, buttery, and filled with a sweet apple flavor. They're the perfect fall breakfast, and I just love how easy they are to make!

My Take On Apple Pancakes

It's apple season, and I've been making a ton of delicious apple recipes like this caramel apple dump cake and these fried apple pies. Out of all of them, I've found myself making these fluffy apple pancakes the most.

This recipe combines the same buttery and fluffy texture of traditional buttermilk pancakes but with a fresh apple pie flavor that's to die for. My wife and I seriously can't stop making them. They're just so darn good! 

I have a feeling they'll be some of the best pancakes you'll ever have too. Maybe even better than my churro pancakes!

Why You'll Love This Recipe

The pancakes are simple to make. As far as pancake recipes go, it doesn't get easier than these. It takes less than 5 minutes to make the pancake batter, and then all that's left is to fry them up in the skillet. It's effortless!

It's always a crowd favorite. These easy apple pancakes are my go-to when I'm hosting brunch in the fall. Kids and adults both love them, and I'm always getting asked for this recipe. So I guarantee it'll be a winner when you serve it, too!

A winning combination. I think the tangy buttermilk, dash of cinnamon, and sweet apple filling make the best flavor, and I love the light and fluffy yet crisp texture. It's hard to pin down the highlight of this recipe.

Ingredients

As if these tasty pancakes aren't great enough already, another reason I love them is they're made with really common, simple ingredients.

I know the ingredient list for these apple pancakes may look long, but I'm sure you'll have a bunch of them on hand already.

Here's everything you'll need to make apple pancakes:

• 2 cups all-purpose flour
• 2 tbsp. granulated sugar
• ¼ tsp. salt
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. cinnamon
• 1½ cups buttermilk
• 2 eggs
• 3 tbsp. melted butter
• 2 apples, peeled and shredded 
• 4 tbsp. vegetable oil

If you have any leftover apples, you can use them to make my apple pie French toast casserole. It's another one of my favorite fall-themed breakfast recipes, so give that one a try next!

How To Make Apple Pancakes

1. Make the pancake batter: In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and ground cinnamon. In a separate bowl, whisk the buttermilk and eggs together.

2. Combine wet and dry ingredients: Add the wet ingredients to the dry ingredients and whisk everything together until just combined. Add the melted butter and grated apple and stir to combine.

3. Cook the pancakes: Heat a cast iron skillet over medium heat. Add some vegetable oil or brush with butter and scoop ¼ cup of pancake batter onto the skillet. Continue cooking pancakes until bubbles form, then flip and cook the other side until they're golden brown. Repeat the cooking process with the remaining batter.

4. Serve: Serve the stack of apple pancakes with diced apples and a drizzle of honey or maple syrup on top. Enjoy!

My Tips To Make The Best Recipe

• Swap granulated sugar for brown sugar for a more caramelized molasses flavor.
• Make sure not to overmix the batter when making apple pancakes otherwise, they'll turn out dense and chewy.
• I like to use an ice cream scoop to measure out the perfect amount of pancake batter.
• Some of my favorite apples to use for apple cinnamon pancakes are Honey Crisp, Granny Smith, or Braeburn apples.
• Top the pancakes with a dusting of powdered sugar or a dollop of apple butter for even more flavor.

How I Recommend Storing Apple Pancakes

In the fridge: Transfer leftover pancakes to an airtight container and store them in the fridge for about 5 days.

In the freezer: Allow leftover pancakes to cool completely, then transfer them to a freezer-safe container and freeze them for up to 3 months. I recommend putting a layer of parchment paper in between each pancake so they don't stick together.

Reheating: I usually just microwave an individual pancake for about 10 seconds on each side. If you're reheating a bunch of pancakes at once, you can bake them on a baking sheet lined with parchment paper at 350°F for about 5-7 minutes or until they're fully reheated. Allow the frozen pancakes to thaw overnight in the fridge, or add more reheating time.

More Apple Recipes to Try

• Fried apples
• Apple pie bars
• Apple cinnamon oatmeal
• My Grandma's old fashioned apple pie
• Crescent roll apple dumplings
• Cinnamon rolls with apple pie filling