Wake up to a sweet stack that tastes like a warm autumn hug.
Is there anything better than waking up on a chilly morning to the smell of pancakes sizzling on the stove? For many of us, pancakes are a childhood favorite that never really loses its charm, especially when they come packed with the cozy flavors of apple and cinnamon. These apple cinnamon pancakes bring together the best parts of breakfast and dessert in one fluffy bite.
I love how these pancakes feel nostalgic and special, whether you’re making them on a lazy Sunday morning or for an unexpected breakfast-for-dinner treat. And they’re so easy. Plus, they make the whole kitchen smell like apple pie, which I’d argue is reason enough to keep this recipe handy year-round.
These pancakes get their tenderness from a simple homemade “buttermilk” (thanks, apple cider vinegar!) and applesauce, while cinnamon and chopped apple add warm spice and fresh fruity flavor and texture. Top them off with maple syrup and an extra sprinkle of cinnamon for a breakfast that feels both indulgent and wholesome.
Apples and cinnamon: a match made in heaven
Ever wondered why apples and cinnamon are such a timeless pair? It’s all about balance. Apples bring natural sweetness and a crisp bite that stands up beautifully to the warm, spicy edge of cinnamon. Together, they create a flavor that feels both comforting and bright. From pies to crisps to these pancakes, this duo has earned its place in every baker’s—and breakfast lover’s—repertoire.
Just like apples, not all cinnamon is the same. You might be used to classic Cassia cinnamon, which has that bold, sweet warmth we all know. But try Ceylon cinnamon if you want something a little milder and more delicate; it’s sometimes called “true cinnamon” and has subtle floral notes that can really elevate simple recipes like pancakes. A sprinkle of Saigon cinnamon, on the other hand, packs an extra punch of spice if you like a bit more kick.
Don’t be afraid to experiment. Mix up your apple varieties—Honeycrisp brings a juicy sweetness, for example, while Granny Smith adds tang. Pair them with your favorite cinnamon, and you’ve got a match that always feels like a warm embrace.
How do I store leftovers?
If you find yourself with leftover pancakes (unlikely, but it happens!), they store and freeze beautifully. For short-term storage, keep any cooled pancakes in an airtight container in the fridge for up to 3 days—perfect for easy grab-and-go breakfasts. If you’d like to freeze them for later, arrange the cooled pancakes in a single layer on a parchment-lined baking sheet and freeze for about 30 minutes. Once firm, transfer them to a zip-top freezer bag and store them for up to 2 months. When you’re ready to reheat, just pop them in the toaster or warm them in a skillet for a quick, cozy breakfast any day of the week.
Serving suggestions
Pair your stack with Cheesy Scrambled Eggs or Air-Fryer Fried Eggs for a balanced breakfast. Keep the cozy theme going with a warm Chai Latte, or have an Avocado Smoothie for something refreshing on the side.
Craving more apple goodness? Try our Apple-Banana Bread or Mini Apple Pies for your next baking adventure.
Ingredients
For The Pancakes:
- ¾ cup unsweetened almond milk
- 1½ tablespoons apple cider vinegar
- 1 cup whole-wheat flour
- 3 tablespoons coconut sugar
- 1 teaspoon ground cinnamon plus extra, for serving
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- 2 tablespoons unsweetened applesauce
- Nonstick cooking spray or coconut oil
- 1 medium apple peeled and chopped
- Maple syrup for serving, optional
Instructions
- Preheat a nonstick skillet over medium heat.
- Whisk together the almond milk and apple cider vinegar in a small bowl. Set aside for 5 minutes to make almond "buttermilk."
- In a large mixing bowl, combine the whole-wheat flour, coconut sugar, 1 teaspoon ground cinnamon, baking powder, baking soda, and salt.
- Whisk the egg and the applesauce into the almond "buttermilk."
- Pour the wet ingredients into the dry ingredients and fold together until just combined. Fold in the apples.
- Coat the skillet with nonstick cooking spray. Pour ¼ cup of batter for each pancake onto the skillet and cook for about 2 minutes (you may need to work in batches). Flip the pancakes when bubbles appear on the surface and the edges look set. Cook for an additional 1-2 minutes, then transfer to a plate.
- Serve the warm pancakes with a sprinkling of cinnamon and a drizzle of maple syrup, if desired.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment