Warm up your mornings with the undeniable chemistry of apple and cinnamon, a flavorful fusion in these Fluffy Apple Pancakes.
Is there a better flavor combination than apples and cinnamon? Go ahead, try to think of one. I’ll wait.
Yeah, I didn’t think so. Not only do apples and cinnamon taste incredible together, they also have this magical way of making you feel good. One bite of something featuring this duo, and I’m instantly transported to a cozy afternoon, wrapped in a blanket, sitting by a crackling fire, sipping on a steaming cup of tea (probably apple-cinnamon-flavored, naturally). Think about all the classics that showcase this pairing—apple crisps bubbling in the oven, cinnamon-dusted apple turnovers, the scent of spiced cider wafting through the house, and even caramel-dipped apples rolled in cinnamon sugar.
I regularly bake apple pies (heavy on the cinnamon, of course) to serve as the sweetly-scented finale to a meal, so why not let these ingredients be the star of breakfast, too? This recipe is my go-to for Saturday mornings when I’m craving something sweet and satisfying. Apple and cinnamon turn simple pancakes into a dessert-like treat, while still feeling hearty and wholesome. With whole-wheat flour for added fiber and a natural sweetener like honey or maple syrup, these pancakes are an indulgent breakfast you can feel better about. Every bite feels like a warm hug to start your day off right.
Are Fluffy Apple Pancakes Healthy?
These fluffy apple pancakes are a wholesome choice thanks to a few thoughtful ingredient swaps. Whole-wheat flour is used instead of refined all-purpose flour, providing more fiber. The natural sweetness of shredded apple reduces the need for added sugars while contributing vitamins, minerals, and additional fiber. Honey or pure maple syrup is included in place of refined white sugar.
For those with dietary preferences or restrictions, this recipe can be adapted to suit a plant-based lifestyle. Plant-based milk, such as almond or oat milk, can replace dairy milk, while a flaxseed “egg” can stand in for a traditional egg. These simple substitutions keep the pancakes nutritious and inclusive for a variety of diets.
What Type Of Apple Should I Use?
You have three things to consider: sweetness, tartness, and firmness. That last one I think we can all agree on—you want an apple that will hold its shape during the cooking process—but the first two are up for debate and are more an issue of preference. Granny Smiths, for instance, are tart and particularly firm, whereas, say, Honeycrisps are sweet and, as their name suggests, exceptionally crisp and juicy. Fujis, meanwhile, are similar to Honeycrisps but have a bit more tartness to them. If you can’t make up your mind which apple direction to go in, I suggest going with Pink Ladies, which seem to strike a nice balance between sweet and tart.
How To Make Ahead And Store
Once cooled, store the pancakes in an airtight container in the fridge for up to 4 days. I suggest putting wax paper or parchment between each pancake so they don’t stick together. You can also freeze your pancakes (with a piece of parchment paper between them to keep them from sticking to each other) for up to 3 months. The pancakes can be reheated (even from frozen!) in your toaster.
Serving Suggestions
As far as I’m concerned, you can’t have too many apple flavors going on with these pancakes! Serve them with Stewed Apples or Air-Fryer Apples. And for the ultimate indulgence, nothing beats a good drizzle of Salted Caramel Sauce! For a full breakfast, my family loves this simple Egg Casserole and Easy Baked Maple Bacon with a stack of fluffy apple pancakes.
Ingredients
- 1 cup shredded apple peeled
- 1 cup low-fat milk
- 1/4 cup unsalted butter melted and cooled
- 1 tablespoon raw honey or pure maple syrup
- 1 large egg preferably organic
- 1 1/4 cups whole-wheat flour
- 1 1/4 teaspoons baking powder aluminum-free
- 1/4 teaspoon ground cinnamon
- A pinch of salt optional
- Pure maple syrup, for serving
- Cooking spray or a small amount of butter for the griddle
Instructions
- In a large mixing bowl, whisk together the shredded apple, low-fat milk, melted butter, honey or maple syrup, and egg until well combined.
- In a separate bowl, sift together the whole-wheat flour, baking powder, ground cinnamon, and a pinch of salt, if desired.
- Gently fold the dry ingredients into the wet apple mixture using a spatula, stirring until just combined. Do not overmix.
- Preheat a griddle or nonstick frying pan over medium heat. Lightly grease with cooking spray or a small pat of butter.
- Pour the batter onto the hot griddle by 1/4 cupfuls, leaving space between each pancake.
- Cook until bubbles form on the surface and the edges appear set, about 2-3 minutes.
- Carefully flip the pancakes with a spatula and cook for an additional 2-3 minutes on the other side.
- Serve warm with honey or syrup, or your toppings of choice.
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.
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