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–+ servings
Apple Cinnamon Pancakes

Fluffy Apple Cinnamon Pancakes for a Cozy Morning Treat

These Apple Cinnamon Pancakes are light, airy, and perfect for a cozy breakfast anytime.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 35 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup All-Purpose Flour can substitute with whole wheat or gluten-free blend
  • 2 teaspoons Baking Powder ensure it is fresh for best results
  • 1 teaspoon Ground Cinnamon substitute with pumpkin pie spice for a unique twist
  • 1 teaspoon Ground Nutmeg optional, but adds depth and can be omitted
  • ¼ teaspoon Salt essential for taste
  • 2 tablespoons Granulated Sugar can substitute with coconut sugar or omit for less sweetness
  • 1 large Egg can replace with a flax egg for vegan option
  • ¾ cup Milk substitute with almond or soy milk for dairy-free version
  • 2 tablespoons Unsalted Butter can use coconut oil or olive oil as a dairy-free alternative
  • 1 teaspoon Vanilla Extract use pure vanilla for the best results
  • 1 medium Apple any firm apple variety works well
Optional Mix-Ins & Toppings
  • ½ cup Chopped Nuts add walnuts or pecans
  • ½ cup Fresh Berries garnish with blueberries or raspberries
  • ¼ cup Caramel Sauce drizzle for indulgent finish
  • ¼ cup Maple Syrup classic topping
  • ¼ cup Whipped Cream optional topping

Equipment

  • mixing bowl
  • whisk
  • spatula
  • griddle or frying pan

Method
 

Step-by-Step Instructions
  1. In a large bowl, whisk together 1 cup of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of ground cinnamon, a pinch of ground nutmeg, ¼ teaspoon of salt, and 2 tablespoons of granulated sugar until well combined.
  2. In another bowl, crack 1 large egg and whisk it. Add ¾ cup of milk, 2 tablespoons of melted unsalted butter, and 1 teaspoon of vanilla extract; mix until smooth.
  3. Gently pour the wet ingredients into the dry ingredient bowl and fold together until just combined.
  4. Peel and dice 1 medium apple and fold the pieces into the batter.
  5. Allow the batter to rest for about 5 to 10 minutes.
  6. Preheat a lightly oiled griddle or non-stick frying pan over medium heat (about 350°F).
  7. For each pancake, pour approximately ¼ cup of batter onto the heated surface and cook for 2 to 3 minutes.
  8. Carefully flip each pancake and cook for an additional 2 to 3 minutes until golden brown.
  9. Keep cooked pancakes warm in a preheated oven set to 200°F until ready to serve.

Nutrition

Serving: 1pancakeCalories: 200kcalCarbohydrates: 30gProtein: 4gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 35mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 5gVitamin A: 200IUVitamin C: 2mgCalcium: 100mgIron: 1mg

Notes

These pancakes can be stored in an airtight container in the fridge for up to 3 days. For longer storage, freeze in a single layer for up to 1 month.

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