Cinnamon Apple Pancakes

published Sep 16, 2021
Apple Pancakes Recipe

These autumn-inspired pancakes will updgrade the flavor game of your breakfast table.


Prep25 minutes

Cook25 minutes

Jump to Recipe
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A stack of pancakes, topped with caramelized, baked apple slices, on a blue plate, with a white bowl more apples  slices in the background.
Credit: Perry Santanachote

An apple a day might be good enough for some people, but when

apples are in season

pancake batter and caramelized, in a heaping pile on top of said pancakes. Whether you get your apples from the grocery store, the farmers market, or an orchard, fall is the season when the apple-ness of these
pancakes can’t be beat.

Which Apples Are Best for Making Apple Pancakes?

Granny Smith apples are tart and crisp, but for a slightly sweeter taste, try these other firm varieties that will hold up to cooking.

  • Braeburn
  • Jonagold
  • Honeycrisp

Should I Grate or Slice the Apples?

With this apple pancake recipe, you don’t have to choose. Grated apples in the batter infuse the pancakes with juicy fruit in every bite, while sliced apples make a toothsome and succulent pancake topping — especially when caramelized in an apple cider.

The Best Topping or Syrup for Apple Pancakes

If you don’t have enough apples on hand or don’t want to bother with the caramelized apple topping, simply top off your pancake stack with good ol’ maple syrup or a generous dusting of cinnamon and powdered sugar.

Apple Pancakes Recipe

These autumn-inspired pancakes will updgrade the flavor game of your breakfast table.

Prep time 25 minutes

Cook time 25 minutes

Serves 4

Nutritional Info


  • 4 tablespoons

    unsalted butter, divided

  • 3/4 cup

    self-rising flour

  • 1/4 teaspoon

    kosher salt

  • 1/4 teaspoon

    ground cinnamon

  • 2

    large eggs

  • 2 tablespoons

    granulated sugar

  • 3/4 cup


  • 3

    medium Granny Smith apples

  • 1 tablespoon

    packed light brown sugar

  • 1/4 cup

    apple cider

  • 3 teaspoons

    vegetable oil, divided

  • 1/2 cup

    whipped cream, for serving (optional)


  1. Microwave 2 tablespoons of the unsalted butter in a small microwave-safe bowl until melted, about 30 seconds. (Alternatively, melt on the stovetop.)

  2. Place 3/4 cup self-rising flour, 1/4 teaspoon kosher salt, and 1/4 teaspoon ground cinnamon in a large bowl and whisk to combine.

  3. Place 2 large eggs and 2 tablespoons granulated sugar in a medium bowl and whisk until thick and fluffy. Add 3/4 cup buttermilk and the melted butter and stir to combine.

  4. Add the buttermilk mixture to the flour mixture and stir until just combined. Set aside to rest for 15 minutes. Meanwhile, make the caramelized apple topping.

  5. Peel and core 3 Granny Smith apples and cut each one into 8 wedges. Set aside 4 of the wedges for the batter. Melt the remaining 2 tablespoons unsalted butter in a large frying pan over medium-high heat. Add the remaining apple wedges and 1 tablespoon packed light brown sugar. Cook, flipping occasionally, until golden-brown and tender, 8 to 10 minutes. Add 1/4 cup apple cider and simmer on low heat until syrupy, 1 to 2 minutes. Remove the pan from the heat.

  6. When the batter is ready, grate the reserved apple wedges on the large holes of a box grater. Add the grated apple to the batter and fold until just combined.

  7. Heat a large cast iron or nonstick skillet over medium-high heat and brush the pan with about 1 teaspoon of the vegetable oil. Add 1/4-cup portions of the batter to the pan, cooking 2 to 3 at a time, depending on the size of your pan. Cook until bubbles appear on the surface and the edges begin to set, about 2 minutes. Reduce the heat to medium if the pancakes are cooking too quickly.

  8. Flip the pancakes. Cook until the second sides are golden-brown, 1 to 2 minutes more. Transfer to a plate or a 250°F oven if you want to keep them warm. Repeat using more oil and cooking the remaining batter. Serve with the caramelized apple topping and a dollop of whipped cream if desired.

Recipe Notes

Storage: Let the pancakes cool completely, then transfer to a zip-top bag with sheets of parchment between each pancake. Refrigerate for up to 2 days or freeze for up to 1 month. Reheat in a 350ºF toaster oven for about 5 minutes if refrigerated, or up to 10 minutes if frozen.