Apple Pancakes
Published Aug 17, 2026
Fluffy apple pancakes with grated apple mixed right into the batter and cinnamon apples spooned on top. An easy breakfast that tastes like fall.
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I have a rule in my house that weekend breakfast has to feel different from the rushed weekday version, and these apple pancakes are in rotation as soon as fall hits. My favorite trick is grating the apple right into the batter so you get that apple flavor all through the pancakes, not just in the topping. And speaking of the topping, I am obsessed with the apple-cinnamon compote and genuinely had to stop myself from making the recipe a double batch. I usually make more than what’s listed below, so if you love those warm, saucy apples as much as I do, just go ahead and double it.
Recipe Testing Notes
For the past 10 years, I’ve tested every recipe before sharing it with you! These notes give you a peek into the process of developing this apple pancakes recipe.
Grating the apple instead of chopping it was the choice I settled on early when developing this apple pancake recipe. When I added diced apple to the batter, the pieces stayed firm and a little raw in the middle of the pancake, which made it awkward to flip. Grated apple “melts” right in the batter and cooks through in the same time the pancake does. If your apple is really juicy, give the gratings a quick blot first so the batter doesn’t turn watery.
The heat took the most attention. There’s brown sugar in the batter plus the natural sugar from the apple, so these brown faster than a plain pancake, and my first few scorched on the outside while the centers were still raw. Dropping to a steady medium heat and giving them the full 2 to 3 minutes before flipping, once the bubbles form and the edges look set, is what got them cooked through with an even golden color.
Happy Cooking!
– Yumna
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Apple Pancakes Ingredients
- Apples: Use a firm, sweet-tart apple like Honeycrisp, Pink Lady, or Fuji. Grate it using large holes of a box grater so it blends evenly into the apple pancakes without leaving large chunks.
- Dry ingredients: Flour, brown sugar, baking powder, cinnamon, and salt. Make sure your baking powder is aluminum-free to avoid any chance of a metallic aftertaste.
- Wet ingredients: Egg, whole milk, melted butter, and vanilla create a smooth pancake batter. Let the egg come to room temperature and the melted butter cool slightly before whisking it into the milk so it doesn’t clump. Whole milk gives the richest texture, but another milk works if that’s what you have.
- For the apple pancake topping: Butter, diced apples, brown sugar, cinnamon, and a pinch of salt cook together until the apples are tender and coated in a light syrup. Dice the apples into small, even pieces so they soften at the same rate.
How to Make Apple Pancakes
These step-by-step photos walk you through how to make apple pancakes. For the full ingredient list and detailed instructions, head to the recipe card below, or skip straight to the → Apple Pancakes Recipe
1. Whisk the wet ingredients
Whisk together the egg, milk, melted butter, and vanilla until smooth.
2. Add the dry ingredients
Whisk together the flour, brown sugar, baking powder, cinnamon, and salt. Whisk it well so the baking powder gets evenly distributed, then pour it into the bowl with the wet ingredients.
3. Add the grated apple
Mix just until the flour disappears, then stir in the grated apple until evenly distributed.
4. Finish the batter
The batter should be thick with no dry streaks remaining. Be careful not to overmix.
5. Cook the apple pancakes
Scoop the batter onto a lightly greased skillet or griddle, leaving space between each pancake.
6. Flip until golden
Turn the pancakes once bubbles form across the surface and the edges look set. Continue cooking until both sides are golden brown.
7. Melt the butter
Start the topping by melting the butter in a skillet over medium heat.
8. Add the apples and seasoning
Stir in the diced apples, brown sugar, cinnamon, and a pinch of salt until everything is coated.
9. Cook until tender
Stir occasionally as the apples soften and release their juices.
10. Finish the apple topping
Keep cooking until the liquid thickens into a light syrup that coats the apples.
Full Apple Pancakes Recipe
Apple Pancakes Recipe
Ingredients
Pancakes
- 1 ½ cup all-purpose flour
- 2 tablespoons packed brown sugar
- 1 tablespoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 large egg
- 1 cup whole milk
- 2 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
- 1 large apple grated
- Nonstick cooking spray
Instructions
- In a medium bowl, whisk together the flour, sugar, baking powder, cinnamon and salt.
- In another larger bowl, whisk the egg until beaten. Whisk in the milk, melted butter and vanilla.
- Add the dry mixture to the wet mixture and whisk until just combined. Add the grated apples and stir until evenly distributed.
- Heat a large nonstick pan or griddle over medium heat. Spray with nonstick cooking spray.
- Scoop a level ⅓ cup of batter for each pancake and cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for 1-2 more minutes, or until golden brown and cooked through. Makes 8 pancakes.
- While the pancakes cook, make the apple topping. In a small saucepan, melt the butter over medium heat. Add the diced apples, sugar, cinnamon, and salt. Cook for 8-10 minutes, stirring occasionally, until the apples are tender and the mixture is syrupy.
- Serve the pancakes warm with the apple topping spooned on top.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Chopped nuts: Stir ½ cup pecans or walnuts into the batter or sprinkle them over the apple topping.
- Raisins: Fold ¼ cup raisins into the batter for extra sweetness.
- Oats: Replace ¼ cup of the flour with ¼ cup old-fashioned rolled oats for more texture.
Recipe Tips
- Wait for bubbles before flipping. Flip only after bubbles appear across the surface and the edges look set so the apple pancakes hold together.
- Cook over medium heat. Lower heat gives the apple pancakes time to cook through before the outside gets too dark.
- Serve right away. Apple pancakes are at their best fresh off the skillet while the topping is still warm!
Troubleshooting
You probably overmixed the batter after adding the flour. Stir only until the dry ingredients disappear, leaving a few small lumps.
The skillet is likely too hot. Reduce the heat to medium so the pancakes have time to cook through before the outside browns.
The apples may need more time to cook. Continue simmering until some of the moisture evaporates and the syrup lightly coats the apples.
