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Fluffy Apple Cinnamon Pancakes

Thick, cloud-like pancakes packed with fresh apples and warm cinnamon, perfect for a cozy fall breakfast or weekend brunch.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tbsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1.5 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
Wet Ingredients
  • 1.5 cups milk whole or buttermilk
  • 2 eggs large
  • 0.25 cup unsalted butter melted and cooled
  • 1 tsp vanilla extract
Mix-ins & Toppings
  • 1.5 cups apples finely diced or grated
  • butter or oil for greasing pan
  • pure maple syrup for serving

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Large Skillet or Griddle
  • Spatula

Method
 

  1. Peel, core, and dice or grate the apples. Set aside.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In a separate bowl, whisk the eggs, milk, melted butter, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix; lumps are fine.
  5. Gently fold in the prepared apples. Let the batter rest for 5-10 minutes.
  6. Heat a griddle or skillet over medium heat and lightly grease with butter or oil.
  7. Pour 1/3 cup of batter per pancake onto the hot griddle. Cook 2-3 minutes until bubbles form on top and edges look set.
  8. Flip carefully and cook another 1-2 minutes until golden brown and cooked through.
  9. Serve immediately in warm stacks, topped with butter and plenty of maple syrup.

Notes

Do not overmix the batter to ensure maximum fluffiness. Leftovers can be frozen between sheets of parchment paper for up to 2 months and reheated in the toaster.