Apple pancakes have this way of filling your whole kitchen with the kind of warmth that makes everyone wander in from the other room. The moment the batter hits the griddle and that cinnamon-apple smell starts rising up, you already know breakfast is going to be good. I started making these on lazy fall weekends when I had a couple of apples sitting on the counter and didn't want to do anything complicated. Turns out, shredding a tart apple right into the batter is one of the easiest things you can do, and the payoff is huge.
The apple melts into every bite, keeping the inside soft and tender while the edges go golden and just a little crisp. And the best part? You probably already have everything you need sitting in your kitchen right now.
If you love cozy, hearty breakfast recipes, you'll also enjoy our Turkey Sausage, German Potato Pancakes, Cottage Cheese Egg Bake, Vegan Sourdough Discard Breakfast, and Cowboy Breakfast Sliders Recipe for more ideas to round out your morning table.
Why You'll Love These Apple Pancakes
There's a reason this recipe keeps showing up on weekend mornings in so many homes. Here's what makes it special.
They're soft and fluffy every time. The batter comes together quickly, and the shredded apple adds natural moisture that keeps the texture light without making things dense or heavy.
Simple ingredients, big flavor. No fancy add-ins required. Just flour, cinnamon, butter, milk, egg, and one good apple.
Ready in 30 minutes. From shredding the apple to stacking the last pancake, you're sitting down to eat in half an hour.
Kid-approved and family-friendly. Even picky eaters tend to go back for seconds when there's cinnamon involved.
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Ingredients for Apple Pancakes
Here's everything you need for this recipe, plus a quick note on what each ingredient does.
All-purpose flour (1 ¼ cups): Forms the structure of the pancakes and keeps them tender. Regular all-purpose works perfectly here.
White sugar (1 tablespoon, or to taste): Adds just enough sweetness without making the batter overly sugary. The apple brings its own natural sweetness too.
Baking powder (1 ¼ teaspoons): This is what gives your apple pancakes that light, fluffy lift. Make sure it's fresh for the best results.
Ground cinnamon (¼ teaspoon, or to taste): Warm and fragrant, cinnamon is the flavor that ties the apple and batter together beautifully. Add a touch more if you love a stronger spice.
Milk (1 cup, or as needed): Gives the batter its smooth, pourable consistency. Whole milk works great, but 2% is just fine.
Butter, melted (¼ cup): Adds richness and helps the pancakes cook up tender and golden on the griddle.
Large egg (1): Binds everything together and adds a little structure and moisture.
Shredded tart apple (1 cup): The star of this recipe. A tart apple like Granny Smith balances the sweetness and keeps every bite interesting. Shred it fresh right before mixing.
See recipe card for quantities.
How to Make Apple Pancakes
Here are your step-by-step instructions, written simply so anyone can follow along.
Prep ingredients: Gather everything you need before you start. Shred your apple using a box grater and set it aside. This keeps things moving smoothly once you start mixing.
Mix dry ingredients: Sift together the flour, sugar, baking powder, and cinnamon into a large mixing bowl. Sifting helps everything combine evenly and keeps the batter lump-free.
Add wet ingredients: Make a well in the center of your dry ingredients. Pour in the milk, melted butter, and egg. Mix until the batter is smooth and well combined. Don't overmix, a few small lumps are totally fine.
Combine apple: Stir the shredded tart apple into the batter until just combined. The apple adds moisture and that fresh, slightly tangy flavor that makes these apple pancakes so good.
Heat griddle: Lightly oil your griddle or frying pan and place it over medium-high heat. Let it get properly hot before you start pouring batter. A drop of water should sizzle and bounce off.
Cook pancakes: Scoop about ¼ cup of batter per pancake onto the griddle. Cook until you see bubbles forming across the surface and the edges start to look dry and set, about 2 to 3 minutes.
Flip pancakes: Flip each pancake gently and cook the other side until it's golden brown. Repeat with the remaining batter, lightly oiling the pan between batches if needed.
Serve: Stack them up and serve warm with syrup, butter, or your favorite toppings.
Cook's note: Warm your pancake syrup with a pinch of cinnamon and nutmeg for a spiced syrup that pairs perfectly with these apple cinnamon pancakes.
Substitutions and Variations
No tart apple? A Honeycrisp or Fuji apple works too, just know the flavor will be a little sweeter.
Dairy-free option: Swap the milk for oat milk or almond milk, and replace the butter with melted coconut oil.
No egg? Use a flax egg (1 tablespoon ground flax plus 3 tablespoons water, rested for 5 minutes) to make no-egg apple pancakes that still hold together nicely.
Add oats: Stir in a handful of rolled oats for heartier apple pancakes with oats that have a little more texture and staying power.
Apple pancakes with mix: In a hurry? You can stir shredded apple and cinnamon right into your favorite store-bought pancake mix and get a similar result.
Equipment You'll Need
- Large mixing bowl
- Sifter
- Grater for the apple
- Whisk or spatula
- Measuring cups and spoons
- Griddle or frying pan
- Spatula for flipping
How to Store Apple Pancakes
Refrigerator: Let the pancakes cool completely, then stack them with a small piece of parchment between each one. Store in an airtight container in the fridge for up to 3 days.
Freezer: Apple pancakes freeze really well. Lay them flat on a baking sheet to freeze first, then transfer to a freezer bag. They'll keep for up to 2 months.
Reheating: Pop them in the toaster for a couple of minutes to get the edges crispy again, or microwave for 30 to 45 seconds for a softer result.
Expert Tips for the Best Apple Pancakes
Use a tart apple. Granny Smith is ideal. The slight tartness balances the sugar and cinnamon and keeps the flavor from going flat.
Don't overmix the batter. Stir until just combined. Overmixing develops gluten and makes pancakes tough and chewy instead of fluffy.
Let the batter rest. Give it 3 to 5 minutes while the griddle heats up. This lets the baking powder activate and results in lighter, fluffier apple pancakes.
Keep the heat steady. Medium to medium-high heat is the sweet spot. Too hot and the outsides burn before the centers cook through.
Wait for the bubbles. Don't flip too early. When you see bubbles across the surface and dry edges, it's time.
FAQ
Can you put apples in pancake batter?
Absolutely. Shredded apple blends right into the batter and adds moisture, natural sweetness, and flavor without changing the texture. It's one of the easiest ways to upgrade a basic pancake recipe. A tart apple works best.
Can I just add fruit to pancake mix?
Yes, you can. Stir shredded or finely diced fruit into your pancake mix batter just before cooking. Apple, banana, and blueberries all work well. Just don't overmix once the fruit is in.
What are German apple pancakes?
German apple pancakes, also called Dutch apple pancakes, are quite different from the fluffy stacked style. They're baked in a cast iron skillet and puff up dramatically in the oven, then deflate into a custardy, crepe-like base with caramelized apple on top. A very different experience, but just as delicious.
Can you have pancakes with CKD?
If you're managing chronic kidney disease, it's best to check with your dietitian. A basic apple pancake recipe made with lower-sodium baking powder and portion-controlled servings may be appropriate for some, but individual needs vary. Always get personalized guidance from your healthcare provider.
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Ingredients
Equipment
Method
- Combine flour, sugar, baking powder, and cinnamon in a large mixing bowl.
- Create a well in the center and pour in milk, melted butter, and egg; whisk until smooth. Fold in shredded apple until evenly distributed.
- Heat a lightly greased griddle or nonstick skillet over medium-high heat. Pour about ¼ cup batter per pancake onto the surface; cook until bubbles appear on top and edges start to firm, 2–3 minutes.
- Flip pancakes carefully and cook until golden brown on the opposite side. Repeat with remaining batter.
- Serve immediately with syrup, butter, or your favorite toppings.
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