Full of flavor, these pancakes are filled with cinnamon and topped with buttery, tender apple pieces to make the perfect autumn breakfast.
Seems like autumn decided to pass this year and let us skip straight to winter. Yesterday was sunny and brutally hot, but today—out of nowhere—it’s all gray, stormy, and rainy. I’m not complaining though because this only gives me the excuse I needed to have a slow morning and make some delicious apple pancakes.
Making the Pancakes
Making pancakes is easy—all it takes is mixing the dry ingredients in one bowl, the wet ingredients in another, then combining the two together and folding in the apples.
Apple cider adds a nice flavor, but you can substitute it with an equal amount of whole milk if you prefer. With the addition of apple pieces, you’ll have plenty of apple flavor either way. As for the cinnamon, it’s noticeable, but not too strong.
The tender apples coated in sweet syrup is the best part! Cook them with butter, sugar, and cinnamon until they’re soft but not mushy. You can add more sugar if you want them sweeter or mix in some maple syrup. You can also replace 1 tablespoon of butter with 1 tablespoon heavy cream for a more caramel-like sauce. The sauce will be thin at first, but thickens slightly during cooking.
For more information about making pancakes, read my classic pancakes post.
- 2 cups (280 g/10 oz) all-purpose flour, sifted
- ¼ cup (50 g/1.7 oz) brown sugar
- 1 tablespoon baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1 cup apple cider (or whole milk, for a total of 2 cups)
- 4 tablespoons (55 g/2 oz) unsalted butter, melted
- 1 teaspoon pure vanilla extract
- 2 small apples, grated or finely chopped
- Cooking spray/butter/canola oil, for coating the pan
- 2 apples, peeled, cored, and cut into cubes or thin slices
- 3 tablespoons brown sugar
- ¼ teaspoon ground cinnamon
- 2 tablespoons butter
- To make the pancakes: In a large bowl, mix together flour, sugar, baking powder, cinnamon, and salt. In a separate medium bowl, whisk together eggs, milk, apple cider, melted butter, and vanilla extract. Make a well in the flour mixture and pour in the wet ingredients. Stir just until combined and moistened, then fold in apples. Do not over mix.
- Heat a griddle or skillet over medium heat. Coat with cooking spray or oil. For each pancake, drop ¼ cup of batter onto skillet. Cook 1-2 minutes, until surface of pancakes have some bubbles and bottoms appears golden brown. Flip carefully and cook another 1-2 minutes. Transfer to a plate and cover loosely with aluminum foil to keep warm. Make sure to coat the skillet before every pancake or batch of pancakes to prevent sticking.
- To make the topping: In a medium bowl, toss together apples, sugar, and cinnamon. In a medium heavy skillet over medium heat, melt butter. Add apple mixture to skillet and cook, stirring occasionally, until apples are soft but not mushy and the sauce has thickened slightly, about 8-10 minutes. Remove from heat and transfer to a bowl.
- Serve pancakes with the apple topping while they’re still warm.