Nothing beats light and fluffy pancakes for breakfast, and these have some added apple and spice! Apple Cinnamon Pancakes are a great way to start your day, and although they are full of autumnal flavour, they are perfect for any time of year.
Although we could never get bored of pancakes, it's nice to have a few different recipes so you can have a different flavour every week. It's definitely a tie between blueberry pancakes and these apple pancakes when it comes to the favourite in our house.
Soft and sweet apples are mixed in the the pancake batter with some spicy cinnamon and then extra added on top with creamy yogurt. A hearty and warming breakfast that kids love too.
Why you will love it
- Simple and quick breakfast or dessert - These are ready in just 15 minutes and can be served for breakfast or dessert.
- Only 177 calories per pancake - Low in calories and full of nutrients thanks to the apples.
- Easy to freeze and reheat - You can batch cook these and keep them in the freezer for easy school morning breakfast.
- Kids will love them - Kids love pancakes and there are some fruit hidden in these cinnamon pancakes too.
- Apples - These apple pancakes are a must make when apple season comes around. Whilst there are no hard and fast rules on what apples to use in this, I like Granny Smith or Braeburn. It depends if you want it sweeter, or more tart. We started out by sautéing the chunks of apple, to crisp them up and really bring out the flavour. However, you could add grated apple to the pancakes batter to save some time, and make it easier to hide it from fussy kids.
- Cinnamon - Apple and cinnamon are a perfect match. However, if cinnamon isn't your thing then you could swap it for ginger or nutmeg. Or, use a mixture of the 3 for a real hit of spice.
- Flour - Self raising flour is what makes these pancakes so light and fluffy. However, you could swap half of the flour for whole wheat if you like, but they will be a lot more dense.
- Sweetener - We haven't used any sugar in the apple pancakes themselves, as the apple adds plenty of sweetness. However, a drizzle of maple syrup before serving is delicious.
A full ingredients list with measurements is in the recipe card below.
How to make apple pancakes - Step by step
One: Mix together the flour and baking powder.
Two: Whisk the egg and milk together, then add to the flour with the vanilla and oil and gently mix in to a batter.
Three: Add a little butter to a frying pan and then gently cook the apple for 2-3 minutes until softened.
Four: Mix the cooked apple and cinnamon into the batter mix.
Five: Heat some butter or oil in a large frying pan and add spoonful of the mixture in to make the pancakes to your desired size. Cook for 3 mins each side.
Apple pancakes topping
We simply topped these with some natural yogurt and some of the left over cooked apples and a drizzle of maple syrup. But the toppings don't need to be limited to that.
Try spreading some yogurt and adding banana slices, then drizzling with honey. Banana, yogurt and honey is such a delicious breakfast combination. You could add a sprinkle of granola if you wanted some extra crunch.
Also, our simple Strawberry Puree goes really well on top of pancakes.
If you wanted to have these for dessert, a good quality vanilla ice cream would go really well.
These apple cinnamon pancakes are great to make ahead and then keep in the fridge for an easy breakfast or snack. Make sure they are cooled completely and then put in an air tight container, and then they will keep in the fridge for a couple of days. You can eat them cold, or put them in the microwave for 10 seconds to reheat.
Stack the apple cinnamon pancakes with a piece of grease proof paper (parchment paper) between each one, and place the stacks in resealable bag to freeze. They will be good kept in the freezer for up to 3 months.
To reheat in the microwave place up to 5 frozen pancakes on a microwave-safe plate, and microwave for 20 seconds for 1 pancake, and 60 seconds for 5 pancakes (times will vary depending on the power of your microwave). To reheat in the oven, wrap the frozen pancakes tightly in foil and bake in a preheated oven at 180°C/350°F/Gas 4 for about 10 minutes.
To make vegan pancakes use an egg replacement such as chia seeds, mashed banana or even apple sauce. Use a dairy free milk and cook the apples in oil instead of butter. The nutritional values will of course change if you make these pancakes vegan.
These pancakes make a great finger food for your baby when they are starting to wean onto solids. The cinnamon may be a strong flavour for your little one, so you might want to dial that down (or leave out completely). Once cooked and cooled, cut into strips and let your baby get stuck in.
Simply swap the flour for your favourite brand of gluten free self raising flour.
You will know it is time to flip your pancakes when bubbles start to form on top. The underneath should be golden brown.
• Add some extra sweetness to these pancakes with a sprinkling of raisins in to the batter mix.
• Sifting your flour will mean that you have fluffier pancakes.
• Try not to over mix the pancake batter, as you risk making it too dense and these pancakes really should be light and fluffy.
• Make sure the pan is not too hot when you add the pancake batter, as it will burn the outside of the pancake, and leave the inside uncooked. You can test the heat of the pan with a little drop of batter first.
• You could also add some raisins in to the pancake mixture.
• You will know that the pancake is ready to flip when when little bubbles start to form on top.
• These are larger pancakes, however you could make mini ones that would be great for baby led weaning, especially if using grated apple. It's a great way to introduce weaning babies to spices too.
• We used butter to cook the pancakes, as it does give that nice buttery flavour. However you could use a spray of oil, or wipe some oil around the pan.
More pancake recipes
Apple Cinnamon Pancakes
- 200 g (1.5 cups) Self-raising flour
- 1 teaspoon (0.25 teaspoon) Baking powder
- 2 teaspoon Cinnamon
- 1 (1 teaspoon) Egg
- 350 ml (1.5 cups) Skimmed milk
- 1 teaspoon (1) Vegetable oil
- 1 tablespoon Butter
- 2 Apple - diced
- 1 teaspoon Vanilla extract
- 1 tablespoon Olive oil
- Mix together 200 g Self-raising flour and 1 teaspoon Baking powder.
- Whisk 1 Egg and 350 ml Skimmed milk together, then add to the flour with 1 teaspoon Vanilla extract and 1 teaspoon Vegetable oil and gently mix into a batter.
- Add 1 tablespoon Butter to a frying pan and then gently cook 2 Apple for 2-3 minutes until softened.
- Mix the cooked apple and 2 teaspoon Cinnamon into the batter mix.
- Heat 1 tablespoon Olive oil in a large frying pan and add spoonful of the mixture to make the pancakes to your desired size. Cook for 3 mins each side.
- Add some extra sweetness to these pancakes with a sprinkling of raisins in to the batter mix.
- Try not to over mix the pancake batter, as you risk making it too dense and these pancakes really should be light and fluffy.
- Make sure the pan is not too hot when you add the pancake batter, as it will burn the outside of the pancake, and leave the inside uncooked. You can test the heat of the pan with a little drop of batter first.
- You will know that the pancake is ready to flip when when little bubbles start to form on top.
- These are larger pancakes, however you could make mini ones that would be great for baby led weaning, especially if using grated apple. It's a great way to introduce weaning babies to spices too.
- We used butter to cook the pancakes, as it does give that nice buttery flavour. However you could use a spray of oil, or wipe some oil around the pan.
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.