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Apple Cinnamon Pancakes

Apple cinnamon pancakes with fluffy batter and tender diced apples, finished with a buttery cinnamon-apple topping. Made by resting the batter briefly, then griddling until golden and cooked through for a classic stack-ready texture.
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Prep Time 15 minutes
Cook Time 18 minutes
batter rest 5 minutes
Total Time 38 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the pancakes
  • 1.5 cup all-purpose flour
  • 2 tbsp granulated sugar
  • 2 tsp baking powder
  • 1.5 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.5 tsp salt
  • 1.25 cup whole milk
  • 1 large egg
  • 3 tbsp unsalted butter, melted
  • 1 tsp vanilla extract
  • 1 Honeycrisp or Gala apple, peeled and finely diced
  • 1 tbsp butter for cooking
For the cinnamon apple topping
  • 1 apple, peeled and thinly diced
  • 2 tbsp unsalted butter
  • 2 tbsp packed brown sugar
  • 0.5 tsp ground cinnamon
  • 1 tsp lemon juice
For serving
  • 0.25 cup pure maple syrup
  • 2 tbsp chopped pecans optional

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Make the pancake batter
  1. Whisk the all-purpose flour, granulated sugar, baking powder, ground cinnamon, ground nutmeg, and salt in a large bowl until evenly combined.
  2. Combine the whole milk, large egg, melted unsalted butter, and vanilla extract in a separate bowl.
  3. Pour the wet mixture into the dry ingredients and stir gently until just combined; a few small lumps are fine.
  4. Fold in the finely diced Honeycrisp or Gala apple, then let the batter rest for 5 minutes.
Cook the cinnamon-apple topping
  1. Melt the unsalted butter in a skillet over medium heat.
  2. Add the thinly diced apple, packed brown sugar, ground cinnamon, and lemon juice, then stir to coat.
  3. Cook for 4–6 minutes on medium heat, stirring occasionally, until tender but still holding their shape; set aside.
Cook and finish the pancakes
  1. Heat a nonstick skillet or griddle over medium heat, then lightly coat it with butter.
  2. Scoop about 1/4 cup batter onto the skillet for each pancake.
  3. Cook for 2–3 minutes until bubbles appear and the edges begin to set.
  4. Flip and cook for 1–2 minutes until golden and cooked through.
  5. Stack the warm pancakes and spoon the cinnamon apples over the top, then finish with pure maple syrup and chopped pecans if desired.

Notes

For the fluffiest pancakes, stir the batter only until the dry ingredients disappear so you don’t overdevelop gluten. Store leftover pancakes in the refrigerator up to 3 days; rewarm in a skillet or toaster oven. Freeze pancakes (without maple syrup) up to 2 months. If you want a lighter option, use whole milk alternative and reduce butter to 2 tbsp in the batter while keeping the topping the same.