Change up the same old pancake and make these Apple Cinnamon Pancakes! Fluffy cinnamon pancakes with an ooey, gooey apple topping make the most perfect cozy breakfast.
When apple season arrives, it’s somewhat bittersweet, isn’t it? Even though it usually means swimsuits are getting packed away and we’re gonna be busting out the ear warmers before ya know it, I end up pretty happy about the change of seasons. Sure, I’m always sad to see summer go, but the fact that all things apple, cinnamon, and pumpkin are on the way certainly makes the transition a little more bearable.
I have those days where I want absolutely nothing more than to pack my bags and move to Southern Cali where the temps stay right around perfect for the entire year. But then the weather changes and I start to pull out my sweaters and boots and smell maple pecan pie candles, and suddenly I’m so glad I live somewhere with 4 distinct seasons.
But enough small talk about the seasons changing. Let’s talk breakfasts, shall we? In particular, I think we need to discuss cinnamon pancakes loaded with ooey, gooey caramel-y apple topping. Now that’s what I call breakfast, any time of year!
These pancakes are perfectly fluffy and soft and good enough on their own but that’s nothing compared to how wonderful they are when you’ve piled on that apple topping. I mean, look at all of that apple goodness! Mmmmm…time to dig in!
WHAT INGREDIENTS ARE IN APPLE CINNAMON PANCAKES?
Although you’ll make these in two steps — the pancakes and then the toppings — very little ingredients are needed really, and mostly pantry staples (and apples, of course!).
- Baking powder
- Baking soda
- Brown sugar
- Maple syrup
HOW DO YOU MAKE CINNAMON PANCAKES?
Are you ready to make the most delicious pancakes you’ve ever had ever? Raise your hand if you are! Ah I can feel so many hands in the air right now, I love it! Let’s get to it:
Preheat a large skillet (or use a griddle if you have one) to medium-high heat. Whisk together the milk and vinegar and let it rest for 5 minutes. While that curdles (yes, that’s what the vinegar does to the milk, it’s okay though, it’s needed!), whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
Whisk the eggs and oil into the milk, then add the wet ingredients to the dry ingredients and stir them together until just combined (don’t over-mix, it should still have some lumps).
Spray the skillet or griddle with cooking spray. Use a 1/4 cup measuring cup to pour batter onto the skillet, leaving a couple inches between each pancake. Cook on the first side for about 2 minutes, or until bubbles form and the edges start to look “dry.”
Use a spatula to gently flip the pancake and cook another 1-2 minutes on the other side. Set finished pancakes aside and repeat the process with the remaining batter.
HOW DO YOU MAKE APPLE CINNAMON TOPPING FOR PANCAKES?
And now for the pièce de ré·sis·tance: the apple topping!!!
Add butter, diced apples, brown sugar, and cinnamon to a medium saucepan. Stir the mixture over medium heat for about 3-5 minutes, or until the apples are very tender. Then, stir in the syrup. Serve this apple topping right over the top of your warm pancakes.
TIPS & TRICKS FOR MAKING APPLE CINNAMON PANCAKES
- Be sure not to overmix the batter or you’ll lose that whole fluffiness factor and we don’t want that.
- Although I don’t have a specific favorite apple that I always use when I’m making this apple topping, I do have a few that I prefer for baking in general. I tend to rotate through granny smith, honeycrisp, golden delicious, braeburn, and jonagold. It all depends what’s available and what kind of flavors am I feeling? Sweeter? Honeycrisp. A little tart? Granny smith. Feel free to mix and match too — there’s really no way to get this apple topping wrong!
- Measuring your pancakes out into the griddle is the best way to make sure you have uniform sizes of pancakes and that they all cook about the same time. You can also use an ice cream or cookie scoop if you prefer over a measuring cup.
- Butter your griddle or skillet instead of using cooking spray if you want to make your pancakes a little more on the buttery side.
- These pancakes will store well in an airtight bag or container in the fridge for 3-5 days. (I pop mine in the toaster to reheat.) They also freeze really well, you can stack them up and put them in a freezer bag or another airtight container for up to 6 months. Thaw completely in the fridge before reheating.
- The topping works best only kept in the fridge for about 3-5 days. Freezing it can cause the apples to turn mushy and watery.
Apple Cinnamon Pancakes
- 3/4 cup milk
- 1 1/2 tablespoons vinegar
- 1 cup flour
- 3 tablespoons sugar
- 1 teaspoon cinnamon (if you really love cinnamon you can add another 1/2 teaspoon)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 2 tablespoons oil
- 2 tablespoons butter
- 2 apples, peeled, cored, and diced
- 2 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 1/3 cup maple syrup
- Preheat a skillet to medium-high heat (275 degrees).
- Whisk together the milk and vinegar and allow to rest for 5 minutes.
- While milk is curdling, whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Whisk egg and oil into milk. Add wet ingredients to dry ingredients and stir until combined (don't over-mix, it should still have some lumps).
- Spray skillet with cooking spray. Use a 1/4 cup measuring cup to pour batter onto skillet. Cook about 2 minutes until bubbles form and the edges start to look "dry". Use a spatula to flip the pancake and cook another 1-2 minutes on the other side. Set pancakes aside and repeat with remaining batter.
- Add butter, apples, brown sugar, and cinnamon to a medium sauce pan. Stir over medium heat 3-5 minutes until apples are very tender. Stir in syrup. Serve apple topping over warm pancakes.