Easy Apple Pancakes

These light, fluffy Apple Pancakes are a delicious twist on a classic breakfast favorite. Made with grated fresh apples and warm cinnamon, they cook up golden and tender with just the right balance of sweet and tart. Perfect for cozy mornings or weekend brunch with the family!

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Ingredients

Dry Ingredients:

• 2 cups all-purpose flour
• 2 Tbsp granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp fine sea salt
• 1/4 tsp ground cinnamon

Wet Ingredients:

• 2 cups low-fat buttermilk
• 2 large eggs
• 1 tsp vanilla extract
• 3 Tbsp unsalted butter, melted
• 2 green apples (about 1 lb), peeled and coarsely grated (approx. 2 cups)
• 2 Tbsp light olive oil (plus more as needed for cooking)

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Instructions

1. Combine dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Set aside.
2. Mix wet ingredients: In a medium bowl, whisk together the buttermilk, eggs, and vanilla until smooth. Pour the wet ingredients into the dry ingredients and stir just until combined.
3. Add butter and apples: While gently stirring, pour in the melted butter. Fold in the grated apples until evenly distributed. The batter will be lumpy—do not overmix.
4. Preheat and cook: Heat a large skillet or griddle over medium-low heat (about 325–350°F). Add 2 Tbsp olive oil. Scoop about 1/4 cup of batter per pancake into the pan.
5. Cook pancakes: Cook for 2–3 minutes per side, flipping once bubbles form on the surface and the edges look set. Adjust heat as needed if pancakes brown too quickly.
6. Keep warm (optional): Transfer cooked pancakes to a baking sheet and keep warm in a preheated 200°F oven for up to 45 minutes until ready to serve.

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Why You’ll Love This Recipe

• Fresh and flavorful: The grated apple adds a natural sweetness and moisture to every bite.
• Kid-friendly: These pancakes are a hit with little ones and grownups alike.
• Easy to make: No fancy ingredients or equipment needed—just a bowl, a whisk, and a pan.
• Great for meal prep: Make a batch and reheat leftovers for a quick weekday breakfast.

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Tips

• Use tart apples like Granny Smith for the best flavor contrast.
• Grate apples just before adding to prevent browning.
• Don’t overmix the batter—overmixing can lead to tough pancakes.
• Adjust heat as needed to avoid over-browning while ensuring the centers cook through.
• Oil lightly between batches to keep the surface from sticking.

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Variations and Substitutions

• Make it gluten-free: Use a 1:1 gluten-free flour blend.
• Add-ins: Fold in a handful of chopped walnuts, raisins, or a dash of nutmeg.
• Dairy-free version: Substitute almond or oat milk with 1 Tbsp vinegar or lemon juice as a buttermilk replacement. Use plant-based butter or oil.
• No buttermilk? Mix 2 cups milk with 2 Tbsp lemon juice or vinegar. Let sit 5 minutes.

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FAQs

Can I use red apples instead of green?
Yes, but red apples are sweeter and may produce a softer texture.

Can I freeze the pancakes?
Absolutely! Let them cool completely, then freeze in a single layer. Reheat in a toaster or oven.

Why are my pancakes sticking?
Make sure your pan is well-oiled and at the right temperature. Nonstick or cast iron pans work best.

Can I make the batter ahead of time?
It’s best made fresh, but you can prep the dry and wet ingredients separately and combine right before cooking.

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Serving

Serve warm with butter, maple syrup, or a dusting of powdered sugar. Fresh apple slices, Greek yogurt, or a drizzle of honey also pair beautifully.

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Suggestions

• Pair with hot apple cider or cinnamon-spiced tea for a fall-inspired breakfast.
• Serve with crispy turkey bacon or scrambled eggs for a full brunch spread.
• Make a double batch and keep extras in the fridge or freezer for a quick heat-and-eat breakfast.