Best 13 Apple Cinnamon Pancakes Recipes

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Apple cinnamon pancakes, a delectable breakfast treat, fuse the flavors of tart apples and warm cinnamon into a fluffy, golden-brown stack. Whether you prefer a classic buttermilk batter or a healthier whole wheat version, these pancakes promise a delightful start to your day. Served with a drizzle of sweet maple syrup and a pat of butter, they offer a comforting and nostalgic experience that will surely become a family favorite. So, let's embark on a culinary journey to discover the best recipe for apple cinnamon pancakes, ensuring a perfect balance of flavors and textures that will tantalize your taste buds.

Let's cook with our recipes!

APPLE-CINNAMON PANCAKES



Apple-Cinnamon Pancakes image

Grated apple is the secret ingredient in these lightly spiced and fluffy pancakes.

Provided by Food Network Kitchen

Time 35m

Yield about 16 pancakes

Number Of Ingredients 11

1 1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon fine salt
1 cup milk
1/4 cup packed light brown sugar
1 teaspoon pure vanilla extract
2 large eggs
4 tablespoons unsalted butter, plus more for serving
1 small red-skinned apple, cored
For serving: maple syrup or honey

Steps:

  • Preheat the oven to 250 degrees F.
  • Whisk the flour, baking powder, cinnamon and salt together in a medium bowl.
  • Whisk the milk, sugar, vanilla and eggs together in a large bowl until the sugar dissolves. Melt 2 tablespoons of the butter in a medium nonstick or cast-iron skillet over medium heat. Let cool slightly, then whisk the butter into the egg mixture; reserve the skillet for cooking the pancakes. Whisk the flour mixture into the milk mixture until combined with a few lumps. Grate the apple on the large holes of a box grater and stir into the batter.
  • Melt 1 tablespoon of the remaining butter in the reserved skillet over medium heat. Drop 2 tablespoons of batter per pancake into the hot skillet. Cook until the surface of the batter forms bubbles and the edges are set, about 3 minutes. Flip the pancakes and continue to cook until puffed in the center, about 1 minute more. Transfer to a baking sheet and put in the oven to keep warm while making the rest of the pancakes. Cook the remaining batter, adding the remaining 1 tablespoon of butter as needed.
  • Serve the pancakes with butter and maple syrup or honey.

CINNAMON APPLE PANCAKES



Cinnamon Apple Pancakes image

My family loves these light and fluffy apple cinnamon pancakes. And best of all, they're sweet enough to enjoy even without syrup. -Kim McConnell, Tulsa, Oklahoma

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 6 servings

Number Of Ingredients 9

2 cups whole wheat flour
4 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 large eggs
2 cups fat-free milk
2 tablespoons honey
1 tablespoon canola oil
1 medium apple, chopped

Steps:

  • In a bowl, whisk together first four ingredients. In another bowl, whisk together eggs, milk, honey and oil; add to dry ingredients, stirring just until moistened. Stir in apple. , Preheat a lightly greased griddle over medium heat. Pour batter by 1/3 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown.

Nutrition Facts : Calories 241 calories, Fat 5g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 576mg sodium, Carbohydrate 42g carbohydrate (12g sugars, Fiber 5g fiber), Protein 10g protein. Diabetic Exchanges

APPLE CINNAMON PANCAKES



Apple Cinnamon Pancakes image

I love this pancake recipe, just throw everything in the blender! It's been a favorite breakfast of ours for years.

Provided by Maelee Byram

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 15m

Yield 4

Number Of Ingredients 8

2 apples - peeled, cored, and quartered
1 ½ cups milk
1 ½ cups all-purpose flour
2 eggs
⅓ cup shortening
2 ½ teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon

Steps:

  • Place apples in a blender. Add milk, flour, eggs, shortening, baking powder, salt, and cinnamon and blend until well mixed, scraping down sides of blender several times.
  • Heat a lightly oiled griddle over medium heat. Drop batter by large spoonfuls onto the griddle; cook until bubbles form and the edges are dry, about 2 minutes. Flip and cook until browned on the other side, about 1 minute. Repeat with remaining batter.

Nutrition Facts : Calories 442 calories, Carbohydrate 51 g, Cholesterol 100.3 mg, Fat 22 g, Fiber 3.2 g, Protein 11.2 g, SaturatedFat 6.3 g, Sodium 960.3 mg, Sugar 11.8 g

CINNAMON OATMEAL PANCAKES WITH HONEY APPLE COMPOTE



Cinnamon Oatmeal Pancakes with Honey Apple Compote image

Oats have a tendency to get gummy in pancakes, but when they're blended with the whole wheat flour, they stay light in the batter while adding a nice nuttiness. Lowfat milk saves calories and leaves room for melted butter in the batter. The apple compote takes the place of syrup and is sweetened by unrefined natural sugars.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 13

1 1/2 cups apple cider
1 tablespoon honey
2 Golden Delicious apples, peeled and cut into 1/2-inch chunks
3/4 cup whole wheat flour
3/4 cup quick-cooking oats
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon fine salt
1 cup lowfat (1-percent) milk
3 tablespoons unsalted butter, melted and cooled
1 large egg
1 teaspoon canola oil

Steps:

  • Bring the cider to a boil in a small saucepan over high heat; lower the heat and simmer until reduced by half, 15 to 18 minutes. Stir in the honey and apples, reduce the heat to low and simmer until thick enough to coat the back of a spoon, about 30 minutes.
  • Meanwhile, combine the flour, oats, sugar, baking powder, cinnamon and salt in a blender until the oats are finely ground. Add the milk, butter and egg and blend until smooth, scraping down the sides of the blender occasionally.
  • Heat a nonstick skillet over medium-low heat. With a paper towel, wipe the oil on the surface of the heated skillet. Ladle 1 tablespoon of the batter onto the skillet to make a pancake. Make 4 to 5 more pancakes, taking care to keep them evenly spaced apart. Cook until bubbles break the surface of the pancakes and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook for 1 minute more.
  • Serve immediately with the apple compote, or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, wiping the griddle with the oiled paper towel as needed.

APPLE CINNAMON BUTTERMILK PANCAKES



Apple Cinnamon Buttermilk Pancakes image

Make and share this Apple Cinnamon Buttermilk Pancakes recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Breakfast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

1 teaspoon baking soda
2 cups flour
2 teaspoons baking powder
2 -3 tablespoons brown sugar
1 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs, beaten
1 1/2 cups buttermilk
1/2 cup sour cream
1/4 cup butter or 1/4 cup margarine, melted
1 large apple, peeled, cored and grated

Steps:

  • In a large bowl, mix together the baking soda, flour, baking powder, brown sugar, salt and cinnamon.
  • In another bowl, whisk together the eggs, buttermilk, sour cream and melted butter; add to the flour mixture and stir JUST until the flour is moistened.
  • Stir in the grated apple.
  • Drop a scant 1/4 cup of batter onto a hot lightly greased griddle.
  • Cook, turning once until golden brown.

APPLE CINNAMON BISQUICK PANCAKES



Apple Cinnamon Bisquick Pancakes image

Made with Bisquick Heart Smart mix, these cinnamon-flavored pancakes are topped with buttery Granny apples.

Provided by By Sarah Caron

Categories     Breakfast

Time 40m

Yield 4

Number Of Ingredients 9

2 cups Bisquick Heart Smart® mix
1 1/4 cups milk
1 egg
1 tablespoon sugar
1 tablespoon ground cinnamon
1 teaspoon vanilla
2 Granny Smith apples, cored and thinly sliced
1 tablespoon sugar
1 tablespoon butter

Steps:

  • Heat 10- to 12-inch nonstick skillet over medium heat. Grease if necessary. Meanwhile, in large bowl, combine Pancake ingredients, and stir well until most of the lumps are gone.
  • Drop pancake batter onto skillet in 1/4-cup blobs, leaving space for spreading between each. Cook 3 to 4 minutes on each side, turning once, until lightly browned. Repeat to use up batter.
  • Meanwhile, in small bowl, combine apples and sugar, stirring until well combined. In 10-inch nonstick skillet, melt butter; add apple mixture. Stir gently to coat apples with butter. Cover skillet; cook 5 to 7 minutes, stirring once or twice, until apples are softened.
  • To serve, arrange pancakes on plates, and top with apples. Serve with maple syrup, if desired.

Nutrition Facts : ServingSize 1 Serving

APPLE-CINNAMON QUINOA PANCAKES



Apple-Cinnamon Quinoa Pancakes image

My daughter and daughter-in-law got me hooked on quinoa. I dressed up a regular pancake recipe to create these delicious apple-cinnamon breakfast treats. The shredded apple remains slightly crunchy with the short cooking time, and it nicely complements the chewy texture of the quinoa. -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 10 pancakes.

Number Of Ingredients 13

3/4 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 large egg, room temperature
1 large egg white, room temperature
1/3 cup vanilla almond milk
2 tablespoons maple syrup
1 tablespoon canola oil
1 teaspoon vanilla extract
1 medium Gala apple, shredded
1 cup ready-to-serve quinoa
1 tablespoon butter or canola oil

Steps:

  • Whisk together the flour, baking powder, cinnamon and salt. In another bowl, whisk together egg, egg white, almond milk, syrup, canola oil and vanilla. Add to flour mixture; stir just until moistened. Stir in apple and quinoa., In a large nonstick skillet, heat butter over medium heat. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown.

Nutrition Facts : Calories 222 calories, Fat 8g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 538mg sodium, Carbohydrate 32g carbohydrate (10g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic exchanges

APPLE WALNUT PANCAKES WITH CINNAMON CREAM AND FUDGE SAUCE '21' CLUB



Apple Walnut Pancakes with Cinnamon Cream and Fudge Sauce '21' Club image

Categories     Milk/Cream     Mixer     Chocolate     Dessert     Sauté     Kid-Friendly     Lemon     Apple     Walnut     Triple Sec     Cinnamon     Gourmet     Small Plates

Yield Serves 6

Number Of Ingredients 16

For apple walnut filling
1 3/4 pounds Macoun or other tart apples (4 to 6)
2 tablespoons unsalted butter
1/3 cup pure maple syrup
1/2 cup walnuts, chopped
1 teaspoon cinnamon
1 teaspoon fresh lemon juice
1/4 cup Grand Marnier
12 orange pancakes
For cinnamon cream
1/2 cup well-chilled heavy cream
2 tablespoons confectioners' sugar
1/2 teaspoon cinnamon
1/2 cup crème fraîche*
1/2 cup fudge sauce
*available at specialty foods shops and some supermarkets

Steps:

  • Make apple walnut filling:
  • Peel and core apples and cut into 1/4-inch wedges. In a skillet heat butter over moderately high heat until foam subsides and sauté apples until a rich golden, 6 to 8 minutes. Reduce heat to low. Carefully stir in syrup, walnuts, cinnamon, and lemon juice and cook until apples are tender throughout but not mushy and liquid is reduced to a syrup-like consistency. Remove skillet from heat and stir in Grand Marnier. Cook filling over low heat 1 minute to blend flavors and keep warm. Filling may be made 1 day ahead and chilled, covered. Reheat filling before proceeding.
  • Preheat oven to 250°F.
  • Put 2 1/2 tablespoons warm apple filling in center of each pancake and roll up pancakes tightly to enclose filling. In a baking pan keep filled pancakes warm in oven.
  • Make cinnamon cream:
  • In a bowl with a whisk or an electric mixer beat cream with confectioners' sugar and cinnamon until it holds soft peaks and fold in crème fraîche.
  • Put 2 filled pancakes on each of 6 dessert plates. Top pancakes with some cinnamon cream and drizzle with fudge sauce.

CINNAMON APPLE PANCAKES



Cinnamon Apple Pancakes image

These moist pancakes are a favorite breakfast treat as we sit on the porch in the mornings! The apples are ripe at the same time that the walnut trees and the vineyard are turning a golden yellow with fiery red accents!

Provided by That Napa Chicken R

Categories     Breakfast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup butter, melted
1 egg
1 cup milk
1 cup apple, shredded
1 1/4 cups flour
1 1/4 teaspoons baking powder
1/4 teaspoon ground cinnamon
1 tablespoon sugar

Steps:

  • In a large mixing bowl, combine the butter, egg, milk and apple.
  • In a separate bowl, sift together the flour, baking powder, cinnamon and sugar. Stir the flour mixture into apple mixture, just until combined (overmixing makes the batter tough!)
  • Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
  • Brown on both sides and serve hot with cinnamon syrup if you have it!

Nutrition Facts : Calories 330.4, Fat 15.4, SaturatedFat 9.1, Cholesterol 85.5, Sodium 263.5, Carbohydrate 40.7, Fiber 1.9, Sugar 6.5, Protein 7.8

APPLE CINNAMON CORNMEAL PANCAKES



Apple Cinnamon Cornmeal Pancakes image

Make and share this Apple Cinnamon Cornmeal Pancakes recipe from Food.com.

Provided by mielhollinger

Categories     Breakfast

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8

1/2 cup rolled oats
3/4 cup cornmeal
3/4 cup flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 cup applesauce
egg substitute (to equal 2 eggs)
2 cups soymilk

Steps:

  • In a large bowl, stir together oat flakes, cornmeal, flour, baking powder, and cinnamon until evenly blended.
  • Add the apple sauce, egg replacer, milk, and stir until"just mixed.
  • "Portion out about 3/4 to 1 cup of the batter onto a hot non-stick pan or lightly oiled frying pan and cover with a lid.
  • Let sit on medium heat until the center starts to bubble and become sturdy.
  • Flip the pancake over and cook the other side until golden brown.
  • Repeat process until all the batter is gone.
  • Top with maple syrup.

WEIGHT WATCHERS APPLE-CINNAMON PANCAKES



Weight Watchers Apple-Cinnamon Pancakes image

Make and share this Weight Watchers Apple-Cinnamon Pancakes recipe from Food.com.

Provided by Sandy Wade

Categories     Breakfast

Time 19m

Yield 10 pancakes, 10 serving(s)

Number Of Ingredients 13

1 cup low-fat buttermilk
1 large egg, lightly beaten
1/2 teaspoon ground cinnamon
1/4 teaspoon table salt
1 teaspoon vanilla extract
1 tablespoon vegetable oil
1/2 cup braeburn apple
1/2 cup unsweetened applesauce
2 teaspoons baking powder
1/4 teaspoon baking soda
2 tablespoons sugar
1 1/4 cups all-purpose flour
cooking spray

Steps:

  • Lightly spoon flour into dry measuring cups; level with a knife.
  • Combine flour and next five ingredients in a large bowl; stir with a whisk.
  • Combine buttermilk and next four ingredients in a small bowl; stir with a whisk until smooth.
  • Add buttermilk mixture to flour mixture; stir until smooth. Stir in apple.
  • Spoon about 1/4 cup batter onto a hot nonstick griddle or nonstick skillet coated with cooking spray.
  • Turn pancakes when tops are covered with bubbles and edges look cooked.

PUMPKIN PANCAKES WITH CINNAMON-APPLE TOPPING



Pumpkin Pancakes with Cinnamon-Apple Topping image

When these pumpkin pancakes are on the griddle, people flock to the kitchen. Grab a spoon and top each stack with buttery, cinnamon-spiced apples. -Kami Button, Cheektowaga, New York

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 8 pancakes (1 cup topping).

Number Of Ingredients 16

1 tablespoon butter
1 large tart apple, peeled and thinly sliced
2 tablespoons brown sugar
2 tablespoons maple syrup
1/2 teaspoon ground cinnamon
PANCAKES:
1 cup all-purpose flour
1 tablespoon sugar
1-1/2 teaspoons baking powder
1-1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
2 large eggs, room temperature
1 cup 2% milk
1/3 cup canned pumpkin
2 tablespoons canola oil
1/2 cup chopped walnuts, toasted

Steps:

  • In a skillet, heat butter over medium-high heat. Add apple; cook and stir 3-4 minutes or until tender. Stir in brown sugar, maple syrup and cinnamon; cook and stir 1 minute longer. Remove from heat; keep warm., For pancakes, in a large bowl, whisk flour, sugar, baking powder, pie spice and salt. In another bowl, whisk eggs, milk, pumpkin and oil until blended. Add to flour mixture; stir just until moistened. Stir in walnuts. , Lightly grease a griddle; heat over medium heat. Pour batter by scant 1/3 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with apple topping. Freeze option: Prepare pancakes only. Freeze cooled pancakes between layers of waxed paper in an airtight freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven, 5-10 minutes. Meanwhile, prepare apple topping as directed; serve with pancakes.

Nutrition Facts : Calories 459 calories, Fat 24g fat (5g saturated fat), Cholesterol 106mg cholesterol, Sodium 537mg sodium, Carbohydrate 54g carbohydrate (25g sugars, Fiber 3g fiber), Protein 11g protein.

APPLE-CINNAMON PANCAKES



Apple-Cinnamon Pancakes image

Secret ingredient? Good-for-you Cheerios® cereal hides in this stack of melt-in-your-mouth pancakes.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 20m

Yield 5

Number Of Ingredients 9

1 cup Apple Cinnamon Cheerios™ cereal
3/4 cup Gold Medal™ all-purpose flour
3/4 cup milk
2/3 cup chunky applesauce
3 tablespoons butter or margarine, melted
2 teaspoons baking powder
1/4 teaspoon salt
1 egg
Maple-flavored syrup

Steps:

  • Heat griddle or 12-inch skillet over medium-low heat or to 325°F.
  • Place cereal in resealable food-storage plastic bag; seal bag. Using rolling pin, crush cereal; pour into large bowl. Stir in all remaining ingredients except syrup just until moistened.
  • Onto hot griddle, pour batter by generous 1/4 cupfuls for each pancake. Cook 2 minutes or until edges look cooked and bubbles begin to break on surface. Turn pancakes; cook other side about 2 minutes longer or until golden brown. Serve with syrup.

Nutrition Facts : Calories 350, Carbohydrate 60 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 26 g, TransFat 0 g

Tips:

  • Use ripe apples: Ripening allows apples to develop their full sweetness and flavor.
  • Peel and core the apples: This will help the apples cook evenly and prevent the pancakes from becoming too thick.
  • Grate the apples: Grating the apples will help them incorporate evenly into the pancake batter.
  • Use a non-stick skillet: This will prevent the pancakes from sticking and tearing.
  • Cook the pancakes over medium heat: This will help them cook evenly without burning.
  • Flip the pancakes only once: Flipping the pancakes too often can make them tough.
  • Serve the pancakes immediately: Pancakes are best served hot off the griddle.

Conclusion:

Apple cinnamon pancakes are a delicious and easy-to-make breakfast treat. With a few simple tips, you can make perfect pancakes every time. Serve them with your favorite toppings, such as butter, syrup, or fruit, and enjoy!

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