1. Can I make cinnamon apple pancakes ahead of time?

Yes! You can make cinnamon apple pancakes ahead of time and store them in the fridge for up to three days. Just reheat in the microwave or a toaster oven. You can also freeze them between layers of parchment paper for up to two months.

2. What are the best apples for cinnamon apple pancakes?

Crisp apples like Granny Smith, Honeycrisp, or Fuji work well. They hold their shape and offer a sweet-tart balance that pairs perfectly with cinnamon.

3. Can I make these pancakes gluten-free?

Absolutely. Simply substitute a cup-for-cup gluten-free flour blend for the regular flour. Double-check that your baking powder is gluten-free, too.

4. How do I keep pancakes warm for a crowd?

Place cooked pancakes on a baking sheet in a 200°F oven while you finish the rest. Cover loosely with foil to prevent drying out, and serve when everyone is ready.

Cinnamon Apple Pancakes – 7 Secrets for Superior, Fluffy

Description

There’s something magical about waking up to the sweet aroma of cinnamon and apples wafting through the kitchen. Cinnamon apple pancakes aren’t just breakfast—they’re comfort on a plate. In our New York City apartment, mornings often start with the sizzle of batter and laughter, as my daughter Emily “helps” whisk under the watchful gaze of her stuffed bear. My Greek roots taught me that food is meant to bring people together, and these pancakes are a family favorite—full of warm spices, crisp apples, and love. If you’re craving a cozy start, cinnamon apple pancakes are the answer.

Ingredients

Scale

1 1/2 cups all-purpose flour (or use whole wheat flour for a healthy twist)
2 tablespoons sugar (reduce for less sweetness)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
2 large eggs
1 cup milk (regular, oat, or your choice)
2 tablespoons melted butter (or use applesauce for a lighter version)
1 teaspoon vanilla extract (optional for extra warmth)
2 medium crisp apples (Honeycrisp, Granny Smith, Fuji, or Gala), peeled, cored, and diced
1 tablespoon butter (for sautéing apples)
Extra butter or oil for the skillet
Maple syrup, honey, Greek yogurt, or nuts for serving

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Instructions

Peel and dice the apples into small cubes. In a skillet, melt 1 tablespoon butter over medium heat. Add the diced apples and 1 teaspoon of the cinnamon. Sauté until apples are softened and just starting to caramelize, about 3-5 minutes. Set aside to cool slightly.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and remaining cinnamon.
In another bowl, whisk eggs, milk, melted butter or applesauce, and vanilla extract if using.
Pour the wet ingredients into the dry ingredients and stir gently until just combined—do not overmix.
Fold in the sautéed apples.
Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil. Scoop 1/4 cup portions of batter onto the skillet. Cook until bubbles appear on the surface and edges look set, about 2-3 minutes. Flip and cook the other side until golden, 1-2 minutes more.
Keep pancakes warm in a low oven if making a large batch.
Serve warm with maple syrup, honey, Greek yogurt, a sprinkle of nuts, or your favorite toppings. Enjoy!

Notes

Prepare apples the night before for busy mornings. Toss diced apples with a little flour before adding to the batter to keep them from sinking. Try walnuts or oats for extra texture. For gluten-free, use a cup-for-cup gluten-free flour blend.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American / Greek Fusion

Nutrition

Serving Size: 2-3 pancakes
Calories: 270
Sugar: 10g
Sodium: 350mg
Fat: 7g
Saturated Fat: 3g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 6g
Cholesterol: 60mg