Thick, fluffy cinnamon-spiced apple pancakes are topped with deliciously sweet caramelized apples. This recipe for beautifully golden hotcakes couldn’t be any easier.
Why this recipe works
These apple pancakes are amazingly fluffy and, combined with caramelized apples, are my go-to breakfast on cold mornings. The thing that brings this recipe full circle is the addition of cinnamon into the batter. It’s lightly spiced and perfectly balanced inside one soft and dense apple-topped hotcake.
These pancakes are technically hotcakes since they use a rising agent- baking powder. Hotcakes and pancakes are typically interchangeable words being that they’re the same thing other than the fact that hotcakes are thicker than your normal pancake, hence the use of a rising agent. Flapjack, hotcake, pancake, whatever you call it, they’re delicious!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
PANCAKE – You can use a classic buttermilk pancake recipe for this if you’d like instead. If you do so, don’t forget to add 1/2 tsp of ground cinnamon for the full effect! You may also substitute for a boxed pancake mix from the store. To make these hotcakes gluten-free, replace the all-purpose flour with a gluten-flour blend.
How to Make Apple Pancakes
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Peel and chop apples into slices. You can do cubes as well if desired.
- Place chopped apples in a medium pot. Add water, sugar, and butter. Cook it over the stovetop for 15 minutes, occasionally stirring to prevent apples from burning or sticking in the pot. Once apples are soft and caramelized, remove them from heat. Set them aside, covered, while making the hotcakes.
- To make the hotcakes, beat the eggs in a medium bowl. Add sugar, vanilla extract, baking powder, salt, and ground cinnamon. Whisk to combine. Add milk and whisk again.
- Add flour and stir well to combine. Mix to break any lumps the batter could have.
- Cook hotcakes in a heated non-stick skillet with some melted butter on it. Cook them on both sides until they lift and turn slightly golden on top.
- Serve hotcakes with the caramelized apple on top. Enjoy when still warm!
Frequently Asked Questions & Expert Tips
Although these pancakes are best when freshly made, if you have any leftovers keep them in the fridge in an airtight container for up to two days. Then, to reheat it, place it in the microwave for sixty seconds.
Serving Suggestions
Serve these apple pancakes warm and fresh with maple syrup and extra butter for an utterly delicious experience. If you’d like to add a little more pizzazz, add some whipped cream or chopped nuts to the top.
More Pancake Recipes
- Pineapple Pancakes
- Banana Pancakes
- Carrot Cake Pancakes
- Freezer Pancake Dippers
- Flourless Banana Pancakes
- Classic Buttermilk Pancakes
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Apple Pancakes
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ cup granulated sugar or any granulated sweetener
- 3 large eggs
- 1 ½ cup whole milk
- 1 tsp vanilla extract
- ¼ tsp salt
- ½ tsp ground cinnamon
- butter for the pan
Caramelized Apples
- 1 apples peeled and sliced
- ¼ cup water
- ½ cup granulated sugar
- 2 Tbsp unsalted butter
Things You’ll Need
Before You Begin
- To make these hotcakes gluten-free, replace all-purpose flour with a gluten-flour blend.
Instructions
- Peel and chop apples into slices. You can do cubes as well if desired.
- Place chopped apples in a medium pot. Add water, sugar, and butter. Cook it over the stovetop for 15 minutes, occasionally stirring to prevent apples from burning or sticking in the base. Once apples are soft and caramelized, remove them from heat. Set them aside, covered, while making the hotcakes.
- To make the hotcakes, beat the eggs in a medium bowl. Add sugar, vanilla extract, baking powder, salt, and ground cinnamon. Whisk to combine. Add milk and whisk again.
- Add flour and stir well to combine. Mix to break any lumps the batter could have.
- Cook hotcakes in a heated non-stick skillet with some melted butter on it. Cook them on both sides until they lift and turn slightly golden on top.
- Serve hotcakes with the caramelized apples on top. Enjoy when still warm!
Nutrition
Amanda Davis
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