Apple Pancakes

These fluffy Apple Pancakes are packed with fresh apples and served with a homemade apple compote and pure maple syrup. They’re a cozy, family-favorite breakfast perfect for fall mornings, weekend brunch, or busy weekdays.

Course Breakfast, brunch

Cuisine American, Southern

Keyword apple-pancake-recipe, apple-pancakes, easy-apple-pancakes

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 333kcal

Ingredients

2 1/4 cups all purpose flour
1/4 cup granulated sugar
2 tsp baking powder
1 1/2 tsp ground cinnamon OR apple pie spice
1 tsp baking soda
1/2 tsp salt
2 cups buttermilk room temperature, well shaken
2 large eggs
1/4 cup unsalted butter melted
2 tsp vanilla extract
2 cups coarsely grated apple i.e. Granny Smith peeled and cored
additional butter and vegetable oil for frying
maple or caramel syrup plus butter for serving
apple compote recipe below

Instructions

In a large bowl use a whisk to sift together all purpose flour, baking powder, cinnamon or apple pie spice, baking soda and salt.
In a separate medium bowl whisk together buttermilk, eggs, butter and vanilla.
Add wet ingredients to flour mixture stir by hand until fully moistened. Fold in shredded apples, mixing to evenly distribute. (Some small lumps may remain.)
Heat 2 Tbsp oil and 1 Tbsp butter on a griddle or large non stick skillet over medium high heat.
Use a standard ice cream scoop or 1/3 cup measuring cup to evenly divide pancake batter.
Fry in batches for 2 minutes per side, flip when bubbles form. Cook just until puffed and golden. Remove to a platter and keep warm.
Serve warm with butter, maple syrup and apple compote, if desired.
To Make Apple Compote: (Optional)
Ingredients: 4 cups apples, peeled, cored and cut into 1/2 inch cubes i.e. Granny Smith or your favorite variety, ⅓ cup granulated sugar, 2 Tbsp fresh lemon juice, 1 tsp apple pie spice or cinnamon, 1/4 teaspoon salt and 1 tsp vanilla extract.
Directions: In a heavy bottomed saucepan, cook 4 cups of cubed apples, with granulated sugar, apple pie spice or cinnamon, lemon juice and salt. Cook over medium-low heat until tender. (about 20 minutes.) Remove from the heat and stir in the vanilla. Thicken the juices with cornstarch dissolved in cold water, if needed. (This can be done one day in advance and reheated for serving.)

Notes

Apples - You can use another variety of apples for these pancakes. Gala apples, Braeburn apples or Honeycrisp apples, Jonagold or Golden Delicious apples. Whatever variety is your favorite works for this easy pancake recipe.
Apple Cinnamon Pancakes - You can use ground cinnamon in place of apple pie spice or use pumpkin pie spice. Remember, pumpkin pie spice doesn't taste like pumpkin it includes ground cinnamon, nutmeg, allspice, cloves and ginger all of which complement the apple flavor.
Nuts - You can add 1/2 cup of toasted chopped pecans or walnuts to the pancakes batter for crunch.
Brown Sugar - You can use light brown sugar in place of white sugar.
Leave the Peel on or Leave it Off - You may choose to leave the peel on the apples when grating or peel them. It's fine to go with your preference.
Make the Apple Compote Ahead of Time - Should you like to include the apple compote, it can be made one day in advance and popped into the refrigerator. When doing so, gently reheat just before serving. When reheating you may need to add a small amount of apple juice, apple cider or water and gently warm over medium heat in a heavy bottomed saucepan or on 50% powder in the microwave.
Serving Options - You can serve these pancakes with butter and maple syrup, honey, caramel sauce or make the compote for a tender, cinnamon spiced apple topping. You can even serve warm pancakes with apples and whipped cream for dessert
Nutritional data is provided as a courtesy for pancakes only.

Nutrition