Go Back

Apple Cinnamon Pancakes

Wake up to the delightful aroma of fluffy Apple Cinnamon Pancakes, filled with tender apple bits and a sprinkle of cinnamon, making breakfast feel special.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup all-purpose flour Can be substituted with gluten-free flour.
  • 1 tablespoon sugar Can be substituted with a preferred sweetener.
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk For a dairy-free option, substitute with almond or oat milk and add a splash of vinegar.
  • 1 large egg
  • 2 tablespoons melted butter Can be substituted with a Halal-friendly alternative.
  • 1 medium apple Peeled and diced.
  • 1 teaspoon ground cinnamon

Method
 

Preparation
  1. Gather all the ingredients, making sure to peel and dice the apple into small pieces.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and ground cinnamon.
  3. In another bowl, whisk together the buttermilk, egg, and melted butter until well blended.
  4. Gradually pour the wet mixture into the dry ingredients and gently fold until just combined, leaving a few lumps.
  5. Fold in the diced apples gently.
Cooking
  1. Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
  2. Pour about 1/4 cup of batter onto the hot griddle for each pancake. Cook until bubbles form and edges look set (about 2-3 minutes).
  3. Flip and cook for another 1-2 minutes until golden brown.
  4. Serve warm, with honey or maple syrup, or a sprinkle of powdered sugar.

Notes

Pancakes can be refrigerated for up to 3 days or frozen for a month. To reheat, use a toaster or microwave. Avoid overmixing the batter to maintain fluffiness.