These homemade apple cinnamon pancakes are fluffy, easy to make, and super delicious. This pancake recipe is the perfect spiced pancake breakfast for fall! Topped with apples and maple syrup, they are one of the coziest breakfast ideas!

two plates with 3 pancakes each, baked apple slices, almond flakes, maple syrup and icing sugar on top. A small bowl with maple syrup and another small bowl with more almond flakes

Ingredients to make this recipe

Apple puree: You can use homemade or store-bought.

Vanilla extract: To add an extra flavor.

Plant-based milk: We’ve used almond milk, but another milk flavor will work.

Eggs: To help them rise and become fluffy.

Coconut sugar: Adds a sweet caramel flavor and is a healthier option, but you can substitute for regular sugar if you prefer.

Flour: We’ve used all-purpose flour. You can also use white spelt flour.

Baking powder: To help them rise.

Cinnamon: Adds the cinnamon flavor.

Salt: To enhance all flavors.

ingredients to make apple pancakes. A variety of bowls with almond milk, maple syrup, coconut sugar, vanilla extract, cinnamon, almond flakes, flour, eggs shells and apple puree

How to make this recipe

Into a bowl, add the flour, cinnamon, baking powder, coconut sugar, and salt. Add the apple puree, eggs, almond milk, and vanilla extract and whisk to combine to a separate mixing bowl.

Next, pour the wet ingredients over the dry ingredients and gently combine everything.

Heat a skillet or a frying pan over low heat and grease the pan with coconut oil. Once hot, pour a ladle of the batter into the pan and let it cook for about 1 or 2 minutes. When bubbles start to appear all over the top, flip it very gently and let it cook for 2 more minutes, then plate. Repeat this process until you have used all the batter.

Serve immediately topped with diced apples and maple syrup or let it cool down and freeze them.

two plates with 3 pancakes each, baked apple slices, almond flakes, maple syrup and icing sugar on top

Tips for making this recipe

Make a batch of homemade apple puree ahead: If you want to make these pancakes whenever you feel like with homemade apple puree, make the puree in advance, freeze it and use it any time you want to make this recipe.

Don’t over mix the batter: As soon as you pour the wet ingredients over the dry ingredients into your mixing bowl, gently combine everything. Not over mixing will help your pancakes to rise and have a fluffier texture.

Make a batch of pancakes and freeze them: If you want to eat these apple cinnamon pancakes whenever you feel like, even on those busiest mornings, make a batch head, freeze, and they’re ready every time you want.

a plate with 3 pancakes, baked apple sliced, almond flakes, maple syrup and icing sugar on top

FAQ

How do you make apple puree?

Apple puree is one of the main ingredients of this recipe. You can use store-bought apple puree, or you can make it at home!

Homemade apple puree is very easy to make:

Peel, core, and dice the apples.
Place the apples in a pan and cover them up with water.
Bring the water to a boil and cook for 15 minutes or until soft.
Drain the apples and blend in a food processor until smooth.

Store the apple puree in the fridge in an airtight container for up to 2 days. You can also freeze in small amounts for up to 2 months and use it as you need.

How long can you keep pancake batter?

Pancake batter should last up to 2 days when stored in the fridge. However, it is probably best to make the pancakes and refrigerate or freeze the leftover pancakes.

More pancake recipes

two plates with 3 pancakes each, baked apple slices, laminated almonds, maple syrup and icing sugar on top

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Apple Cinnamon Pancakes

Author: Rita
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 8–10 pancakes 1x
Category: Breakfast
Method: Cook
Cuisine: American

Print Recipe

Description

These apple cinnamon pancakes are a real fall breakfast! They’re fluffy, freezer-friendly, easy to make, and super delicious!

Ingredients

Scale

7 oz all-purpose flour or white spelt flour (200 g)
2 tbsp coconut sugar
2 tsp baking powder
1 tsp cinnamon
1 pinch of salt
1/4 cup apple puree
3 eggs, at room temperature
1/2 and 1/4 cups almond milk (180 ml)
1 tsp vanilla extract

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Instructions

Into a bowl, add the flour, coconut sugar, baking powder, cinnamon, and salt.
Add the apple puree, eggs, almond milk, vanilla extract, and whisk to combine in a different bowl.
Pour the wet ingredients over the dry ingredients and gently combine everything.
Heat a skillet or a frying pan over low heat and grease the pan with coconut oil. Once hot, pour a ladle of the batter into the pan and let it cook for about 1 or 2 minutes. When bubbles start to appear all over the top, flip it very gently and let it cook for 2 more minutes, then plate. Repeat this process until you have used all the batter.
Serve immediately with diced apples and maple syrup or let it cool down and freeze them.

Notes

Make a batch of homemade apple puree ahead and freeze it to make these pancakes whenever you want.

Don’t over mix the batter. As soon as you pour the wet ingredients over the dry ingredients into your mixing bowl, gently combine everything. Not over mixing will help your pancakes to rise and have a fluffier texture.

Make a batch of pancakes and freeze them. If you want to eat these pancakes whenever you feel like, even on those busiest mornings, make a batch head, freeze, and they’re ready every time you want!

Keywords: apple cinnamon pancakes, apple cinnamon pancake recipe