Apple cinnamon pancakes are the most delicious and cozy fall breakfast! These fluffy wholesome pancakes are warmly spiced with cinnamon, have Greek yogurt added in for moisture and protein, and have shredded apple baked into them. Make them extra special and top them with sautéed cinnamon apples and a drizzle of maple syrup!
Don’t want to stand in the kitchen flipping pancakes? Make apple spice sheet pan pancakes instead!
Thanks to my friends at American Dairy Association Mideast for sponsoring this post. Check out more delicious dairy filled recipes at Drink-Milk.com.
This post has been updated since it was originally published on 1/12/2013
Why you’ll love them
Hearty and filling breakfast – These pancakes are a little more substantial than your typical buttermilk pancake. They’re made with white whole wheat flour and use Greek yogurt. The combo provides you with extra protein and fiber.
Freezer friendly – Did you know pancakes freeze wonderfully? I actually make a batch every couple weeks and freeze them to use as pre-run fuel. See below for freezing instructions.
Family favorite breakfast – Pancakes are a breakfast that most families can agree upon. They’re the perfect way to start the weekend.
Apples and cinnamon – One of the most delicious flavor pairings for fall. The warm and sweet flavors not only taste amazing in the pancakes, but in the apple cinnamon topping as well.
- Apples – I recommend using firm, crisp apples such as Honeycrisp, Pink Lady, or Braeburn apples for the pancakes and the apple topping.
- Butter – Used to sauté the apples in.
- Maple syrup – The sweetener for both the cinnamon apples and the pancakes.
- Flour – White whole wheat flour is what I used. You can also use all-purpose flour if you prefer.
- Baking powder and baking soda – The leaveners for the pancakes that make them fluffy.
- Salt – Balances the sweetness and enhances the flavor of the apples.
- Cinnamon – Warm, sweet, and pairs perfectly with apples.
- Vanilla – One of my favorite flavorings to add into baked goods.
- Eggs – The binder for the pancake batter.
- Milk – Milk gives the pancakes richness and helps give them their fluffy texture. 2%, whole milk, or even buttermilk can be used. If you’re lactose intolerant, try using an equal amount of lactose-free milk.
- Greek yogurt – Plain Greek yogurt is a great way to add protein to pancakes and is packed with 13 essential nutrients. I like to use low-fat (2%) Greek yogurt for these pancakes. The fat gives the pancakes a little bit of a richer flavor.
How to make cinnamon apples
Sautéed cinnamon apples are the perfect topping for these apple cinnamon pancakes. Start by melting butter in a skillet over medium heat. Add in the diced apples, cinnamon, and a pinch of salt to balance out the sweetness.
Stir the apples occasionally until they’re tender, about 7-9 minutes. Pour in the maple syrup and stir until the apples are coated.
How to make apple cinnamon pancakes
Combine the flour, baking powder, salt, and cinnamon in a large bowl. In a separate bowl whisk together the eggs, milk, Greek yogurt, maple syrup, and vanilla.
Pour the wet ingredients in with the dry and stir together with a rubber spatula. Don’t overmix the batter or the pancakes will be dense and tough. Gently fold in the shredded apple.
Preheat your griddle or a skillet over medium heat. Spray with cooking oil and then use a 3 tablespoon cookie scoop or a 1/4 cup measuring cup to pour the batter onto the griddle.
Cook for 3 minutes or until bubbles form across the surface of the pancake. Flip and cook an additional 1-2 minutes, or until the pancakes are cooked through. Serve the pancakes topped with the cinnamon apples and maple syrup.
My favorite topping for these apple cinnamon pancakes are the sautéed cinnamon apples shown in the photos. Other topping ideas are:
- Almond butter or peanut butter.
- Plain Greek yogurt mixed with maple syrup and cinnamon.
- Butter and maple syrup.
- Apple butter or my recipe for slow cooker apple pear butter.
Leftovers and storage
Store cooked pancakes in the refrigerator in an airtight container for 3-4 days.
Freeze the cooked and cooled pancakes in a freezer safe container for up to 3 months.
To reheat the pancakes simply microwave them for 20-30 seconds or until warm. You could also put them in the toaster or toaster oven.
Apple pancakes FAQs
There are a few things you’ll want to do to ensure your pancakes turn out fluffy and not flat and dense.
– Make sure your baking powder is fresh. Check the expiration date.
– Use low fat or whole milk instead of water. Milk contains fat and protein, which play a role in the structure and texture of pancakes.
– Avoid overmixing the pancake batter and let it rest for several minutes after mixing.
A firm, sweet, tart apple such as Honeycrisp, Pink Lady, Jonagold, Golden Delicious, or Braeburn are all great choices.
Yes. You can replace with an equal amount of granulated or brown sugar.
Yes. Use an equal amount of all-purpose flour to replace the white whole wheat flour. You can also use regular whole wheat flour, however the pancakes will be more dense.
More delicious fall breakfast recipes
- Pumpkin Apple Baked Oatmeal
- Apple Cinnamon French Toast Casserole
- Pumpkin Banana Muffins
- Apple Cinnamon Baked Oatmeal
- Mini Chai Muffins with Vanilla Bean Glaze
Did you make these apple cinnamon pancakes? I’d love if you’d leave a recipe rating and review below.
Apple Cinnamon Pancakes
- 2 cups white whole wheat flour
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1 1/2 cups low fat milk
- 2 eggs
- 2 tablespoons maple syrup
- 1 1/2 teaspoons vanilla extract
- 1/2 cup plain Greek yogurt
- 1 apple, grated
- 2 apples, diced
- 1 tablespoon butter
- 1/2 teaspoon cinnamon
- Pinch of salt
- 2 tablespoons maple syrup
- Add a tablespoon of butter to a skillet and melt it over medium heat. Add in the diced apples, cinnamon, and a pinch of salt and sauté until soft, about 8-9 minutes. Pour in 2 tablespoons of maple syrup and stir until the apples are coated.
Apple Cinnamon Pancakes
- In a large bowl whisk together the flour, baking powder, baking soda, salt, and cinnamon. In a smaller bowl whisk together the egg, milk, Greek yogurt, maple syrup, and vanilla.
- Pour the wet ingredients in with the dry and stir until combined, don't overmix. Stir in the shredded apple.
- Preheat griddle and spray with cooking oil or brush with melted butter. Scoop approxmately 3-4 tablespoons of the batter onto the griddle. Cook until the surface of the batter forms bubbles and the edges are set, about 3 minutes.
- Flip the pancakes over and cook for another minute then remove them onto a plate. Serve the pancakes topped with cinnamon apples and maple syrup.
Amount Per Serving: Calories: 376Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 86mgSodium: 853mgCarbohydrates: 68gFiber: 8gSugar: 27gProtein: 16g
Nutritional information is an estimate. Please consult a registered dietician for the most accurate nutritional information.