I make these pancakes on slow weekend mornings. I like a warm, sweet breakfast that fills the kitchen and is not hard to make. I use Apple Pie Pancakes when I have extra apples and want a quick treat that the whole family will eat.

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This recipe started as a way to avoid wasting fruit. It cooks fast and cleans up fast. I change the spices or syrup if I need to. The method works for small or large groups and fits a busy morning.

This recipe makes soft pancakes with small apple pieces and warm spices. The batter cooks like regular pancakes but tastes of apple and cinnamon. People often serve this dish for breakfast or a relaxed brunch. It pairs well with simple sides like fruit or yogurt, and you can add more spice if you like. For a different apple dish idea try this apple and walnut salad on the side.

Why make this recipe

This meal saves time and uses simple pantry items. It cooks in one pan and takes about twenty minutes from start to finish. The taste is sweet and slightly spiced, and it feels like a small dessert for breakfast. You can change the apple type, use milk you have, or skip the vanilla if needed. It works for weekday mornings or easy weekend meals. For another apple baked option see an Amish apple fritter bread recipe for a change.

How to make this recipe

Start by mixing dry and wet parts separately, then join them. Fold in the apples and cinnamon so the fruit spreads through the batter. Heat a skillet and cook each pancake until the surface shows bubbles, then flip for a golden color. Expect small pieces of apple and a soft center. Keep the heat medium so the outsides do not burn while the inside cooks. This step keeps pancakes tender and the apples warm and slightly soft.

Ingredients

1 cup all-purpose flour, 2 tablespoons sugar, 2 teaspoons baking powder, 1/2 teaspoon salt, 1 cup milk, 1 large egg, 2 tablespoons melted butter, 1 teaspoon vanilla extract, 1 apple (peeled and diced), 1 teaspoon cinnamon, Maple syrup (for serving)

The flour and baking powder make the pancakes rise and stay light. Sugar adds a mild sweetness. Milk and egg bind the batter and give a soft texture. Melted butter adds flavor. Vanilla gives a nice warm note. The diced apple brings texture and real fruit taste. Cinnamon ties the apple flavor to a classic pie-like taste. Maple syrup is the simple finish on top.

Directions

In a bowl, mix together flour, sugar, baking powder, and salt. In another bowl, whisk together milk, egg, melted butter, and vanilla. Combine the wet and dry ingredients until just mixed. Fold in diced apples and cinnamon.
Note: Do not overmix. A few lumps help keep pancakes tender.
Heat a griddle or non-stick skillet over medium heat and lightly grease it. Pour about 1/4 cup of batter for each pancake onto the griddle. Cook until bubbles form on the surface, then flip and cook until golden brown.
Note: Use medium heat so the pancake cooks through without burning.
Serve warm stacked with maple syrup drizzled on top.
Note: Keep cooked pancakes covered lightly to stay warm while you finish the rest.

How to serve this recipe

Serve the pancakes warm in a stack. Drizzle maple syrup over them or add a pat of butter. A small bowl of yogurt or extra fruit works well on the side for a fuller plate. This meal fits a slow weekend breakfast, a quick family brunch, or a simple weekday treat when you want something warm and easy. For a savory contrast, try serving with a light cheese plate like the apple and brie idea found at apple brie stuffed chicken for a different meal plan.

How to store this recipe

Cool any leftover pancakes on a rack first. Store in an airtight container in the fridge for up to three days. To freeze, layer pancakes with parchment between them and place in a freezer bag for up to two months. Reheat in a toaster, oven, or microwave. Thaw frozen pancakes in the fridge before reheating if you can. Do not leave them out at room temperature for more than two hours to keep them safe and fresh.

Tips to make this recipe

Use a firm apple so the pieces keep some bite while cooking. Dice apples small so they cook through inside each pancake. If your batter is too thick, add a splash of milk. If it is too thin, add a little flour. Cook on medium heat and watch the first pancake to learn the right timing for your pan. For other simple drink pairings or health tips, see this apple cider vinegar tonic idea.

Variation

Try adding a handful of chopped nuts or raisins for texture. Swap the apple for pear if you want a milder fruit note. You can also mix in a tablespoon of oats for a heartier pancake. For a more pie-like flavor, increase cinnamon or add a pinch of nutmeg. If you need a gluten-free version, use a 1-to-1 gluten-free flour blend, but the texture will change slightly with this version of the batter. The basic method stays the same.

FAQs

Q: Can I use frozen apples?

A: Yes. Thaw and drain them first to avoid extra moisture.

Q: Can I make the batter ahead?

A: You can mix the dry and wet parts separately, then combine just before cooking.

Q: What apple type is best?

A: Firm apples like Honeycrisp or Fuji hold up well.

Q: Can I skip the sugar?

A: Yes. The syrup and apple add sweetness, so it will still work.

Conclusion

These pancakes make a quick and useful breakfast that you can change to fit what you have. They take little time and use simple ingredients, so they work on busy mornings or slow weekends. If you want another version with a special syrup, see Apple Pie Pancakes with Vanilla Maple Syrup – Averie Cooks. For a tested method and tips, try the recipe at Apple Pie Pancakes – Serious Eats. For another home-style take, read the version from Apple Pie Pancakes – Simply Stacie.