Fluffy Apple Cinnamon Pancakes

Start your day on a sweet note with these Apple Cinnamon Pancakes. They’re fluffy, sweet, and easy to make!

Want a yummy, super delicious breakfast or brunch? As the weather turns and leaves fall, I crave all things apple cinnamon.

A huge stack of these fluffy Apple Cinnamon Pancakes will warm you right up!

These are fast, easy, SO fluffy, and sweet. Such a tasty way to start a cool, crisp fall day!

What you need to make these Apple Cinnamon Pancakes

You’ll need two main tools to make these pancakes: a griddle or skillet, and a good flipping spatula.

For everyday cooking, I love my Daterra Cuisina ceramic non-stick skillet. I have the medium skillet and the wok, and love cooking with both. For this recipe, use the largest skillet you have, at least a 12″ skillet.

You’ll also need a wide spatula, one that helps you flip pancakes without the batter flopping over too much on the sides. You can usually find a good wide heat resistant egg/pancake flip spatula for around $10 or less.

The third tool that I use is optional: pancake rings. I got this set of four interlocking egg/pancake rings from Amazon for around $12. They’re great! They’re totally optional – you can absolutely make this recipe without them. However, these rings help the pancakes form these nice, uniform circles for big happy pancake stacks. And, it helps the batter form these fluffy pancakes!

Ingredients you need to make apple cinnamon pancake

Now that you’ve got your tools, it’s time to gather your ingredients!

Green Apples – Granny Smith apples are my favorite apples to use in baking and cooking. They are tart, but then that tartness simmers into a sweetness with heat. They also hold their shape nicely. For this recipe, you will both grate the apples to include in the batter, and you’ll dice them for the topping.

Vegetable oil – just a half cup helps keep this batter moist and fluffy.

Milk – You can use whatever milk you have on hand – whole, 2%, or 1%. Or, if you are dairy-free like me, you can use almond milk.

Eggs – Using eggs that are at room temperature are usually better for baking, and I find the same holds true for making pancakes and waffles. Room temperature eggs mix more easily and evenly with the other ingredients. That said, you don’t HAVE to do this; you can use eggs straight from the refrigerator. However, if you can set the eggs out first while you gather the rest of your ingredients and begin, I find it helps.

All-purpose flour – I find that sifting the flour helps make these pancakes fluffier. But you don’t have to sift the flour if you don’t have time or don’t want to.

Baking powder – this is the ingredient that helps give these pancakes the rise they need to be taller and fluffier.

Cinnamon sugar – You’re going to use cinnamon and sugar in two separate steps. You’ll make a cinnamon-sugar mixture to coat each pancake with. And you’ll use some cinnamon and sugar in the batter itself. I’ve broken out the ingredients by step, so you will know how much to use separately in each step.

I always have a mason jar with cinnamon sugar mixed up since we use it in so many recipes.

Butter – You’re going to use butter in two separate steps: melted and cooled butter to coat the pancakes so they hold the cinnamon sugar coating. Then a pat (tablespoon) of butter to sauté the diced apple topping at the end.

I use dairy-free butter, but you can use whatever butter you have in the fridge.

Exact measurements and detailed instructions can be found in the printable recipe card at the bottom of this post!

Cooking tips

Make this dairy-free: use your favorite dairy-free butter alternative and milk alternative. I’ve found you can substitute these easily using the same measurements and the pancakes turn out delicious!

Don’t skip the resting step! Setting your mixed apple cinnamon pancake batter on the countertop to rest for 5-10 minutes before cooking allows the gluten in the flour to relax and the starch grains to swell. This results in fluffier pancakes!

Make the batter ahead of time: you can mix the batter together and set it, covered, in the refrigerator overnight. Only do this if you followed the recipe and used baking powder; if you use baking soda, you cannot make this ahead of time since the active ingredients in baking soda start working right away and you’ll end up with flat pancakes the next day.

More breakfast and brunch recipes

• Our Best Chocolate Chip Muffins
• Scrambled Eggs on Toast With Peas and Feta
• Baked Cinnamon Sugar Donuts with Three Glazes
• Cheesy Spinach Mini Frittatas Recipe
• Delicious Paleo Donuts Recipe

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