These Cinnamon Apple Pancakes are loaded with apple flavor. No wimpy apple pancakes here– we’ve tripled down on the apple by using cider and shredded apples in the batter, plus an easy apple compote for spooning over the top. Apple lovers, these pancakes are for you!
Whether we’re at home or out camping, cinnamon apple pancakes are at the top of our list when it comes to apple breakfast recipes. Fluffy apple pancakes with golden edges and topped with tender apple compote… seriously, it doesn’t get any better.
We experimented with a few variations before we settled on this one. We wanted intense apple flavor in a fluffy, crispy-edged pancake, and after some tweaking, we got it!
Shredded bits of apple ensures apple goodness in every bite, while apple cider mixed into the batter adds an extra layer of flavor. Then, there’s the super easy cinnamon fruit topping that takes these pancakes over the top!
Whether you’re camping in the fall and making these pancakes for a crisp morning gathered around the fire, or whipping up a batch for a cozy breakfast at home, we’ve got several tips and tricks to help you make the perfect apple cinnamon pancakes.
Apple: Using a box grater to shred the apples helps ensure apple flavor in every nook and cranny of these pancakes. We suggest using a slightly tart apple like Pink Lady, Granny Smith, Braeburn, or Jonagold, which will retain their flavor and shape better than overly sweet apples like Red Delicious, Envy apples, Sweet Tango, etc.
Apple juice or apple cider: Both apple juice and apple cider will work, though we recommend spiced apple cider most of all because it really helps amp up the warm apple flavor.
Milk: The fat in whole milk makes the pancakes moist and tender. You can also use extra creamy oat milk for a dairy-free option.
Egg: Binds the pancake batter together and helps them puff up.
Flour: Regular all-purpose flour makes a light and tender pancake.
Sugar: Granulated sugar helps crisp up the edges of the pancakes and adds a touch of sweetness.
Baking powder: For giving the pancakes lift, making them nice and fluffy.
Salt: Helps to highlight the flavors while balancing the sweetness.
Butter or oil: For cooking the pancakes. This helps keep them from sticking to the skillet, and helps make nice and crispy edges. We like frying our pancakes using coconut oil, which has a higher smoke point than butter and gives the pancakes a nice, toasty flavor. Alternatively, you can use clarified butter (or ghee) or another neutral flavored oil.
For the cinnamon apple topping:
Apple: You’ll want one apple, cored and cubed. We skip the step of peeling the apple because we like the added nutrition of keeping the peel (and, let’s be honest, it’s easier!) But you can absolutely peel your apple first if you prefer.
Butter: For sautéing the apples.
Cinnamon & sugar: The sugar caramelizes for the most delicious saucy apples, while the cinnamon highlights the apple flavor.
How to make cinnamon apple pancakes
Making the Batter
First, whisk the eggs, milk, and cider together in a medium-sized bowl. Add the flour, sugar, baking powder, and salt and stir just until combined. Fold in the shredded apple.
Let the batter rest for at least a few minutes (up to an hour), which will help thicken the batter as the flour absorbs the liquid. The baking soda also continues to activate as the batter rests, both of which will result in nice and fluffy cinnamon apple pancakes. (This is a great time to make your apple compote!)
When you’re ready to cook your pancakes, preheat a large non-stick skillet over medium heat. Flick a couple of drops of water onto the skillet to make sure it’s hot enough. If the droplets bounce around, the skillet is ready.
Add the butter or oil to the skillet. Once it’s melted and bubbling, scoop about 1/4 cup of batter per pancake onto the skillet, leaving an inch or so of space between each pancake.
Cook until the bottoms of the pancakes are golden brown and air bubbles begin to form on the top. Flip the pancakes and cook the other side until golden brown and cooked through.
Repeat with the remaining batter until you’ve cooked all of the pancakes.
Prepare the Apple Compote
Remove the core of the apple and cut it into ½” cubes. Add the apples to a small non-stick skillet with the butter, sugar, and cinnamon and stir to make sure the apple pieces are evenly coated. Cook, stirring occasionally, until tender.
- Don’t overstir the batter. Mix the dry ingredients into the wet ingredients just until combined – a few small lumps are okay. When you overmix pancake batter, it can cause the glutens in the flour to develop, which can make pancakes tough and chewy.
- Let the batter rest for the fluffiest apple cinnamon pancakes. If you let the batter rest, it will start to thicken up as the flour absorbs more of the liquid. If you like extra fluffy pancakes, try to let the batter rest for 30 minutes to an hour.
- Medium heat seems to be the sweet spot for temperature. Too low and they’ll take forever to cook. Too high and they’ll burn before they cook through. To test the temperature, flick a few drops of water on to the preheated skillet. If they bounce around, it’s ready.
- Be generous with the butter for the crispiest pancake edges. The trick to getting crispy edges on your pancakes is to go heavy on the oil or clarified butter. Use about one tablespoon per batch of pancakes.
- Watch for dry edges, air bubbles, and golden-brown color before flipping. Lift up the edge of your pancakes with your spatula and peek once you see bubbles forming in the batter. If it’s golden brown, it’s time to flip.
- Use a towel to keep pancakes warm. To keep pancakes warm before serving, place them on a plate or platter and cover with a thick, clean kitchen towel.
Make-Ahead / Storage Tips
Get a leg up on breakfast by pre-mixing the dry ingredients, placing the mix in an airtight container or bag, then keeping it in a cool and dark place like your pantry. The mix should last several months when stored properly.
When you’re ready to make cinnamon apple pancakes, simply add the milk, cider, egg, and shredded apples, then cook as directed.
We always crave apple breakfast recipes when we’re camping in the fall months, so this little shortcut is super convenient on those crisp mornings when we want a warm, cozy breakfast, fast!
Serve it with …
Browse our camping breakfast ideas for even more options.
Prevent your screen from going dark
- 1 egg
- ½ cup whole milk
- ½ cup spiced apple cider, or apple juice
- 1 cup flour
- 2 tablespoons sugar
- 1½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup shredded apple
- Butter or oil to grease pan
- Maple syrup for serving
Cinnamon Apple Topping
- 1 apple, cored and cubed
- 1 tablespoon butter
- 1 teaspoon cinnamon
- 1 teaspoon sugar
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To make the batter, whisk egg, milk, and cider together in a medium bowl. Add the flour, sugar, baking powder, and salt, stir to combine. Fold in the shredded apple.
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Heat a skillet or griddle over medium heat. Generously grease the surface, then pour the batter out ¼ cup at a time.
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When the bottom of the pancakes are golden brown and little air bubbles begin to form on the top, flip the pancakes and cook until golden brown. Repeat with the rest of the batter.
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To make the cinnamon apple topping, melt 1 tablespoon butter in the skillet and add sliced apples, cinnamon, and sugar. Stir to coat the apples, then sauté for a few minutes until apples have softened.
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Serve pancakes topped with cinnamon apples and maple syrup.
This post was originally published 8/2022 and updated 9/2024 for clarity. The recipe as written has remained the same!
