Apple Cinnamon Pancakes — light and fluffy cinnamon-spiced pancakes with a maple-flavored apple topping. Perfectly delicious for Fall!
In case you didn’t know, today is National Pancake Day, and in celebration I’m sharing a festive, fall pancake recipe that I think you’re gonna love — Apple Cinnamon Pancakes! These cinnamon spiced pancakes are light and fluffy with a maple-flavored homemade apple topping that’s really simpler to make than you might think.
Apple Cinnamon Pancakes with EASY Apple Pie Compote
John is usually the official pancake cook at our house, so while he was mixing up his normal pancake batter recipe (to which he added cinnamon) and heating up the griddle, I peeled and diced a couple of apples for the topping. That was literally the most difficult thing about this recipe, so I know you can tackle it!
Because the apples are diced into small pieces, they cook very quickly. Within five minutes, this sauce is done and ready to pour over your stacks of pancakes! I used Golden Delicious apples, but really any type of apples will work just fine in this easy recipe.
“When you wake up in the morning, Pooh,” said Piglet at last, “what’s the first thing you say to yourself?”–Winnie the Pooh
“What’s for breakfast?” said Pooh. “What do you say, Piglet?”
“I say, I wonder what’s going to happen exciting today?” said Piglet.
Pooh nodded thoughtfully. “It’s the same thing,” he said.
More Pancake Recipes!
When the girls were small, we often made chocolate chip pancakes sprinkled with powdered sugar as a special treat on Saturdays. (I know, I know…sugar overload!). Not that there’s anything wrong with chocolate chip pancakes, but now we also enjoy more “sophisticated” pancakes like today’s Apple Cinnamon Pancakes and these other favorites I’ve collected for you below:
Lemon Poppy Seed Ricotta Pancakes
Lemon Poppy Seed Ricotta Pancakes – delicious indulgence in every bite!
Coconut Pecan Pancakes
Step up your pancake game by adding toasted coconut & pecans to this basic, no-fail batter!
Apple Cinnamon Pancakes
Light and fluffy cinnamon spiced pancakes with a maple-flavored apple topping.
Blueberry Coconut Oatmeal Pancakes
Serve these pancakes with fresh blueberries and maple syrup for a festive brunch.
Lemon Poppy Seed Pancakes with Blueberry Compote
Lemon Poppy Seed Pancakes with Blueberry Compote would be worthy of any B&B menu.
For this recipe you may need…
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The best Christmas gift we ever received from my Mom was our electric griddle! We use this appliance over and over for cooking not only pancakes, but bacon and grilled sandwiches. My griddle is non-stick and clean up is so easy!
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Apple Cinnamon Pancakes Recipe
Any type of apples will work for this recipe, but remember don’t over cook the apples. You want them to be soft, but not mushy. If you have any leftover apple topping, it’s delicious served on top of vanilla ice cream!
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- 1-1/4 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 egg., beaten
- 1 cup milk
- 1 tablespoon canola oil
- 2 tablespoon butter
- 2 apples., peeled, cored, and diced
- 2 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 1/3 cup maple syrup
- 1/3 cup chopped walnuts
- In a large bowl stir together flour, sugar, baking powder, salt, and cinnamon. In a small bowl combine egg, milk, and oil; then pour all at once into dry ingredients. Stir until blended, but still a little lumpy.
- Heat griddle to medium high heat and spray lightly with cooking spray. Pour batter by 1/4 cupfuls on the hot griddle and cook until golden brown; flipping once to cook other side. (Pancakes are ready to flip once the surface is bubbly all over.)
- To a medium sauce pan, add butter, apples, brown sugar, and 1/2 teaspoon cinnamon. Stir and cook over medium heat 3-5 minutes, or until apples are tender. Add maple syrup and serve over warm pancakes. Garnish with chopped walnuts.
Apple topping recipe from Le Creme De La Crumb
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Serving Size:2 pancakes
Amount Per Serving: Calories: 251 Total Fat: 9g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 33mg Sodium: 305mg Carbohydrates: 39g Net Carbohydrates: 0g Fiber: 2g Sugar: 19g Sugar Alcohols: 0g Protein: 5g
Sheila Thigpen, author of The 5-Ingredient Fresh and Easy Cookbook, is a recipe developer, food photographer, and food writer. She spent 20+ years as a business manager in the publishing industry before she retired in 2018 to focus on her passions — cooking, photography, and writing. A Southern girl living near the beautiful Smoky Mountains, Sheila and her husband have two adult daughters, are active in their church, love to travel, and are over-the-moon excited about becoming grandparents last year. Follow Sheila on YouTube, Pinterest, Instagram, Facebook, and Twitter!