30-Minute Apple Pancakes

Fall mornings call for something special, and apple pancakes hit the spot every time. I used to stress about making pancakes from scratch when the kids were rushing around getting ready for school. But I learned a trick that changed everything – you can mix most of the batter the night before.

These pancakes bring together two things my family can’t resist: fluffy pancakes and sweet apples. The apples get tender as they cook, and they add just the right amount of sweetness without being too heavy. I like to use whatever apples I have on hand, though Granny Smith and Honeycrisp work great.

Want them ready faster in the morning? Mix your dry ingredients the night before and store them in a bowl. Then just add the wet ingredients and apples when you’re ready to cook. Your kitchen will smell amazing, and you’ll have happy faces around the breakfast table.

What Kind of Apples Should I Use?

For apple pancakes, you’ll want to choose apples that hold their shape well when cooked and won’t turn to mush in the batter. Granny Smith apples are a popular choice because they’re tart and firm, but Honeycrisp, Gala, or Fuji apples also work great if you prefer something a bit sweeter. Make sure to dice your apples finely so they distribute evenly throughout the pancakes and cook through properly. You can leave the peel on for extra texture and nutrition, or peel them if you prefer a smoother bite – both ways taste delicious.

Options for Substitutions

These apple pancakes are pretty forgiving when it comes to swaps and substitutions:

• Buttermilk: No buttermilk? Mix 2 cups plus 2 tablespoons of regular milk with 2 tablespoons of lemon juice or white vinegar. Let it sit for 5 minutes until it curdles slightly – that’s your homemade buttermilk!
• Apples: Any firm apple works great here. Granny Smith, Honeycrisp, or Gala are all good choices. You can even use pears for a different twist, just dice them the same way.
• All-purpose flour: You can substitute up to half the flour with whole wheat flour for a heartier texture, but don’t go beyond that or your pancakes might get too dense.
• Brown sugar: White sugar works fine if that’s what you have, or try maple syrup (reduce the buttermilk by 2 tablespoons if using liquid sweetener).
• Unsalted butter: Melted coconut oil or vegetable oil can replace the butter, though you’ll lose some of that rich buttery flavor.
• Eggs: For each egg, you can substitute ¼ cup applesauce or mashed banana, though the pancakes will be a bit denser and less fluffy.

Watch Out for These Mistakes While Cooking

The biggest mistake when making apple pancakes is overmixing the batter, which creates tough, dense pancakes instead of light and fluffy ones – mix just until the ingredients are barely combined, even if there are still a few lumps.

Another common error is adding the diced apples directly to the batter without preparing them first, so toss your apple pieces with a little flour and cinnamon to prevent them from sinking and creating uneven cooking.

Make sure your pan or griddle is at the right temperature (medium heat works best) – if it’s too hot, the outside will burn while the inside stays raw, and if it’s too cool, your pancakes will be pale and soggy.

Don’t press down on the pancakes with your spatula while they’re cooking, as this squeezes out air bubbles and makes them flat, and wait for bubbles to form on the surface before flipping for perfectly golden results.

What to Serve With Apple Pancakes?

These apple pancakes are perfect with a drizzle of warm maple syrup and a pat of butter melting on top. I love serving them alongside crispy bacon or breakfast sausage links to balance out all that sweet cinnamon-apple goodness. A dollop of whipped cream or a scoop of vanilla ice cream makes them feel extra special, especially if you’re serving them for brunch or dessert. For a lighter touch, try them with a sprinkle of powdered sugar and some fresh apple slices on the side.

Storage Instructions

Refrigerate: Leftover apple pancakes keep really well in the fridge for up to 4 days. Just stack them with a piece of parchment paper between each pancake and store in an airtight container. This prevents them from sticking together and makes it easy to grab just what you need.

Freeze: These pancakes are perfect for freezing! Let them cool completely, then place them in a single layer on a baking sheet and freeze for about an hour. Once frozen, transfer to a freezer bag and they’ll keep for up to 3 months.

Warm Up: To enjoy your stored pancakes, just pop them in the toaster on a medium setting or warm them in the microwave for 30-60 seconds. You can also heat them in a 350°F oven for about 5 minutes if you’re warming up several at once. They taste almost as good as fresh!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1150-1300
• Protein: 27-33 g
• Fat: 32-38 g
• Carbohydrates: 190-210 g

Ingredients

For the apple filling:

• 1 1/2 tsp white sugar
• 1 tsp cinnamon
• 1 cup peeled, cored, finely diced apples (125 g)

For the pancake batter:

• 2 cups all-purpose flour
• 3 tbsp packed brown sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 2 cups plus 2 tbsp buttermilk
• 4 tbsp unsalted butter, melted
• 2 large eggs, lightly beaten
• 1 tsp vanilla extract

For cooking:

• Butter, neutral oil, or cooking spray for skillet

Step 1: Coat Apples with Cinnamon Sugar

• 1 1/2 tsp white sugar
• 1 tsp cinnamon
• 1 cup peeled, cored, finely diced apples (125 g)

In a small bowl, whisk together the white sugar and cinnamon.

Add the diced apples and toss until the apples are thoroughly coated with the cinnamon sugar mixture.

Set this mixture aside while you prepare the rest of the ingredients.

Step 2: Mix Dry Ingredients

• 2 cups all-purpose flour
• 3 tbsp packed brown sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp salt

In a large mixing bowl, whisk together the all-purpose flour, packed brown sugar, baking powder, baking soda, ground cinnamon, and salt until fully combined.

This step ensures your dry ingredients are evenly distributed and helps avoid clumps in your batter.

Step 3: Combine Wet Ingredients

• 2 cups plus 2 tbsp buttermilk
• 4 tbsp unsalted butter, melted
• 2 large eggs, lightly beaten
• 1 tsp vanilla extract

In a separate medium bowl or large measuring cup, pour in the buttermilk.

While whisking, slowly drizzle in the melted unsalted butter.

It’s normal if the butter begins to separate.

Next, whisk in the lightly beaten eggs and vanilla extract until the mixture is smooth and well-combined.

Step 4: Combine Wet and Dry Mixtures, Then Fold in Apples

• wet mixture from Step 3
• dry mixture from Step 2
• cinnamon sugar-coated apples from Step 1

Add the wet ingredient mixture from Step 3 into the bowl of dry ingredients from Step 2.

Use a spatula to gently fold the ingredients together until just halfway combined.

Add the cinnamon sugar-coated apples from Step 1, and continue to fold gently until the apples are evenly distributed and the batter is just combined.

It’s okay if the batter is a little lumpy—avoid over-mixing for fluffy pancakes.

I always make sure to gently fold; over-mixing can lead to tough pancakes!

Step 5: Cook the Pancakes

• batter from Step 4
• Butter, neutral oil, or cooking spray for skillet

Set the batter aside and heat a small skillet or nonstick pan over medium heat.

When the pan feels warm (test by hovering your hand above the surface), add a small pat of butter, brush with neutral oil, or spray with cooking spray to coat.

Scoop a portion of batter (about slightly less than half a cup per pancake) onto the pan.

Cook until the edges look set and bubbles in the batter begin to burst, about 2–3 minutes.

Flip the pancake with a spatula and cook another 1–2 minutes until golden brown and cooked through.

Repeat with the remaining batter, adding more butter, oil, or spray between pancakes to prevent sticking.

Step 6: Serve the Pancakes

Serve the pancakes warm, topped with salted butter and maple syrup, or try adding fried apples and whipped cream for a special touch.

I love serving these pancakes right off the skillet so they’re extra fluffy and fresh.

30-Minute Apple Pancakes

Delicious 30-Minute Apple Pancakes recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4

Calories 1225 kcal

Ingredients

  

For the apple filling:

• 1 1/2 tsp white sugar
• 1 tsp cinnamon
• 1 cup peeled, cored, finely diced apples (125 g)

For the pancake batter:

• 2 cups all-purpose flour
• 3 tbsp packed brown sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 2 cups plus 2 tbsp buttermilk
• 4 tbsp unsalted butter, melted
• 2 large eggs, lightly beaten
• 1 tsp vanilla extract

For cooking:

• Butter, neutral oil, or cooking spray for skillet

Instructions

 

• In a small bowl, whisk together the white sugar and cinnamon. Add the diced apples and toss until the apples are thoroughly coated with the cinnamon sugar mixture. Set this mixture aside while you prepare the rest of the ingredients.
• In a large mixing bowl, whisk together the all-purpose flour, packed brown sugar, baking powder, baking soda, ground cinnamon, and salt until fully combined. This step ensures your dry ingredients are evenly distributed and helps avoid clumps in your batter.
• In a separate medium bowl or large measuring cup, pour in the buttermilk. While whisking, slowly drizzle in the melted unsalted butter. It's normal if the butter begins to separate. Next, whisk in the lightly beaten eggs and vanilla extract until the mixture is smooth and well-combined.
• Add the wet ingredient mixture from Step 3 into the bowl of dry ingredients from Step 2. Use a spatula to gently fold the ingredients together until just halfway combined. Add the cinnamon sugar-coated apples from Step 1, and continue to fold gently until the apples are evenly distributed and the batter is just combined. It's okay if the batter is a little lumpy—avoid over-mixing for fluffy pancakes. I always make sure to gently fold; over-mixing can lead to tough pancakes!
• Set the batter aside and heat a small skillet or nonstick pan over medium heat. When the pan feels warm (test by hovering your hand above the surface), add a small pat of butter, brush with neutral oil, or spray with cooking spray to coat. Scoop a portion of batter (about slightly less than half a cup per pancake) onto the pan. Cook until the edges look set and bubbles in the batter begin to burst, about 2–3 minutes. Flip the pancake with a spatula and cook another 1–2 minutes until golden brown and cooked through. Repeat with the remaining batter, adding more butter, oil, or spray between pancakes to prevent sticking.
• Serve the pancakes warm, topped with salted butter and maple syrup, or try adding fried apples and whipped cream for a special touch. I love serving these pancakes right off the skillet so they're extra fluffy and fresh.