Best Recipe for Apple Pancakes
Apple Pancakes are tender and fluffy, spiced with cinnamon and ginger, and studded with grated apple. Big slices of juicy sautéed apple is the irresistible finishing touch.
This is a sponsored post written by me on behalf of the Michigan Apple Commitee. All opinions are 100% my own.
What makes this the Best Recipe for Apple Pancakes
If you have a favorite dish, I’ve probably found a way to incorporate apples into it. I’m from Michigan, after all! We’re the nation’s second-largest producer of apples.
What do you want from me? To NOT go the apple orchard in the fall, buy WAY too many apples for a family of 3, and then not spend the next month putting them in anything and everything? At this point, it’s an annual tradition.
My apple cider coleslaw recipe is truly just the tip of the iceberg. I’ve even put apples in chili for a tailgate and I stand by that decision.
Michigan Apples have a way of turning even a classic comfort food dish into something special and irresistible, and these apple pancakes are the epitome of a cozy fall morning.
Tender, fluffy buttermilk pancakes are spiced with cinnamon and ginger and studded with lots of grated apple for a nice thick pancake that is truly something satisfying. Then, big slices of warm, juicy sautéed apples are the perfect finishing touch.
Why you’ll love these Shredded Apple Pancakes
- These pancakes offer all the classic comfort of traditional pancakes, but with an elevated flavor profile and the added gourmet appeal of an apple topping.
- They store and reheat well, so you can use them for meal prep by making a big batch and reheating throughout the week.
- All the apple goodness adds lots of vitamins and fiber compared to regular pancakes.
Apple Pancake Recipe Ingredients
- flour – no fancy flour needed here, regular all-purpose flour is the backbone of this apple pancakes recipe.
- apples – Michigan Gala apples will infuse the pancakes with natural sweetness, moisture, and big apple flavor. We’ll also be using this variety to make the apple topping.
- light brown sugar – to sweeten both the pancakes and the apple topping for pancakes.
- baking powder – one part of the leavening agents for this apple pancake recipe.
- baking soda – the other leavening agent!
- cinnamon – adds warm spice to both the pancakes and the topping.
- ginger – another fall spice that enhances the flavor the apples and cinnamon.
- salt – just a pinch to balance the sweetness of the pancakes.
- egg – binds the pancake batter together and provides structure.
- buttermilk – creates light and fluffy pancakes with a slightly tangy flavor.
- vegetable oil – add moisture and gives the pancakes a tender crumb.
- vanilla – enhances the overall flavor of the pancake batter.
How to Make Apple Pancakes
1. DRY INGREDIENTS. In a large bowl, whisk the flour, brown sugar, baking powder, baking soda, cinnamon, ginger and salt until combined.
2. WET INGREDIENTS. In a medium bowl, whisk the egg, and then whisk in the buttermilk, oil and vanilla.
3. COMBINE. Add the wet ingredients and the grated apple to the dry ingredients and gently mix until just combined.
4. GRIDDLE. Transfer the batter by heaping 1/4-cupfuls to a griddle or skillet prepped with nonstick cooking spray and cook until golden brown on both sides and cooked all the way through.
How to Make Apple Topping for Pancakes
1. COOK. Melt the butter in a medium pot, then add the apples, water, brown sugar and cinnamon. Cover and cook 4 minutes, then remove the lid and cook until the apples are softened and the liquid is reduced to a thicky, glazy sauce.
Apple Pancakes Recipe Variations
- OATS – Substitute 1/4 to 1/2 cup of the flour for oats for extra fiber.
- CARAMEL – Drizzle caramel sauce over each stack for a dessert-like caramel apple breakfast.
- GINGER – Use 1 to 2 teaspoons of fresh grated ginger in place of the ground dry ginger for a stronger, zestier ginger flavor.
Shredded Apple Pancakes Home Chef Tips
- Use the freshest Michigan apples you can find for the best flavor and texture.
- Don’t overmix the batter. Overmixing will lead to tougher pancakes. Use a spatula to combine the wet and dry ingredients until they are only JUST combined. The batter will be lumpy and this is totally OK.
- If your griddle or nonstick pan can’t hold 8 pancakes at one time, use your oven set at 200 degrees F to keep the finished griddled pancakes warm while you finish cooking the rest.
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How to Serve this Apple Pancake Recipe
These apple cinnamon pancakes are perfect simply topped with the apple topping, but you can also add a drizzle of maple syrup or a dollop of whipped cream (or both).
For an extra indulgent breakfast, add a sprinkle of powdered sugar and a handful of toasted nuts (I especially like walnuts and pecans here). You can even add a scoop of vanilla ice cream; I won’t tell anyone.
Storing Shredded Apple Pancakes
If you have leftovers, transfer them to storage containers (keeping the apple pancakes and the apple topping separate) and place them in the fridge uncovered for a few hours until they are fully chilled, then cover them with the lid and keep in the refrigerator up to 3 days or the freezer up to 3 months.
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Pancakes with Apples
Ingredients
For the Sautéed Apples:
- 2 tablespoons unsalted butter
- 3 Michigan Gala apples peeled, cored and sliced 1/2-inch thick
- ¼ cup water
- 1 tablespoon light brown sugar
- ½ teaspoon ground cinnamon
For the Apple Pancakes:
- 1 cup all-purpose flour
- 1 tablespoon light brown sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- Pinch kosher salt
- 1 large egg
- 1 cup buttermilk
- 1 tablespoon vegetable oil
- ½ teaspoon vanilla extract
- 1 Michigan Gala apple grated
- Nonstick cooking spray
- Maple syrup and/or whipped cream for serving (optional)
Instructions
- Make the Sautéed Apples: Melt butter in medium pot over medium heat. Stir in apples, water, brown sugar and cinnamon. Cover and cook 4 minutes. Remove lid and cook 2 to 3 minutes longer or until apples are softened but still retain their shape, and liquid is reduced to a glazy sauce, stirring occasionally. Remove from heat and let cool until ready to serve.
- Meanwhile, make the Apple Pancakes: Preheat oven to 200 degrees F. In large bowl, whisk flour, brown sugar, baking powder, baking soda, cinnamon, ginger and salt until well combined.
- In medium bowl, whisk egg. Add buttermilk, oil, and vanilla and whisk until smooth.
- Add buttermilk mixture and apple to flour mixture and use rubber spatula to gently mix until just combined. Batter will be slightly lumpy; this is OK. Do not overmix.
- Heat griddle or large nonstick skillet over medium heat. In batches, spray griddle with nonstick spray, then pour batter by heaping 1/4-cupfuls onto griddle. Cook 1 to 3 minutes per side or until golden brown and cooked through (pancakes are ready to flip when surface of batter is covered in bubbles).
- Transfer cooked pancakes to rimmed baking sheet and transfer to oven to keep warm. Repeat process with remaining pancake batter. Serve pancakes with desired toppings. Makes 8 pancakes.
