These apple pancakes are the perfect way to celebrate apple season. They’re light and fluffy like a classic buttermilk pancake and are studded with cinnamon and brown sugar — all the flavors of apple pie in pancake form. 
I love apples — whether I’m snacking on a crisp Gala, enjoying a warm slice of apple pie, or savoring apple spice cake with cream cheese frosting. With apple season here, these apple pancakes make a celebratory breakfast: fluffy, warmly spiced, and finished with maple syrup and whipped butter.
As a child I ate an apple almost every day at lunch. My mum would have a warm lunch ready and my dad would often peel and core an apple for us to share. Even after I started packing my own lunches, I kept the habit of having an apple each day — a small but lasting tradition.
These pancakes capture all the cozy flavors of fall: cinnamon, a pinch of nutmeg, and a hint of ground cloves, plus a bit of brown sugar for caramel notes. I used Gala apples for a naturally sweet result, but you can choose any variety: Fuji or Pink Lady for sweeter pancakes, or Granny Smith for a brighter, tarter bite.
The pancakes stay thick and fluffy, perfect for stacking. Key tips for that texture:
- Use both baking powder and a touch of baking soda.
- Keep the batter on the thicker side — not too much milk.
- Make sure the griddle or pan is hot before cooking.
Here’s the recipe you can make for about eight pancakes.
Apple Pancakes with Brown Sugar and Cinnamon
Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 teaspoon ground cinnamon
- pinch ground nutmeg
- pinch ground cloves
- 2 tablespoons brown sugar
- 1 tablespoon unsalted butter, melted and cooled
- 1 large egg
- 1 tsp vanilla extract
- 3/4 cup milk, (or 1 cup for thinner pancakes)
- 1 cup shredded apple, about 1 large or 2 small apples
Instructions
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In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and cloves.
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In a medium bowl, whisk the brown sugar, melted butter, egg, vanilla, and milk until combined.
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Fold the wet ingredients into the dry ingredients with a rubber spatula or wooden spoon, then gently fold in the shredded apple.
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Heat a griddle to 350°F (175°C) or warm a frying pan over medium heat. Lightly grease with neutral cooking oil or butter.
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Pour about 1/4 cup of batter per pancake onto the hot surface. Cook 2–3 minutes until small bubbles form on the uncooked side, then flip and cook 2–3 minutes more until golden.
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Serve immediately with butter and maple syrup.
Enjoy these apple pancakes? Leave a rating or comment below!