Go Back
Apple Cinnamon Pancakes Recipe
Ben Carraoli

Apple Cinnamon Pancakes Recipe

I just made a batch of these apple cinnamon pancakes, and my kitchen smells absolutely divine. They are incredibly fluffy and filled with the warm, comforting flavors of fall. The recipe is surprisingly simple, and the results are just so satisfyingly delicious.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2
Course: Breakfast
Calories: 120
Ingredients Method

Ingredients
  

  • 7 oz All-purpose flour about 200g - This forms the base of our pancakes. You can also use white spelt flour for a slightly nuttier taste.
  • 2 tbsp Coconut sugar - I prefer coconut sugar for its subtle caramel notes but regular granulated sugar works just as well.
  • 2 tsp Baking powder - This is the magic ingredient that makes the pancakes rise and become light and airy.
  • 1 tsp Cinnamon - For that essential warm spicy flavor that pairs perfectly with apple.
  • 1 pinch of Salt - A small amount enhances all the other flavors in the batter.
  • 1/4 cup Apple puree - You can use store-bought applesauce or easily make your own for a fresher taste.
  • 3 Eggs - Use room temperature eggs as they mix more evenly into the batter, contributing to a better rise.
  • 3/4 cup Almond milk about 180 ml - I used almond milk, but any plant-based or dairy milk will work perfectly fine.
  • 1 tsp Vanilla extract - This adds a lovely depth of flavor that complements the cinnamon and apple.

Method
 

  1. First, grab a large mixing bowl. Add your all-purpose flour, coconut sugar, baking powder, cinnamon, and a pinch of salt. Whisk these dry ingredients together until they are well combined. This step ensures that the leavening agent and spices are evenly distributed, which is crucial for a consistent texture and flavor in every pancake.
  2. In a separate, medium-sized bowl, it's time to combine the wet ingredients. Add the apple puree, room temperature eggs, almond milk, and vanilla extract. Whisk everything together until the mixture is smooth and uniform. Using a separate bowl prevents over-mixing the final batter.
  3. Now, carefully pour the wet ingredient mixture into the bowl with the dry ingredients. Use a spatula or wooden spoon to gently fold everything together. Be careful not to over-mix; a few lumps in the batter are perfectly fine. Over-mixing develops the gluten in the flour, which can result in tough, rubbery pancakes instead of light, fluffy ones.
  4. Heat a non-stick skillet or griddle over low to medium heat and grease it lightly with coconut oil or butter. Once the pan is hot, pour about a ladle's worth of batter onto the surface. Let it cook for 1-2 minutes, or until you see small bubbles forming all over the top. Gently flip the pancake and cook for another 2 minutes on the other side until golden brown.
  5. Repeat the cooking process with the remaining batter, adding more oil or butter to the pan as needed. Serve the pancakes immediately while they are warm. They are absolutely delicious topped with some fresh apple slices and a generous drizzle of maple syrup.