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Apple Cinnamon Pancakes

Apple Cinnamon Pancakes made with apple pie spice are a delicious fall breakfast favorite! Top with a three ingredient apple cinnamon compote or simply smother in real maple syrup.

stack of pancakes topped with apple compote

Homemade Pancakes are a weekly staple here at our house. We love them on the weekends but they make a regular appearance at our dinner table as well, usually when my husband is on shift at the fire station. These apple pancakes (and these pumpkin pancakes) were a yummy fall spin on an old favorite!

stream of syrup pouring over pancakes

What’s in Apple Pancakes?

These apple pie pancakes only require a few simple ingredients to make. I use homemade apple pie spice in the batter, but store bought works just as well. You will also need:

  • All-purpose flour
  • Granulated sugar
  • Baking powder
  • Salt
  • Unsalted butter
  • Milk (I use whole)
  • Egg
  • Vanilla extract
  • Apple pie spice
jar of homemade apple pie spice next to a wooden measuring spoon

How to Make Apple Cinnamon Pancakes

To make this recipe, you will basically make my basic pancake recipe and then add apple pie spice. Here are the basic steps:

  1. Whisk together the flour, sugar, baking powder, salt, and apple pie spice in a medium bowl.
  2. Melt the butter in a small dish and add to the flour mixture.
  3. Add the egg, milk, and vanilla to the flour mixture and whisk to combine. Allow the batter to rest while the pan or griddle heats up.
  4. Cook on a hot flat surface (I prefer an electric griddle) until both sides are evenly cooked.
  5. Top with sautéed cinnamon apples or maple syrup.
sautéed cinnamon apples in a small white dish with apples and cinnamon in the background

I don’t like the texture of apples in my pancakes, so I choose to top mine with simple sautéed cinnamon apples instead (similar to my Apple Compote French Toast). You are welcome to grate 1/2 an apple into the pancake batter if you prefer.

overhead stack of pancakes

Tips for Making Apple Pancakes

  • Use a 1/4 cup measuring cup to scoop the batter onto the griddle. This batter will be thick and may not pour like you are used to with boxed mixes.
  • Don’t rush the pancakes, let the first side get nicely browned before shoving the spatula underneath and flipping with your wrist.
  • Make sure you are using BAKING POWDER not baking soda. If you are sensitive to the taste of baking powder, try using one that is aluminum free. Fresh baking powder is crucial to making fluffy pancakes.
  • I don’t recommend making this recipe ahead of time, but the batter does need to rest for up to five minutes to allow the leavening agents to activate.
  • This recipe freezes well (freeze individually on a wire rack before transferring to a freezer bag) and also easily doubles.
stack of pancakes with apple compote and syrup

More Pancake Recipes

stack of pancakes topped with apple compote

Apple Cinnamon Pancakes

5 from 1 vote
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 10 pancakes
Calories: 146kcal
Author: Emily Grace


  • 1 1/2 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup sugar
  • 1/2 teaspoon apple pie spice
  • 1 1/4 cups whole milk
  • 1 egg
  • 3 tablespoons unsalted butter melted
  • 1 tsp vanilla extract
  • Sautéed Cinnamon Apples


  • Melt the butter in microwave for 30 seconds, set aside.
  • In a medium bowl, mix together flour, sugar, apple pie spice, salt, and baking powder.
  • Stir milk and egg together.
  • Create a well in the center of the flour mixture.
  • Pour the butter, vanilla, and milk mixture into the well.
  • Use a wire whisk to stir everything together until just combined. It will be slightly thick and lumpy, but should be well incorporated.
  • Allow the batter to rest while heating a lightly oiled skillet or griddle to medium high heat.
  • Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
  • Cook each side for 3-6 minutes, until lightly golden brown.
  • Top with sautéed cinnamon apples and maple syrup.


  • Make sure you are using BAKING POWDER, not baking soda.
  • I like to set my electric griddle to 325 degrees and spray with nonstick spray.  I use a 1/4 measuring cup to scoop the pancake batter onto the griddle.  The pancake batter will be thick.
  • I don’t recommend making these pancakes in advance, but you can freeze any leftovers (without the apple compote or other toppings).


Calories: 146kcal | Carbohydrates: 22g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 28mg | Sodium: 167mg | Potassium: 208mg | Fiber: 1g | Sugar: 7g | Vitamin A: 178IU | Calcium: 101mg | Iron: 1mg
Did you make this recipe? Mention @GraceGoodEats or tag #graceandgoodeats!
5 from 1 vote (1 rating without comment)
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