There’s something so comforting about the scent of cinnamon and apples wafting through the kitchen—especially on a chilly morning when you want something warm and wholesome to kick off the day. These Juicy Apple Pancakes hit all the right notes: soft, tender, naturally sweet from fresh grated apples, and spiced just enough to remind you of autumn, no matter what season it is.
This is one of those recipes that feels like a hidden gem. It’s not flashy or overly complicated—just a handful of pantry staples, one apple, and a few minutes on the stove. But let me tell you, the payoff is real. These pancakes are so moist and flavorful, you’ll find yourself making them on repeat, whether it’s a lazy weekend breakfast or a quick weekday treat.
I actually discovered this combo on a morning when I had one lonely apple sitting in the fruit bowl and wasn’t in the mood for my usual toast. I grated it up, added a few ingredients from the cupboard, and boom—this small-batch pancake recipe was born. Since then, it’s become one of my favorite go-to breakfasts when I want something cozy and satisfying without spending a ton of time in the kitchen.
Let’s get into it!
Ingredients You’ll Need
Serves: 1–2 (makes about 4 small pancakes)
For the Pancakes:
1 medium apple, peeled, cored, and grated (about 1 cup)
1 large egg
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1 tablespoon sugar (optional)
Pinch of salt
Butter or oil, for cooking
Optional Toppings:
Maple syrup
Whipped cream
Chopped nuts (walnuts or pecans work great)
Extra cinnamon
STEP 1: Mix Your Batter
Grab a mixing bowl and toss in your grated apple. Don’t worry if it’s a little juicy—that moisture is what makes these pancakes so tender and delicious. Add in the egg, flour, baking powder, cinnamon, sugar (if you like things a little sweeter), and just a pinch of salt. Stir everything together gently. You don’t need to overmix—just combine it until you’ve got a thick, slightly lumpy batter. The apple will make it look a little wet, but that’s exactly what you want.
Quick Tip: If you’re into texture, leave the apple grated coarsely. For a smoother pancake, go for a finer grate. I’ve done it both ways and honestly, it just depends on my mood.
STEP 2: Heat the Skillet
Set a nonstick skillet over medium heat and give it a light coating of butter or oil. Once it’s hot, scoop in about 2 tablespoons of batter per pancake. Use the back of your spoon to spread each one into a small circle—they don’t need to be perfect. Just cozy little rounds that’ll cook up golden and fluffy.
STEP 3: Cook Until Golden
Let the pancakes cook for 1 to 2 minutes. You’ll see bubbles start to form on the top and the edges will begin to set. That’s your cue! Flip them gently and cook for another 1 to 2 minutes on the other side. You’re looking for that beautiful golden brown color and a fully set center.
Note: These aren’t big, fluffy diner pancakes—they’re smaller and softer, almost like a cross between a pancake and an apple fritter. In the best way possible.
Finishing and Serving Juicy Apple Pancakes Just Right
Now that you’ve got your apple pancakes sizzling to golden perfection in the pan, let’s talk finishing touches. This is where things really come together—those cozy flavors layered with a touch of sweetness and texture on top. Whether you’re keeping it simple with a drizzle of maple syrup or going all-out with whipped cream and nuts, this next part is all about making these pancakes feel a little extra special.
I love recipes like this one because they’re naturally wholesome, but you can dress them up however you like. The apple and cinnamon already do most of the flavor work, so toppings are optional—but always welcome. If you’re anything like me, you’ll want to try a few different combinations until you find your favorite.
Let’s finish things up and talk about how to serve these beauties.
STEP 4: Stack and Serve
Once your pancakes are cooked through and golden on both sides, it’s time to plate them. You’ll probably get around 4 small pancakes out of this batch, depending on how big your scoops were. Stack them up on a plate—they’re soft and moist, so handle them gently with a spatula.
Now comes the fun part: toppings. Here are some ideas to inspire you:
Maple syrup: The classic choice, and it complements the cinnamon and apple beautifully.
Whipped cream: Adds a light, creamy contrast to the warm pancake.
Chopped nuts: Toasted walnuts or pecans add a delicious crunch and a bit of richness.
Extra cinnamon: Just a light dusting for extra spice.
Personally, I love a drizzle of warm maple syrup and a handful of chopped pecans—it’s like a mini apple pie breakfast.
Tips to Get the Best Results Every Time
There’s not much that can go wrong with this recipe, but here are a few small tweaks and tricks to make your apple pancakes truly shine:
1. Choose the Right Apple
If you want a sweet pancake, go for a Honeycrisp or Fuji apple. For a more tart, tangy bite, try Granny Smith. Both work beautifully—it just depends on your flavor preference.
2. Don’t Overmix
Because this recipe uses such a small amount of flour, it’s easy to overmix and make the batter gummy. Just stir enough to combine the ingredients, and stop there. The grated apple helps bind everything, so it’s okay if the batter looks a little rustic.
3. Cook on Medium Heat
Low heat will dry the pancakes out, while high heat can burn the outside before the inside cooks. Medium heat is the sweet spot for a golden finish and even cooking.
4. Keep Warm in the Oven
If you’re making a batch for two or just want to keep them warm until serving, pop the cooked pancakes in a 200°F oven on a baking sheet. It’ll keep them nice and toasty without drying them out.
Try These Fun Variations
This recipe is super flexible, so feel free to play around with ingredients. Here are a few ideas to switch things up:
Add raisins or chopped dates to the batter for more natural sweetness.
Stir in a touch of vanilla extract for an extra layer of flavor.
Replace cinnamon with pumpkin pie spice for a cozy fall twist.
Mix in a tablespoon of oats for a slightly heartier pancake.
This is the kind of recipe that adapts easily to what you’ve got on hand. And because it’s small-batch, there’s not much risk if you want to experiment a bit.
Your Juicy Apple Pancakes Questions—Answered!
Before we wrap things up, let’s go over some of the most common questions people might have when making these cozy little pancakes. Whether it’s about substitutions, storage, or adjusting for dietary needs, this FAQ section should have you covered. These apple pancakes are as straightforward as they come, but even simple recipes come with a few “what ifs.” So let’s clear those up!
Frequently Asked Questions
1. Can I make these pancakes gluten-free?
Yes, absolutely! Just swap the all-purpose flour for your favorite gluten-free flour blend. Since this recipe uses only 2 tablespoons of flour, the substitution works well without affecting texture too much.
2. What kind of apple should I use?
You can really use any variety you have on hand, but I recommend Honeycrisp for sweetness or Granny Smith for a little tartness. If you’re not sure, go with something in the middle like Gala or Pink Lady.
3. Can I double the recipe?
Yes, this recipe is easy to scale. Just double or triple the ingredients as needed. Keep in mind that cooking time might be longer depending on how many pancakes you’re making, and you’ll want to keep them warm in a 200°F oven while you work through the batch.
4. Can I make the batter ahead of time?
This batter is best used right after mixing, especially because the grated apple can release more moisture as it sits. However, you can prep the dry ingredients in advance and mix them with the egg and apple when you’re ready to cook.
5. What’s the best way to store leftovers?
If you have any leftovers (which doesn’t happen often!), you can store them in the fridge for up to 2 days. Reheat them gently in a skillet or microwave. You can also freeze them—just place parchment between each pancake and store in a zip-top bag.
6. Can I add more spices?
Definitely. Feel free to add nutmeg, cloves, or even a dash of allspice if you want more of that warm, spiced flavor. Just don’t go overboard—cinnamon does most of the heavy lifting here.
7. Do these pancakes taste overly eggy?
Not at all. The apple brings in so much moisture and flavor that the egg simply acts as a binder. You won’t get an eggy taste—it’s more like a soft, apple-cinnamon cake in pancake form.
Conclusion: Why You’ll Love Making These Over and Over
There’s something so rewarding about recipes that are this simple yet feel so satisfying. These juicy apple pancakes bring all the warm, comforting vibes of a fall morning but are light and quick enough to make any time of year. The naturally sweet apple, the gentle spice from cinnamon, and the tender texture make these pancakes a standout breakfast or snack with very little effort.
What I love most is how adaptable they are. Whether you’re using up that last apple in the fruit bowl or looking for a new twist on your usual pancakes, this recipe fits the bill. And since it’s a small-batch recipe, you don’t have to commit to a huge stack—just the right amount for one or two people to enjoy fresh and warm.
I’d love to hear how you top yours! Maple syrup? Nuts? A sprinkle of powdered sugar? Let me know what you try, or if you find your own fun variation—I’m always looking for new ideas to keep things exciting in the kitchen.
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Juicy Apple Pancakes
Description
These cozy apple pancakes are tender, naturally sweet, and filled with the warm flavor of cinnamon. Grated apple adds moisture and texture, making each bite soft and juicy. Ideal for a quick breakfast or light snack, this small-batch recipe is simple, wholesome, and packed with comforting fall vibes any time of year.
Ingredients
For the Pancakes:
1 medium apple, peeled, cored, and grated (about 1 cup)
1 large egg
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1 tablespoon sugar (optional)
Pinch of salt
Butter or oil, for cooking
Optional Toppings:
Maple syrup
Whipped cream
Chopped nuts (walnuts or pecans work great)
Extra cinnamon
Instructions
Step 1: In a mixing bowl, combine the grated apple, egg, flour, baking powder, cinnamon, sugar (if using), and salt. Stir gently until everything is just incorporated. The batter will be slightly lumpy and moist due to the apple, which is expected.
Step 2: Heat a nonstick skillet over medium heat and lightly grease it with butter or oil. Scoop about 2 tablespoons of batter per pancake into the skillet, spreading it slightly to form a small round shape.
Step 3: Cook the pancakes for 1 to 2 minutes, or until bubbles start to appear on the surface and the edges begin to set. Carefully flip each pancake and cook for another 1 to 2 minutes, until golden brown and cooked through.
Step 4: Stack the pancakes on a plate and serve warm. Top with a drizzle of maple syrup, a dollop of whipped cream, a sprinkle of cinnamon, or a handful of chopped nuts for extra crunch and flavor.
Notes
For extra apple flavor, try using a tart variety like Granny Smith or a sweet one like Honeycrisp, depending on your preference. If you want a smoother texture, finely grate the apple. These pancakes are best served fresh but can be kept warm in the oven at 200°F while you finish cooking the batch.
