Start your morning with these warm, fluffy Apple Cinnamon Pancakes, a perfect blend of sweet apples and aromatic cinnamon.
Light and low in saturated fat, they provide a satisfying breakfast packed with fiber and plant-based goodness from fresh apples.
Quick, easy, and wholesome, this recipe is ideal for everyday cooking, whether for a weekday breakfast or a relaxed weekend treat.
20-Minute Apple Cinnamon Pancakes
Equipment
- Large mixing bowl (1)
- Whisk – 1
- Frying pan – 1 large
- Measuring cups and spoons – as needed
- Spatula – 1
Ingredients
- 200 g 1.5 cups self-raising flour
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 large egg
- 350 ml 1.5 cups skimmed milk
- 1 teaspoon vegetable oil
- 1 tablespoon butter
- 2 medium apples diced
- 1 teaspoon vanilla extract
- 1 tablespoon olive oil
Instructions
- Prepare the Dry Ingredients: Start by measuring 200 g (1.5 cups) of self-raising flour and placing it in a large mixing bowl.Add 1 teaspoon of baking powder and 2 teaspoons of ground cinnamon. Using a whisk or fork, gently mix these ingredients together until they are evenly combined. This ensures that your pancakes will rise perfectly and have a consistent cinnamon flavor throughout.
- Mix the Wet Ingredients: In a separate medium bowl, crack 1 large egg and whisk it lightly. Pour in 350 ml (1.5 cups) of skimmed milk and add 1 teaspoon of vegetable oil along with 1 teaspoon of vanilla extract. Whisk the mixture until it becomes smooth and slightly frothy. This step helps incorporate air into the batter, contributing to the pancakes’ fluffy texture.
- Combine Wet and Dry Mixtures: Make a small well in the center of your dry ingredients and gradually pour in the wet mixture. Using a spatula or wooden spoon, gently fold the wet and dry ingredients together. Be careful not to overmix; a few lumps are perfectly fine. Overmixing can make pancakes dense rather than light and fluffy.
- Cook the Apples: Heat 1 tablespoon of butter in a medium frying pan over medium heat. Add the 2 diced apples and cook them for 2–3 minutes, stirring occasionally, until they soften and release their natural sweetness. Be careful not to burn them. Once cooked, transfer the apples to the pancake batter and mix them in evenly.
- Prepare the Pan for Cooking: Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Tilt the pan to ensure the oil covers the surface evenly. You can test the pan’s readiness by dropping a tiny spoonful of batter; if it sizzles gently, the pan is ready. This prevents the pancakes from sticking and ensures even cooking.
- Cook the Pancakes: Using a spoon or small ladle, pour portions of the batter into the hot pan to form pancakes of your preferred size. Cook the pancakes for approximately 3 minutes on the first side. You will notice bubbles forming on the surface and the edges starting to set; this is the perfect sign that the pancake is ready to flip.
- Flip and Finish Cooking: Carefully flip each pancake using a spatula and cook for an additional 3 minutes on the other side, or until golden brown. Keep the heat at medium to prevent burning.Repeat the process with the remaining batter, adding a little more oil if necessary.
- Serve Immediately: Once all pancakes are cooked, serve them warm on a plate. You can add a light drizzle of maple syrup, a sprinkle of cinnamon, or extra diced apples on top for added flavor. These pancakes are best enjoyed fresh but can also be reheated gently in a pan or microwave.
- Optional Enhancements: For extra sweetness and texture, consider mixing in a handful of raisins or chopped nuts into the batter before cooking. For mini pancakes suitable for babies or small children, grate the apples instead of dicing and reduce the cooking time slightly to maintain softness.
- Clean-Up and Storage Advice: After cooking, wipe the frying pan clean with a paper towel and wash all utensils thoroughly. Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days or frozen for longer storage. Reheat gently to maintain their soft, fluffy texture.
Notes
- Use fresh, crisp apples for the best flavor and texture; Granny Smith or Honeycrisp work particularly well.
- Do not overmix the batter—slight lumps are ideal for light, fluffy pancakes.
- Adjust the cinnamon amount to taste; more for a stronger spice or less for a subtler flavor.
- Test the pan heat with a small drop of batter before cooking each batch to prevent burning.
- Optional additions like raisins, chopped nuts, or grated apple can enhance both sweetness and texture.
- For baby-friendly mini pancakes, grate apples instead of dicing and reduce cooking time slightly.
Chef’s Secrets: Tips For Perfect Pancakes
Creating the ideal pancake is all about technique.
Always mix the wet and dry ingredients gently; overmixing develops gluten and can make your pancakes dense.
Cooking apples beforehand not only softens them but also intensifies their natural sweetness, which melds perfectly with cinnamon.
Maintain medium heat during cooking to achieve a golden exterior without undercooking the center.
Using butter in the pan adds flavor, while olive oil prevents sticking—combining both gives a balanced, rich taste.
For extra fluff, let the batter rest for 5 minutes before cooking; this allows the baking powder to activate fully.
Serving Suggestions: Creative Breakfast Ideas
Serve these Apple Cinnamon Pancakes with a drizzle of maple syrup or a dusting of powdered sugar for a classic touch.
Add fresh berries, sliced bananas, or a dollop of yogurt for a more wholesome breakfast.
For a cozy brunch, stack pancakes with layers of applesauce between them and sprinkle with cinnamon.
These pancakes also pair wonderfully with a hot cup of coffee, chai tea, or even a fresh fruit smoothie, making them versatile for any morning occasion.
Storage Tips: Keep Pancakes Fresh Longer
If you have leftovers, allow the pancakes to cool completely before storing.
Place them in an airtight container in the refrigerator for up to 2 days.
For longer storage, freeze pancakes individually on a tray, then transfer them to a freezer-safe bag for up to a month.
Reheat in a non-stick pan over low heat, in a microwave, or in a toaster to maintain their fluffy texture.
Avoid stacking hot pancakes in containers as trapped steam can make them soggy.
Frequently Asked Questions
1. Can I use a different type of flour?
Yes, you can substitute self-raising flour with a mix of plain flour and extra baking powder. For a gluten-free version, try a gluten-free self-raising blend, though texture may slightly differ.
2. Can I use a different type of milk?
Absolutely! Skimmed milk works well for a lighter option, but you can use whole milk, oat milk, or almond milk. Keep in mind that richer milk will slightly affect the creaminess of the batter.
3. How can I make mini pancakes for children?
Grate the apples finely and pour smaller spoonfuls of batter onto the pan. Cook for slightly less time to ensure the mini pancakes stay soft and easy to chew.
4. Can I make these pancakes ahead of time?
Yes, the batter can be prepared and refrigerated for up to 12 hours before cooking. Cook pancakes fresh when ready to serve for the best texture and flavor.
5. How do I know when to flip the pancakes?
Look for bubbles forming on the surface and edges starting to set. Gently lift the pancake with a spatula to check the underside—it should be golden brown before flipping.
