30-Minute Easy Apple Cinnamon Pancakes
Fluffy buttermilk pancakes studded with fresh grated apples and warm cinnamon spice. The grated apples add natural sweetness and moisture while creating delightful texture throughout each bite. Perfect for weekend breakfast or brunch, these pancakes cook up golden brown with crispy edges and tender centers. The combination of buttermilk tang and apple sweetness makes them irresistible without heavy syrup, though they pair beautifully with maple syrup or a dusting of powdered sugar.
Ingredients
- 2 cups all-purpose flouralmond flour1:1gluten-free option but will be densergluten-free
medium
- 2 Tbsp granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp fine sea salt
- ¼ tsp ground cinnamon
- 2 cups low-fat buttermilk
- 2 large eggs
- 1 tsp vanilla extract
- 3 Tbsp unsalted butter, melted
- 2 green apples, peeled and coarsely gratedGranny Smith or Honeycrisp1:1both hold up well when grated
high
- 2 Tbsp light olive oil, plus more as needed
Instructions
- 1
Combine flour, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl and whisk together
- 2
Whisk buttermilk, eggs, and vanilla in a separate bowl until blended
- 3
Add wet ingredients to dry ingredients and whisk until just moistened
- 4
Whisk in melted butter until incorporated, then fold in grated apple without overmixing
- 5
Heat skillet or cast iron pan over medium-low heat, or heat griddle to 325-350°F
- 6
Add oil to pan and portion batter using 1/4 cup or 2 oz scoop per pancake
- 7
Cook for 2-3 minutes per side, flipping when golden brown and bubbles form on surface
- 8
Transfer to baking sheet and keep warm in 200°F oven until ready to serve
Tips
Don't overmix the batter - lumps are perfectly fine and will create fluffier pancakes.
Grate apples just before adding to prevent browning and maintain fresh flavor.
Keep cooked pancakes warm in a 200°F oven on a baking sheet for up to 45 minutes.
Good to Know
Store leftover pancakes in refrigerator for up to 3 days or freeze for up to 2 months.
Batter can be made up to 2 hours ahead and refrigerated, though pancakes are best made fresh.
Serve immediately while warm with maple syrup, butter, or powdered sugar.
Common Mistakes
Don't overmix batter to avoid tough, dense pancakes.
Keep heat at medium-low to prevent burning before centers cook through.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
high
FAQ
Can I use a different type of apple?
Yes, any firm apple works well. Granny Smith, Honeycrisp, or Fuji are excellent choices that hold their texture when grated.
What if I don't have buttermilk?
Make your own by adding 1 tablespoon lemon juice or vinegar to 1 cup regular milk. Let sit 5 minutes before using.
How long do leftover pancakes keep?
Store in refrigerator for up to 3 days or freeze for up to 2 months. Reheat in toaster or microwave before serving.