Apple Cinnamon Pancakes

Fresh Apple Cinnamon Pancakes bursting with fresh fruit and cozy flavor…a perfect breakfast to share with the kids. You can use shredded apple or tuck a full slice of apple into the middle for extra yum.

Apple Cinnamon Pancakes

I love all kinds of pancakes, especially for weekend breakfasts or to reheat from leftovers for quick meals and these Apple Cinnamon ones are so darn delicious. The base is similar to my beloved Fluffy Yogurt Pancakes, but they have the addition of both cinnamon and apple.

You have two options with the apple: You can grate one apple and add it to the batter or you can slice an apple very thinly, coat it with batter, and cook it similarly to my Mini Pancakes with Fruit. The latter option is fun because the texture is interesting and the apple is loud and clear. Both are yummy though, so you can do the one that you think your kids will prefer.

(You may also like my Fresh Apple Pancakes, Buckwheat Pancakes, and my Applesauce Pancakes.)

Ingredients You Need

Here’s a look at the ingredients you need to make this pancake recipe for kids, or to share with the kids so you know what to have on hand.

• Milk (dairy or nondairy): You can use any type of milk that you prefer. I usually cook with whole milk, but nondairy milk works too.
• Yogurt: I like to add yogurt to my pancake batter since it helps make it fluffy. It also adds some protein and calcium, which is a nice bonus.
• Eggs: I use large eggs in my baking and use them here to add structure to the batter.
• Butter: I prefer to bake and cook with unsalted butter so I can season the food myself. You can use salted butter if that’s what you have and just omit the salt from the recipe.
• Vanilla extract: Either pure or imitation vanilla extract works to use in this recipe to add a little flavor.
• Whole wheat flour: I usually make this recipe with whole wheat flour to add some whole grains and fiber to the mix, though it works with all-purpose flour if that’s what you have or prefer.
• Baking powder: Baking powder helps pancakes rise and also bake through, so you’ll want to make sure that yours is fresh and active.
• Cinnamon: I add ground cinnamon to this batter for extra flavor that pairs so well with the apple.
• Apple: You can add shredded apple or grated apple to the batter, or you can thinly slice apple to tuck into the middle of the batter. I prefer to use softer apples here, such as Gala, to ensure they cook through in the same time the batter cooks

product I love

Green Pan Skillet

This nonstick skillet works so well for pancakes, eggs, veggies, and more. (Affiliate link.)

Step-by-Step Instructions

Below is an overview of how to make this kids breakfast recipe so you know what to expect from the process. Scroll down to the end of the post for the full recipe with the amounts and the timing.

1. Add the dry ingredients to a medium bowl. Whisk.
2. Add the wet ingredients to the batter. Whisk gently to combine.
3. Fold in the apple OR slice the apple ⅕-inch thick.
4. Cook on both sides in a well-greased pan.

Serve warm with maple syrup or you can serve it with applesauce or apple butter.

How to Store

To store leftovers, let pancakes cool and store in an airtight container in the fridge for 3-5 days. Warm for 15-30 seconds in the microwave and serve warm. You can also freeze pancakes for up to 3 months in a zip top freezer bag.

Best Tips for Success

• In order to have the apple slices cook through in the time it takes to cook the pancake batter, be sure to very thinly slice them on a mandoline or using a paring knife.
• Gluten-free: Use cup-for-cup gluten-free flour or buckwheat flour and add more milk as needed to make the batter thin enough.
• Dairy-free: Use ¾ cup milk in place of the milk and yogurt. 
• Egg-free: Omit the eggs and add ¼ more yogurt.
• Let the pancakes cook on the first side until you see bubbles around the edges and that the edges are set. This will help to ensure that they cook all the way through.
• Top with additional applesauce, apple butter, nut butter, or maple syrup as desired.

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• Add the yogurt, milk, eggs, butter, and vanilla to a medium bowl. Whisk to combine Into a smooth mixture.

• Add the flour, sugar, baking powder, and salt. Whisk gently to combine.

• Fold in the apple OR slice the apple ⅕-inch thick.

• Warm a nonstick or cast iron skillet over medium heat. Add a small bit of the butter, melt, and spread it around the pan.

• Drop ¼ cup fulls of batter onto the pan and spread out thinly to about 1/4-½ inch think. Cook for about 3 minutes or until you see bubbles on the surface on the pancake. Flip and cook for an additional 2-3 minutes. Continue to cook the rest of the batter.

• If using the sliced apple option, dip each one in the batter, flip over, and use a fork to lift out of the bowl and place onto the pan. Cook as directed in the previous step.

• Serve warm.

• To store leftovers, let pancakes cool and store in an airtight container in the fridge for 3-5 days. Warm for 15-30 seconds in the microwave and serve warm. You can also freeze for up to 3 months in a zip top freezer bag.
• In order to have the apple slices cook through in the time it takes to cook the pancake batter, be sure to very thinly slice them on a mandoline or using a paring knife.
• Gluten-free: Use cup-for-cup gluten-free flour or buckwheat flour and add more milk as needed to make the batter thin enough.
• Dairy-free: Use ¾ cup milk in place of the milk and yogurt. 
• Egg-free: Omit the eggs and add ¼ more yogurt.
• Let the pancakes cook on the first side until you see bubbles around the edges and that the edges are set. This will help to ensure that they cook all the way through.
• Top with additional applesauce, apple butter, nut butter, or maple syrup as desired.

Calories: 245kcal, Carbohydrates: 31g, Protein: 9g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 105mg, Sodium: 561mg, Potassium: 255mg, Fiber: 4g, Sugar: 8g, Vitamin A: 386IU, Vitamin C: 1mg, Calcium: 223mg, Iron: 2mg