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 you think your kids will prefer.
(You may also like my Fresh Apple Pancakes, Buckwheat Pancakes, and my Applesauce Pancakes.)
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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 you prefer. I usually cook with whole milk, but nondairy milk works, too.
- Yogurt: I like to add yogurt to my pancake batter to make it fluffy. It also adds some protein and calcium, which is a nice bonus.
- Eggs: I use large eggs in my baking; eggs 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 and just omit the salt from the recipe.
- Vanilla extract: Use either pure or imitation vanilla extract 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 bake through, so you’ll want to make sure yours is fresh and active.
- Cinnamon: Ground cinnamon in this batter adds 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 timing.
- Add the dry ingredients to a medium bowl. Whisk.
- Add the wet ingredients to the batter. Whisk gently to combine.
- Fold in the apple OR slice the apple ⅕-inch thick.
- 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 they cook through.
- Top with additional applesauce, apple butter, nut butter, or maple syrup as desired.
Related Recipes
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I’d love to hear your feedback on this post, so please rate and comment below!
Apple Cinnamon Pancakes
Ingredients
- ½ cup milk (dairy or nondairy)
- ½ cup plain yogurt
- 2 eggs
- 2 tablespoons unsalted butter (melted and slightly cooled, plus additional to grease the pan)
- 1 teaspoon vanilla extract
- 1 cup whole wheat flour (or all-purpose)
- 2 teaspoons baking powder
- 1 tablespoon sugar (optional)
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ cup shredded apple (from about 1 medium apple; OR 1 medium apple sliced ⅕ inch thick; you can include the peel)
Instructions
- Add the milk, yogurt, 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 cupfuls 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 of 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.
Notes
- 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.
- 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 the edges are set. This will help to ensure they cook all the way through.
- Top with additional applesauce, apple butter, nut butter, or maple syrup as desired.
These are so so good! The whole family approves. They taste like apple fritters. Delicious!
I tried some with slices and some with the shredded apple. My toddler and husband didn’t care much for either apple option. I think the sliced ones were more fun but not sure I’d want a whole serving. I may have had too much shredded apple in mine since I winged it a bit mixing up how I included the apple. Also the apples themselves aren’t the best.
I just made this for my teenage daughter. She said that it was “spectacular!” High praise!!! Thank you for your simple and healthy recipes!
Amazing recipe and super quick to prepare and meal prep! We will be adding this to our weekly breakfast rotation. My picky 15-month toddler enjoyed these pancakes this morning, even without any toppings or syrup! Definitely slice the apples as thinly as possible so that they cook throughly at the same time as the batter.
Made these gluten free, egg free, non dairy milk with shredded apple and they came out so good. Thank you! Always on the hunt for easy recipes for my toddlers and their dietary restrictions 😊
I’m so glad!