Some mornings just beg for a cozy breakfast, don’t they? I had one of those days not long ago—fog outside, socks on inside, coffee brewing—and all I could think about was something warm, sweet, and a little indulgent. These apple cinnamon pancakes stepped in and saved the day. They’re a soft stack of everything that makes fall mornings feel like a hug. The apples add a gentle crunch, while cinnamon gives it that spicy-sweet kick we secretly crave year-round (don’t tell pumpkin spice). Whether you’re someone who wakes up early or someone who stumbles to the kitchen half asleep, this recipe works. You’ll have a hot plate in under 30 minutes. It’s one of my go-to quick breakfast ideas when I want something beyond toast but don’t feel like prepping a full brunch. The kids love it. I love it. Even the dog hangs around hoping for crumbs. Let’s just say it’s made a few Mondays better.

1) Key Takeaways
2) Easy Apple Cinnamon Pancakes Recipe
3) Ingredients for Apple Cinnamon Pancakes
4) How to Make Apple Cinnamon Pancakes
5) Tips for Making Apple Cinnamon Pancakes
6) Making Apple Cinnamon Pancakes Ahead of Time
7) Storing Leftover Apple Cinnamon Pancakes
8) Try these Breakfasts next!
9) Apple Cinnamon Pancakes
10) Nutrition

1) Key Takeaways

Apple cinnamon pancakes are warm, cozy, and ready in 25 minutes.
You can use basic pantry ingredients with just one fresh apple.
Perfect recipe for quick breakfast ideas that feel like a treat.
Store leftovers in the fridge and warm them in a skillet later.

2) Easy Apple Cinnamon Pancakes Recipe

Some days call for pancakes. Not the boxed kind, not the ones you scarf down in five minutes. I’m talking about real-deal pancakes—soft in the middle, crisp at the edges, and filled with little slivers of sweet apple that melt as they cook. These hit every note.

I leaned into the idea of comfort here, because mornings feel calmer when your kitchen smells like cinnamon. This easy recipe uses ingredients you already have, and it’s done faster than most of those “quick breakfast ideas” that leave you hangry an hour later.

These pancakes make slow mornings feel special. They’re warm. They’re soft. And they’ve got that apple-cinnamon thing going that reminds me of my grandma’s kitchen, minus the early wake-up call. If you’re looking to switch up your usual breakfast ideas, this one belongs on your list. It’s one of my favorite Delicious Breakfast recipes, and might just nudge that apple cinnamon bread recipe off its pedestal.

3) Ingredients for Apple Cinnamon Pancakes

All-purpose flour brings the body. It gives these pancakes their classic structure, soft inside and golden outside.

Baking powder and baking soda work together like a charm to give your pancakes that perfect lift and light texture.

Salt sharpens the flavor and keeps everything from tasting too one-note.

Cinnamon is the heart of the recipe. It wraps each bite with that warm, sweet spice we all crave when fall rolls in.

Granulated sugar adds just the right level of sweetness without turning this into dessert territory.

Egg holds everything together and adds richness that makes the texture silky and satisfying.

Buttermilk brings a little tang and a lot of tenderness. You can fake it with milk and lemon juice, but real buttermilk hits differently.

Melted butter helps keep the pancakes moist and adds that buttery flavor you can’t fake.

Vanilla extract rounds everything out. It’s that tiny bit of something that makes people go “what’s in this?”

Apple should be sweet but not too juicy. Grated and folded in, it turns every bite into a cinnamon apple bread recipe moment.

Butter or oil for the pan is what gets those lovely golden edges on each pancake. Don’t skip it.

4) How to Make Apple Cinnamon Pancakes

Step 1. In one big bowl, mix your dry stuff—flour, baking powder, baking soda, salt, cinnamon, and sugar. Use a whisk and give it a little extra love to get rid of clumps.

Step 2. Grab another bowl. Crack in the egg, pour in the buttermilk, then stir in the melted butter and vanilla. Mix it until it’s smooth and a little creamy.

Step 3. Pour the wet mix into the dry mix. Use a spoon to fold it together gently. It should look thick with a few lumps. That’s a good sign.

Step 4. Grate your apple and fold it in. If your apple’s too juicy, squeeze it just a bit so the batter doesn’t go too thin.

Step 5. Heat a skillet and brush it with butter or oil. Use medium heat—you want golden, not burned.

Step 6. Scoop in your batter. About a quarter cup per pancake is the sweet spot. Let it cook until bubbles pop on top, then flip and give it another minute or two.

Step 7. Repeat until the batter’s gone. Stack ’em, top ’em, serve ’em. Maybe with a little maple syrup or an extra sprinkle of cinnamon from that cinnamon apple bread recipe you love.

5) Tips for Making Apple Cinnamon Pancakes

Use a nonstick skillet or a griddle if you’ve got one. Trust me, it helps with those golden edges that everybody fights over. Let the batter rest for five minutes before you start flipping. It helps everything settle, which means fluffier pancakes.

Stick with medium heat. Cranking up the flame might seem like a time-saver, but you’ll end up with dark outsides and raw insides. A good pancake is worth a few extra minutes. If the batter looks too thick, add a splash of buttermilk. If it’s too runny, spoon in a bit more flour.

When it comes to the apple, go for something like Honeycrisp or Fuji. You want a mix of sweet and tart, something sturdy that holds its shape and reminds you of that apple cinnamon loaf recipe you made last fall.

6) Making Apple Cinnamon Pancakes Ahead of Time

You can make the batter the night before. Just cover it and stick it in the fridge. Stir gently in the morning and it’s ready to go. Or cook the pancakes, let them cool, and stack them between parchment sheets.

They reheat like a dream in the toaster or oven. I’d avoid the microwave unless you like your pancakes a little sad and soggy. The fridge keeps them good for a few days, which makes them perfect for quick breakfast ideas during the week.

If you’re planning breakfast ideas for busy mornings, you can even freeze these pancakes. Lay them flat, freeze, then toss them in a bag. They’re a cozy surprise on a chilly morning, and they beat cold cereal any day.

7) Storing Leftover Apple Cinnamon Pancakes

Leftovers go into an airtight container. Stack them with parchment in between so they don’t become one thick pancake blob. Store in the fridge for up to four days or freeze for longer.

When you’re ready to eat, toast them. Don’t microwave unless you’re in a real rush. The skillet works too, especially if you want to bring back that crisp edge. I’ve done it both ways, but the toaster is easiest.

It’s another reason I love this recipe. It’s not just a weekend thing. These pancakes fit into weekday routines. They’re one of those breakfast ideas that make the whole day better, even if you slept through your alarm.

8) Try these Breakfasts next!

9) Apple Cinnamon Pancakes