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Apple cinnamon pancakes recipe

Apple cinnamon pancakes recipe

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  • Recipes
  • Dish type
  • Breakfast
  • Brunch

Using a blender to mix the batter for these fluffy apple cinnamon pancakes will get breakfast on the table in no time!

1 person made this

IngredientsServes: 4

  • 2 apples - peeled, cored and quartered
  • 350ml milk
  • 200g plain flour
  • 2 eggs
  • 75g butter, softened
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon

MethodPrep:10min ›Cook:5min ›Ready in:15min

  1. Place apples in a blender. Add milk, flour, eggs, butter, baking powder, salt and cinnamon; blend until well mixed, scraping down sides of blender several times.
  2. Heat a lightly oiled non-stick pan or griddle over medium heat. Drop pancake batter by large spoonfuls onto the pan; cook until bubbles form and the edges are dry, about 2 minutes. Flip and cook until browned on the other side, about 1 minute. Repeat with remaining pancake batter.

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KEEP WARM: If not enjoying immediately after cooking, you can easily keep these pancakes warm in the oven until serving. Just place the cooked pancakes on a baking sheet in the oven at 175°F. At this temperature, they’ll stay warm without drying out. I especially like to use this method when I’m making multiple batches of pancakes for a large crowd.

FREEZE: Let cool completely, then place the pancakes in a large freezer bag. Store in the freezer for up to 3 months. Reheat in the microwave or toaster oven for 30 seconds, or until warm.

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In a large bowl, combine flours, baking powder, cinnamon and salt. In separate bowl, whisk together eggs, milk, melted butter and maple syrup pour over dry ingredients and add apples. Stir gently just until combined (a few lumps should remain).

In large nonstick skillet over medium heat, melt a thin layer of butter. Scoop about 1/3 cup (80 mL) batter per pancake into skillet. Cook for 2 min or until bubbles break in batter but do not fill in turn and cook for 1 to 2 min longer or until golden and puffed. Repeat with remaining butter and batter, adjusting heat as necessary to prevent burning.

Make a double batch of pancakes on the weekend, let them cool and layer between waxed paper or plastic wrap and freeze in a freezer bag or airtight container. During the week, pop the frozen pancakes in the toaster or toaster oven for a hot breakfast in just minutes.

For the Adventurous: Add 1/4 tsp (1 mL) freshly grated nutmeg and 1/8 tsp (1/2 mL) ground cardamom with the cinnamon and/or substitute pears for some or all of the apple.

Related Video

Use nonfat plain yogurt thinned with milk instead of buttermilk. Regular rolled oats, not “quick-cooking.” Combine oats and yogurt-milk blend about two hours before cooking. All whole wheat pastry flour no white flour. Salt: scant. Cinnamon: generous. Add nutmeg and vanilla. Apple: Cortlandt, and do NOT squeeze out juice. Delicious.

These were light, lovely, and delicious. Also great with berries in lieu of the apple and added an extra 1/4 tsp. of cinnamon as well. The recipe made a lot of pancakes so, in our house, this recipe serves 4 rather than 2.

We recently had something similar at the Salishan Resort in Gleneden Beach, Oregon. I was looking for a similar recipe to try and recreate those delicious pancakes. The cinnamon was quite pronounced, so I will be adding more to this recipe here. I'll use Granny Smith apples, but will keep the chunks about 1/4" square each, and cook them a bit first before adding them to the batter. I'm also going to use freshly cooked steel-cut oats instead of instant or Old Fashioned. Salishan topped theirs with crème fraiche, I believe, and maple syrup. I plan on using plain Greek yogurt and maple syrup instead. I think the contrast of the two flavors, along with the pancakes themselves will be delicious.

Good alternative to the same old pancakes - recipe is good as is but its flavor is rather mild as others have commented. I added a tsdp. of vanilla 1/2 tsp. cardamon and 1/4 tsp. ginger. Might add fresh grated or chopped crystallized ginger to the batter next time for extra oomph. Will definitely make again!

I didn't have fresh apples on hand, so following the suggestion of other users I tried it with applesauce and I just wasn't impressed. The flavor was really mild and I found that it needed additional sugar and some vanilla - but even then it wasn't as great as I hoped it to be. I might use this for some sort of dessert component in the future, but I won't make them as a stand alone again.

Very good, modified by using banana instead of apples. Great texture. To the Indianapolis cook, I believe instant oats normally come in the individual serving size brown bag (often pre-flavored).

First time trying this recipe. It is definitely a repeater, with a few mods. Was in a hurry so I didn't read the reviews until after I made them. I used all whole wheat pastry flour and egg beaters for the egg. Increased the cinnamon to 1.5tsp and I think next time Iɽ add cloves or allspice because you could hardly taste the spices. Needed to thin the batter a little, but what a great oatmeal flavor. I think the apple gets lost with the maple syrup so I'm not sure what to do next time. Maybe use apple butter and decrease the added cinnamon?

Nice cinnamon flavor and moist texture. The apple flavor really didn't come through for me (perhaps the flavor is in all the juice I squeezed down the drain?). I don't know what quick NON-INSTANT oats are (seems contradictory) so I used old fashioned oats. Batter needs thinning with plain milk, and I added chopped walnuts as I often do with pancakes.

These were good--my husband really liked them. But I found the batter a bit too runny.

Followed the recipe pretty closely, and these were fantastic! I assumed they would be on the dense, heavy side, but they were totally light and fluffy! I didn't have a Granny Smith, so I used a Fuji apple -- the apple flavor was quite subtle in mine, so I bet they'll be even better next time with a Granny Smith. I also used regular rolled oats, and couldn't imagine having ground them -- the texture was just perfect.

This pancake recipe was good but i wasn't wowed by it. I don't know if i liked the oatmeal in the pancakes.

Excellent as written--my husband's new favorite!--except that the taste of baking soda is quite strong. Next time I'll try 1tsp baking powder and 1/4 or 1/2 tsp baking soda. I added a pinch of cloves and a bit extra cinnamon the second time I made it with good results.

Great pancakes. Used 1/3 cup unsweetened applesauce instead of the 2/3 grated apple. Hardly noticed the oatmeal in them.

These are nice and moist and tasty. Since I don't keep buttermilk on hand, I sour milk with vinegar and use that. Excellent with sauteed apples on top!

Very tasty, and a great way to start to cook through the half bushel of apples I picked yesterday! Excellent hearty flavor, but I would've liked more apple taste, I think. Used a Courtland, I believe, and thought the grating and squeezing were important to getting the right texture. Used regular rolled oats without a problem. Very good, and easy to make from ingredients on hand.

i love how tender and fluffy these pancakes are! i made an organic version of this recipe and used yogurt and milk with lemon juice instead of buttermilk. also my whole wheat flour was no good so i used 3/4 C white instead of 1/2 and 1/2 whole wheat. i did not grind my oats and did not find that my pancakes were lumpy at all. my 3 year old daughter loved these!

Great! Followed some of the modifications suggested - ground oats in blender, increased spices (I added 1/2 tsp cardamom and 1/4 tsp allspice). Since apples were a bit bland after juices gone (used Galas), added zest from 1/2 a tangerine - just enough to punch up the flavor. A definite keeper!

Simple recipe with good, subtle flavor. It's a nice alternative to plain or blueberry pancakes. I used skim milk soured by a teaspoon of lemon. I also used a Northern Spy apple and I squeezed out all of the juice. I didn't the extra step of grating and getting the juice out was a big deal--I think it was well worth it and only took an extra few minutes. The pancakes had a light and airy consistency.

These cakes are an excellent break from the ordinary. I followed the advice of an earlier reviewer and partially ground the regular rolled oats I had on hand. Otherwise I followed the recipe as written. I think the Granny Smith apples are a key element, adding a nice tart, crispness.

This has become a staple in my household - everyone from my toddler to my sister who didn't like pancakes LOVE these. I use soy milk instead of buttermilk and all whole wheat flour. Granny Smith apples are a must.

Very good -- light delicious pancakes! I used an Empire apple (it wasn't juicy) and it worked fine. The buttermilk and oats make the pancake especially tasty and fluffy.

Just made these and they were delicious. Here were the changes made after reading previous reviews: used soured milk (1 t. vinegar in milk as I had no buttermilk) all white flour, large flake oatmeal, less than half the cinnamon, and only butter (tastier than oil). My apple of choice for baking is Northern Spy which was not very wet when grated (only a couple tablespoons when squeezed through strainer)so I had no problems with too moist pancakes.

very hearty, but good. i used yogurt instead of buttermilk and only white flour. next time i'm going to try something to dry them out a little more, they came out a little too mushy in the middle.

This was wonderful and a nice change from our usual Sunday blueberry pancake ritual. Like the previous reviewer I also added a little vanilla and used white flour as I lacked whole wheat. Still excellent and great for autumn.

I have made this recipe at least 7 or 8 times in the last 2 years and everyone raves about it. I add vanilla for a little something extra. The recipe will work without wheat flour, but you loose the "rustic" taste. The MOST important piece of advice is to squeeze as much juice from the shreaded apple as possible. You pancakes will be wet and soggy in the middle if you dont get out all the juice.

  • 1 ½ cups white whole-wheat flour (see Tips)
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 large egg
  • 1 ½ cups buttermilk (see Tips)
  • 1 cup grated apple (about 1 medium)
  • 2 tablespoons canola oil
  • 1 tablespoon sugar
  • 1 teaspoon vanilla extract

Whisk flour, baking powder, cinnamon, baking soda and salt in a large bowl. Whisk egg, buttermilk, apple, oil, sugar and vanilla in a medium bowl. Make a well in the center of the dry ingredients, add the wet ingredients and whisk just until combined. Resist overmixing--it will make the pancakes tough.

Let the batter sit, without stirring, for 10 to 15 minutes. As the batter rests, the baking powder forms bubbles that create fluffy pancakes and the gluten in the flour relaxes to make them more tender.

Coat a large nonstick skillet or griddle with cooking spray heat over medium heat. Without stirring the batter, measure out pancakes using about 1/4 cup batter per pancake and pour into the pan (or onto the griddle). Cook until the edges are dry and you see bubbles on the surface, 2 to 4 minutes. Flip and cook until golden brown on the other side, 2 to 4 minutes more. Repeat with the remaining batter, coating the pan with cooking spray and reducing the heat as needed.

Make Ahead Tip: To make ahead: The mixture of dry ingredients can be stored airtight for up to 1 month the batter can be refrigerated for up to 1 day cooked pancakes can be frozen airtight, in a single layer, for up to 3 months. Reheat in the microwave or oven.

White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour.

No buttermilk? You can make &ldquosour milk&rdquo as a substitute: mix 1 tablespoon lemon juice or vinegar to 1 cup nonfat milk let stand for about 10 minutes before using.

Apple cinnamon yogurt pancakes

Apple Cinnamon Greek Yogurt pancakes – pancakes stuffed with shredded apples. Made with Greek Yogurt instead of milk. Delicious breakfast recipe!

When I saw this recipe for apple cinnamon pancakes in one of the earlier posts on Smitten Kitchen, I immediately knew that I will be including them into my weekend breakfast recipe repertoire. Regular plain pancakes always seem, well, too plain. Pancakes filled with shredded apples? That’s my kind of pancake – not too plain! Not to forget about added spices: vanilla and cinnamon. And, for a touch of a wonderful sour taste, these pancakes are made using Greek yogurt instead of milk.

I’ve made several changes to this breakfast pancake recipe. Deb used milk, and I’m using Greek yogurt because I love the slightly sour taste that pancakes acquire from Greek yogurt. Also, after reading comments on Smitten Kitchen, quite a few readers talked how the pancakes came out too thick, too dense, almost cake-like. I didn’t want this kind of density in my pancakes, and realizing that Greek yogurt is quite thick, I adjusted the recipe by adding 1/2 cup half-and-half (I used half-and-half instead of milk, so that I get the slight buttery taste in my pancakes, too).

I added cinnamon and vanilla to the batter because the comments and Deb herself said that her pancakes tasted somewhat bland and needed some flavor addition. In comments, people were suggesting to add all sorts of interesting things to the batter: from bacon to calvados liquor. I did not venture that far: in my version of this recipe, my added flavorings were Greek yogurt (adding a nice sour touch), cinnamon, and vanilla. Grated apple inside the pancake perfectly complemented all three of them.

I also halved the recipe, using only 1 cup of flour instead of 2 and using only 1 apple instead of 3. The recipe on Deb’s site makes a huge amount of pancakes. My recipe made 12 good size pancakes. If you need more, just double the recipe.

Also, my suggestion with these apple cinnamon yogurt pancakes is to eat them the same day you make them for breakfast as they are the best the first day. They might get a bit soggy the next day because of all the shredded apples inside.

This Cinnamon Pancake Recipe With Cinnamon Glaze Is a Smile About to Happen by 30Seconds Food

We know the picture of these cinnamon pancakes made you smile, so can you imagine eating them? Mmm. Make this easy cinnamon pancake recipe with a sweet cinnamon glaze and crunchy chopped pecans this weekend.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: Makes about 8 pancakes


  • 1 1/2 cups flour
  • 1 tablespoon brown sugar
  • 1 tablespoon baking powder
  • 1 tablespoon cinnamon
  • 1 1/4 cups milk or nut milk
  • 1 egg
  • 3 tablespoons butter, melted
  • 1 teaspoon vanilla
  • 4 tablespoons butter
  • 2 ounces cream cheese, softened
  • 3/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon

Here's how to make it:

  1. To make the cinnamon glaze, microwave the cream cheese for about 30 seconds. Stir until smooth. Add the butter, powdered sugar and cinnamon. Mix well to combine. (If you want a thinner glaze, add a little milk.)
  2. To make the pancakes, combine the flour, brown sugar, baking powder and cinnamon. Whisk together.
  3. In another bowl, combine the milk, egg, butter and vanilla.
  4. Add the wet ingredients to the dry ingredients. Stir until just combined.
  5. Melt a little butter in a skillet. Add the pancake batter, using about 1/4 cup for each pancake. Cook until bubbles start to form, then flip and cook until cooked through, about 2 minutes per side.
  6. To serve, stack the pancakes and spread with the cinnamon glaze. Top with the chopped pecans and whipped cream, if desired.

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