These Apple Pancakes with Cinnamon Maple Syrup can be made dairy-free. They have the perfect crust around the edges with a caramelized sweet apple on the bottom.
For about $1.76 you can make four delicious pancakes and syrup to go with them! That works out to be just $0.44 per apple cinnamon pancake!
My Cozy Apple Cinnamon Tea with Ginger is another yummy apple recipe that is perfect for the Fall.
Pancakes, they’re fluffy, uniformly stacked one by one in an upward tower, and they can be made on the fly! A home on the weekend wouldn’t be complete without them. It’s the perfect fast breakfast just like my sweet potato cookies.
Once apple season hits I am all about the apple recipes. This recipe for pancakes hits the spot with all the fall flavors.
The fluffy pancakes are lightly sweetened with cinnamon and topped with a homemade maple syrup. The texture and flavor that the apple slices add brings it all together.
Ingredients you will need to make Apple Pancakes:
Flour– this will be the flour of choice. I have yet to use any gluten-free flour.
Eggs– will be the binder holding all the ingredients together.
Apple sauce – will not only give additional moisture, but it will also add more Apple flavor.
Milk– you can use any milk of choice.
Cinnamon – adds sweetness without adding additional sugar.
Baking powder– to help make the pancakes rise and become nice and fluffy.
Salt– to balance the sweetness.
If you like pancakes extra sweet, go ahead and add in a splash of maple syrup with the wet ingredients. I already get enough sweetness when I pour the syrup on top of the pancakes. You do You.
Ingredients and Cost
Recipe Cost: $1.76
Price Per Serving: $0.44
- 1 ½ cups all-purpose flour – $0.29
- 1 Tablespoon baking powder – $0.45
- ¾ teaspoon cinnamon – $0.02
- ½ cup applesauce – $0.18
- 2 eggs – $0.20
- ½ cup of milk – $0.06
- ½ cup maple syrup – $0.46
- 1 Tablespoon dairy-free butter – $0.10
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
- First, mix the dry ingredients together.
- In another bowl combine the wet ingredients.
- Gently fold the wet ingredients into the dry ingredients. Let the batter rest while preheating the stove.
- Cook an apple slice for one minute and then flip it over and scoop batter over the apple.
- Flip the pancake and cook for another 30 seconds. Repeat until the batter is gone.
- Finally, make the cinnamon maple syrup in a sauce pan. Pour over the pancakes and enjoy!
- You can substitute different types of fruit to replace the apple slices. Some yummy choices include thin-sliced pear, apple, fresh peaches, pineapple, bananas or nectarines.
- Sometimes I add toasted pecns or walnuts to add a but of crunch to the apple pancakes.
- This recipe can be doubled or tripled easily.
Pancake tips for success:
1.) Make sure to separate your wet ingredients from the dry ingredients.
2.) Use a cast-iron pan to create those crispy edges.
3.) Grease your cast-iron well with butter, coconut oil, or grease of choice.
4.) Let the batter be lumpy. If you over-mix, you will get a flat disk for a pancake.
5.) Wipe out the pan after each cooked pancake if cooking one by one or after each batch.
SERVE: You can keep the pancakes out for about two hours before they need to be refrigerated.
STORE: Place the pancakes in a covered dish or in a Ziploc bag and store in the refrigerator for 1-2 days.
FREEZE: Place the apple cinnamon pancakes in a freezer-safe Ziploc bag between pieces of parchment paper. Freeze for 2-3 months. Defrost overnight in the refrigerator or at room temperature for 2-3 hours.
There can be many different factors as to why your pancakes are coming out too tough. One approach that always does the trick is to not over-mix the batter. It should be slightly thick and lumps are OK!
More Breakfast Recipes
- Rosemary Yogurt Muffins
- Easy Coconut Cashew Butter
- Greek Yogurt Chia Parfait with Strawberry Applesauce
- Sweet Potato Breakfast Oat Cookies
- 1 ½ cups all-purpose four
- 1 tbsp baking powder
- ¼ tsp cinnamon
- pinch of kosher salt
- ½ cup applesauce
- 2 large eggs
- ½ cup milk of choice cow milk, almond milk, oat milk, soy milk, etc.
CINNAMON MAPLE SYRUP
- ½ cup maple syrup
- ⅛ tsp cinnamon
- 1 tbsp dairy-free butter
Prepare the dry ingredients:
- In one bowl, add the flour, baking powder, cinnamon, pinch of salt, and lightly whisk until all the dry ingredients are well incorporated.
Prepare the wet ingredients:
- In a separate bowl, add the eggs, milk of choice, applesauce, and maple syrup (if using for additional sweetness), and whisk together until a thick and creamy mixture forms.
Putting it all together:
- Add the wet ingredients into the dry ingredients and gently fold and mix. Be careful not to overmix. There should be some lumps.
- Allow the batter to rest for 5 minutes.
- Meanwhile, turn on the stove to medium heat. I would use a cast iron pan. I find that using a cast iron pan helps to achieve those thick crust edges. Giving the pancakes crispy edges gives the pancakes a crunch as well as softness.
Cook the pancakes:
- Dollop butter or dairy-free butter onto the already heated pan. Lay down the thin-sliced apple. After about one minute, flip the apple over. Scoop batter over the apple.
- Flip the pancakes once the top surface has air bubbles and the bottom has browned. Flip and cook for another 30 seconds or so. Repeat until all the batter is gone.
Make the cinnamon maple syrup:
- In a small saucepan, add the maple syrup, cinnamon, and dairy-free butter and cook on low heat until the butter has melted. Pour in a heat-safe serving container.
- Serve and enjoy.