Perfect for fall mornings when apples are at their sweetest (and your coziest blanket is calling), I love making these pancakes on crisp weekends when the leaves start to turn — but honestly, they make an appearance all year long. There’s just something about the smell of apples and cinnamon that makes any morning feel special.
These pancakes have become a bit of a tradition in my kitchen, no doubt because they remind me of weekends from my childhood. This recipe was the thing for a weekend breakfast treat. To be fair, those frozen croissants from Price Club (now Costco) also had their moment — but that was different. Those weren’t made by my mama. The apple pancakes, though, were lovingly flipped on Saturday or Sunday mornings, bringing everyone together around the kitchen table. It’s kind of funny now to think how much a bunch of kids loved having fruit in their breakfast. 😄
These days, I make them for my own kids — partly for an exciting breakfast, partly to relive those ’90s mornings. The apples bring just the right balance of natural sweetness with a hint of tart, so the flavour never feels heavy or overly sweet. Paired with a drizzle of maple syrup or a square of butter, every bite feels warm, comforting, and a little nostalgic — like the kind of breakfast you slow down for, even when the week’s been busy.
Sift Dry Ingredients for Light, Fluffy Pancakes
Sifting the dry ingredients together — flour, sugar, baking powder, cinnamon, and a pinch of salt — keeps your pancakes light and tender. It also adds a little ritual to the process, giving you a slow, enjoyable start to making breakfast from scratch. This step ensures that each pancake has a consistent texture and helps the flavours blend beautifully with the wet ingredients.
Before mixing everything together, start by beating the egg yolks in a small bowl until they’re smooth and slightly frothy. This step helps give the pancakes a tender texture and makes it easier to blend the yolks evenly into the milk later.
Making Apple Pancake Batter
Whisk the wet ingredients — eggs, milk, and a touch of vanilla — until smooth, then pour into the dry mix. Stir gently just until no streaks of flour remain; a few small lumps are fine. Fold in the melted butter and grated apple, then carefully fold in whipped egg whites to keep the batter airy and fluffy. Let the batter rest for 5 minutes before cooking; this helps the flour absorb the liquid and ensures the pancakes cook evenly with a tender, light texture.
Homemade apple pancakes that are worth slowing down for — light, fluffy, and just sweet enough.
How to Cook Fluffy Apple Pancakes
Heat a pan over medium and brush it lightly with butter or oil. Use about ⅓ cup of batter per pancake, spreading gently into rounds. Cook until small bubbles form on top and the edges look set — about 2–3 minutes — then flip carefully and cook 1–2 more minutes until golden brown. If the pancakes brown too quickly, lower the heat slightly. This technique ensures pancakes that are evenly cooked, tender, and perfectly fluffy every time.
A Note About Cooking Perfect Pancakes
Have you ever tried to make pancakes perfectly golden and looked like this: 🤬? Me too. Getting that even, golden-brown colour can be surprisingly tricky. The key is the right balance of heat and just a touch of fat in the pan. I usually brush the surface lightly with butter or oil before each batch — not every single pancake, just when the pan starts to look dry. Butter gives that gorgeous colour and flavour, but it can burn if your pan’s too hot, so keep it at medium heat and wipe away any excess. If you want the best of both worlds, mix a little oil with your butter for steady browning without the smoke. With that combo, you’ll get pancakes that cook evenly, stay fluffy, and look like they came straight from a diner griddle.
TL;DR: Buuut, if you're like me and that sounds like a little too much work, just remember this rule of thumb: 👉 avoid greasing before every single pancake, only grease if the surface looks quite dry.
How to Dress Up Your Apple Pancakes
Serve your pancakes warm, straight from the pan. They’re delicious with a simple drizzle of maple syrup or a pat of butter, but you can elevate them with sliced apples, a sprinkle of cinnamon, or a spoonful of yogurt for a lighter touch. For an extra indulgence, try warm caramel sauce or toasted pecans — little finishing touches that make breakfast feel special and cozy, perfect for fall mornings or weekend brunch. 🍁🥞
Did you make this recipe or do you have a favourite childhood weekend breakfast? Let me know in the comments below, I would love to hear about it!
