There’s nothing quite like the aroma of a comforting breakfast to signal the start of a relaxed weekend, especially as autumn paints the world in warm hues. This is precisely the moment for our cherished Apple Cinnamon Pancakes Recipe. We’re not talking about delicate, paper-thin crêpes here; we’re crafting thick, fluffy, cloud-like pancakes, brimming with the warming spice of cinnamon and topped with a glorious serving of sweet, caramelised apples. This is more than just a meal; it’s a wonderfully cosy experience. The delightful scent wafting from the kitchen is guaranteed to draw the family together, all anticipating the first perfect stack. So, let’s pop the kettle on and make a truly special weekend breakfast.

Why You’ll Love This Recipe

• Classic, Cosy Flavours: The beautiful marriage of sweet apples and warm cinnamon is a classic for a very good reason. Every mouthful is a delightful taste of autumn, all wrapped up in a wonderfully light and fluffy pancake.
• Effortlessly Impressive: While it looks and tastes like something you’d find in a high-end café, this recipe is remarkably simple to prepare. Using everyday ingredients, you can create a stunning brunch with very little effort, making it ideal for cooks of all skill levels.
• Hearty and Wholesome: We use fresh apples for our topping, which adds a lovely element of fruit and natural sweetness. For an even more rustic and filling pancake, you can easily substitute some of the plain flour for wholemeal flour.
• Wonderfully Versatile: Whether it’s for a celebratory fall breakfast, a casual weekend brunch with friends, or a fun “breakfast for dinner” night, these pancakes are always a fantastic choice. They bring a touch of luxury without any of the complexity.

Choosing the Perfect Apples

The true hero of our dish is, without a doubt, the apple. The type you select will have a significant impact on the final taste and consistency of your topping. Our goal is to find an apple that softens nicely while still holding its shape, providing a perfect sweet-tart balance. We find that classic British varieties such as Braeburn or Cox’s Orange Pippin work splendidly. They cook down to a perfect tenderness without disintegrating into mush and their flavour is a perfect match for the cinnamon. If you lean towards a more tangy flavour, a Bramley apple is another excellent choice, although you might want to add a little extra sugar to offset its sharpness. We suggest steering clear of very soft, sweet apples like Golden Delicious, as they tend to become too mushy when cooked.

Top Tips for Fluffy Pancakes

Before we dive into the method, allow us to share a few of our best-kept secrets for achieving the fluffiest, most tender pancakes every time.

• Avoid Overmixing the Batter: This is the cardinal rule for perfect pancakes. Once you add the wet ingredients to the dry, mix them only until they are just combined. A few lumps remaining in the batter are a sign of success! Overworking the mix develops the flour’s gluten, which results in dense, rubbery pancakes rather than the light and airy texture we’re after.
• Allow the Batter to Rest: If you can spare an extra 5-10 minutes, letting the batter sit after mixing can elevate your pancakes from good to great. This resting period allows the flour to hydrate properly and the gluten to relax, which contributes to a much more tender result.
• Get the Pan Temperature Just Right: The correct heat is crucial. If your pan is too hot, the pancakes will scorch on the outside before the centre is cooked. If it’s not hot enough, they’ll turn out flat, pale, and slightly greasy. We find a steady medium heat is perfect. You can test it by flicking a drop of water onto the surface; if it sizzles and evaporates right away, your pan is ready.

Ingredients

• 200g plain flour
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon caster sugar
• 1/2 teaspoon fine sea salt
• 1 large free-range egg
• 250ml whole milk
• 30g unsalted butter, melted, plus extra for frying
• 1 teaspoon vanilla extract
• 2 medium apples (like Braeburn or Cox), peeled, cored, and diced
• 25g unsalted butter (for the topping)
• 2 tablespoons light brown soft sugar
• A squeeze of fresh lemon juice

Instructions

1. Create the Caramelised Apple Topping: To begin, let’s prepare the delightful apple cinnamon topping. In a medium frying pan, melt the 25g of butter over a medium flame. Tip in the diced apples, light brown sugar, and a small squeeze of lemon juice, which helps prevent the apples from discolouring. Stir everything together to coat the fruit, then let it cook for 5-7 minutes, stirring now and then, until the apples are soft and the sugar has melted into a delicious, syrupy sauce. Set this aside and keep it warm.
2. Combine the Dry Ingredients: In a large bowl, sift and whisk the plain flour, baking powder, ground cinnamon, ground nutmeg, caster sugar, and salt. Make a small dip in the centre of the flour mixture; this will help you incorporate the wet ingredients evenly.
3. Mix the Wet Ingredients: In a separate jug, whisk the egg until it becomes light and bubbly. Now, pour in the milk, the 30g of melted butter, and the vanilla extract. Give it all a good whisk to combine.
4. Form the Pancake Batter: Gently pour the wet ingredient mixture into the well you made in the dry ingredients. Using a fork or a whisk, slowly combine the two until they are *just* mixed. Heed our earlier tip: a lumpy batter is a good thing! Resist the urge to mix it until it’s smooth.
5. Rest the Batter: Let the batter sit at room temperature for 5-10 minutes. This short rest is a key step for achieving incredibly fluffy pancakes. It’s the perfect opportunity to warm your plates.
6. Cook the Pancakes: Place a large, non-stick frying pan or griddle over a medium heat. Add a small piece of butter or a drop of oil, swirling it around to lightly coat the base of the pan.
7. Ladle and Flip: When the pan is up to temperature, spoon about 2-3 tablespoons of batter for each pancake, making sure to leave enough room for them to spread. Cook for 2-3 minutes on the first side. You’ll know it’s time to flip when bubbles start to appear on the surface and the edges look dry. Gently flip them over and cook for another 1-2 minutes until they are golden brown.
8. Serve and Enjoy: As the pancakes are cooked, transfer them to a waiting plate. We love to build a tall stack! Continue with the rest of the batter, adding a little more butter to the pan between batches if needed. To serve, spoon a generous amount of the warm caramelised apple topping over your stacks. A spoonful of Greek yoghurt, a drizzle of maple syrup, or a light dusting of icing sugar makes for a perfect finishing touch.

Variations and Serving Suggestions

One of the brilliant things about this recipe is its adaptability. For a more wholesome, nutty flavour, you could replace half the plain flour with wholemeal flour. For a grown-up twist, adding a dash of Calvados or spiced rum to the apple topping creates an incredible depth of flavour. For added texture, toss a handful of toasted pecans or walnuts into the apple mixture.

While these pancakes are certainly a satisfying meal on their own, they are also wonderful with other breakfast favourites. A side of streaky bacon offers a fantastic salty counterpoint to the sweetness. For a truly decadent treat that feels more like a dessert, serve them with a scoop of good-quality vanilla ice cream. It’s a similar indulgent logic to adding cream to our Peach Crumb Cheesecake – pure heaven!

Frequently Asked Questions

We are confident that our Apple Cinnamon Pancake recipe will quickly become a household favourite. It’s the type of comforting, heartwarming dish that creates lasting memories and elevates a simple morning into a truly special occasion. The mix of fluffy, spiced pancakes with the sweet, soft apples is a combination that is simply divine.

If you give this recipe a go, we would be delighted to hear how it went! Please leave a comment and a rating below. And if you’re looking for more autumnal baking inspiration, don’t miss our fantastic recipe for Apple Cider Whoopie Pies!

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Prep: 10 mins
Cook: 20 mins
Serves: 4

Ingredients

• 200g plain flour
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon caster sugar
• 1/2 teaspoon fine sea salt
• 1 large free-range egg
• 250ml whole milk
• 30g unsalted butter, melted, plus extra for frying
• 1 teaspoon vanilla extract
• 2 medium apples (like Braeburn or Cox), peeled, cored, and diced
• 25g unsalted butter (for the topping)
• 2 tablespoons light brown soft sugar
• A squeeze of fresh lemon juice

Instructions

1. Create the Caramelised Apple Topping: To begin, let’s prepare the delightful apple cinnamon topping. In a medium frying pan, melt the 25g of butter over a medium flame. Tip in the diced apples, light brown sugar, and a small squeeze of lemon juice, which helps prevent the apples from discolouring. Stir everything together to coat the fruit, then let it cook for 5-7 minutes, stirring now and then, until the apples are soft and the sugar has melted into a delicious, syrupy sauce. Set this aside and keep it warm.
2. Combine the Dry Ingredients: In a large bowl, sift and whisk the plain flour, baking powder, ground cinnamon, ground nutmeg, caster sugar, and salt. Make a small dip in the centre of the flour mixture; this will help you incorporate the wet ingredients evenly.
3. Mix the Wet Ingredients: In a separate jug, whisk the egg until it becomes light and bubbly. Now, pour in the milk, the 30g of melted butter, and the vanilla extract. Give it all a good whisk to combine.
4. Form the Pancake Batter: Gently pour the wet ingredient mixture into the well you made in the dry ingredients. Using a fork or a whisk, slowly combine the two until they are *just* mixed. Heed our earlier tip: a lumpy batter is a good thing! Resist the urge to mix it until it’s smooth.
5. Rest the Batter: Let the batter sit at room temperature for 5-10 minutes. This short rest is a key step for achieving incredibly fluffy pancakes. It’s the perfect opportunity to warm your plates.
6. Cook the Pancakes: Place a large, non-stick frying pan or griddle over a medium heat. Add a small piece of butter or a drop of oil, swirling it around to lightly coat the base of the pan.
7. Ladle and Flip: When the pan is up to temperature, spoon about 2-3 tablespoons of batter for each pancake, making sure to leave enough room for them to spread. Cook for 2-3 minutes on the first side. You’ll know it’s time to flip when bubbles start to appear on the surface and the edges look dry. Gently flip them over and cook for another 1-2 minutes until they are golden brown.
8. Serve and Enjoy: As the pancakes are cooked, transfer them to a waiting plate. We love to build a tall stack! Continue with the rest of the batter, adding a little more butter to the pan between batches if needed. To serve, spoon a generous amount of the warm caramelised apple topping over your stacks. A spoonful of Greek yoghurt, a drizzle of maple syrup, or a light dusting of icing sugar makes for a perfect finishing touch.

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