Deserts

Apple Pancakes with Cinnamon Syrup

Name: Apple Pancakes with Cinnamon Syrup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1 ½ cups all-purpose flour; 2 tbsp granulated sugar; 2 tsp baking powder; ½ tsp baking soda; ½ tsp ground cinnamon; ¼ tsp ground nutmeg; ¼ tsp salt; 1 cup buttermilk; 1 large egg; 2 tbsp melted butter; 1 tsp vanilla extract; 1 large apple, peeled and grated; 1 cup brown sugar; ½ cup water; 1 tbsp unsalted butter; 1 tsp ground cinnamon; 1 tsp vanilla extract

Servings: 4 Total Time: 35 mins Difficulty: Beginner

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Introduction

Apple Pancakes with Cinnamon Syrup is the ultimate comfort breakfast. These fluffy pancakes are infused with grated apples and warm spices, then topped with a luscious homemade cinnamon syrup that’s sweet, spiced, and irresistibly fragrant. They strike the perfect balance between cozy autumn flavors and indulgent breakfast joy, making every bite taste like a warm hug.

Why I Love This Recipe ❤️

I love this recipe because it feels like the perfect marriage between comfort food and a cozy fall morning. The pancakes themselves are incredibly soft, fluffy, and moist, with little bursts of sweet apple in every bite. Adding warm spices like cinnamon and nutmeg makes them taste almost like apple pie — but in a light, pillowy form you can enjoy for breakfast.

What really makes me adore this dish is the homemade cinnamon syrup. Unlike store-bought syrups, this one has a rich caramel-like flavor with just the right amount of spice, and it soaks beautifully into the pancakes. It transforms an already delicious stack into something truly special.

Why It’s a Must-Try Dish

Perfect Fall Breakfast: Apples and cinnamon are the ultimate seasonal duo.
Family-Friendly: Both kids and adults adore these pancakes.
Restaurant-Worthy: The homemade cinnamon syrup gives a gourmet touch.
Customizable: Works for breakfast, brunch, or even as a cozy dessert.

Recipe Details

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Servings: 4 (makes about 8 pancakes)
Calories: ~280–320 per serving (2 pancakes + syrup)
Cuisine: American
Course: Breakfast, Brunch, Dessert

Ingredients

For the Pancakes:

1 ½ cups all-purpose flour
2 tbsp granulated sugar
2 tsp baking powder
½ tsp baking soda
½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp salt
1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar/lemon juice)
1 large egg
2 tbsp melted butter (plus more for cooking)
1 tsp vanilla extract
1 large apple, peeled and grated (about 1 cup)

For the Cinnamon Syrup:

1 cup brown sugar
½ cup water
1 tbsp unsalted butter
1 tsp ground cinnamon
1 tsp vanilla extract

Simple Cooking Directions

Make the syrup by simmering sugar, water, butter, and cinnamon until slightly thickened. Stir in vanilla.
Whisk dry ingredients in one bowl and wet ingredients in another.
Combine wet and dry, then fold in grated apple.
Cook pancakes on a buttered skillet until golden and fluffy.
Serve warm with cinnamon syrup.

Step-by-Step Preparation Method

Step 1: Make the Cinnamon Syrup

In a small saucepan, combine brown sugar, water, butter, and cinnamon.
Bring to a gentle boil, stirring occasionally.
Simmer for 3–4 minutes until slightly thickened.
Remove from heat and stir in vanilla. Set aside.

Step 2: Prepare the Pancake Batter

In a medium bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate large bowl, whisk buttermilk, egg, melted butter, and vanilla.
Add dry ingredients into wet ingredients, stirring gently until just combined. (Batter should be slightly lumpy.)
Fold in grated apple.

Step 3: Cook the Pancakes

Heat a non-stick skillet or griddle over medium heat and lightly grease with butter.
Pour ¼ cup of batter for each pancake.
Cook until bubbles form on top and edges look set (2–3 minutes), then flip and cook another 2 minutes until golden brown.
Keep pancakes warm in a low oven (200°F/95°C) while finishing the batch.

Step 4: Serve

Stack warm pancakes on a plate.
Pour generous amounts of warm cinnamon syrup over the top.
Garnish with apple slices, whipped cream, or a sprinkle of cinnamon if desired.

How to Serve

Serve warm with the cinnamon syrup poured generously over the pancakes.
For extra indulgence, add a pat of butter, whipped cream, or vanilla ice cream.
Pairs wonderfully with coffee, spiced chai, or hot apple cider.

Additional Recipe Tips

Do not overmix the batter; lumps are fine — this ensures fluffy pancakes.
Use a sweet apple (like Honeycrisp or Fuji) for natural sweetness, or Granny Smith for tartness.
Keep pancakes warm in the oven while you cook the rest, so they don’t deflate.
Make extra syrup — it also tastes amazing over waffles, French toast, or oatmeal.

Variations

Nutty Twist: Add ½ cup chopped pecans or walnuts to the batter.
Caramel Apple Pancakes: Drizzle with caramel sauce instead of cinnamon syrup.
Whole Wheat Version: Swap half the flour for whole wheat flour.
Vegan Option: Use almond milk + vinegar instead of buttermilk, flax egg instead of egg, and vegan butter.

Freezing & Storage

Storage: Refrigerate pancakes in an airtight container for up to 3 days. Store syrup separately in a jar for up to 1 week.
Freezing: Freeze pancakes in layers separated by parchment for up to 2 months. Reheat in toaster or oven.
Syrup can also be frozen in a freezer-safe container for 2 months.

Special Equipment Needed

Mixing bowls (large & medium)
Whisk
Grater (for apple)
Non-stick skillet or griddle
Saucepan (for syrup)
Spatula

Conclusion

Apple Pancakes with Cinnamon Syrup is the kind of cozy, heartwarming breakfast that makes mornings special. With tender, spiced apple pancakes and a golden cinnamon syrup, every bite bursts with comforting fall flavors. Whether you’re cooking for family, guests, or just yourself, this recipe is simple, delicious, and unforgettable. It’s guaranteed to become a breakfast favorite you’ll want to make again and again.

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