Pancakes almost feel like heaven- fresh, warm, and filled with a waltz of sweet-and-sour apples with comforting cinnamon and into the thick fluffiness of a pancake in one go. Given how easy and comforting this recipe is, I surely make this my weekend love breakfast, one that feels like a hug in a plate. Plus, you do not need high-end ingredients-they are just pantry basics!

What are Apple Cinnamon Buttermilk Pancakes All About?

Buttermilk pancakes infused with sweet and warm cinnamon but stained with bites of fresh apple are soft and fluffy buttermilk pancakes. They are made with buttermilk to soften and give them a little tangy flavor that works to balance all their sweetness. The great contrast of each bite is between that rich spicy warmth and the juicy apple goodness-it’s just the right pancake for fall mornings, but it really is great any time of the year.

Ingredients

Dry Ingredients

1 ½ cups all-purpose flour
2 tbsp sugar
1 tsp baking powder
½ tsp baking soda
1 tsp ground cinnamon
¼ tsp salt

Wet Ingredients

1 cup buttermilk
1 large egg
2 tbsp melted butter (plus more for cooking)
1 tsp vanilla extract

Add-ins

1 medium apple (peeled, cored, diced small)

How to Make Apple Cinnamon Buttermilk Pancakes

Mix dry ingredients – In a bowl, mix flour, sugar, baking powder, baking soda, cinnamon, and salt.
Mix wet ingredients – In another bowl, mix buttermilk, egg, melted butter, and vanilla.
Combine – Add wet to dry ingredients and mix gently until blended. Do not overmix; lumps are okay.
Add apples – Fold the diced apples into the batter.
Cook the pancakes – Heat a non-stick skillet or griddle over medium. Grease with butter. Pour ¼ cup of batter for each pancake and cook until bubbles form on the top. Turn and cook until golden brown.
Serve warm- Stack and drizzle with maple syrup, honey, or more cinnamon sugar.

Serving Suggestions

Top with a dollop of whipped cream and a drizzle of caramel to make it even more dessert-like.
Chop some walnuts or pecans and stir them in for a crunchy bite.
Enjoy with a warm mug of coffee or apple cider.

Storage Tips

Leftovers can be stored in the fridge in an airtight container for 3 days.
To freeze, lay the pancakes flat in one layer, then transfer them to freezer bags. Reheat in a toaster or microwave.

Pro Tips

Utilizing tart apples such as Granny Smith will yield a wonderful sweet-and-tangy balance.
To spice things up, throw in a pinch of nutmeg.
If needing to be dairy-free: substitute buttermilk with almond milk + 1 tsp. Lemon juice.

FAQs

1. Is it possible to use regular milk instead?

Yes! To make sour milk, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes.

2. What apples work best?

Granny Smith, Honeycrisp, or Fuji.

3. How can I make these gluten-free?

A flour blend is good for a 1:1 substitution.

4. Are they too sweet with syrup?

Not at all; the apples are naturally sweet, so you can control how much syrup you pour over them.

Try It!

Apple Cinnamon Buttermilk Pancakes are homey, fluffy, full of flavor, and so easy to throw together on busy mornings; they never fail to impress. Give them a try this weekend-you will be in love by the end of your first bite.