I have to admit, with honeycrisp apples in season, I have been craving apple everything. Luckily, I have a very understanding husband who didn’t blink twice when I suggested that maybe we have apple pie for dinner and could he go find some? (3 weeks to Baby M!).

Why not have apple pie for breakfast, too?

This morning, we whipped up these easy + delicious apple cinnamon pancakes. Light, fluffy, and full of fall flavor. It’s pretty much apple pie filling over cinnamony-pancakes. So yes, you can totally cheat and substitute in your favorite pancake mix (Whole Foods 365 Buttermilk Pancake mix is a staple at our house!). Just add a teaspoon of cinnamon to the batter before you cook.

Definite crowd pleaser. I think they’d work for dinner, too.

Just saying…

(For a recipe that includes shredded apple IN the batter, check out Liza’s apple pancakes!)

apple cinnamon pancakes - (cool) progeny

apple cinnamon pancakes

ingredients

for topping

  • 2 cups of diced apples (we used honeycrisp)
  • 2 tbsp butter
  • 2 tbsp brown sugar
  • 1 tsp cinnamon
  • pinch of nutmeg

for pancakes

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tsp. cinnamon
  • 3 tablespoons sugar
  • 2 large eggs, lightly beaten
  • 3 cups buttermilk
  • 4 tablespoons unsalted butter, melted
  • non-stick cooking spray

optional: maple syrup

directions

Heat 2 tbsp of butter over medium-high heat. When melted, add diced apples, brown sugar, cinnamon, and nutmeg. Stir until flavors combine. When pan becomes bubbly, reduce heat to low and simmer. You just want to keep it warm until serving!

Preheat griddle to 375F.

In a bowl, which flour, baking powder, baking soda, salt, cinnamon, and sugar (or you can sift, but I find whisking works just as well). Make a well in the ingredients and pour in eggs, buttermilk and melted butter. Stir with a wooden spoon until combined.

Spray griddle with non-stick cooking spray. Ladle approximately 1/4 cup of batter onto the griddle for each pancake. Cook until the side facing you starts to bubble and then flip. You’ll need to cook each pancake for approximately 2-3 minutes per side.

Before serving, ladle apple topping over each pancake. Top with maple syrup, if desired.

Enjoy!

(NOTE: Leftover pancakes freeze beautifully for a mid-week breakfast treat! Just freeze and toast when you’re ready to eat them).