Apple Pie Pancakes With Vanilla Maple Syrup Recipe

Imagine waking up on a chilly fall morning, the crisp air nipping at your windows as the smell of warm apples and cinnamon wafts through the kitchen. These apple pie pancakes are the perfect cozy breakfast for those mornings when you want something a little extra special. Fluffy, spiced with cinnamon, nutmeg, and clove, and loaded with juicy apple shreds, they’re like a slice of apple pie in pancake form. Top it all off with a vanilla-infused maple syrup, and you’ve got yourself a breakfast worth savoring.

I first made these pancakes on a weekend when I was feeling nostalgic for apple-picking trips from my childhood. Every fall, my family would head to a local orchard, filling baskets with crisp, tart apples. We’d make everything from applesauce to pies, and by the end of it, my fingers would smell like cinnamon and apples for days. These pancakes capture that feeling perfectly. They bring me right back to those cozy fall mornings, with a mug of tea and a stack of apple-filled pancakes. And trust me, once you try these, they’re bound to become a staple in your kitchen, too.

this RECIPE

A brief history of apple pie flavors 🍎

While the combination of apples and cinnamon might feel timeless, it actually has a long and fascinating history. Apple pie, as we know it today, has roots in medieval England, where the first recorded recipes date back to the 1300s. Originally, spices like cinnamon, nutmeg, and cloves were used to enhance the flavor of apples, which were more tart than the varieties we enjoy today. Over time, these spices became essential to the warm, comforting flavor profile we associate with apple desserts.

Incorporating these flavors into pancakes is a delightful twist that turns a traditional breakfast into a fall-inspired treat. By adding grated apples directly into the batter, you get the sweetness and moisture of apples in every bite. And the vanilla maple syrup? It’s the ultimate finishing touch—a modern take on classic flavors that brings out the best in each ingredient.

Let’s talk ingredients: What makes these pancakes special?

For these apple pie pancakes, each ingredient has its place in creating that cozy, fall flavor.

• All-purpose flour: This forms the base of the pancakes, giving them structure. If you’re out of all-purpose, you can substitute with whole wheat flour for a heartier texture or a gluten-free blend to make this dish gluten-free.
• Cinnamon, nutmeg, and cloves: These spices give the pancakes that classic apple pie warmth. I like to use a bit more cinnamon than the original recipe calls for—2 teaspoons rather than 1—for a bolder flavor.
• Grated apple: The star of the show! Grating the apple ensures it blends seamlessly into the batter, adding moisture and sweetness without being chunky. I usually go for a tart variety like Granny Smith, but Honeycrisp or Fuji work well too. Just be sure to pat the grated apple dry before adding it to the batter, so it doesn’t make the pancakes too watery.
• Milk: I use whole milk for richness, but you can easily swap in almond or oat milk if you’re dairy-free.
• Egg and butter: These add richness and help make the pancakes tender and fluffy. Make sure to let the melted butter cool a bit before mixing it in, or it could cook the egg!
• Vanilla extract: A hint of vanilla rounds out the flavor and enhances the natural sweetness of the apples.

For the syrup, it’s as simple as adding a bit of vanilla extract to maple syrup. This small addition brings out the caramel notes in the syrup and makes it taste like something you’d find at a cozy bed and breakfast.

Essential tools: What you’ll need

You don’t need much for this recipe, but a few tools will make the process a breeze:

• Grater: For grating the apple. You could use a box grater or a food processor with a grating attachment.
• Non-stick skillet or griddle: This will give you the best results for evenly cooked, golden-brown pancakes. A cast-iron skillet works well too, as long as it’s well-seasoned.
• Spatula: A flexible spatula is ideal for flipping pancakes without breaking them.
• Measuring cups and spoons: Accuracy matters here, especially with the spices. Too much or too little can throw off the balance of flavors.

Step-by-step: How to make apple pie pancakes

1. Mix the dry ingredients

In a medium bowl, whisk together the flour, brown sugar, baking powder, cinnamon, nutmeg, clove, and salt. This is your chance to get all those warm spices evenly distributed through the flour.

2. Prepare the wet ingredients

In a measuring cup, combine the milk, egg, melted butter, and vanilla extract. Whisk until well blended. Adding the butter last, after it’s cooled a bit, helps prevent it from clumping when it hits the cold milk.

3. Combine wet and dry ingredients

Pour the wet mixture into the bowl with the dry ingredients. Stir just until combined; it’s okay if there are a few lumps. Overmixing can make pancakes tough, so keep it gentle.

4. Fold in the grated apple

Gently fold in the grated apple. Try not to over-stir—just enough to incorporate the apple evenly throughout the batter.

5. Cook the pancakes

Heat your skillet over medium heat and lightly grease it with butter or vegetable oil. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until small bubbles start to form on the surface (about 1-2 minutes), then flip. Reduce the heat to medium-low and cook for another minute, until golden brown. Keep cooked pancakes warm in a 200°F oven while you finish the rest of the batch.

6. Make the vanilla maple syrup

While the pancakes are cooking, stir together warmed maple syrup and vanilla extract. It’s a simple touch, but it adds such a lovely flavor.

Variations: Make it your own!

• Gluten-free: Swap the all-purpose flour with a gluten-free flour blend. I’ve had great results with a 1:1 blend that includes xanthan gum for structure.
• Vegan: Use a non-dairy milk like almond or oat, and replace the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water). Substitute melted coconut oil for butter.
• Add nuts: For a bit of crunch, add 1/4 cup of chopped pecans or walnuts to the batter.
• Spiced syrup: Add a pinch of cinnamon or nutmeg to the maple syrup for even more warm spice flavor.
• Caramelized apples: For an extra-special touch, caramelize a few apple slices in a bit of butter and sugar, and use them as a topping.

Serving suggestions: Make it a beautiful brunch

For a cozy breakfast or brunch, serve these pancakes with a side of fresh apple slices and a sprinkle of cinnamon on top. If you want to get fancy, add a dollop of whipped cream or Greek yogurt for a creamy contrast. A handful of toasted pecans or a sprinkle of powdered sugar also makes a pretty (and tasty!) garnish.

Beverage pairings: Cozy drinks to enjoy

A warm cup of chai tea or spiced apple cider is the perfect pairing for these apple pie pancakes. The spices in the drinks complement the cinnamon and nutmeg in the pancakes beautifully. If you prefer coffee, a vanilla latte or a cinnamon-spiced coffee would be a delicious choice. For something cool, try an apple or pear juice spritzer—it’s refreshing and keeps with the fall theme.

Storage and reheating tips

If you have leftovers (which is rare in my house!), store them in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat, or pop them in a toaster oven to revive the texture. You can also freeze the pancakes: just lay them out in a single layer on a baking sheet until frozen, then transfer to a freezer-safe bag. Reheat directly from frozen in a toaster or warm oven.

Scaling the recipe

This recipe makes about 8 pancakes, but you can easily double it if you’re feeding a crowd. When doubling, you may need to add a little extra milk if the batter seems too thick, especially after the apple is folded in. If you’re making just a few for yourself, cut the recipe in half—though I find the leftovers are just as delicious!

Troubleshooting common issues

• Pancakes are too dense: Make sure not to overmix the batter. A few lumps are okay!
• Batter too thin or thick: Depending on your apple’s moisture, you might need to adjust the batter. If it’s too thick, add a splash more milk; if it’s too thin, add a touch more flour.
• Burning before cooking through: Try lowering the heat. Pancakes need a gentle, steady heat to cook evenly.

FAQs

Q: Can I use applesauce instead of grated apple?
A: You can, but the texture will be different. Grated apple gives you those juicy bits in every bite, while applesauce will make the pancakes a bit softer.

Q: What type of apple is best?
A: I recommend a tart apple like Granny Smith or Honeycrisp, but any apple you enjoy eating will work!

Q: Can I make the batter ahead of time?
A: It’s best to cook the pancakes right after mixing, as the baking powder starts working immediately. However, you can grate the apple and mix the dry ingredients ahead.

Q: Can I add extra spices?
A: Absolutely! Feel free to add extra cinnamon, a pinch of allspice, or even some ginger if you want more warmth.

Q: Is the vanilla maple syrup necessary?
A: It’s optional but highly recommended. The vanilla enhances the maple flavor and makes the pancakes feel extra special.

Print