Cinnamon Apple Pancakes with Apple & Brown Sugar Topping

Cinnamon apple pancakes are bursting with the fall flavors of brown sugar and cinnamon. Topped with sautéed cinnamon apples, this breakfast is all about fall. What a cozy way to kick off a chilly autumn morning!

There's something about lazy fall weekend mornings that makes me nostalgic for flannel pjs, a mug of hot coffee, and the aroma of cinnamon spiced apple hotcakes wafting through the air. It was a great way to start a Sunday morning, just before dad turned on the football game and mom curled up with a novel.

This is a Fast and Easy Pancakes Recipe

Before you skip to another recipe thinking these look like too much trouble, let me assure you they're super fast and easy to make. You can literally have this on the table in minutes. All you need is one bowl for the batter, a small bowl for the topping, and a skillet to cook in!

Cinnamon Apple Pancakes Ingredients

Here's what you'll need to whip up your pancake batter:

• All purpose flour
• Brown sugar
• Baking powder
• Baking soda
• Cinnamon
• Kosher salt
• Milk
• Egg
• Vanilla extract
• Applesauce

How to Make Apple Pancakes

1. Start by mixing the 6 dry ingredients in a large bowl: flour, brown sugar, baking powder, baking soda, cinnamon and salt.
2. Next, add in the 4 wet ingredients: milk, egg, vanilla extract and applesauce. Stir by hand just until well blended.
3. Melt butter over medium-high heat in a skillet. When skillet is hot, pour batter in, approximately ¼ cup per pancake. Cook 1-2 minutes until bubbles form on top, then flip and cook another minute. Remove pancakes to serving plate. Top with sautéed apple topping and syrup, if desired.

Sautéed Apple Topping Ingredients

It only takes 4 ingredients to make a delicious sautéed cinnamon & brown sugar apple topping for your homemade cinnamon apple pancakes:

• Apples
• Brown sugar
• Cinnamon
• Butter

How to Make Apple Pancake Topping

1. Peel, core, and dice two apples (see hints below for a fast and easy method.) Place diced apples in a mixing bowl.
2. Add brown sugar and cinnamon to the diced apples and mix well.
3. Melt two tablespoons of butter over medium low heat. Add apple mixture to the skillet and cook on low for 10 minutes, or until apples are tender when a knife or fork are inserted. Serve immediately over pancakes.

Helpful Hints for Making Pancakes

• Try cooking pancakes in pancake rings. You can buy them in various sizes. You simply grease the inside, pour the batter in and cook for 1-2 minutes, then remove the ring and flip. You'll have perfectly round pancakes that haven't spread all over the pan!

• For the topping, choose apples on the tart side to balance out the sweetness of the sugar (and syrup, if you use it.) I recommend Granny Smith, Pink Lady or Braeburn.

• Gently mix the pancake batter with a spatula or large spoon just until blended and smooth. Do not use an electric mixer, and don't mix longer than necessary. Over mixing causes the gluten to release from the flour, which results in tough, chewy pancakes.

• Peel, core, and dice the apples quickly using convenient kitchen tools. I begin by using a fruit and vegetable peeler, then use an apple corer/slicer, then dice the apple slices using a fruit and vegetable dicer. It takes about 2 minutes per apple from start to finish.

We hope you enjoy this comforting taste of fall! If you're looking for some chilly-weather breakfast recipes, also check out our corned beef hash from scratch and Kentucky style biscuits and gravy!

Have a comment or a vintage recipe you'd like to share? We'd love to hear from you! Please rate, comment, or send me an email at [email protected]!