Apple Cinnamon Pancakes with Maple-Apple Topping

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Apple Cinnamon Pancakes with Maple-Apple Topping

Golden, fluffy cinnamon pancakes topped with a quick warm maple-apple syrup. Cozy fall vibes in every bite!

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Brunch

Cuisine: American

Keyword: Apple Pancakes, Cinnamon, Fall Breakfast

Servings: small pancakes

Calories: 132.38kcal

Ingredients

For the pancakes

1 cup all-purpose flour
2 tbsp white granulated sugar
2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1 cup almond milk
1 tbsp apple cider vinegar
1 large egg
2 tbsp butter melted (Earth Balance used)
1 tbsp canola oil

For the apple topping

2 small apples or 1 large, chopped (~1 heaping cup)
1 tsp cornstarch
1/2 tsp ground cinnamon
1/3 cup maple syrup

Instructions

In a large bowl, whisk flour, baking powder, sugar, salt, and cinnamon.
In a medium bowl, whisk almond milk, apple cider vinegar, and egg. While whisking, stream in melted butter, then whisk in canola oil.
Pour wet ingredients into dry and stir just until combined; a few lumps are fine. Rest batter a couple of minutes to thicken.
Preheat a heavy pan or cast-iron griddle over medium-low. Lightly oil the surface and wipe excess.
Ladle small pancakes onto the pan and quickly spread into circles. Cook until edges look dry and small bubbles appear, then flip and cook until golden.
Apple topping: In a small saucepan over medium heat, combine chopped apples, cornstarch, cinnamon, and maple syrup. Cook, stirring occasionally, until apples are tender; lower heat if needed to prevent scorching.
Serve pancakes warm with butter (optional) and spoon the maple-apple topping over the stack. Enjoy!

Equipment

Mixing bowls
Whisk
Cast-iron griddle or skillet
Small saucepan
Ladle
Spatula

Notes

Adjust griddle heat as needed for even browning. Batter should be pourable but not thin—resting helps. Topping thickens as it cools; loosen with a splash of water or syrup if needed.

Nutrition