There’s something special about starting a cool morning with a stack of fluffy pancakes filled with tender little bites of apple. These apple spice pancakes are one of my favorite fall breakfasts. The batter is simple, the apples are fresh and diced small so you get little bursts of sweetness in every bite, and the warm spices makes the whole house smell cozy. It’s the kind of recipe that feels special enough for a slow Saturday morning but easy enough to whip up before a busy day.
Why You’ll Love Them
- Soft and fluffy inside, golden outside
- Fresh apple in every bite
- Pantry-friendly, 1 bowl, done in about 25 minutes
Ingredients for Apple Spice Pancakes
- flour
- sugar
- baking powder
- baking soda
- salt
- apple pie spice
- egg
- 1 1/4 cup buttermilk (or milk + 1 tsp vinegar)
- butter or neutral oil
- vanilla extract
- medium apple
Optional Toppings
Warm maple syrup, cinnamon sugar, toasted pecans, whipped cream.
How to Make Apple Spice Pancakes
Mix dry: In a medium bowl whisk flour, sugar, baking powder, baking soda, salt, and apple pie spice.
Add wet: Whisk egg, buttermilk, melted butter, and vanilla until just combined. Batter should be thick with small lumps.
Fold in apples: Gently fold in diced apples. If the batter seems too thick, splash in 1-2 tbsp more milk.
Cook: Heat a lightly oiled skillet over medium heat. Scoop 1/4 cup batter per pancake. Cook 2-3 minutes until bubbles form and edges look set, flip, then cook 1-2 minutes more.
Serve: Stack warm with maple syrup and your favorite toppings.
Tips & Variations
- Buttermilk swap: Use 1 1/4 cups milk plus 1 tsp vinegar or lemon juice.
- Batch warm: Keep pancakes on a baking sheet at 200°F until serving.
- Sourdough discard: Replace 1/2 cup flour + 1/2 buttermilk with 1 cup discard. Add an extra tablespoon of sugar if your discard is very tangy.
- Gluten-free: Use 1:1 gluten-free flour blend.
- Nutty: Fold in 1/2 cup chopped toasted pecans.
- Cider twist: Swap 1/4 cup buttermilk for apple cider for extra apple flavor.
Storage
- Fridge: 3-4 days in an airtight container
- Freeze: Up to 2 months separated by parchment. Reheat 1-2 pancakes in the microwave for 45-60 seconds covered with a damp towel. Or reheat in a 325°F oven until warm.
FAQ’s for Apple Spice Pancakes
What apples are best? Any crisp, sweet-tart apple works. Honeycrisp, Gala, Fuji, Pink Lady. The U.S. Apple Association has a handy guide if you’d like to see which apple might be your favorite for baking and cooking.
Can I make the batter ahead? Mix dry and wet separately the night before. Combine and fold in apples right before cooking for the best rise.
No buttermilk? Use the milk + vinegar swap listed above.
Apple Spice Pancakes
Ingredients
Method
- Mix dry: In a medium bowl whisk flour, sugar, baking powder, baking soda, salt, and apple pie spice.
- Add wet: Whisk egg, buttermilk, melted butter, and vanilla until just combined. Batter should be thick with small lumps.
- Fold in apples: Gently fold in diced apple. If batter seems too thick, splash in 1-2 tbsp more milk.
- Cook: Heat a lightly oiled skillet over medium heat. Scoop 1/4 cup batter per pancake. Cook 2-3 minutes until bubbles form and edges look set, flip, then cook 1-2 minutes more.
- Serve: Stack warm with maple syrup and your favorite toppings.
Notes
Optional Toppings
Warm maple syrup, cinnamon sugar, toasted pecans, whipped cream.
Hi, I’m Renee. I’m a farmer’s wife, a mom of two, and an introvert with the occasional burst of extrovert energy. Most days you’ll find me in the kitchen surrounded by flour, jars, or something bubbling away on the stove. I love the rhythm of the seasons, the coziness of home, and finding joy in the little things (like the first cup of coffee or fresh bread still warm from the oven).
Renee,
Thanks so much for your very kind words about my front porch and thanks for taking the time to stop by!! I hope you are having a great week!!
Hugs,
Deb
Debbie-Dabble Blog