Apple Cinnamon Pancakes

Is it cool to have apple cinnamon pancakes on a Thursday night?

Side shot of stacked pancakes with syrup being poured on top.

How to make apple cinnamon pancakes

I’m thinkin’ that’s a big, fat yes because… pancakes.  They are just the perfect anytime food, whether it’s day or night, hot or cold,  amiright?

So on those dayz when I have absolutely no time to cook… pancakes.  Which you guys, is turning into every day because things are still CRAZY up in here.  It’s fine.  

I just have to take it day by day, and when there’s no plan for dinner, pancakes come into the picture.  I’m totally cool with it.

But, these are no ordinary cakes made in a pan {bad joke?}.  They are made with the most wholesome and hearty ingredients, so you’re left feeling super satisfied, without that pancake dump feeling afterwards.  

What exactly is a pancake dump feeling?  I don’t even know why I just named it that at this very moment, but it just explains perfectly how I usually feel after diving into a fluffy stack of pancakes.  I just feel… yucky and tired and over-sugared, or something {not that they’re not totally delicious}.  

But, I was bound and determined to create a pancake recipe that made me feel happy and energized.  

And you guys, THIS IS IT.  These are the pancakes we have all been looking for.  Or is it just me?  

Either way, these guys are packed with goodness, are super fluffy and have the most amazing texture and flavor.  They just can’t be beat.

Plus, they’re topped with pecans and sauteed HONEYCRISP APPLES.  Mmmm hmm, I wouldn’t kid around about such things.

Close-up shot of apples.
Fried Apple slices on skillet

What makes these pancakes crispy on the outside and fluffy on the inside?!

 So, yeah.  Now if you still aren’t sold on these pancakes, let me help you out.  These pancakes are CRISPY.  

I’ve spent my entire cooking-life trying to find the fluffiest pancake recipe, and have gone through tons of ’em.  

And I’m not saying these aren’t fluffy, but what I AM saying, is that they’re fluffy AND crispy. You guys.  It’s incredible.

The way to make ’em crispy, I’ve found, is to follow 3 simple rules.  

1) Use a cast iron skillet.  It just does it.  It gives food the crispiest outside with an amazing texture.  And if you’re a messy pancake maker like me, you’ll find that all those ‘oopsie’ drips in the pan become little crispy pancake bits.  Just do it, and you’ll understand.  It might be better than bacon, just sayin’  

2) Put just a little fat in the skillet {your choice – oil or butter}; just enough to slightly wet the pan.  

3) Set the heat on medium, and just let it stay there.  Give the pancakes time to develop the crispy outside before flipping; you’ll know it’s ready to flip when the top side of the pancake bubbles.

Just 3 simple rules to perfectly crispy pancakes, friends.  You can totally do it.

So yeah, I’m just going to leave it at that.

It’s fall, and apples belong in pancakes.  And pancakes belong in your belly.

Overhead shot of pancakes on a white plate.

Apple Cinnamon Pancakes

Cinnamon pancakes with flax, Greek yogurt and vanilla with sauteed apples and maple syrup.

  • Author: Julie Andrews
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Category: Breakfast, Brunch
  • Method: Stove-Top
  • Cuisine: American


  • 1 cup whole wheat pastry flour
  • 2 tablespoons ground flax seed
  • 2 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • Dash coarse salt
  • 6-ounces vanilla Greek yogurt
  • ½ cup low fat milk
  • 1 large egg
  • 2 ½ tablespoons melted butter, divided
  • 1 teaspoon pure vanilla extract or vanilla bean paste
  • 1 large firm apple
  • Butter or oil for cooking
  • Maple syrup and chopped pecans, for serving


  1. Whisk together flour, flax seed, brown sugar, baking powder, cinnamon and salt in a large bowl.
  2. In a separate bowl, whisk together yogurt, milk, egg, 2 tablespoons butter and vanilla.
  3. Whisk wet ingredients into the dry ingredients, just until combined. Allow to rest for a few minutes.
  4. Cut apple into thin slices. Turn cast iron skillet on medium-high heat. Add remaining butter. Once melted and sizzling, add apple slices, turning after 30-60 seconds, until apples are slightly browned on each side and tender. Remove from skillet and set aside.
  5. Turn cast iron skillet to medium heat. Add two ¼ cup scoops of batter into skillet. Place one fried apple slice on top of each pancake. When pancake batter starts to bubble and the bottom side is browned, flip. Allow pancakes to cook for about one more minute; remove from the pan and set aside. Repeat this step until pancake batter is gone, adding a little fat in between batches, if needed.
  6. Top pancakes with pecans and maple syrup.

Keywords: easy, healthy, homemade, from scratch, best, fall, seasonal

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