I love all kinds of pancakes, especially for weekend breakfasts or to reheat from leftovers for quick meals, and these Apple Cinnamon ones are so darn delicious. The base is similar to my beloved Fluffy Yogurt Pancakes, but they have the addition of both cinnamon and apple. You have two options with the apple: You can grate one apple and add it to the batter, or you can slice an apple very thinly, coat it with batter, and cook it similarly to my Mini Pancakes with Fruit. The latter option is fun because the texture is interesting and the apple is loud and clear. Both are yummy, though, so you can do the one you think your kids will prefer. (You may also like my Sweet Potato Pancakes, Fresh Apple Pancakes, Buckwheat Pancakes, and my Applesauce Pancakes.)
Ingredients You Need
Here’s a look at the ingredients you need to make this pancake recipe for kids—or to share with the kids—so you know what to have on hand. Sign up for our email updates to get tips and ideas sent to your inbox.
Milk (dairy or nondairy): You can use any type of milk you prefer. I usually cook with whole milk, but nondairy milk works, too. Yogurt: I like to add yogurt to my pancake batter to make it fluffy. It also adds some protein and calcium, which is a nice bonus. Eggs: I use large eggs in my baking; eggs add structure to the batter. Butter: I prefer to bake and cook with unsalted butter so I can season the food myself. You can use salted butter and just omit the salt from the recipe. Vanilla extract: Use either pure or imitation vanilla extract in this recipe to add a little flavor. Whole wheat flour: I usually make this recipe with whole wheat flour to add some whole grains and fiber to the mix, though it works with all-purpose flour if that’s what you have or prefer. Baking powder: Baking powder helps pancakes rise and bake through, so you’ll want to make sure yours is fresh and active. Cinnamon: Ground cinnamon in this batter adds extra flavor that pairs so well with the apple. Apple: You can add shredded apple or grated apple to the batter, or you can thinly slice apple to tuck into the middle of the batter. I prefer to use softer apples here, such as Gala, to ensure they cook through in the same time the batter cooks.
Step-by-Step Instructions
Below is an overview of how to make this kids breakfast recipe so you know what to expect from the process. Scroll down to the end of the post for the full recipe with the amounts and timing. This nonstick skillet works so well for pancakes, eggs, veggies, and more. (Affiliate link.) Serve warm with maple syrup, or you can serve it with applesauce or apple butter.
How to Store
To store leftovers, let the apple cinnamon pancakes cool and store in an airtight container in the fridge for 3-5 days. Warm for 15-30 seconds in the microwave and serve warm. You can also freeze pancakes for up to 3 months in a zip-top freezer bag.
Best Tips for Success
In order to have the apple slices cook through in the time it takes to cook the pancake batter, be sure to very thinly slice them on a mandoline or using a paring knife. Gluten-free: Use cup-for-cup gluten-free flour or buckwheat flour and add more milk as needed to make the batter thin enough. Dairy-free: Use ¾ cup milk in place of the milk and yogurt. Egg-free: Omit the eggs and add ¼ more yogurt. Let the apple cinnamon pancakes cook on the first side until you see bubbles around the edges and that the edges are set. This will help to ensure they cook through. Top with additional applesauce, apple butter, nut butter, or maple syrup as desired.
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This post was first published October 2023.
