Apple Pie Pancakes With Vanilla Maple Syrup Recipe

There’s something magical about the combination of apples, cinnamon, and a touch of nutmeg that just screams “fall.” And these Apple Pie Pancakes capture all that comforting, cozy flavor in a stack of fluffy, warm pancakes. Imagine digging into a pile of these tender pancakes, laced with grated apples and fragrant spices, then drizzled with a homemade vanilla maple syrup. It’s like having apple pie for breakfast, but with a little less guilt (and a lot less effort). These pancakes are perfect for lazy weekend mornings or any time you’re craving that classic apple-cinnamon goodness in a whole new way.

I’ll never forget the first time I made these on a chilly Saturday morning. I was craving something warm and a little indulgent, but I didn’t want to spend hours in the kitchen. When I flipped the first pancake and that familiar aroma of spiced apples filled the air, I knew I was in for a treat. It reminded me of the apple pies my grandmother used to bake every fall—sweet, spicy, and oh-so-inviting. These pancakes have become a tradition in my kitchen, and now I can’t wait to share them with you.

this RECIPE

A bit of apple pie history

Apple pie might be one of the most iconic desserts in the world, especially in America, but did you know that its roots trace back to Europe? Apple pies were first recorded in England as early as the 14th century, and they were usually made without sugar, relying instead on the natural sweetness of apples. Over time, as sugar became more widely available, apple pie evolved into the sweet, spiced treat we know and love today. These pancakes are a tribute to that evolution, bringing the flavors of apple pie to the breakfast table in a way that’s as easy as, well, pie.

What makes these pancakes so delicious?

The secret to these Apple Pie Pancakes lies in the balance of flavors. Here’s a closer look at the main ingredients and how they each add their own special touch:

• All-purpose flour: This gives the pancakes their structure. For a gluten-free version, you can swap it with a 1:1 gluten-free baking blend, which I’ve tried with good results.
• Brown sugar: Adds a subtle sweetness and a hint of molasses, which pairs beautifully with the apples and spices. Light brown sugar is perfect, but dark brown will work if you like a deeper flavor.
• Baking powder: This helps the pancakes rise, making them light and fluffy.
• Cinnamon, nutmeg, and clove: These classic “apple pie spices” bring warmth and depth. If you’re out of clove, a dash of allspice works well as a substitute.
• Milk: Adds moisture and helps blend everything together. I use whole milk for richness, but almond or oat milk also works if you’re going dairy-free.
• Egg: The egg adds fluffiness and helps bind the batter. For an egg-free version, you could try a flax egg (1 tbsp ground flaxseed + 3 tbsp water).
• Grated apple: This is the star of the show! It gives the pancakes a bit of natural sweetness and moisture. I like to use a firm, slightly tart apple like Granny Smith or Honeycrisp.
• Vanilla: A splash of vanilla in both the pancakes and syrup adds warmth and makes everything taste like dessert.

Tools you’ll need for pancake perfection

You don’t need much to make these pancakes, but a few tools will make the process smoother:

• Mixing bowls: One for dry ingredients and one for wet ingredients. I find that having everything separated before combining helps avoid overmixing.
• Grater: For the apple, a simple box grater does the job perfectly.
• Skillet or griddle: A nonstick skillet works best for cooking pancakes evenly. If you have an electric griddle, you can make more pancakes at once!
• 1/4-cup measure: Using a measuring cup to scoop the batter ensures consistent pancake sizes, which means they’ll cook more evenly.
• Spatula: A thin, flexible spatula helps you flip the pancakes smoothly without tearing.

Step-by-step: how to make apple pie pancakes

Alright, let’s get cooking! Making these pancakes is easy and fun, especially if you’ve got a warm mug of coffee nearby.

1. Mix the dry ingredients: In a medium bowl, whisk together the flour, brown sugar, baking powder, cinnamon, nutmeg, clove, and salt. This helps distribute the spices evenly, so every bite is packed with flavor.
2. Prepare the wet ingredients: In a measuring cup or small bowl, combine the milk, egg, melted butter, and vanilla. Whisk until smooth. (Tip: Let the melted butter cool a little before adding it so it doesn’t scramble the egg!)
3. Combine wet and dry: Pour the wet ingredients into the bowl with the dry ingredients. Stir just until combined—don’t worry about a few lumps. Overmixing will make the pancakes tough, and a lumpy batter actually helps them stay fluffy.
4. Fold in the grated apple: Gently fold in the apple, trying not to over-stir. The apple will add a little moisture and sweetness, plus that delicious apple pie texture.
5. Cook the pancakes: Preheat your skillet over medium heat and add a bit of butter or oil. Use a 1/4-cup measure to pour batter onto the skillet. When small bubbles form on the surface (about 1-2 minutes), flip the pancakes. Lower the heat to medium-low and cook until the other side is golden brown, about another minute.
6. Keep pancakes warm: If you’re making a big batch, place the cooked pancakes on a baking sheet in a 200°F oven to keep them warm until you’re ready to serve.

Making the vanilla maple syrup

The vanilla maple syrup couldn’t be easier! Just warm up about 1/2 cup of maple syrup and stir in a teaspoon of vanilla extract (or the seeds from a vanilla bean if you’re feeling fancy). The result is a beautifully fragrant syrup that’s perfect over these spiced pancakes.

Variations and twists

These pancakes are so versatile! Here are a few ways to make them your own:

• Gluten-free: Use a gluten-free 1:1 baking flour instead of all-purpose flour. The pancakes may be a little more delicate, so handle them gently.
• Dairy-free: Substitute almond milk or oat milk for the whole milk, and use coconut oil instead of butter for cooking.
• Add-ins: Try adding a handful of chopped walnuts or pecans to the batter for a bit of crunch. Raisins or dried cranberries would also be delicious for extra fall flavor.
• Seasonal fruit: In the spring or summer, swap the grated apple for grated pear or even shredded zucchini. Just be sure to squeeze out any excess moisture.
• Spice it up: If you love warm spices, add a pinch of ground ginger or allspice to the batter.

How to serve and garnish your pancakes

To serve, stack up these pancakes on a plate and drizzle them generously with the vanilla maple syrup. A dollop of whipped cream or a dusting of powdered sugar adds a touch of elegance. You could also sprinkle a few apple slices or chopped nuts on top for some texture and color. For a cozy breakfast spread, serve these pancakes with a side of scrambled eggs and some fresh fruit.

Drink pairings

For a drink that complements the warm, spiced flavors of these pancakes, try a cozy apple cider or chai tea. Hot coffee is a classic choice and pairs perfectly with the apple pie spices. If you’re feeling fancy, a latte with a sprinkle of cinnamon on top will feel like a little café treat. For a cold option, a spiced apple or cinnamon iced tea is refreshing but still complements the flavors.

Storing and reheating leftovers

If you happen to have leftovers (which isn’t always likely!), let the pancakes cool completely before storing them. They keep well in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them in the toaster or warm them in a skillet over low heat until they’re heated through. You can also freeze these pancakes by placing them in a single layer on a baking sheet, freezing until solid, then transferring them to a freezer bag. They’ll keep in the freezer for up to 2 months.

Scaling the recipe for different serving sizes

This recipe makes about 7-8 pancakes, depending on the size of your scoop. To double the recipe, simply double all the ingredients—just be mindful not to overmix when you combine the wet and dry ingredients. If you’re cooking for one, you can halve the recipe easily, or make the full batch and freeze leftovers for quick breakfasts.

Troubleshooting tips

• Too thick? If your batter is too thick, add a little more milk, a tablespoon at a time, until it reaches a pourable consistency.
• Overcooked edges? If the edges are getting too dark before the centers cook through, lower the heat. Pancakes cook best at a medium to medium-low heat.
• Sticking issues: If your pancakes stick to the pan, make sure you’re using enough butter or oil, and don’t flip them too early!

Give these Apple Pie Pancakes a try!

I hope these Apple Pie Pancakes bring a little fall magic to your breakfast table. They’re easy to make, full of comforting flavors, and guaranteed to please everyone in the family. Feel free to play around with the ingredients and make this recipe your own—after all, the best recipes are the ones that come with a personal twist. Happy cooking!

FAQs

Q: Can I use a different type of apple?
A: Absolutely! I like a firm, tart apple like Granny Smith, but Honeycrisp or Fuji also work well.

Q: How do I keep my pancakes fluffy?
A: Avoid overmixing the batter. Stir just until combined, even if there are a few lumps left.

Q: Can I make the batter ahead of time?
A: It’s best to cook the pancakes right after mixing the batter, but you can prep the dry and wet ingredients separately the night before and combine them in the morning.

Q: What if I don’t have vanilla for the syrup?
A: You can skip it, or try adding a pinch of cinnamon to the syrup instead for extra warmth.

Q: Can I make these without eggs?
A: Yes! Use a flax egg (1 tbsp ground flaxseed + 3 tbsp water) as an egg substitute.

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