Fluffy sliced apple pancakes topped with fresh apple slices and syrup.

Sliced Apple Pancakes

BySavannah Brooks
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Why Make This Recipe

Sliced Apple Pancakes are a delicious twist on traditional pancakes. With sweet slices of apples folded into the batter, each bite is filled with flavor. This recipe is perfect for breakfast or brunch, and it uses simple ingredients you probably already have at home. Plus, they are easy to make, making them great for busy mornings or special occasions.

How to Make Sliced Apple Pancakes

Ingredients:

  • Sliced Apple
  • 1 cup flour
  • 3/4 tsp baking powder
  • 1/2 tsp cinnamon
  • 2 tbsp sugar
  • 1/2 tsp salt
  • 1 cup milk
  • 1 egg
  • 1 tsp vanilla

Directions:

  1. In a mixing bowl, combine flour, baking powder, cinnamon, sugar, and salt.
  2. In another bowl, whisk together milk, egg, and vanilla.
  3. Pour the wet ingredients into the dry ingredients until just combined.
  4. Fold in the sliced apples gently.
  5. Heat a non-stick skillet over medium heat and add a little oil.
  6. Pour batter onto the skillet to form pancakes.
  7. Cook until bubbles form on the surface, then flip and cook until golden brown.
  8. Serve warm with your favorite toppings.

How to Serve Sliced Apple Pancakes

Sliced Apple Pancakes are best served warm. You can top them with maple syrup, honey, or whipped cream. You might also try adding a sprinkle of powdered sugar or some chopped nuts for extra flavor. Fresh fruits or yogurt can be great additions too!

How to Store Sliced Apple Pancakes

If you have leftover pancakes, you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, just place them in a microwave or on a skillet for a few minutes until warmed through. You can also freeze them for up to 2 months. When ready to eat, thaw and reheat them as needed.

Tips to Make Sliced Apple Pancakes

  • Make sure to use fresh apples for the best flavor and texture.
  • Don’t overmix the batter; it’s okay if there are a few lumps.
  • Adjust the cinnamon level to your taste for a more or less spiced pancake.

Variation

You can change the apples for other fruits like blueberries, banana slices, or even pears. Adding nuts like walnuts or pecans can give a nice crunch to the pancakes too!

FAQs

Can I make these pancakes gluten-free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend.

What kind of apples work best for this recipe?
Sweet apples like Fuji, Honeycrisp, or Gala work really well.

Can I make the pancake batter ahead of time?
You can mix the dry ingredients and wet ingredients separately and combine them right before cooking for the best results.

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Sliced Apple Pancakes

  • Author: admin
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Diet: Vegetarian
Print Recipe

Description

Delicious pancakes with sweet apple slices folded into the batter, perfect for breakfast or brunch.

Ingredients

  • 1 cup flour
  • 3/4 tsp baking powder
  • 1/2 tsp cinnamon
  • 2 tbsp sugar
  • 1/2 tsp salt
  • 1 cup milk
  • 1 egg
  • 1 tsp vanilla
  • Sliced Apple

Instructions

  1. In a mixing bowl, combine flour, baking powder, cinnamon, sugar, and salt.
  2. In another bowl, whisk together milk, egg, and vanilla.
  3. Pour the wet ingredients into the dry ingredients until just combined.
  4. Fold in the sliced apples gently.
  5. Heat a non-stick skillet over medium heat and add a little oil.
  6. Pour batter onto the skillet to form pancakes.
  7. Cook until bubbles form on the surface, then flip and cook until golden brown.
  8. Serve warm with your favorite toppings.

Notes

Best served warm with maple syrup, honey, or whipped cream. You can also top with powdered sugar or nuts.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Griddle Cooking
  • Cuisine: American

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Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

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