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apple pancakes recipe
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: General
Description
These apple pancakes are a comforting, warm breakfast, perfect for busy mornings or a relaxed weekend brunch. They are fluffy, tender, and packed with warm apple goodness, filling your home with a sweet, spiced aroma.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon ground cardamom
- 0.5 teaspoon salt
- 1.5 cups milk (oat milk can be used for a dairy-free alternative)
- 2 large eggs
- 0.25 cup unsalted butter, melted and cooled (or neutral vegetable oil)
- 1 teaspoon alcohol-free vanilla extract
- 2 medium apples (Gala or Honeycrisp), peeled, cored, and finely diced (about 1.5 cups)
- 0.5 cup sugar, for rosewater drizzle (optional)
- 0.5 cup water, for rosewater drizzle (optional)
- 1 teaspoon alcohol-free rosewater, for rosewater drizzle (optional)
- 0.5 cup pistachios, chopped (for garnish, optional)
- Fresh mint leaves (for garnish, optional)
Instructions
- Prep Your Apples: Peel, core, and finely dice 2 medium apples (about 1.5 cups). Aim for uniform pieces to ensure even cooking and consistent texture.
- Whisk Dry Ingredients: In a large bowl, whisk together flour, 2 tablespoons sugar, baking powder, cardamom, and salt until thoroughly combined (about 30 seconds).
- Mix Wet Ingredients: In a separate medium bowl, whisk milk, eggs, melted butter (or oil), and vanilla extract until smooth and evenly creamy.
- Combine & Fold Batter: Pour wet into dry ingredients. Whisk gently until just combined; a few small lumps are good for tender pancakes. Fold in diced apples. If batter looks too thick, splash in 1-2 tablespoons extra milk.
- Cook Pancakes: Heat a greased non-stick griddle or 10-inch skillet over medium-low heat until it shimmers lightly. Pour 0.25 cup batter per pancake. Cook 2-3 minutes per side until golden brown and bubbles appear, then flip. Pancakes should feel firm to the touch.
- Plate & Drizzle: Transfer cooked pancakes to a warmed plate; repeat for remaining batter. Arrange pancakes, then drizzle generously with the cooled rosewater syrup. Scatter chopped pistachios and fresh mint leaves for a final flourish.
Notes
Always choose firm, blemish-free apples for the best texture and flavor. If batter looks too thick, splash in 1-2 tablespoons extra milk. For consistent batches, warm plates in a low oven to keep pancakes hot while cooking the rest. Troubleshooting: If pancakes are sticking, increase pan heat slightly or add more grease. Flat pancakes may indicate old baking powder. Do not overmix batter for tender pancakes; small lumps are fine.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 350 calories
- Sugar: 25 g
- Sodium: 300 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 100 mg