These Apple Pancakes are a cozy, seasonal breakfast that come together quickly. They’re made with grated apples for moisture and texture and lightly sweetened with coconut sugar. We often make a double batch and freeze half so we have an easy, flavorful breakfast ready for busy mornings.
If you enjoy apple pancakes, explore more healthy pancake recipes and variations to keep your breakfasts interesting.
We love pancakes and welcome any chance to mix in seasonal flavors. Apple cinnamon is a favorite for cooler months because apples are readily available and add natural sweetness and moisture. These pancakes are made with grated apples — honeycrisp works especially well — but you can use any variety you have on hand.
Grated apple folds into the batter and keeps each pancake tender and slightly sweet without needing a lot of added sugar. The result is a fluffy pancake with warm cinnamon notes and real fruit inside.
What is in Apple Pancakes?
This recipe uses simple, whole ingredients you probably already have. The dry mix is basic all-purpose flour, baking powder, a pinch of salt, coconut sugar (or brown sugar), and ground cinnamon. The wet ingredients are eggs, almond milk, and melted coconut oil. Finally, shredded apple is folded in for moisture and flavor.
All-purpose flour keeps the pancakes light and tender; almond milk adds mild flavor and lets you control thickness; eggs bind the batter and help with rise; grated apple adds texture and moisture. The coconut sugar is optional — you can use brown sugar or omit it if your apples are very sweet.
What kind of apple should you use?
Any apple will work, but the flavor and sweetness will vary. A sweeter apple like Honeycrisp or Gala yields a naturally sweeter pancake; a tart apple like Granny Smith gives more tang and balances the sweetness in the batter. We tested this recipe with Honeycrisp and a local Gala and found both produced excellent results.
A quick tip
No need to peel the apple. Leaving the skin on saves prep time and retains extra fiber and nutrients while adding a bit of color and texture to the pancakes.
Substitutions + Variations
There are several easy swaps to adapt the recipe based on preferences or what you have in the pantry:
- Flour: Substitute white whole wheat flour for a nuttier flavor and slightly more fiber.
- Oil: Replace melted coconut oil with vegetable oil or melted butter. You can also try omitting oil, though the texture will be slightly different.
- Sugar: Use light brown sugar instead of coconut sugar, or omit added sugar if your apples are sweet.
- Eggs: If you prefer an egg-free version, try a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and cook the pancakes over lower heat to avoid over-browning.
- Applesauce: Unsweetened applesauce can replace shredded apple, but it adds more liquid; reduce the milk slightly to keep batter thickness similar.
FAQS
Use a standard cheese grater. A larger grate produces coarser shreds that hold up well in pancakes so you can taste apple in every bite. Grate directly into a bowl and add the shreds without squeezing out the juices for best texture.
Top warm pancakes with nut butter, chopped nuts, sliced bananas, or extra apple slices. A drizzle of maple syrup or a dollop of yogurt also pairs nicely.
Yes, unsweetened applesauce works as a substitute, but it makes the batter thinner. Reduce the milk by about 1/4 cup and add the applesauce before the milk, adjusting until the batter reaches a scoopable consistency.
Storage
Allow cooked pancakes to cool completely at room temperature before storing. Cooling prevents condensation, which can make pancakes soggy. Stack pancakes with a layer of parchment paper between them and place in an airtight container or freezer bag. Store in the refrigerator for 2–3 days.
How to Freeze Apple Pancakes
To freeze for longer storage, lay pancakes in a single layer on a baking sheet and freeze until firm, usually a few hours. This prevents them from sticking together. Once solid, transfer to freezer-safe bags or airtight containers and store for up to 2 months. When reheating, you can warm frozen pancakes directly from the freezer in a skillet, toaster, oven, or microwave in short intervals until heated through.
Reheating: Reheat in a skillet over medium-low heat, in a toaster oven on a low setting, or microwave in 20–30 second intervals until hot.
Check it out!
More pancake ideas
Use the same basic batter to try different flavors: peanut butter banana, pumpkin, lemon ricotta, or chocolate chip. Experimenting with mix-ins and toppings is an easy way to keep breakfast varied and nutritious.
Serving Suggestions
Serve these apple pancakes with fresh fruit, a drizzle of maple syrup, or a smear of nut butter. Chopped walnuts or pecans add crunch, while sliced apples and bananas complement the apple flavor. A side of yogurt or fruit salad balances the meal and adds freshness.
Apple Pancake Recipe
Ingredients
Dry
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 cups large grated apple (do not squeeze out the juice)
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 2 tablespoons coconut sugar (or brown sugar)
Wet
- 2 large eggs
- 1 cup unsweetened plain almond milk (or milk of choice)
- 3 tablespoons melted coconut oil (or melted butter/vegetable oil)
Instructions
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In a medium bowl, whisk together the flour, baking powder, cinnamon, salt, and coconut sugar until evenly combined.
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In a separate bowl, beat the eggs and whisk in the almond milk until smooth.
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Pour the dry ingredients into the wet ingredients and stir gently until combined. Fold in the grated apple, then stir in the melted coconut oil.
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Heat a large nonstick skillet over low–medium heat and lightly grease with cooking spray, butter, or oil. Use a 1/3-cup scoop to pour batter onto the skillet.
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Cook each pancake for about 2–3 minutes per side, flipping when bubbles form in the center and edges look set. Adjust heat as needed so pancakes cook through without burning.
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Stack pancakes, top as desired, and enjoy warm.
Nutrition (approximate per serving)
Calories: 353 kcal, Carbohydrates: 45 g, Protein: 12 g, Fat: 17 g, Fiber: 7 g, Sugar: 13 g. Nutrition information is an estimate and should be used as a general guide.
If you try this recipe, adapt it to your taste by changing the apple variety, adding chopped nuts, or stirring in a handful of raisins. These pancakes are forgiving and make a great base for experimenting with flavors and toppings.