Apple Pancakes always take me back to quiet mornings in my grandmother’s kitchen. She’d stand by the stove, humming a gospel tune, flipping pancakes while the smell of cinnamon and warm apples filled the air. There was nothing fancy about it, just pure comfort and love on a plate.
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Now, I keep this tradition alive in my own kitchen. These pancakes remind me that Southern cooking is all about sharing good food and making memories with the people you care about.
A Southern food classic
Southern food has a way of slowing life down and bringing everyone to the table. For me, Apple Pancakes are more than breakfast, they’re a comforting start to the day. I remember family weekends when we’d gather early, coffee brewing, and my mother would be at the griddle.
We’d all wait for the first stack to land on the table, topped with buttery apples that melted in your mouth. The sweet smell filled the whole house and told us it was going to be a good day. Cooking like this is about more than recipes; it’s about connection. Even now, I can’t serve these without thinking of those mornings. That’s why this dish will always have a place in my kitchen.
Ingredients
How to make Apple Pancakes
You start by mixing the dry ingredients in one bowl and the wet ingredients in another. Then, bring them together gently so the pancakes stay fluffy. Stir in the grated apples and melted butter to give each bite a sweet, tender texture.
Heat your pan, add a little oil, and cook the pancakes until golden on both sides. While they stay warm in the oven, make the topping by cooking sliced apples with butter, brown sugar, and cinnamon until they turn soft and caramelized.
Serving suggestions
I like to stack these pancakes high on a plate and spoon the warm sautéed apples right over the top. A drizzle of maple syrup makes them extra cozy. If you’re serving a bigger breakfast, pair them with crispy bacon or country sausage.
You can even set out a little whipped cream for those who want to indulge. Serve them hot and enjoy them with a good cup of coffee or sweet tea.
Storage tips
If you have leftovers, let the pancakes cool before storing them in an airtight container in the fridge. They’ll keep well for about three days. Reheat them in a skillet over low heat or in the oven until warm.
The apple topping can be stored separately in a small container and reheated gently on the stove. This way, they’ll taste just as good the next day.
Southern farewell
This Apple Pancake recipe is a favorite in my kitchen. It reminds me of family mornings, good food, and simple joy. Every time I make it, I feel connected to home.
I hope they bring the same warmth to your table as they do to mine. Pull out your skillet, gather your people, and make a stack worth remembering.
Apple Pancakes
Equipment
- Mixing Bowl
- Whisk
- Grater
- Skillet or griddle
- Spatula
- Baking sheet
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground cinnamon
Wet Ingredients
- 2 cups low-fat buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 tablespoons unsalted butter melted
- 2 green apples about 1 pound, peeled and coarsely grated (2 cups)
- 2 tablespoons light olive oil plus more as needed for cooking
Sautéed Apple Topping
- 2 green apples peeled and sliced
- 1 tablespoon unsalted butter
- 1 tablespoon brown sugar
- 1/4 teaspoon ground cinnamon
Instructions
- Add the flour, sugar, baking powder, baking soda, salt, and cinnamon to a large bowl. Whisk until everything is blended.
- In a separate bowl, whisk the buttermilk, eggs, and vanilla until smooth.
- Pour the wet mixture into the dry ingredients. Stir gently until the batter comes together but still has a few lumps.
- Fold in the melted butter and grated apples. Do not overmix, or the pancakes may turn dense.
- Place a skillet or griddle over medium-low heat. Add 2 tablespoons of oil and let it warm up.
- Scoop about 1/4 cup of batter for each pancake onto the hot surface. Cook until the edges set and bubbles appear on top, about 2 to 3 minutes. Flip and cook another 2 to 3 minutes until golden. Adjust heat if they brown too fast.
- Place cooked pancakes on a baking sheet in a 200°F oven while you finish the rest.
- Melt butter in a skillet over medium heat. Add sliced apples, sprinkle with brown sugar and cinnamon, and cook for 5 to 6 minutes until tender and caramelized.
- Stack the pancakes on plates, spoon the warm apple topping over them, and serve right away.
