Apple Pancakes
Published 9/12/2023
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These Apple Pancakes are the perfect fall breakfast. They are made with shredded apples and sweetened with a little bit of coconut sugar. We love to double the batch and freeze half for later.
Love these apple pancakes? Check out more of our favorite healthy pancake recipes!
We are big pancake people and when we can make a fun flavor, we’re all for it! Apple Cinnamon Pancakes really are our favorite fall flavor because we always have apples at our fingertips.
These apple pancakes are made with grated honey crisp apples (or any apples you have on hand) which not only adds so much flavor, but makes them super moist!
What is in Apple Pancakes?
These apple pancakes are made with simple, whole ingredients.
We use all-purpose flour to keep them light and fluffy, grated apples to add sweetness and moisture and sweeten them with coconut sugar instead of refined sugar.
What kind of apple should you use?
Any kind of apple will work for these apple pancakes, but remember, the sweeter your apple, the sweeter your pancake will be. If you’re more of a sour apple kind of person, go for the granny smith.
This recipe has been tested with a honey crisp and gaa apple and it was absolutely perfect for this.
a quick tip
No need to remove the skin from your apple. By leaving the skin on, you’re actually infusing your pancakes with even more nutrients.
Substitutions + Variations
Flour: the all-purpose flour can be replaced with white whole wheat flour.
Coconut oil: option to use vegetable oil or melted butter instead. You can even try omitting it altogether!
Coconut sugar: option to omit or use light brown sugar instead.
Eggs: we haven’t tested this recipe sans eggs, but you can try using flax eggs instead. Just make sure to cook the pancakes low and slow if you do this.
FAQS
The grated apple is really what makes this recipe shine. We actually used a cheese grater for this and it worked great!
Most cheese graters have multiple-size grates and we recommend using a larger grate so you can really taste the apple with every bite!
We recommend topping these pancakes with nut butter, chopped nuts, and bananas.
You can use apple sauce in place of shredded apples, but you may need less almond milk because the apple sauce has more liquid than shredded apple. Add the apple sauce before the almond milk and then add 1/4 cup of almond milk to the batter until it reaches a pancake
Storage
Allow the pancakes to cool completely at room temperature. This prevents condensation from forming inside the storage container or bag. Transfer the stacked pancakes into an airtight container or sealable plastic bag.
Store the pancakes in the refrigerator. They should last for up to 2-3 days.
How to Freeze Apple Pancakes
Just like refrigerating, let the pancakes cool completely before freezing. For easier access later, you can first freeze the pancakes in a single layer on a baking sheet until they are solid, usually a few hours. This step prevents the pancakes from sticking together in the freezer.
Transfer the pancakes to freezer bags or airtight containers suitable for freezing. Store in the freezer. Apple pancakes can be frozen for up to 2 months without significant loss of quality.
Reheating: When ready to eat, you can reheat the frozen pancakes directly without thawing. Use a skillet over medium heat, a toaster oven set to a low setting, a toaster, or a microwave in 20-second intervals.
CHeck it out!
6 Healthy Pancakes – 1 Base Batter
Want more healthy pancake recipes? Check out our go-to base healthy pancake batter with 6 different pancake flavor combos!
- Peanut Butter Pancakes
- Scallion Potato Pancakes
- Apple Cinnamon Pancakes
- Pumpkin Pancakes
- Lemon Ricotta Pancakes
- Chocolate Chocolate Chip
Serving Suggestions
Serve these pancakes with fruit salad and top them with your favorite toppings. We highly suggest serving them topped with nut butter (our homemade peanut butter is so good!), chopped walnuts, or sliced apples and bananas.
Apple Pancake Recipe
Ingredients
Dry
- 1.5 cups all-purpose flour
- 2 teaspoons baking powder
- 1.5 cups large grated apple, not squeezed
- 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
- 3 tablespoons melted coconut oil
Instructions
- Place dry ingredients into a medium bowl and whisk to combine.
- Then, in a separate bowl crack 2 eggs and whisk. Add 1 cup almond and whisk to combine.
- Add dry ingredients into wet ingredients and mix making sure all ingredients are combined. Finally, add in melted coconut oil and mix again.
- Next, heat a large skillet over low/medium heat. Spray skillet with non-stick cooking spray.
- Using a 1/3 cup scoop, scoop pancake batter into the skillet. Let the pancake cook for 2-3 minutes on each side, flipping when bubbles start to form in the center of the pancake. when Repeat until all pancake batter is gone.
- Top with your favorite toppings and enjoy!
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Made these this morning! I used 2% milk as I did not have almond milk. They were delicious! I think they made about 10.
Love this. I used honey crisp apples which were very juicy. The pancakes turned out light and fluffy. Delicious!
Yours turned out so good, Gigi!!
This was such an easy recipe!! We were already doing the foundation of the pancake but adding the apple and cinnamon added a DELICIOUS change!! I loved the little crunch from the shredded apple and my 2 young kids ate them right up! Excited to try the other pancakes recipes!!
Love your ideas with oatmeal pancake.