The Ultimate Guide to Apple Spiced Pancakes: Warm, Cozy, and Perfect for Fall

Fresh orchard fruit mingles with cinnamon and ginger in every tender, family-friendly bite.

By Medha deb

Created on Sep 21, 2025

Fresh orchard fruit mingles with cinnamon and ginger in every tender, family-friendly bite.

Apple Spiced Pancakes: A Cozy Breakfast Staple

There’s something magical about the aroma of apples and cinnamon mingling in a warm kitchen, especially as crisp fall mornings give way to chilly breezes and golden foliage. Apple Spiced Pancakes are the breakfast equivalent of a cozy sweater—a comforting meal that brings family together at the table, whether it’s a lingering weekend brunch or a quick weekday treat.

Why You’ll Love These Pancakes

Full of Real Apples: Freshly grated apples add bursts of sweet flavor and a tender texture.
Spiced to Perfection: Warm cinnamon and ginger create an unmistakable autumnal flavor.
Easy to Make: Simple pantry staples, ready in under an hour.
Family Friendly: Kids and adults alike adore these pancakes—plus, you can tweak ingredients for nut-free or extra-healthy versions.

Ingredients & Substitutions

Apple Spiced Pancakes are as adaptable as they are delicious. Here are the core ingredients and some suggestions for making the recipe your own:

Flour: Whole wheat pastry flour provides extra fiber, but all-purpose or a gluten-free blend work as well.
Baking Powder: Creates fluffy, light pancakes.
Spices: Ground cinnamon for warmth, ginger for subtle zing. You can add a pinch of nutmeg for additional spice if desired.
Salt: Balances sweetness and enhances flavors.
Eggs: Provides structure and richness.
Maple Syrup: Natural sweetness that pairs beautifully with apples—honey or agave are good substitutes.
Milk: Any milk works—nonfat, whole, oat, or almond—according to your dietary needs.
Apples: Choose crisp, sweet-tart apples like Gala, Honeycrisp, or Granny Smith. Grated apple blends seamlessly into the batter for juicy bites in every piece.
Pecans: Optional. Add for crunch or omit if nut-free is needed.

Step-by-Step Instructions

1. Mix the Dry Ingredients

In a large bowl, whisk together:

Flour
Baking powder
Ground cinnamon
Ground ginger
Salt

This combination forms the flavorful, spiced base of your pancake batter. Whole wheat pastry flour is a favorite for its extra nutrition, but if you prefer a lighter texture, all-purpose flour works beautifully as well.

2. Prepare the Wet Ingredients

In a medium bowl, whisk the eggs until slightly frothy, then add:

Maple syrup
Milk (your choice of dairy or non-dairy)

Whisk briskly until well combined. Maple syrup adds mellow sweetness, but can be replaced with another liquid sweetener if preferred.

3. Combine Wet and Dry Mixtures

Pour the milk and egg mixture into the bowl of dry ingredients. Gently stir—using a wooden spoon or spatula—until almost combined. Don’t overmix; a few lumps in the batter help make pancakes tender and fluffy.

4. Add Apples (and Nuts)

Core and grate 2 medium apples (such as Gala), using the large holes of a box grater. Stir the grated apples and, if desired, a handful of chopped pecans into the batter. The apples infuse each bite with juicy sweetness, while the pecans add a satisfying crunch.

5. Cook the Pancakes

Heat a skillet or griddle to medium. A cast iron skillet is ideal for that signature golden-brown finish, but nonstick pans work too. For cast iron, lightly spray with cooking oil. For electric griddles, set the temperature to 375ºF (190ºC).

Use a 1/4 cup measuring cup to scoop batter onto the skillet.
Work in small batches, spacing the pancakes evenly.
When you see bubbles forming on the surface and the edges look set, flip and cook until golden and cooked through (about 1 to 2 minutes per side).

6. Serve and Enjoy

Transfer pancakes to a plate (or keep warm in a low oven as you finish each batch). Top generously with maple syrup, a dab of butter, diced apples, sliced bananas—or even a flourish of whipped cream for special occasions. For extra texture, sprinkle with more nuts or a pinch of cinnamon.

Tips for the Best Apple Spiced Pancakes

Don’t Overmix: Overworking the batter can make pancakes dense. Stir just until combined.
Fresh Apples Are Key: Grating apples releases juice, making pancakes moist without added oil.
Rest the Batter: If you have 15-30 minutes, let the batter rest. This relaxes the gluten and makes pancakes fluffier.
Customize spice levels: Add more cinnamon or ginger—or even apple pie spice for a deeper fall flavor.
Serve Immediately: These are best hot off the skillet, but leftovers store well in the fridge (see FAQs).

Flavor Variations & Add-ins

Nut-Free: Omit pecans for a lunchbox-friendly version.
Spice Swap: Try a pinch of ground clove or cardamom.
Vegan Option: Use plant-based milk and a flax egg (1 tbsp flaxseed meal + 3 tbsp water) instead of eggs.
Protein Boost: Stir in a scoop of vanilla protein powder; you may need to increase the milk slightly to loosen the batter.
Berry Apples: Fold in a handful of blueberries along with the grated apple for a colorful twist.

Serving Suggestions

Apple Spiced Pancakes are versatile enough to be dressed up or down depending on your appetite and occasion:

Classic: Warm maple syrup and a dollop of salted butter.
Fresh Fruit: Diced apples, ripe pear slices, or a handful of berries.
Crunch: Sprinkle with toasted pecans or walnuts before serving.
For Dessert: Top with whipped cream and a drizzle of caramel sauce.
Power Breakfast: Layer with Greek yogurt and chopped apples for a filling start.

Make-Ahead and Storage Tips

Make Ahead: The batter can be made up to a few hours ahead and stored, covered, in the fridge. Stir gently before using.
Refrigerate: Leftover pancakes keep well up to 3 days. Reheat in a toaster or microwave until warm.
Freeze: Stack cooked, cooled pancakes with parchment between each and freeze in a zip-top bag. Toast directly from frozen.

Nutrition & Health

These pancakes pack in nutrition from apples and whole wheat. Here’s what makes them a wholesome breakfast choice:

Fiber: Whole wheat flour and apples add dietary fiber for lasting fullness.
Vitamins: Apples bring vitamin C and antioxidants.
Lower Sugar: Rely on maple syrup for gentle sweetness, and control the amount to suit your taste.

Tip: Sub in nonfat or plant-based milk to lighten the recipe further, or add a scoop of nut butter for healthy fats and protein.

FAQs: Apple Spiced Pancakes

Q: What kind of apples work best in pancakes?

A: Crisp, mildly tart apples like Gala or Honeycrisp hold their texture well and lend the right blend of sweetness and juiciness. Granny Smith apples add extra tang if preferred.

Q: Do I need to peel the apples?

A: No, peeling is optional. The skin of apples is tender once grated and adds nutrients and fiber.

Q: Can I make these pancakes ahead of time?

A: Yes! The batter can be made a few hours in advance, or cooked pancakes can be refrigerated or frozen for busy mornings.

Q: Is there a gluten-free version?

A: Simply substitute a 1-for-1 gluten-free flour blend for the wheat flour. Check that your baking powder is gluten-free as well.

Q: Can I omit the nuts?

A: Absolutely. The pancakes are delicious whether you include pecans or leave them out for a nut-free, allergy-friendly batch.

Apple, Spice, and Everything Nice: Pancake Table

Ingredient	Amount	Notes
Flour	1 1/2 cups	Whole wheat or all-purpose
Baking Powder	2 tsp	For fluffiness
Cinnamon	1 tsp	May increase to taste
Ginger	1/2 tsp	Optional, but recommended
Salt	1/4 tsp	Balances flavor
Eggs	2 large	Room temperature is best
Maple Syrup	1/4 cup	Or honey/agave
Milk	1 cup	Any variety
Grated Apple	2 medium	Gala, Honeycrisp, or Granny Smith
Pecans	1/3 cup chopped	Optional

For the Love of Apples: Celebrate Fall at the Table

From apple cinnamon breads to mulled cider, autumn is the season for apple-spiced flavors. Among the most delightful ways to enjoy them? A stack of golden pancakes, dotted with spiced apple shreds and glistening with maple syrup. Whether you’re hosting brunch or simply craving a taste of fall, Apple Spiced Pancakes offer comfort, nostalgia, and delicious satisfaction in every bite.

Invite everyone to the table, pour the coffee, and enjoy a breakfast that tastes just as good as it smells. Happy cooking—and even happier eating!

References

Author

medha deb

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

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