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Apple Pancakes

Yields6 ServingsPrep Time25 minsCook Time10 minsTotal Time35 mins

It just so happens that two special events collide - Johnny Appleseed Day and National Pancake day. On September 26th, every year we celebrate the two. On this very day, in 1774, John Chapman (known as Johnny Appleseed) was born in Massachusetts. He is celebrated throughout much of the Midwest for planting apple trees across the area. THANK YOU JOHNNY! What better way to celebrate this special collision of "holidays" than with Apple Pancakes? Apple Pancakes are fluffy and sweet with a touch of cinnamon - ideal for a chilly Sunday morning in the fall. And who doesn't love their home smelling like spicy apples all day?

A stack of Apple Pancakes, topped with apple slices, maple syrup, a mint sprig and a cinnamon stick.

 2 apples (peeled, cored, thinly sliced, and cubed: we like to use tart baking apples)
 6 tbsp butter (cubed)
 ½ cup brown sugar
 ½ tbsp cinnamon
 pancake batter (prepare as directed for 6-8 pancakes)

Add apples, butter, brown sugar, and cinnamon to a frying pan on medium heat.


Cook apples until tender and they begin to puff up. Butter, brown sugar, and cinnamon will be bubbly.


Remove apples from heat and cool slightly.


Stir cooked apples into pancake batter.


Heat griddle to medium heat.


Pour approximately 1/3 cup of batter mixture on heated griddle (per pancake).


Cook until golden brown (flipping once bubbles begin to rise and burst).


Serve hot with butter and maple syrup.

Nutrition Facts

Servings 0