Name: Apple Pie Pancakes With Vanilla Maple Syrup Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: Pancakes:; 1 cup all-purpose flour; 2 tbsp light brown sugar, packed; 1 tsp baking powder; 2 tsp ground cinnamon (original recipe suggests 1 tsp); ½ tsp ground nutmeg (original recipe suggests ⅛ tsp); ½ tsp ground clove; ⅛ tsp salt; 1 cup whole milk; 1 large egg; 1 tbsp unsalted butter, melted and slightly cooled; 1 tsp vanilla extract; 1 cup grated apple (about 1 medium apple); Butter or vegetable oil for cooking in the skillet; Vanilla Maple Syrup:; About ½ cup maple syrup, gently warmed; 1 tsp vanilla extract or scrapings of 1 vanilla bean

Imagine the warmth of cinnamon, the sweetness of apples, and the fluffiness of pancakes all in one bite. That’s exactly what these apple pie pancakes with vanilla maple syrup deliver. They’re like having dessert for breakfast, but in a way that feels totally acceptable—and even a little fancy. Perfect for lazy weekends or holiday mornings, this recipe has that wow factor while still being simple enough to whip up without much fuss.

I’ll admit, this recipe holds a special place in my heart. One chilly fall morning, I decided to use up the last apple sitting in the fruit bowl. Instead of making yet another apple crisp, I grated it up and folded it into pancake batter. As soon as those cinnamon-spiced pancakes hit the griddle, my whole kitchen smelled like warm apple pie, and I was hooked. It quickly became my go-to recipe when I wanted a breakfast that felt a little extra.

Apple Pie Pancakes With Vanilla Maple Syrup Recipe

A little background: Pancakes with a pie-inspired twist

Pancakes have been enjoyed in one form or another for centuries. From the fluffy American style to crepes and blinis, the pancake is a globally beloved breakfast dish. What makes these apple pie pancakes special is how they borrow flavors from the classic dessert. The combination of cinnamon, nutmeg, and clove mirrors that of a freshly baked pie, while the grated apple adds natural sweetness and moisture. Topped with vanilla-infused maple syrup, these pancakes bridge the gap between breakfast and dessert in the most delightful way.

Let’s talk ingredients: Fresh apples, warming spices, and more

Every ingredient in these pancakes serves a purpose, so let’s break it down:

All-purpose flour: The base of the batter, providing structure and fluffiness. Whole wheat flour works well as a swap if you want a nuttier flavor.
Brown sugar: Adds a hint of caramel sweetness. Feel free to use coconut sugar as a healthier alternative.
Spices (cinnamon, nutmeg, clove): These create that warm apple pie flavor. Freshly grated nutmeg amps up the aroma!
Milk: Adds moisture. If you’re dairy-free, almond or oat milk work perfectly.
Apple: The star of the show! Choose a firm, slightly tart variety like Granny Smith or Honeycrisp for the best results.
Vanilla extract: Enhances the flavors and complements the syrup beautifully.
Butter: Adds richness to the batter. Coconut oil can be used as a substitute for a non-dairy option.

When selecting your apple, make sure it’s fresh and crisp. A mealy apple won’t grate as well or provide the same burst of flavor.

Kitchen gear: The tools you’ll need (and what to skip)

Pancakes are wonderfully low-maintenance, but having the right tools can make the process smoother:

Grater: Essential for shredding the apple into the perfect texture. If you don’t have one, finely dicing the apple works in a pinch.
Mixing bowls: One for wet ingredients and one for dry—simple and efficient.
Nonstick skillet or griddle: This is key for evenly cooking the pancakes. A cast-iron skillet also works if it’s well-seasoned.
Spatula: For flipping! A thin, flexible spatula works best to prevent any pancake mishaps.

You don’t need any fancy equipment for this recipe. A little butter or oil on the skillet, and you’re ready to go!

Step-by-step: Making your apple pie pancakes

1. Mix your dry ingredients

In a medium bowl, whisk together the flour, brown sugar, baking powder, cinnamon, nutmeg, clove, and salt. This helps evenly distribute the spices so every bite is flavorful.

2. Combine the wet ingredients

In another bowl, mix the milk, egg, melted butter, and vanilla extract. Make sure the butter has cooled slightly—adding it hot could scramble your egg.

3. Bring it all together

Pour the wet ingredients into the dry, stirring gently. Don’t worry about lumps; overmixing leads to tough pancakes. Once combined, fold in the grated apple. The batter will be thick, but that’s what makes the pancakes fluffy!

4. Heat your skillet

Preheat a nonstick skillet over medium heat and brush it with butter or oil. Once it’s hot, drop ¼-cup portions of batter onto the skillet.

5. Cook and flip

Cook the pancakes until bubbles form on the surface, about 1-2 minutes. Flip them and cook for another minute or two until golden brown. Reduce the heat slightly if they’re browning too quickly.

6. Keep warm

Transfer the cooked pancakes to a baking sheet and pop them into a 200°F oven to stay warm while you finish the rest of the batter.

7. Make the syrup

Warm the maple syrup gently, then stir in the vanilla extract or vanilla bean scrapings. It’s the easiest way to elevate a basic syrup into something magical.

Variations and tweaks: Make it your own

These pancakes are super versatile! Here are some fun ways to switch them up:

Gluten-free: Use a 1:1 gluten-free flour blend. I’ve tried this with almond flour, but the pancakes turn out denser—still tasty, though!
Vegan: Swap the milk for a plant-based option, the butter for coconut oil, and the egg for a flax egg (1 tbsp flaxseed meal + 3 tbsp water).
Add-ins: Toss in a handful of chopped walnuts or pecans for some crunch, or sprinkle in raisins for an extra autumnal vibe.
Seasonal twists: In summer, swap the apple for grated zucchini or carrots and adjust the spices accordingly.
Regional twist: Add a pinch of cardamom to give these pancakes a subtle Indian-inspired flavor.

Serving suggestions: Make it a feast

Stack your pancakes high and drizzle generously with the vanilla maple syrup. For extra flair, dust them with powdered sugar or add a dollop of whipped cream. If you’re hosting brunch, serve them alongside crispy hash browns, fresh fruit, or a simple spinach salad to balance the sweetness.

Drink pairings

Pair these apple pie pancakes with a comforting cup of chai tea or a latte sprinkled with cinnamon. Hot apple cider is another excellent choice—it mirrors the flavors of the pancakes beautifully. For something lighter, a chilled glass of freshly squeezed orange juice is always refreshing.

Storing and reheating tips

Got leftovers? Lucky you! Store the pancakes in an airtight container in the fridge for up to 3 days. Reheat them in the microwave for 20-30 seconds or pop them into a toaster oven to keep the edges slightly crisp. The vanilla maple syrup can be stored in the fridge and gently warmed when you’re ready to use it again.

Scaling the recipe

This recipe yields about 7-8 pancakes, but you can easily double it for a crowd or halve it for a smaller batch. If doubling, make sure to work in batches when cooking to avoid overcrowding the skillet. The batter tends to thicken as it sits, so add a splash of milk if needed.

Troubleshooting tips

Too thick batter? Add a tablespoon of milk at a time until it loosens up.
Pancakes too dense? You may have overmixed the batter. Next time, stir until just combined.
Burning before cooking through? Lower the heat slightly, and make sure the skillet isn’t too hot.

Ready to give these a try?

There’s nothing like waking up to the smell of warm, spiced pancakes. Whether you’re indulging on a weekend morning or celebrating a special occasion, these apple pie pancakes are sure to impress. Don’t be afraid to put your own spin on them, and most importantly, savor every bite.

FAQs

1. Can I use pre-made pancake mix?
Yes, but you’ll miss out on the warm spices in this recipe. Add cinnamon, nutmeg, and clove to your mix for similar flavors.

2. What type of apple works best?
I recommend a firm, slightly tart variety like Granny Smith or Honeycrisp, but any apple you enjoy eating will work.

3. Can I freeze these pancakes?
Absolutely! Place cooled pancakes in a single layer on a baking sheet, freeze until solid, and then transfer to a freezer bag. Reheat in the toaster or oven.

4. Is the vanilla syrup necessary?
While it’s optional, the vanilla syrup takes these pancakes to the next level. You can also serve them with regular maple syrup or honey.

5. Can I make the batter ahead of time?
It’s better to make it fresh, but you can mix the dry and wet ingredients separately the night before. Combine them (and fold in the apple) right before cooking.