Go Back
–+ servings
Fluffy Cinnamon Apple Stuffed Pancakes

Fluffy Cinnamon Apple Stuffed Pancakes for Cozy Mornings

Fluffy Cinnamon Apple Stuffed Pancakes are the perfect nostalgic breakfast, combining sweet apple filling with warm cinnamon for a cozy start.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pancake Batter
  • 1 cup all-purpose flour Substitute with whole wheat flour for added fiber.
  • 1 tablespoon sugar Can use honey or agave nectar for a natural alternative.
  • 1 teaspoon baking powder Ensure it’s fresh for optimal results.
  • 1/2 teaspoon baking soda Be sure it’s not expired!
  • 1/4 teaspoon salt Do not omit this essential ingredient.
  • 1 cup buttermilk Substitute with milk + lemon juice if needed.
  • 2 tablespoons melted butter Can replace with vegetable oil for a vegan option.
  • 1 teaspoon vanilla extract Use pure vanilla for best results.
  • 1 large egg Can substitute with a flax egg for a vegan option.
For the Apple Filling
  • 2 medium apples Use Granny Smith for tartness or Fuji for sweetness.
  • 1 teaspoon cinnamon Adjust the amount to personal taste!
  • 1 tablespoon brown sugar Feel free to substitute with maple sugar.

Equipment

  • large bowl
  • small bowl
  • Whisk
  • Skillet

Method
 

Step‑by‑Step Instructions
  1. In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt.
  2. In a separate bowl, combine the wet ingredients: buttermilk, egg, melted butter, and vanilla extract, whisking until smooth.
  3. Pour the wet mixture into the dry ingredients and gently fold until just combined.
  4. In a small bowl, toss together the diced apples, cinnamon, and brown sugar, allowing it to sit for a few minutes.
  5. Preheat a lightly greased skillet over medium heat, pour batter to form pancakes, add apple filling, then cover with more batter.
  6. Cook until bubbles form, then carefully flip and cook until golden brown.

Nutrition

Serving: 1pancakeCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 250mgPotassium: 200mgFiber: 2gSugar: 8gVitamin A: 250IUVitamin C: 5mgCalcium: 150mgIron: 1mg

Notes

These pancakes are best enjoyed fresh, but leftovers can be stored in the fridge for up to 3 days.

Tried this recipe?

Let us know how it was!