Apple Fritter Pancakes

My youngest daughter discovered these pancakes on a snow day when we were supposed to go apple picking but got stranded at home instead. She insisted we bake something that reminded us of autumn anyway, and the whole house smelled like cinnamon and caramel within minutes of these hitting the griddle.

Last fall my neighbor came over unexpectedly while I was making these and ended up staying for breakfast. Now she texts me every Sunday morning asking if Im making them, which I find completely adorable.

Ingredients

• 1 1/2 cups all-purpose flour: This foundation creates the lightest fluffiest texture I have found
• 2 tbsp granulated sugar: Just enough sweetness to balance the tang of the apples
• 2 tsp baking powder: Essential for that impressive rise you want in pancake batter
• 1/2 tsp baking soda: Works with the buttermilk like magic for tenderness
• 1/2 tsp salt: Dont skip this it makes all the other flavors pop
• 1 tsp ground cinnamon: The backbone flavor that makes these taste like comfort
• 1/4 tsp ground nutmeg: A subtle warmth that people notice but cannot quite place
• 1 cup whole milk: I have tried low fat versions but whole milk makes a noticeable difference
• 2 large eggs: Room temperature eggs incorporate more evenly into the batter
• 1/4 cup unsalted butter melted: Butter adds a richness that oil simply cannot match
• 1 tsp vanilla extract: Use the good stuff here since it stands out in the final flavor
• 2 medium apples peeled cored and diced: Granny Smith holds its texture beautifully while Honeycrisp adds natural sweetness
• 1 tbsp lemon juice: Keeps the apples from turning brown and adds brightness
• 1 tbsp granulated sugar: Coats the apples in a light sweetness that intensifies as they cook
• 1/2 tsp ground cinnamon: A second dose of cinnamon specifically for the apple pieces
• 1 cup powdered sugar: The base of that perfect finishing glaze
• 2–3 tbsp milk: Adjust this to get your glaze exactly as thick or thin as you like
• 1/2 tsp vanilla extract: One more hit of vanilla because you can never have too much
• 2 tbsp unsalted butter or neutral oil: Butter burns faster but tastes better while oil is more forgiving

Instructions

Prep the apples:

In a medium bowl toss diced apples with lemon juice sugar and cinnamon until every piece is lightly coated. The lemon juice does double duty keeping the apples fresh and adding a tiny bright note.

Mix the dry ingredients:

Whisk together flour sugar baking powder baking soda salt cinnamon and nutmeg in a large bowl until everything looks evenly combined.

Combine the wet ingredients:

In a separate bowl whisk together milk eggs melted butter and vanilla extract until smooth and uniform.

Make the batter:

Pour the wet ingredients into the dry ingredients and mix gently until just combined. A few lumps are not only okay but desirable overmixing makes tough pancakes.

Add the apples:

Fold the prepared apples into the batter being careful not to break them down too much. Those apple chunks are the whole point.

Heat your pan:

Warm a large skillet or griddle over medium heat and lightly grease with butter or oil. You want it hot enough that a drop of batter sizzles but not smoking.

Cook the pancakes:

Drop 1/4 cup portions of batter onto the hot skillet. Cook until bubbles form on the surface and edges look set about 2–3 minutes. Flip and cook the other side until golden brown another 2 minutes.

Whisk the glaze:

In a small bowl whisk powdered sugar milk and vanilla until smooth and pourable. If it is too thick add more milk one teaspoon at a time.

Finish and serve:

Drizzle warm pancakes with glaze while they are still hot so it melts down into all those little crevices.

Save

These became our Christmas morning tradition after I made them once on a whim. Now my husband actually volunteers to help with breakfast which never happens any other day of the year.

Making Them Ahead

You can mix the dry and wet ingredients separately the night before and store them in the refrigerator. Just combine them and fold in the apples when you are ready to cook.

Getting The Perfect Flip

Wait until bubbles have formed and popped across the entire surface and the edges look matte not shiny. That is your signal that the structure is set enough to handle the flip without collapsing.

Customizing Your Fritters

Chopped toasted pecans add incredible crunch and a nutty warmth that pairs beautifully with the spices.

• Add 1/3 cup chopped toasted walnuts if you prefer a milder nut flavor
• Sprinkle a pinch of cardamom into the batter for something slightly different
• Swap half the white flour for whole wheat if you want to feel virtuous

Save

The first batch always disappears fastest usually eaten standing up by whoever happens to walk through the kitchen. I have learned to make double what I think we need.

Recipe FAQs

→ What type of apples work best?

Granny Smith and Honeycrisp apples both work beautifully. Granny Smith provides tartness that balances the sweet glaze, while Honeycrisp offers natural sweetness. Peel and core them before dicing into small pieces.

→ Can I make the batter ahead of time?

For fluffiest results, make the batter right before cooking. The baking powder and baking soda work best when fresh. You can prep the diced apples up to an hour ahead—toss them with lemon juice to prevent browning.

→ Why do my pancakes turn out dense?

Overmixing the batter creates dense pancakes. Stir until just combined—some lumps are perfectly fine. Also ensure your baking powder and soda are fresh, and don't press down on pancakes while they cook.

→ Can I freeze these pancakes?

Yes, freeze cooled pancakes in a single layer on a baking sheet, then transfer to a freezer bag. They'll keep for up to 2 months. Reheat in the toaster or warm oven at 350°F for 5-10 minutes. Add fresh glaze after reheating.

→ What's the best way to get even-sized pancakes?

Use a 1/4 cup measuring cup to portion batter onto the skillet. This ensures consistent size and cooking time. Leave space between pancakes—the batter will spread slightly as it cooks.

→ Can I substitute the milk?

Whole milk provides the richest texture, but you can use 2% milk or unsweetened almond milk. For the glaze, adjust the liquid amount slightly if using non-dairy milk to reach the right consistency.