Apple Fritter Pancakes

The Sunday morning rain was coming down in sheets when my youngest wandered into the kitchen, asking if we could make something that felt like a hug. I spotted a bag of apples on the counter and remembered those apple fritters we used to get at the local donut shop before it closed down. Why not turn that memory into pancakes? The kitchen filled with cinnamon and butter while the rain tapped against the windows, and suddenly a gray morning felt golden.

Last autumn, my neighbor Sarah came over for coffee and we made a double batch. She kept hovering over the stove, watching the bubbles form and declaring she'd never seen pancakes rise so beautifully. We ate them standing up at the counter, glaze dripping onto our plates, talking about how some recipes just work better than you expect them to.

Ingredients

• 1 1/2 cups (190 g) all-purpose flour: The foundation that gives these pancakes their structure without making them dense or heavy
• 2 tbsp granulated sugar: Just enough sweetness to balance the tartness of fresh apples
• 2 tsp baking powder: This is what creates those beautiful bubbles and makes the pancakes puff up
• 1/2 tsp baking soda: Works with the baking powder for extra lift and tenderness
• 1/2 tsp salt: Enhances all the other flavors and prevents the pancakes from tasting flat
• 1 tsp ground cinnamon: Warm spice that pairs perfectly with the apples throughout the batter
• 1/4 tsp ground nutmeg: A subtle background note that adds depth without overpowering
• 1 cup (240 ml) whole milk: Creates a rich, tender crumb in the finished pancakes
• 2 large eggs: Structure and richness that help hold everything together
• 1/4 cup (60 g) unsalted butter, melted: Adds flavor and tenderness to the batter
• 1 tsp vanilla extract: Rounds out all the flavors and adds warmth
• 2 medium apples: Granny Smith or Honeycrisp work beautifully here, peeled and diced into small pieces
• 1 tbsp lemon juice: Keeps the apples from browning and adds brightness
• 1 tbsp granulated sugar: Coats the apples and draws out some of their natural juices
• 1/2 tsp ground cinnamon: Extra cinnamon for the apples makes them taste like homemade pie filling
• 1 cup (120 g) powdered sugar: Creates the perfect pourable glaze that sets just slightly
• 2-3 tbsp milk: Adjust this to get your glaze to the right consistency
• 1/2 tsp vanilla extract: Pure vanilla makes the glaze taste professional and finished
• 2 tbsp unsalted butter or neutral oil: For greasing the pan between batches

Instructions

Prepare the apples:

In a medium bowl, toss the diced apples with lemon juice, sugar, and cinnamon until evenly coated and set aside

Mix the dry ingredients:

In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined

Combine the wet ingredients:

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

Make the batter:

Pour the wet ingredients into the dry and mix gently until just combined, leaving some small lumps intact

Fold in the apples:

Gently fold the prepared apples into the batter until distributed throughout

Heat the pan:

Warm a large skillet or griddle over medium heat and lightly grease with butter or oil

Cook the pancakes:

Drop 1/4 cup portions of batter onto the hot skillet and cook until bubbles form and edges look set, about 2-3 minutes per side

Make the glaze:

Whisk powdered sugar, milk, and vanilla in a small bowl until smooth and pourable

Finish and serve:

Drizzle warm pancakes with glaze and serve immediately

Save

My mother-in-law asked for the recipe after trying them at our house last month. She sent me a text the next week saying she made them for her book club and they refused to leave until she wrote down every detail on index cards. Something about apple and cinnamon just brings people to the table.

Getting The Right Consistency

The batter should be thick enough that apples stay suspended but loose enough to pour easily from a measuring cup. If it is too thick, add milk one tablespoon at a time. Too thin, sprinkle in a little more flour.

Perfect Pan Temperature

Medium heat is ideal. Too high and the outside burns before the inside cooks through. Too low and they will not get those nice golden edges. Test with a small spoonful of batter first.

Making Them Ahead

You can mix the dry and wet ingredients separately the night before and store them in the refrigerator. Combine them in the morning and fold in the fresh apples right before cooking.

• Keep leftover pancakes in the refrigerator for up to 3 days
• Reheat in a toaster to restore that freshly cooked texture
• The glaze can be stored separately and reheated gently in the microwave

Save

These pancakes have become our go-to for sleepovers and lazy weekends. Something about the combination of warm fruit, sweet glaze, and the smell of cinnamon makes everything feel right.

Recipe FAQs

→ Can I use different apple varieties?

Granny Smith and Honeycrisp work best for their texture and balanced sweetness. Firm apples like Fuji or Braeburn also hold up well during cooking. Avoid very soft varieties that may turn mushy.

→ Why is my batter too thick or thin?

Batter consistency varies with flour absorption and apple moisture content. If too thick, add milk one tablespoon at a time. If too thin, sprinkle in a bit more flour. The batter should drop easily from a spoon but not run off.

→ Can I make the batter ahead of time?

For best fluffiness, cook the pancakes immediately after mixing. The baking powder activates when wet and works best right away. You can prep the dry ingredients and diced apples the night before, then combine just before cooking.

→ How do I store leftover pancakes?

Cool completely and store in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster, toaster oven, or warm skillet. Avoid microwaving as they can become soggy. Pancakes also freeze well for up to 2 months.

→ Can I skip the glaze?

Absolutely. Warm maple syrup makes an excellent alternative topping. The pancakes also taste wonderful on their own since the apples provide natural sweetness. For a lighter option, dust with powdered sugar instead of using the glaze.

→ What if I don't have buttermilk?

Regular whole milk works perfectly in this recipe. If you want the tang of buttermilk, add 1 tablespoon of lemon juice or white vinegar to the milk and let it sit for 5 minutes before using.