Apple pie pancakes are the perfect thing for a fall breakfast or brunch. Warm apple syrup tops fluffy apple spiced pancakes for a breakfast that tastes just like the classic dessert you love.

Apple pie ain’t just for dessert anymore, folks!

These apple pie pancakes means it’s totally appropriate to enjoy it first thing in the morning.

Fluffy pancakes tasting, and smelling, lightly of cinnamon, nutmeg, and clove are piled high in stacks.

Meanwhile diced apples are sauteed in a simple sauce of butter and brown sugar, creating the perfect apple syrup that drips temptingly down the stacks.

It creates such a pretty picture, you almost don’t want to cut into these lovely pancakes.

Almost.

In the end, you’ll dig into your stack joyfully.

Or dive face first into the plateful of pancakes.

Ingredients

You’ll need a set of ingredients for the pancakes themselves and a second set for the apple topping.

For the pancakes you’ll need:

Flour– All purpose
Sugar– Packed brown sugar
Spices– The typical apple pie spices of cinnamon, nutmeg, and ground cloves along with salt to balance the sweet.
Milk– Whole
Egg
Butter– Melted and slightly cooled
Vanilla extract– The real stuff
Apple– About 1 large or 2 small to medium apples peeled and grated

And for the apple syrup you’ll need:

Apple– Diced
Sugar– Brown
Butter
Cinnamon– To taste

How to Make

Let’s break down making apple pie pancakes into two parts- making the pancakes themselves and making the apple topping.

To Make the Pancakes

Add the flour, brown sugar, baking powder, cinnamon, nutmeg, clove, and salt to the bowl of a stand mixer.

Whisk them together on low speed, until evenly combined.

In a separate medium bowl, whisk together the milk, egg, butter, and vanilla until smooth.

Heat a large skillet over medium heat and either spray it with nonstick spray or butter the surface.

While the skillet is heating, whisk the wet ingredients into the dry without overmixing.

Fold in the grated apple.

Scoop a 1/4 cup of batter on the prepared skillet for each pancake and cook the pancakes until small bubbles form on the surface, about 2 to 3 minutes.

Carefully flip the pancake, and cook until the underside is golden brown too.

Repeat this until all the pancakes have been cooked.

To Make the Apple Syrup

In a small skillet set over medium heat, stir together the apples, brown sugar, sugar, butter and cinnamon until combined.

Cook the mixture, stirring occasionally, until the apples have gone soft, about 5-7 minutes.

Serve the warm pancakes in stacks, topped with the warm apple syrup.

Storing Leftovers

If you have any leftovers, you’ll want to store the pancakes and the apple topping separately.

To store the pancakes, you can wrap them in a stack in foil or put them in an airtight container and keep them in the fridge for up to 3 days.

For the apple topping, transfer any leftovers to an airtight container and refrigerate it for up to 5 days.

To reheat the pancakes, heat them on a warm griddle until just warm.

And to reheat the apple topping, just pop it in the microwave until warm.

Tips and Tricks

Don’t overmix the pancake batter. It will have some lumps and that is ok. Overmixing will lead to dense pancakes.
Peel the apple that you are grating into the pancake batter, but you don’t have to peel the apple for the topping.
The griddle is hot enough when you drip a drop of water on the griddle and it dances.

Other Apple Breakfast Recipes

Apple pie pancakes are one of the most delicious mashups of dessert and breakfast ever.

Make it and enjoy!

Looking for other apple breakfast recipes?

Try these:

If you’ve tried these warm APPLE PIE PANCAKES, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!