Apple Pie Pancakes with Vanilla Maple Syrup – A Cozy Twist on a Fall Classic
There’s something magical about the smell of apples and cinnamon wafting through the kitchen on a crisp autumn morning. These Apple Pie Pancakes with Vanilla Maple Syrup are everything you love about a classic apple pie—warm, spiced, and buttery—stacked high and drenched in sweet, aromatic syrup. Perfect for a lazy Sunday brunch or a special holiday breakfast, this recipe turns a humble stack of pancakes into a nostalgic celebration of fall flavors.
Imagine cutting into a fluffy pancake layered with tender, caramelized apple pieces, all soaked in silky vanilla maple syrup. Every bite tastes like a warm hug, bringing together comfort and indulgence in one forkful. Whether you’re hosting a brunch for family or simply want to treat yourself to something special, these pancakes make any morning feel like a cozy retreat.
Ingredients:
- 1 ½ cups all-purpose flour
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons unsalted butter, melted (plus more for greasing)
- 1 teaspoon vanilla extract
- 1 medium apple, peeled, cored, and finely diced (Honeycrisp or Gala work best)
- 1 tablespoon lemon juice (to prevent browning)
For the Vanilla Maple Syrup:
- ½ cup pure maple syrup
- 1 tablespoon unsalted butter
- 1 teaspoon pure vanilla extract
Instructions:
- Prepare the Apples: Toss the diced apples with lemon juice in a small bowl to prevent browning. Set aside while you prepare the batter.
- Mix Dry Ingredients: In a large mixing bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
- Combine Wet Ingredients: In a separate bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract until smooth and slightly frothy.
- Create the Batter: Pour the wet ingredients into the dry ingredients, stirring gently until just combined. A few small lumps are okay—overmixing will make the pancakes tough.
- Fold in the Apples: Gently fold the diced apples into the batter. The apples will add moisture and bursts of sweetness throughout.
- Cook the Pancakes: Heat a nonstick skillet or griddle over medium heat and lightly grease with butter. Pour about ¼ cup of batter for each pancake onto the pan. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook another 2 minutes until golden brown.
- Make the Syrup: In a small saucepan over low heat, melt the butter and stir in the maple syrup and vanilla extract. Let it warm through for 1–2 minutes, then remove from heat.
- Serve: Stack the pancakes high, drizzle with warm vanilla maple syrup, and sprinkle with a touch of cinnamon if desired.
Tips & Tricks:
- Use Fresh Apples: Choose firm apples like Honeycrisp, Fuji, or Pink Lady. Softer apples may turn mushy during cooking.
- Don’t Overmix: Stir the batter until ingredients are just combined. Overmixing develops gluten, resulting in dense pancakes.
- Keep Warm in the Oven: Place cooked pancakes on a baking sheet in a 200°F (93°C) oven to stay warm while finishing the rest of the batch.
- Double the Syrup: If you love syrup (who doesn’t?), double the recipe. It also tastes amazing over waffles or French toast.
Apple Pie Pancakes with Vanilla Maple Syrup
Ingredients
Equipment
Method
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, mix buttermilk, eggs, melted butter, and vanilla until combined.
- Combine wet and dry ingredients until just mixed; fold in diced apples coated with lemon juice.
- Heat a skillet with butter and pour 1/4 cup batter per pancake; cook until golden on both sides.
- In a saucepan, warm maple syrup, butter, and vanilla extract until smooth. Serve over pancakes.
Notes
Variations:
- Caramel Apple Pancakes: Replace maple syrup with caramel sauce and sprinkle toasted pecans on top for a decadent touch.
- Vegan Option: Substitute buttermilk with almond milk + 1 teaspoon vinegar, and replace eggs with mashed banana or flax eggs.
- Gluten-Free Version: Use a 1:1 gluten-free all-purpose flour blend for the same fluffy texture.
- Spiced Chai Pancakes: Add a pinch of cardamom and ginger for a warm chai-inspired flavor.
Serving Suggestions:
Serve these pancakes with a dollop of whipped cream, a dusting of powdered sugar, or a scoop of vanilla ice cream for dessert-style brunch. Pair them with crispy bacon or sausage for a sweet-and-savory balance. A hot cup of cinnamon latte or apple cider completes the cozy breakfast experience.
Storage Information:
Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave or toaster for a quick breakfast. You can also freeze them between layers of parchment paper for up to 2 months—perfect for busy mornings.
FAQ:
- Can I make the batter ahead of time? It’s best to mix the batter fresh, but you can prep the dry and wet ingredients separately the night before and combine them in the morning.
- Can I use pancake mix instead of making from scratch? Yes! Add cinnamon, nutmeg, and diced apples to your favorite mix to replicate the flavor.
- Can I make the syrup without butter? Absolutely. Replace butter with coconut oil or skip it for a lighter syrup.
History / Fun Facts:
Apple pancakes date back to European peasant breakfasts, often made to use up leftover apples from the harvest. Over time, the combination of apples, cinnamon, and syrup became a hallmark of comfort food. In the U.S., apple pancakes gained fame at diners across the Midwest, often baked in skillets and served like mini pies. Today, they’re reimagined in countless ways—this recipe celebrates that heritage with a touch of modern sweetness from vanilla-infused maple syrup.
