Fluffy Apple Pancakes

Name: Fluffy Apple Pancakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 2 pcs apple; 250 g all-purpose flour; 2 tbsp sugar; 2 tsp baking powder; 1 pinch salt; 2 pcs egg; 300 ml milk; 50 g butter

30 min

2 portions

breakfast baking easy

Plan this

These apple pancakes turn out incredibly fluffy and get this lovely apple cake vibe. Perfect weekend breakfast when you want to treat yourself a bit extra.

Instructions

1
Peel and dice the apples into small pieces, about 1cm cubes.
2
In a large bowl, whisk together flour, sugar, baking powder, and salt.
3
In another bowl, beat the eggs well, then whisk in milk and melted butter until smooth.
4
Pour the wet ingredients into the dry ingredients and stir until just combined - don't overmix, a few lumps are fine.
5
Gently fold in the diced apples.
6
Heat a non-stick pan or griddle over medium heat and add a little butter.
7
Pour batter to form pancakes about 10cm wide - they'll be quite thick.
8
Cook for 2-3 minutes until bubbles form on the surface and edges look set, then flip carefully.
9
Cook another 2-3 minutes until golden brown and cooked through.
10
Serve warm with butter, syrup, or powdered sugar.

Per average serving

482

Calories

kcal

15.6

Protein

66.9

Carbs

17.1

Fat

2.9g

Fiber

17.2g

Sugar

10053mg

Sodium

Family Portions

2portions

Adults

Children

No children added

Per average serving

482

Calories

kcal

15.6

Protein

66.9

Carbs

17.1

Fat

2.9g

Fiber

17.2g

Sugar

10053mg

Sodium

Tips from the kitchen

Dice the apples small, around 1cm. Bigger chunks stay crunchy in the middle while the batter cooks, and you want them soft and almost jammy.
Keep the heat at medium, not higher. These pancakes are thick, so a hot pan browns the outside before the inside sets. Slow and steady gets you cooked-through middles.
Wait for the bubbles before flipping. When you see them form on top and the edges look dry and set, that's your cue. Flipping early means a flat, gummy pancake.
Don't beat the batter smooth. Stir until the flour just disappears and leave the lumps. Overmixing makes them tough instead of fluffy.
Pat the diced apples dry with a paper towel before folding them in if they're juicy. Less extra liquid means the batter holds together better.

Ways to vary it

Add a teaspoon of cinnamon to the dry ingredients if you want that apple pie feel. Goes well with the autumn vibe.
Swap one apple for a grated pear. It melts into the batter a bit more and keeps things sweet.
Toss a small handful of chopped walnuts in with the apples for some crunch. Nice if you're serving these to grown-ups.

Storage & leftovers

Cooked pancakes keep in the fridge for up to 3 days in an airtight container. They freeze well too, just layer them with parchment between each one so they don't stick. Reheat in a dry pan over low heat or pop them in the toaster, which crisps the edges back up. Microwaving works but leaves them a bit soft.

What to serve with it

A pot of strong coffee and a glass of cold milk for the kids. If you want to make it more of a breakfast spread, some yogurt and a few extra apple slices on the side.

By Untrained ChefPublished 14 March 2026 · Updated 11 July 2026