Apple Pie Pancakes With Vanilla Maple Syrup Recipe

Picture this: a stack of fluffy, cinnamon-spiced pancakes filled with juicy bits of grated apple, topped with warm vanilla-infused maple syrup. These apple pie pancakes are like biting into a warm slice of apple pie—only in breakfast form! This recipe is perfect for those chilly fall mornings when you want something cozy, a little indulgent, and downright delicious. And trust me, that vanilla maple syrup? It’s worth the extra step; it adds an elegant touch that brings everything together.

this RECIPE

How I fell in love with apple pie pancakes

One fall morning, I woke up craving apple pie (for breakfast, naturally). But baking an entire pie before work wasn’t exactly realistic. So, I decided to channel those flavors into a stack of pancakes instead. I grated an apple, tossed it with warm spices, and whipped up these apple pie-inspired pancakes. When I topped them with vanilla maple syrup, it was an instant win! The kitchen smelled like a cozy bakery, and each bite was like a warm hug. Now, this has become a seasonal tradition in my home, especially when we start seeing those crisp, local apples at the farmer’s market.

Why these apple pie pancakes are worth trying

Apple pie pancakes combine the best parts of two comfort foods: the fluffy texture of pancakes and the sweet-spicy taste of apple pie. The grated apple adds little bursts of juicy sweetness that perfectly balance the warmth of cinnamon, nutmeg, and cloves. Plus, these pancakes come together quickly, making them a great option for lazy weekend breakfasts or holiday brunches. And let’s not forget the vanilla maple syrup—it’s the kind of finishing touch that makes a simple breakfast feel a bit more special.

Let’s talk ingredients: the stars of the show

Each ingredient here is chosen to make these pancakes taste like fall in every bite. Let’s go over them:

• All-purpose flour: The base of our pancakes. You can swap half of it for whole wheat flour if you want a bit more texture and fiber, though they’ll be slightly denser.
• Brown sugar: This adds a hint of molasses flavor that complements the spices. Feel free to use coconut sugar if you prefer an unrefined option.
• Baking powder: Essential for fluffiness! Don’t skip it.
• Cinnamon, nutmeg, and cloves: These warm spices create that classic apple pie flavor. Adjust to taste if you prefer a little more or less spice.
• Milk: Whole milk adds richness, but any milk (including almond or oat) will work here.
• Egg: Helps bind the pancakes together and gives them structure.
• Butter: Melted and cooled slightly; it adds richness and flavor. Coconut oil is a good substitute if you’re dairy-free.
• Vanilla extract: Enhances all the flavors and ties everything together.
• Grated apple: The star ingredient! Any type of apple will work, but a firm, slightly tart variety like Honeycrisp or Granny Smith adds a nice contrast to the sweetness of the syrup.

For the vanilla maple syrup, you just need maple syrup and vanilla extract (or real vanilla bean if you’re feeling fancy!). It’s simple but makes all the difference.

Essential kitchen tools: keep it simple

You don’t need much for these pancakes, but a few key tools will make things easier:

• Medium mixing bowls: One for dry ingredients, one for wet.
• Grater: To grate the apple. A box grater works well, or use a food processor if you want to speed things up.
• Whisk: For mixing the batter—this helps prevent overmixing.
• Skillet or griddle: A non-stick skillet or seasoned cast-iron griddle works best. It gives the pancakes a nice, even golden-brown color.
• Measuring cups: Especially a 1/4-cup measure for portioning out the batter evenly.

No need for a mixer or any fancy gadgets here. Just you, a whisk, and a skillet are enough to bring these pancakes to life.

Step-by-step: my foolproof method

Let’s make these pancakes together! Follow along, and I’ll share a few tips I’ve picked up over time.

1. Combine the dry ingredients: In a medium bowl, whisk together the flour, brown sugar, baking powder, cinnamon, nutmeg, cloves, and salt. Whisking here helps distribute the spices evenly, so you get that balanced flavor in every bite.
2. Prepare the wet ingredients: In a separate bowl or large measuring cup, combine the milk, egg, melted butter, and vanilla extract. Whisk until smooth. Don’t worry if there are a few tiny bits of unmelted butter; they’ll melt right into the pancakes as they cook.
3. Mix the batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix—lumps are your friend here. They’ll ensure your pancakes stay light and fluffy.
4. Add the grated apple: Fold in the grated apple gently. It’ll add moisture and a subtle sweetness to the batter. (If you’re not a fan of apple peel, feel free to peel the apple before grating it.)
5. Heat the skillet: Preheat your skillet over medium heat, and add a bit of butter or oil to coat the surface. You want the skillet hot enough that a drop of water sizzles when it hits the surface.
6. Cook the pancakes: Scoop about 1/4 cup of batter onto the skillet for each pancake. Cook until you see small bubbles forming on the surface (about 1-2 minutes), then flip. Lower the heat to medium-low and cook the other side for about a minute, or until golden brown. Transfer to a baking sheet in a warm oven (200°F) if you’re making a big batch.
7. Make the vanilla maple syrup: Simply warm up the maple syrup and stir in the vanilla extract (or scrape a vanilla bean directly into the syrup for a more intense flavor). Pour over your stack of pancakes and enjoy!

Variations and fun twists

Feel like mixing things up? Here are a few ideas I’ve tried:

• Gluten-free: Use a gluten-free all-purpose flour blend. Make sure it’s one that includes xanthan gum for better texture.
• Vegan: Substitute a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) for the egg, and use almond or oat milk. Swap the butter for coconut oil or vegan butter.
• Pumpkin spice twist: Replace half the grated apple with canned pumpkin puree and add a pinch of ginger for a pumpkin-apple combo that screams fall.
• Caramelized apple topping: Sauté thin apple slices in a bit of butter and cinnamon sugar until caramelized. Serve them on top for extra apple goodness.
• Pecan crunch: Add a handful of chopped pecans to the batter for a nutty twist and some extra texture.

Each of these variations has been a hit in my kitchen, especially when paired with that heavenly vanilla maple syrup.

Serving and presentation ideas

For an eye-catching presentation, stack the pancakes high and drizzle the vanilla maple syrup generously over the top. Add a few thin slices of fresh apple as a garnish, and maybe a sprinkle of cinnamon for extra flair. If you’re serving a crowd, try placing the pancakes on a large platter with a small pitcher of syrup on the side. They’re also great with a dollop of whipped cream or a scoop of vanilla Greek yogurt if you want to get fancy.

Perfect drink pairings

These apple pie pancakes pair beautifully with a warm, spiced chai or a caramel latte—anything with a hint of spice will enhance the flavors. If you prefer tea, a strong black tea with a splash of milk works well. And for a festive touch, try serving them with a spiced apple cider or a glass of freshly squeezed orange juice.

Storage and reheating tips

If you have leftovers (lucky you!), store them in an airtight container in the fridge for up to three days. To reheat, just pop them in the microwave for 20-30 seconds or warm them in a skillet over low heat. You can also freeze these pancakes—just lay them out on a baking sheet to freeze individually before transferring to a freezer bag. To reheat from frozen, simply microwave for 1-2 minutes or toast them in a toaster oven.

Scaling the recipe for more (or fewer) servings

This recipe makes about 7-8 pancakes, but it’s easy to scale up or down. If you’re cooking for a larger crowd, just double the ingredients, and you’ll get around 14-16 pancakes. When doubling, make sure your skillet is large enough, or cook in batches. For smaller portions, halve the ingredients, but keep an eye on the consistency of the batter—it should still have those small lumps!

Troubleshooting common issues

• Too thick or thin batter: If your batter seems too thick, add a splash of milk to loosen it. Too thin? A bit more flour will help.
• Pancakes not fluffy: Make sure your baking powder is fresh. Old baking powder won’t give you the rise you need.
• Browning too quickly: Your skillet might be too hot. Lower the heat to cook them evenly without burning.

FAQ

1. Can I use any type of apple?
Yes! Any apple will work, though a firmer, tart variety like Granny Smith or Honeycrisp adds a nice balance.

2. Can I make the batter ahead?
It’s best fresh, but you can mix the dry ingredients and wet ingredients separately the night before, then combine just before cooking.

3. Can I skip the vanilla in the syrup?
Sure, but it adds a lovely depth of flavor. If you don’t have vanilla extract, a pinch of cinnamon can be a nice alternative.

4. How do I keep the pancakes warm while I finish cooking?
Place them on a baking sheet in a 200°F oven until you’re ready to serve.

5. What’s the best way to freeze these pancakes?
Let them cool completely, then freeze in a single layer. Once frozen, transfer to a freezer bag. Reheat in the microwave or toaster oven.

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