Apple Pie Pancakes with Vanilla Maple Syrup

It’s that time of year where apples are starting to turn up everywhere.

From caramel apples to apple pie to pancakes that taste like apple pie.

Apple Pie Pancakes with Vanilla Maple Syrup - Just as good as apple pie but healthier & way less work!

I confess, I’m not much of a pie-maker. We really don’t need a whole pie at once, and I tend to make bars and cookies because they seem to disappear quicker than a whole pie does.

These pancakes are the answer to my pie-less prayers. And they’re much faster to make than making a pie. I know you won’t miss rolling out pie crust.

Apple Pie Pancakes with Vanilla Maple Syrup - Just as good as apple pie but healthier & way less work!

The recipe is adapted from my friend Adrianna Adarme of A Cozy Kitchen’s new cookbook, Pancakes: 72 Sweet and Savory Recipes for the Perfect Stack.

Adrianna’s recipes are written in a way that leaves nothing to guess, which is so appreciated. I try to write my recipes with lots of detail, and I always appreciate it when I read blogs or cookbooks that are the same.

Apple Pie Pancakes with Vanilla Maple Syrup - Easy Recipe at

In the opening chapter of the book, she offers lots of tips. For example, preheating your pan is really important for perfect pancakes, and if you’re making a big batch, keeping the finished pancakes in a low, preheated 200F oven keeps the first ones warm while you cook your way through the batch.

I am just blown away by how creative she got with the recipes. Carrot Cake Pancakes, Red Velvet, Coffee, Cinnamon Bun, and Banana Bourbon Pancakes all caught my eye.

There’s also Dinner Pancakes, like Jalepeno Corn Cakes and Smoked Gouda Sweet Potato Latkes.

Apple Pie Pancakes with Vanilla Maple Syrup - Easy Recipe at

But since it’s approaching fall, and since I have sweet teeth, I went with Apple Pie.

It’s standard pancake-making, a bowl of dry ingredients, a bowl of wet poured over dry, and then one grated apple is stirred into the batter before griddling them.

Apple Pie Pancakes with Vanilla Maple Syrup - Easy Recipe at

The only changes I made to the recipe were with the spices. I added more cinnamon and nutmeg, and threw in a pinch of cloves.

She also suggested peeling the apple but I didn’t bother. Fiber never hurt anyone.

I added vanilla extract to my maple syrup to bring out that apple pie flavor profile. And I suggest Vanilla Maple Butter, which is stunningly good. I wanted to make something new, but Vanilla Maple Butter is my favorite pancake, French toast, or waffle topper.

Apple Pie Pancakes with Vanilla Maple Syrup - Easy Recipe at

The cinnamon, nutmeg, and cloves pair so perfectly with apples. Your house definitely will smell like fall after making a batch of these.

The bits of grated apple lend just a touch of texture to the otherwise soft, fluffy, and lightweight pancakes.

Apple Pie Pancakes with Vanilla Maple Syrup - Easy Recipe at

Although summer is my favorite season, if I have to ring in fall, pancakes that remind me of apple pie are always welcome.

And so are sky-high fluffy stacks.

Apple Pie Pancakes with Vanilla Maple Syrup - Easy Recipe at

Apple Pie Pancakes with Vanilla Maple Syrup - Just as good as apple pie but healthier & way less work!

Apple Pie Pancakes with Vanilla Maple Syrup - Just as good as apple pie but healthier & way less work!

Print Recipe

Apple Pie Pancakes with Vanilla Maple Syrup

The pancakes are a perfect breakfast on a fall morning or anytime you want to savor the flavors of cinnamon, nutmeg, and cloves, which pair wonderfully with apples. The bits of grated apple lend just a touch of texture to the otherwise soft, fluffy, and lightweight pancakes. Your house will smell incredible after making a batch of these easy pancakes that remind me of apple pie.

Yield: 7 to 8 pancakes

Prep Time: 10 minutes

Cook Time: about 5 minutes

Total Time: 15 minutes


Dry Mix
1 cup all-purpose flour2 tablespoons light brown sugar, packed
1 teaspoon baking powder
2 teaspoons ground cinnamon (original recipe calls for 1 teaspoon)
1/2 teaspoon ground nutmeg (original recipe calls for 1/8 teaspoon)
1/2 teaspoon ground clove (not included in original recipe)
1/8 teaspoon salt

Wet Mix
1 cup whole milk
1 large egg
1 tablespoon unsalted butter, melted and cooled slightly
1 teaspoon vanilla extract

1 cup grated apple (about 1 medium apple, original indicates to peel apple but I didn't)
Butter or vegetable oil for skillet

Vanilla Maple Syrup (not included in original recipe)
about 1/2 cup maple syrup, warmed gently
1 teaspoon vanilla extract or the scrapings of 1 vanilla bean


  1. Pancakes - In a medium bowl, whisk together the dry ingredients.
  2. In a measuring cup or small bowl, measure out the milk. Add the remaining wet ingredients and beat until combined.
  3. All at once, add the wet ingredients to the dry ingredients, and mix until just combined. The batter should have some small to medium lumps; don't overmix or try to stir them smooth.
  4. Gently fold in the grated apple.
  5. Preheat your skillet over medium heat and brush with 1 1/2 teaspoons of butter or 1 teaspoon vegetable oil.
  6. Using a 1/4-cup measure, scoop batter onto warm skillet. Cook for 1 to 2 minutes until small bubbles form on the surface of the pancakes, and then flip.
  7. Reduce the heat to medium-low and cook on the opposite side for about 1 minute, or until golden brown. (My pancakes were slightly larger than 1/4-cup of batter each, and I yielded 7 rather than 8; and they took slightly longer to cook than recipe indicates).
  8. Transfer cooked pancakes to a baking sheet and place in a preheated 200F oven to keep warm.
  9. Repeat the process with the remaining batter, adding more butter or oil to the skilled when needed. Serve immediately.
  10. Vanilla Maple Syrup - Stir together the syrup, vanilla, and serve over pancakes. Optionally, serve with Vanilla Maple Butter.

Recipe reprinted with permission and adapted from Pancakes: 72 Sweet and Savory Recipes for the Perfect Stack

Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

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What’s your favorite way to use apples? Favorite pancake recipe?


  1. Obviously I want a giant stack of these!

  2. I would kill for these pancakes right now

    • Sorry, year later, almost, but I’ll volunteer to make you a stack and you won’t have to kill anybody in the process. :)

  3. I would take pancakes that taste like apple pie any day!!

  4. These look absolutely gorgeous! I love me some apple pie in any shape or form!

  5. INSTANTANEOUSLY PINNED….OMG…Avery….FIRST Sky-High Apple Muffins…now “Sky-High Apple Pancakes”….These are Sunday Brunch…that is all…Bravo for the exquisite recipe and superlatively photographed results…a stunner and a keeper.

  6. Apple Pie in breakfast/brunch form? I’m sold.

  7. I can’t think of anything I’d rather have for breakfast :) these pancakes look incredible!

  8. These look fabulous, I’ve put the recipe into my recipe box – we’ll be making these at the weekend for breakfast, perfect!

  9. I kind of love the fuss and drama that’s involved in pie making but I’d happily put down the rolling pin for a batch of these!! (Your plates are lovely!)

  10. Very nice, Averie! These look FAN-FREAKIN-TASTIC!

  11. As if the apple pie pancakes weren’t delicious enough, you went and made vanilla maple syrup?? Holy goodness right there girl!

  12. These pancakes are so fluffy and thick, just how I like them. Sigh! I wish someone would make them for me this morning.

  13. Can’t wait to try these! They look absolutely perfect for this season. :D

  14. I make pancakes once a week for my son and thought this looked like a wonderful new variation that he would love! However, I made them this morning and they were all seemed undercooked and “doughy” no matter how long I cooked them for. Any suggestions on what went wrong? I re-read the recipe and it seems like I followed it correctly. Thanks!

    • Hmmm, not sure what to say. I had a couple people write this morning to say they made them with great success. The recipe is from the cookbook mentioned and I didn’t adapt it other than to change the level of spices. If they seemed doughy no matter how long you cooked them, maybe make smaller pancakes, like silver dollar size and on the thinner side, so they have the best chance of cooking through. I didn’t have any issues though.

    • Hi Robyn,

      I’m not sure what happened. It bums me out to hear you had trouble with this recipe. The only thing I can think of is that maybe you forgot to preheat your pan? Or maybe you used too much baking soda/baking powder resulting in super thick pancakes, which usually is the reason behind doughy pancakes? It has me puzzled–definitely want to help.

    • Thanks, Adrianna, for chiming in! Not often that the author of a cookbook is around to help troubleshoot – so appreciated that you are! :)

    • I had the same problem. They tasted great… but the texture was doughy. Very bummed. I double checked ingredients as I went and preheated the pan. And my baking soda was fairly new. Wonder if my apple was just very juicy?

    • I just forwarded the author of the cookbook your comment and someone else had the issue you did, and she said to preheat the pan, which you said you did. All I can think is to cook smaller sized dollops of batter, try silver dollar pancakes (maybe a huge ‘wad’ of batter is the culprit but a small amt would be better?) And yes, your apple could have been super juicy, adding moisture to the batter and leeching out as it cooked. Thanks for trying them!

  15. Averie, I had to tell you that i made these this morning and they were absolutely delicious! The Husband and I inhaled them. It was seriously like eating apple pie for breakfast. (but so much easier to make). This is going into my regular breakfast rotation. Thank you thank you thank you :)

  16. Delectable! Looking at the pictures made my mouth water!

  17. Wow, Averie you are making me so hungry over here! Those pancakes look fabulous. I would like a whole stack, please. :)
    They are so perfectly puffy and thick. ahhh, in love with these!

  18. Any idea if these are any good with dehydrated apples? I’d like to make the dry mix to send to someone so they can add the wet ingredients and be ready to be floored.

  19. Happy Pancake Day! We just had these for breakfast, delish! You won me over with “pancakes taste like apple pie”. :)

  20. So I just made these (to freeze and reheat for my toddlers’ breakfast during the week). I followed the recipe exactly and they turned out with almost no flavor. They didn’t fluff up when cooking and were almost rubbery. Any idea what I might of done wrong?

    • Sounds like your baking powder could be old/expired if they didn’t puff at all. That would create the rubbery texture, so can overmixing. If you don’t think the flavor is strong enough, add more spices, to taste. Make sure your spices are high-quality and fresh too as that really impacts final results, too!

    • Thank you. I think I need to buy new spices as well. I was excited about these and it seems I am the ONLY one who has had a problem with them. I will buy some new baking stuff and try again tomorrow. Plus the Vanilla I had was weird…Bought it brand new, doesn’t expire until 2015 and it was thick & syrupy. I’ve never seen vanilla like that before.

    • When I read the comment, I just had a feeling you probably just need to scrap things and start fresh! Glad that you’re doing that!

    • I will let you know how they turn out. I was reading some other comments about them being to “doughy” which mine were as well and some of the replies stated too much baking soda….is there baking soda in this recipe? If so it isn’t mentioned in the directions. I just added baking powder.

    • The recipe is directly from the cookbook that I sited. If you’d like to ask the author of the cookbook these questions, she blogs at

      I had no issues with them and they worked out great for me but for detailed inquiries, she’s the pancake expert!

  21. I just made these tonight for a late supper. I had apples just picked from the tree! I didn’t have cloves and used skim milk, but we both loved them! I have just enough for a serving for breakfast…for me!

  22. Made these this morning and they were absolutely delicious! I think the strawberry sprinkle pancakes are next on my list.

  23. i just made this recipe. it is fantastic!!! i will make them again tomorrow too. YUMMY!!!!

  24. Just made these and they were amazing! Had some apple butter handy as well and added a dollop to the batter in the pan and folded the pancake over like a turnover!! SOoo Yummy :) Thanks for the recipe!

  25. hello, thanks for the recipe. My pancakes came out doughy and the clove overpowered the dish. If I were to try it again I would omit the clove and maybe more baking powder.

  26. Please open a pancake restaurant in Lima, Peru!!!!!

  27. Oh. Em. Gee! Just made these and they were lovely!!! I used an ice cream scoop to dollop out the pancakes and spread them out a wee bit. This is huge for me because I don’t usually like pancakes. Thanks for sharing, Averie!!!!

  28. looks great! whats the recipe for the Vanilla Maple Butter? its not uploading :/

  29. thank u! :)

  30. I just made these this morning! Delicious! Definitely will be making these again :)

  31. I made these for dinner tonight. They had a fantastic flavor….but mine were not fluffy like yours. The batter was thin and so were the pancakes. My baking powder was fresh. It is not only your recipe it seems like every pancake I make are thin, never fluffy. Any suggestions on what I am doing wrong? 

    • Switch flour brands! King Arthur brand all-purpose flour has more gluten than other brands and just the slight bit more gluten will help give lift and thickness to anything from cookies to pancakes. Totally worth the extra few bucks! Also maybe try adding a few extra tablespoons of flour if the batter seems overly thin, but try K.A. first!

    • Thanks for the suggestion…I put the King Authur flour on my shopping list for this week. Cant’t wait to try them again. 

    • It’s a total game-changer in ALL baking and cooking!

  32. My batter was really runny so I added 1/4 cup of rolled oats. I also used olive oil instead of butter and turbinado sugar instead of the brown sugar.

    • Making the substitutions you made could have contributed to the runny batter (oil rather than butter does tend to make things more runny and loose in general in baking) but glad it all worked out with the oats.

  33. Just made these this morning.   The taste is indeed very good but the texture pretty poor with a rubbery consistency.   Compared to my old faithful from Anne Lindsay they are pretty inferior.  I’m thinking the problem is that it should be a tablespoon of baking powder not a teaspoon.  Anyway, a good idea and I’m going to add the spices and apple to Anne’s healthy wholewheat recipe next time and see how thye turn out.

    • Thanks for trying the recipe and the recipe is from the cookbook and author whom I referenced at the bottom of the post, so not my original recipe, but I reprinted it with her permission. I didn’t experience what you’re mentioning so not sure what to say.

  34. They smell wondeful but the texture was awful, wish I would have read the comments before making. 

    • Sorry you had problems with the texture. It’s not my recipe but one I got from the cookbook I linked to and I’ve never ran into any issues personally but thanks for trying the recipe.

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