Apple Pie Pancakes with Vanilla Maple Syrup

Apple Pancakes with Vanilla Maple Syrup — These apple pie pancakes are bursting with warm cinnamon and cozy fall spices. Slather on some butter and dip each bite in rich homemade vanilla maple syrup for the ultimate comfort breakfast!

It’s that wonderful season when apples pop up everywhere — in desserts, snacks, and yes, even pancakes that taste just like apple pie! Honestly, I’m not the biggest pie baker. Sometimes a whole pie feels like too much, and I tend to go for bars or cookies since they disappear quicker and still give that cozy apple goodness.

That’s where these apple pie pancakes come in — the perfect pie alternative that’s way faster and surprisingly easy to pull together. You don’t have to fuss over crust or bake forever. This recipe is my take on a gem from my friend Adrianna Adarme, author of Pancakes: 72 Sweet and Savory Recipes for the Perfect Stack. Her recipes are super straightforward and free of guesswork, which I love. I try to do the same here — lots of detail so you feel confident and ready to cook.

Her cookbook blew me away with ideas like Carrot Cake, Red Velvet, Coffee, Cinnamon Bun, and Banana Bourbon Pancakes. She also has savory ones, like Jalapeño Corn Cakes and Smoked Gouda Sweet Potato Latkes — so creative!

Since fall was on my mind and my sweet tooth won the day, I dove into these Apple Pie Pancakes. The base is classic pancake batter— just mix dry and wet separately, combine, then stir in a cup of grated apple before cooking.

I tweaked the spices a bit by adding more cinnamon and nutmeg plus just a pinch of cloves for that real apple pie vibe. Adrianna suggested peeling the apple, but I left the peel on because, hey, fiber is a plus!

To amp up the flavor, I stirred some vanilla extract into the maple syrup, turning it into the perfect drizzle that complements the apples and spices beautifully. Vanilla maple syrup is my go-to for pancakes, waffles, or French toast — it just makes everything better.

The warm spices blend so nicely with the apple, filling your kitchen with that signature fall aroma. The grated apple adds little bursts of juicy texture inside otherwise soft, fluffy pancakes that just melt in your mouth.

Honestly, summer is my favorite season, but if fall insists on arriving, pancakes that taste like apple pie are a pretty sweet way to welcome it — especially when stacked sky-high.

As apples start filling markets and tables, these apple pie pancakes offer all those cozy fall flavors without the hassle of pie crust or long baking times. This recipe combines cinnamon, nutmeg, and a pinch of clove with freshly grated apple for moist, tender pancakes that taste just like your favorite slice of apple pie.

The process is straightforward: whisk dry ingredients in one bowl, whisk wet ingredients in another, then gently fold them together with the grated apple before cooking them on a hot griddle. This recipe is adapted from Adrianna Adarme’s fantastic Pancakes cookbook, with a little extra spice and vanilla maple syrup magic added in. From start to finish, you’re looking at around 20 minutes and about 7–8 fluffy, delicious pancakes.

Below, you’ll find the full ingredient list, easy step-by-step instructions, helpful tips for getting that pancake-perfect texture, ideas for mixing things up, and smart storage and reheating tips. Ready to fill your kitchen with the sweet smell of fall? Let’s get going on these apple pie pancakes!

What Makes Them So Good

These apple pie pancakes pack in classic apple pie flavor without any pie crust fuss. A cup of grated apple folded into a spiced batter churns out soft, fluffy pancakes with lovely little apple bits throughout, all topped with a smooth vanilla maple syrup drizzle that takes them to the next level. Craving another apple-forward stack? Try our Apple Yogurt Pancakes.

Here’s what makes them a winner:

• Fall flavors fast: cinnamon, nutmeg, and clove bring that unmistakable apple pie vibe right to your breakfast plate.
• Simple & quick: dry ingredients, wet ingredients, fold in your apples, cook — all done in about 20 minutes. For an even more minimal, 3-ingredient option, check out this 3 Ingredient Banana Oatmeal Pancakes recipe.
• Use everyday pantry items plus just one apple — no special shopping needed.
• Family friendly & versatile — keep pancakes warm in the oven, freeze leftovers, or swap in your favorite apple variety.
• Cozy kitchen: your home will smell like fall while these cook, making mornings extra special.

Ingredients for Pancakes and Syrup

• 1 cup all-purpose flour
• 2 tablespoons light brown sugar, packed
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon, original recipe calls for 1 teaspoon
• ½ teaspoon ground nutmeg, original recipe calls for 1/8 teaspoon
• ½ teaspoon ground clove
• ⅛ teaspoon salt
• 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
• Butter or vegetable oil for skillet
• about 1/2 cup maple syrup, warmed gently
• 1 teaspoon vanilla extract or the scrapings of 1 vanilla bean

How to Make Fluffy Pancakes

1. Preheat oven to 200°F to keep cooked pancakes warm.
2. Grate one medium apple (about 1 cup); leave peel on if desired.
3. Melt 1 tablespoon unsalted butter and let cool slightly.
4. Whisk together dry ingredients (all-purpose flour, light brown sugar, baking powder, cinnamon, nutmeg, clove, salt) in a medium bowl.
5. In a separate bowl or measuring cup, combine milk, egg, melted butter, and vanilla extract; whisk until smooth.
6. Pour the wet mixture into the dry ingredients all at once and stir gently just until combined, leaving small to medium lumps.
7. Carefully fold the grated apple into the batter, spreading the apple bits evenly throughout.
8. Heat a skillet or griddle over medium heat until drops of water sizzle and bounce; brush with about 1½ teaspoons butter or 1 teaspoon vegetable oil.
9. Using a 1/4-cup measure, drop batter onto the hot skillet.
10. Cook each pancake 1–2 minutes until small bubbles form on the surface, then flip.

11. Lower heat to medium-low and cook the other side about 1 minute or until golden brown.

    

12. Transfer cooked pancakes to a baking sheet and place in the 200°F oven to keep warm; repeat with remaining batter, adding more butter or oil to the skillet as needed.
13. Gently warm about 1/2 cup maple syrup, then stir in 1 teaspoon vanilla extract or vanilla bean scrapings until blended.
14. Drizzle the vanilla maple syrup over the warm pancakes.

Cooking Tips for Best Texture

Getting the pan nice and hot before cooking your pancakes is key. If it’s not warm enough, your pancakes might not rise and brown properly. A quick test: flick a few drops of water on the surface — if they sizzle and bounce, you’re good to go.

Feel free to adjust the spices to suit your taste. I’m a big fan of bold cinnamon and a little clove, but you can dial those down if you prefer something more subtle.

If you want to go the extra mile, try gently cooking some diced apples with cinnamon in a small pan and spooning those warm, soft pieces over your pancakes alongside the vanilla maple syrup. For a bright, tangy twist, a spoonful of Quick Rhubarb Applesauce also makes a fantastic topping. Extra apple pie flavor? Yes, please!

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Flavor Swaps and Add-Ins

You can use whatever apple variety you love in these apple pie pancakes. I like Honeycrisp or Gala if I want a sweeter bite, and Granny Smith if I want a nice tart contrast to the sweetness of the syrup and spices.

Wondering about swapping in berries or other fruits? It might work but keep in mind that different fruits release different amounts of juice, which can change the batter’s texture. Use your best judgment if you want to experiment. If you want a heartier, nutty base to complement the fruit, try swapping in some whole wheat flour — our whole wheat pancakes explain how to keep them tender and fluffy.

Whole milk is what keeps the pancakes moist and flavorful, but you can try non-dairy options like oat or soy milk if that’s what you have. Just note the texture might change a bit — if you try it, I’d love to hear how it turns out! For extra protein and tang, replace some milk with Greek yogurt — see our high protein Greek yogurt pancakes for helpful ratios.

For egg substitutes, I haven’t tested this recipe that way yet. If you experiment with flax or chia eggs, be aware they may change the texture slightly.

How to Store and Reheat

If you’re making a big batch, keep the cooked pancakes warm by placing them on a baking sheet in a 200ºF oven while you finish cooking the rest. Don’t use a plate for this — many plates aren’t oven-safe, and too much heat can dry out your pancakes. A low oven temperature keeps them warm and soft.

Absolutely, you can also freeze these apple pie pancakes! After cooling them to room temperature, stack them in a freezer bag with parchment between each pancake if you’d like to avoid sticking. When you’re ready to enjoy, simply reheat in a toaster or microwave for a quick breakfast pick-me-up.

Answers to Common Questions

Q: What apples are best for these apple pie pancakes? A: Use any apple you like! For sweeter pancakes, go with Honeycrisp or Gala. If you want a bit of tang, Granny Smith works great.

Q: Should I peel the apple before grating? A: No need! Leaving the peel on adds fiber and makes prep easier, but you can peel if you want a smoother texture.

Q: Can I freeze leftover pancakes? A: Yes! Let them cool completely, stack with parchment paper if you want, seal in a freezer bag, and freeze. Reheat frozen pancakes in a toaster, oven, or microwave.

Q: How do I keep pancakes warm while I finish cooking? A: Place cooked pancakes on a baking sheet and keep them in a 200°F oven. Use a tray, not a plate, and keep the oven low so they don’t dry out.

Q: Can I use non-dairy milk or egg substitutes? A: This recipe uses whole milk and eggs for moisture and texture. If you swap milk, richer non-dairy kinds like oat or soy work best. Egg substitutes haven’t been tested here, but flax or chia eggs may work, though texture could change.

Q: Can I use other fruit instead of apple? A: This recipe is made for grated apples specifically. Small berries or cooked fruit might work, but watch the batter consistency — different fruits add varying amounts of juice.

Q: How many pancakes does this recipe make? Can I double it? A: It makes about 7–8 pancakes using 1/4-cup portions. Feel free to double or halve the recipe to make the amount you want, just keep the ingredient ratios the same.

Q: How should I store leftovers and how long do they last? A: Store cooled pancakes in an airtight container in the fridge for 3–4 days. Reheat gently in a toaster, oven, or microwave.

Q: Any serving tips? A: Serve warm with a pat of butter and the homemade vanilla maple syrup from the recipe. For extra apple pie vibes, add cinnamon-spiced cooked apples or a dollop of whipped cream. Yum!