Apple Fritter Pancakes

My youngest brother walked into the kitchen last Sunday morning and announced he was craving apple fritters but didn't want to deal with deep frying. I stirred together this pancake version instead, and we stood around the stove eating them right off the griddle. The scent of cinnamon and caramelizing apples filled the whole house, pulling everyone downstairs within minutes.

Last autumn my neighbor dropped off a bag of apples from her backyard tree, and I made these pancakes for her family in return. Her kids sat at my kitchen counter watching the bubbles form on the batter, asking if they were ready yet. Now every time apple season rolls around, those kids text me asking if I'm making the fritter pancakes again.

Ingredients

• All-purpose flour: The structure that holds everything together; measure by weight if you want consistent results every time
• Baking powder and baking soda: This dual leavening combo gives the pancakes their signature lift and fluffy texture
• Ground cinnamon and nutmeg: These warm spices make the kitchen smell incredible and pair perfectly with sweet apples
• Whole milk: Creates a richer, more tender crumb than low-fat alternatives
• Unsalted butter, melted: Adds essential flavor and keeps the texture soft and moist
• Fresh apples: Granny Smith holds its shape well, but Honeycrisp brings natural sweetness if you prefer less sugar
• Lemon juice: Keeps the apples from browning and adds a bright note that balances the sweetness
• Powdered sugar: Dissolves instantly into the glaze for that smooth, pourable consistency

Instructions

Prep the apples:

Toss the diced apples with lemon juice, sugar, and cinnamon until evenly coated

Mix the dry ingredients:

Whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl until well combined

Combine wet ingredients:

In a separate bowl, whisk milk, eggs, melted butter, and vanilla extract until smooth

Make the batter:

Pour wet ingredients into dry and fold gently until just combined; some lumps are perfectly fine and prevent tough pancakes

Add the apples:

Fold the prepared apples into the batter, distributing them evenly throughout

Heat your pan:

Warm a skillet or griddle over medium heat and lightly grease with butter or oil

Cook the pancakes:

Drop batter by quarter cupfuls onto the hot surface, cook until bubbles form and edges set, then flip and cook until golden brown

Make the glaze:

Whisk powdered sugar, milk, and vanilla until smooth and drizzle over warm pancakes

Save

My daughter started requesting these for her birthday breakfast instead of the usual waffles or crepes. Now it's become our little tradition to make them together while still in pajamas, listening to her favorite morning playlist and talking about everything and nothing at all.

Getting the Perfect Texture

The trick to restaurant-quality pancakes is patience with your skillet heat. Too high and they'll burn before cooking through, too low and they'll spread into thin, sad discs. I test the temperature with a tiny dollop of batter first and adjust until it sizzles gently without smoking.

Apple Selection Tips

Different apples create completely different eating experiences. Tart varieties like Granny Smith provide contrast against the sweet glaze, while sweeter options like Fuji or Gala make the whole dish more dessert-like. I've found that mixing two types gives the best balance of flavor and texture.

Make-Ahead Strategies

You can prep the dry ingredients and apple mixture the night before for faster morning cooking. Just keep the chopped apples in a sealed container with the lemon juice mixture and whisk everything together right before cooking.

• Mix the glaze while the pancakes cook so it's ready the moment they are
• Keep finished pancakes warm in a 200°F oven while cooking the rest
• Leftovers reheat beautifully in the toaster for a quick weekday breakfast

Save

These pancakes have become my go-to for unexpected houseguests and slow Sunday mornings alike. There's something magical about watching people's faces light up when they take that first bite of warm, glazed perfection.

Recipe FAQs

→ What type of apples work best for these pancakes?

Granny Smith or Honeycrisp apples are ideal because they hold their shape during cooking and provide a nice balance of tartness to the sweet batter. Firm apples won't become mushy when folded into the batter or cooked on the griddle.

→ Can I make the batter ahead of time?

For the fluffiest results, it's best to cook the pancakes immediately after mixing the batter. However, you can prepare the dry ingredients and diced apples the night before, then combine everything with wet ingredients just before cooking.

→ How do I store and reheat leftovers?

Store cooled pancakes in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster, toaster oven, or warm skillet. The glaze is best added fresh after reheating rather than storing it on the pancakes.

→ Can I substitute whole wheat flour?

Yes, you can replace half of the all-purpose flour with whole wheat flour for added fiber and nutrition. Keep in mind that whole wheat flour may make the pancakes slightly denser, so using half-and-half maintains a good texture.

→ What can I use instead of the glaze?

Warm maple syrup is a delicious alternative to the vanilla glaze. You could also use honey, agave nectar, or simply dust the warm pancakes with powdered sugar and extra cinnamon for a lighter finish.

→ Why should I avoid overmixing the batter?

Overmixing develops gluten, which can make pancakes tough and chewy rather than fluffy. Mix just until the dry ingredients are moistened—small lumps are completely fine and will disappear during cooking.