Apple-Cinnamon Pancakes Recipe

Active Time:

10 mins

Total Time:

50 mins

Servings:

12

We all know the first pancake is always a dud. But with big-batch pancakes, not only does every pancake turn out, you also don't have to be glued to the stovetop in the process.

After preparing the pancake batter in this apple-cinnamon pancakes recipe, it's poured into a baking dish, cooked for a few minutes, and then topped with sliced Honeycrisp apples before returning to the oven. It's important to add the apples after the batter has a chance to partially set so they remain suspended and caramelize in the oven.

We use Honeycrisp apples for this apple-cinnamon pancake recipe because they are crisp, juicy, and sweet-tart. They're preferred by our Test Kitchen for a good amount of apple recipes. When cooked, they remain semi-firm, making them the ideal topping for these pancakes (their skin even retains a rosy color). They're also great for creating a flavorful pie filling that won't cook down too much. If you can't find Honeycrisp apples at the store, you can use Ambrosia or Pink Lady apples instead.

Why Big-Batch Pancakes Are a Game Changer

Gone are the days of standing over a pan, trying to make as many pancakes as possible while missing the entire course of the breakfast or brunch with your family.

Big-batch pancakes aren't just fun to serve, they're also perfect for making ahead and reheating before serving. They can even be customized to suit everyone's preferences—each portion with its own unique topping. Talk about a great addition to a brunch table: quick, easy, and totally customizable? We're in.

Ingredients for Big-Batch Apple-Cinnamon Pancakes

To make these pancakes, you'll need:

Dry ingredients: All-purpose flour, baking powder, kosher salt, ground cinnamon, and granulated sugar.
Wet ingredients: Whole milk, sour cream, unsalted butter, vanilla extract, and large eggs.
To garnish: Honeycrisp apple, maple syrup, and butter for serving.

Can these pancakes be made with different types of fruit?

Keep the process the same, and substitute the apples for bananas, berries, pears, plums, peaches, cherries, or any seasonal fruit you love. Better yet, divvy up the pan and place a variety of toppings in each quadrant, from fruit to chocolate chips. It's a surefire way to keep everyone happy.

How To Make Big-Batch Apple-Cinnamon Pancakes

Full instructions are below, but here's a brief recap before you get started:

Step 1. Preheat oven to 425°F. Grease a 13- x 9-inch baking pan with cooking spray.
Step 2. Whisk together flour, baking powder, salt, cinnamon, and 1/4 cup sugar. Whisk in wet ingredients just until combined. Pour into pan.
Step 3. Bake until puffed, about 6 minutes. Stir together apple slices and remaining sugar. Place over pancake batter and bake until golden brown, about 20 minutes. Slice and serve warm with maple syrup and butter.

What To Serve With Big-Batch Apple-Cinnamon Pancakes

These pancakes can be the star of the show, or a great addition to a breakfast or brunch table. Serve alongside any of our easy brunch recipes for a memorable meal.

Storing Leftover Big-Batch Apple-Cinnamon Pancakes

Once cooled, these pancakes can be sliced and stored in zip-top bags. Refrigerate for up to three days, or freeze up to three months. Reheat in the microwave or a 350°F oven until warmed through before serving.

More Big-Batch Pancake Recipes

Editorial contributions by Katie Rosenhouse.

Ingredients

2 1/2 cups all-purpose flour
2 Tbsp. baking powder
3/4 tsp. kosher salt
1/2 tsp. ground cinnamon
1/4 cup, plus 1 Tbsp. granulated sugar, divided
2 cups whole milk
1/2 cup sour cream
6 Tbsp. unsalted butter, melted
1 tsp. vanilla extract
2 large eggs
1 small (6 oz.) Honeycrisp apple, thinly sliced (about 2 cups)
Maple syrup and butter, for serving

Directions

Prepare oven and pan:

Preheat oven to 425°F. Grease a 13- x 9-inch baking pan with cooking spray.
Make pancake batter:

Whisk together flour, baking powder, salt, cinnamon, and 1/4 cup of the sugar in a large bowl. Create a well in center of dry ingredients; whisk in milk, sour cream, melted butter, vanilla, and eggs just until combined. Pour into prepared pan.
Bake pancake:

Bake in preheated oven until puffed, about 6 minutes. Stir together apple slices and remaining 1 tablespoon sugar in a medium bowl. Top pancake evenly with apple mixture, and continue baking until golden brown and a wooden pick inserted in center comes out clean, about 20 minutes. Let cool 10 minutes before serving. Slice and serve with maple syrup and butter.