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Soft and fluffy, these fruit-sweetened apple pancakes are just like traditional ones- with the added bonus of spiced apples and raisins in every bite. Great for breakfast, easy snacks, or packing into the lunchbox.
This Apple Pancake recipe is perfect for apple season! If you're looking for other ways to enjoy apples, try these Baked Apple Slices, Apple Cinnamon Waffles, Apple Puree, Sweet Potato and Apples or a refreshing Cucumber Apple Salad.
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Reasons to Love This Recipe
- Freezer-friendly - great for meal prep
- Fruit-sweetened - no added sugar needed
- Textured - introducing textures to little ones is just as important as new flavours A fluffy texture with soft apple pieced and raisins in every bite.
- Lunchbox-friendly
- Great for all ages - one for the whole family - from baby-led weaning and beyond.
Ingredients Information (and Alternative Suggestions)
- Raisins (or sultanas) - either works well for bursts of natural sweetness.
- Fresh Apples - use any sweet apples; I usually go for Pink Lady, Jazz of Fuji apple.
- Ground Cinnamon - adds warmth and flavour.
- Coconut oil - can be swapped with melted butter or a mild-tasting oil.
- All purpose flour (plain flour) & whole wheat flour (wholemeal) - I use a 50:50 mix, but you can adjust the ratio or use all plain flour if preferred.
- Baking powder - for lift.
- Milk - I use regular milk but any kind will work.
- Egg - I haven't tested this recipe with an egg replacement
Step by Step Instructions (With Images)
- Soak the Raisins -Let them soak to plump up and become juicy for the pancakes
- Prepare Apples - chop into 0.5 cm (or about ¼ inch) dice and Sauté with cinnamon until soft and fragrant.
- Prepare the Batter In a large bowl, combine dry ingredients. In a separate bowl, whisk together the egg and milk. Pour the wetinto the dry ingredients and stir until just combined.Drain the raisins and add them to the pancake batter along with the sautéed cinnamon apples. Stir gently until everything is just combined
- Cook - Heat a skillet, over medium heat, and spoon tablespoons of batter into the pan. When bubbles form on the surface, flip the pancakes and cook until golden brown on the other side.
Cooking Tips
To help you get delicious fluffy apple pancakes every time, try these simple tips
- Just barely mix - You should still see some small lumps in the batter. Overmixing can lead to dense pancakes. Add the apples and raisins last, stirring gently until just combined.
- Get the heat right - I find an non-stick pan on medium heat works best, but it depends on your stove. Start with a test pancake-if it's scorched outside but raw inside, reduce the heat.
- Wait for the bubbles - Flip the pancakes only when bubbles form on top. The second side will cook faster-just until golden
- Make extra cinnamon apples - For a delicious apple topping to serve with your pancakes!
- Adjust sweetness to your taste - This recipe is naturally fruit-sweetened with apples and raisins and I do not feel it needs added sugar. However, if you prefer sweeter pancakes, feel free to add a tablespoon of sugar to the batter.
Storage and Reheating Instructions
Apple pancakes are great for making ahead and can be enjoyed cold or easily reheated.
- Refrigerate - Once cooled to room temperature, store the pancakes in an airtight container in the fridge.
- Freeze - Place the pancakes on a baking tray, close together but not touching. Freeze for about 30 minutes until firm, then transfer to a freezer-safe container.
- Reheat
Microwave: Heat for around 15 seconds per pancake (adjust based on your microwave).
Oven: Preheat to 175°C (350°F). Place pancakes on a baking sheet, cover with foil, and heat for 10 minutes.
Recipe FAQs
Yes, this recipe is suitable for babies who are developmentally ready and are used to solid foods (6 months and older). However, there are a few things to keep in mind:
Allergies: These pancakes contain wheat, dairy, and egg-common allergens. Be sure to introduce these separately and safely before offering these pancakes.
Choking: Ensure the apple pieces are chopped very small and cooked until soft. As with any food, offer it in a safe feeding environment and supervise your baby.
Raisins: Soak the raisins for at least 15 minutes to rehydrate them, and consider chopping them to reduce the risk of choking. You can also skip the raisins or reduce the amount to lower the sugar content.
For informational purposes only-each baby develops at their own pace. Make informed decisions for your child and consult a professional for personalised advice.
You can, but I tested the recipe with both grated and chopped apples. I found that the sautéed chopped apples produced a much more flavourful, fluffier pancake. However, if you are short on time, or your child doesn't like "bits" then this is a great alternative.
More Pancake Recipes
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Apple Pancakes
Ingredients
- 40g (¼ cup) Raisins
- 2 Apples, finely chopped (roughly 0.5cm cubed) I used Pink Lady
- 1 teaspoon Cinnamon
- 2 teaspoon Coconut Oil * can substitute with butter
- 60g (½ cup) Plain (all purpose) Flour * SEE NOTE 1
- 60g (½ cup) Wholemeal (wholewheat) Flour * SEE NOTE 1
- 2 teaspoon Baking Powder
- 180ml (¾ cup) Milk
- 1 Egg
Instructions
- Place the raisins in a small bowl and soak with boiling water. (SEE NOTE 2)
- Heat a nonstick skillet over a medium heat and add one teaspoon of the coconut oil (or butter). Add the chopped apple and cinnamon, reduce the heat, and saute until soft, around 3 mins. Remove from heat.
- In a large mixing bowl combine the flours and baking powder. In a separate bowl mix together the egg and milk. Add the wet ingredients to the dry and stir. Don't over mix, a few small and medium lumps are fine.
- Drain the raisins and add to the pancake batter along with the sauteed apples. Stir until just combined.
- Heat a nonstick skillet on a medium heat (SEE NOTE 3) and brush with coconut oil/butter. Add tablespoons of the mixture into the pan, I did 4 at a time.
- When bubbles rise to the surface, flip and cook the other side until golden.
- Repeat until the mixture is finished.
Video
Recipe Notes
- Depending on what your family is used to you can alter the ratio of the flours. If using all wholemeal you may find the pancakes a little heavy /dense. You may also find you may need to add a little more milk. Please refer to shot of batter above to see right consistency.
- This step is optional but I love how plump and moist the raisins become when soaked. They taste great in the pancakes.
- The trick to making good pancakes is to get the temperature right. This will vary depending on the stove. Make a small test pancake first to check the temperature. If the outside is scorched and the inside is still raw then turn down the heat.
Jenna
Great recipe, whole family liked it. I did add more cinnamon and a bit of yogurt to help with the consistency. Turned out very good!
Amy Whiteford
Amazing, thanks Jenna, so glad you all enjoyed them 🙂
Lisa
Don't mean to be rude but this turned out so bad. The dough was so thick and did not look like pancake batter at all
Amy
Hi Lisa, Sorry you didn't have success with the recipe, I'd love to figure out what went wrong as it can help with what I add in the note section of the recipe. Did your batter look like mine? (see photos above recipe card) What flour did you use? Did you do 50:50 wholemeal / all purpose? It works with a 50:50 split or with 100% all purpose. Where are you from as I know wholemeal flour can vary from country to country. It may not be as refined as the wholemeal flour in Australia and may produce a pancake that is more dense.
LISA
I used 100% wholewheat flour. I added more milk after reading your response to other comments that the batter is supposed to look like your photo (I just went straight to the recipe card at first). I feel bad for my 1 star comment before because after some modifications the pancakes were delicious!! It would've helped if in the NOTES you referenced the batter photo 🙂
Amy
Hi Lisa, thanks for your feedback, I'll add that to the note section. 🙂
Kevin Hulse
Hi Amy remember me Kevin? The made the recipe I used sweet cinnamon and just plain flour and severed with the berry and chia jam from your site but I used a small pear cause didn't have enough frozen berries, spread some of the jam on the pancake and drizzled with honey.Tasted abit salty though I'm thinking it could of been the sweet cinnamon Thankyou for this recipe Amy.