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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.
Holly Sayer
I feel I should finally comment on this as I have been batch cooking and freezing these regularly for my daughter for months now. She absolutely loves them and I feel happy that she is getting a healthy breakfast when she has them. I use all buckwheat flour and it works perfectly, thanks so much for this and your other recipes. The sweet potato and lentil croquettes are also a staple in our house! x
Amy
Thanks Holly! I'm delighted that this has become a repeat recipe in your house 🙂
Katie
I think these are yummy too!! Holly, can I ask how you serve these after freezing? Would love to have them in hand for breakfast or lunch on the move!
Amy
Hi Katie, glad you enjoyed them :). I've included storage and reheating instructions in the post.(Under heading How to Store Apple Pancakes). Hope this helps.
Charlotte Usher
I got confused if it was 120gs of flour all together or if it was just 60g?
Amy
Hi Charlotte, It is 120g altogether. I used 60g of plain and 60g of whole-wheat. 🙂
Omnia
By far my favorite recipe for pancakes for the whole family. It came out great. Thank you!
Amy
Such a lovely comment! Thank you, Omnia. 🙂
Abbi
By the time I cooked the last one, there wasn't a single one left on the plate. AMAZING!!!
Amy
Ah yes, I rarely have any left when I make these! One of my favs 🙂
Laura Wilson
I made these today with pear instead of apple. I didn’t sauté the pear for as long so they still held their shape. Really good tip to soak the raisins first. They were delicious!
Amy
Hi Laura, thanks for your feedback. I bet pear was delicious 🙂
Laura
Great!!!!
Amy
Thanks Laura 🙂
Laura
I just made this recipe and the pancakes were fluffy and delicious. My baby girl love it (the raisins no, first time eating it). I’m really happy with this fluffy and dessert alike pancakes.
Amy
So glad you enjoyed these, Laura 🙂
Aleksandra King
Hi Emma, I want to use my homemade apple mus instead of chopped apples.
How much do you think I should use?
In cups or grams
Amy
Hi Aleksandra, what do you mean by apple mus? Is this apple puree?
Delta
We just made these for our 19 month old, added some garlic n they turned out so great!! Rhanks for the recipe
Amy
Wow, I can't imagine garlic in this recipe! Glad it worked for you, Delta 🙂
Carlijn
These pancakes were so good! I like that there’s no added sugar in the batter and the apple cinnamon combination is perfect for fall! Thank you 🙂
Amy
Thanks, Carlijn! So glad you enjoyed them. Enjoy fall time, we are in Spring and gearing up for summer!
Barb
why can't u put measuring cup for flour instead of grams?? won't be making these
Amy
Hi Barb, I'm sorry that the measurements put you off making these. I usually do include both gram and cup measurements but must have forgotten in this recipe. Coming from the UK and now living in Australia I am very much used to using grams instead of cups. I also think it is a much more accurate way of measuring ingredients. However, I do realise from my time living in the USA, that kitchen scales aren't something that can be found in every kitchen (like it would be here). I will update the recipe. FYI it is 1/2 cup of flour plain (all-purpose) and 1/2 cup wholemeal (wholewheat). You can, of course, use 1 cup of all-purpose if you prefer.
Jen
Tried it and it turned out great. Naturally sweet without the need for any additional syrup or honey. Thank you!
Amy
Thanks Jen, glad you liked them 🙂