Delicious pancakes filled with cinnamon-spiced apple and raisins. These Apple Pancakes are a great finger food for baby-led weaning, toddlers or for adding to a lunchbox.
This is a great recipe to make with your little ones. Double the batch and pop a stash in the freezer, to add to the lunchboxes or to have as a quick snack option.
How to Make Apple Pancakes
To make these pancakes you start by sauteeing chopped apple with cinnamon until soft. This is then added to pancake batter along with some raisins. The result is a delicious fluffy pancake with sweet apple pieces.
I have seen a lot of apple pancake recipes with raw grated apple added to the mixture. If you are short on time, or your child doesn't like "bits" then this is a great alternative.
Personally, I love the little chunks of apple along with the raisin and the texture contrast it provides.
Cooking Tips
To ensure fluffy, delicious pancakes follow these tips
- Mix the dry and wet ingredients separately. - Mix the dry ingredients in one bowl and the wet in another bowl. Pour the wet into the dry and..
- Just Barely Mix - You should still see some small and medium-sized lumps in the batter. If it is too smooth you risk your pancakes being dense. Add the apples and raisins and stir until just combined.
- Get the right heat - I find a medium heat is perfect for this pancake. This will vary depending on your 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.
- Wait for the bubbles - Flip the pancakes only once bubbles form on the top. The other side will cook quicker, cook until golden.
Storage and Reheating Instructions
Apple pancakes are a great make-ahead food and they can be enjoyed cold or reheated easily. Allow the pancakes to cool to room temperature before storing.
- Refrigerating Apple Pancakes
- Once cool, store in an airtight container and refrigerate.
- Freezing Apple Pancakes
- Place the pancakes on a baking tray, so they are close together but not touching. Place in the freezer until frozen, around 30 mins. Then transfer to a freezable container.
You can re-heat apple pancakes, from frozen, in the
- Microwave (depending on oven, around 15sec for 1 pancake)
- Oven ( 175c / 350f), place on a tray, cover with foil and heat for 10 mins.
You may also like
- Banana Blueberry Fritters
- Green Pancakes
- 2 Ingredient Banana Pancakes
- Sweet Potato Pancakes
- Strawberry Pancakes
- Apple Crepes
Have you tried this recipe? I love to receive feedback! Please rate and comment below or tag me on Instagram or Facebook.
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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.
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.Â
-  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.Â
Laura says
Great!!!!
Amy says
Thanks Laura 🙂
Laura says
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 says
So glad you enjoyed these, Laura 🙂
Aleksandra King says
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 says
Hi Aleksandra, what do you mean by apple mus? Is this apple puree?
Delta says
We just made these for our 19 month old, added some garlic n they turned out so great!! Rhanks for the recipe
Amy says
Wow, I can't imagine garlic in this recipe! Glad it worked for you, Delta 🙂
Carlijn says
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 says
Thanks, Carlijn! So glad you enjoyed them. Enjoy fall time, we are in Spring and gearing up for summer!
Barb says
why can't u put measuring cup for flour instead of grams?? won't be making these
Amy says
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.