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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.
Mara
Thank you so much for the lovely recipe! My son likes it a bit sweeter so I added more apples and raisins. They are so yummy.
Amy
Thanks Mara
Sophia
Could you make this with oat milk instead of dairy milk?
Amy
Hi Sophia, I am sure that will work 🙂
Donna
My son loves these. He always asks for more and I have to cut him off after 3 . He also recognises that I store them in am old stork tub. So when he sees the stork tub on the shelf he points at it and babbles, hopeful that there are some in there
Amy
Ha ha! So happy he liked them so much 🙂
Laura
I made these this morning for our family of 4 and they were amazing. Super easy and devoured by both my toddlers. My children have yet to dislike anything from your site and it’s my go-to for family recipes.
Amy
Thank you so much, this comment has just made my day! Thanks Laura 🙂
Jo
Tasty but mine haven’t turned out looking like your picture at all! Rather than puffy, with the fruit encased, they’re just flat so the apple bits stick out on one side… what have I done wrong?
Amy
Hi Jo,
I'm sorry the texture didn't work for you. Did your batter look similar to mine did in the process shots? Did you chop the apples small? Did you gently mix? You only need to mix until just combined. Did you use a mix of wholemeal/plain? If all wholemeal they may have been a little denser. How big did you make your pancakes? Mine was a heaped tablespoon of batter. If too big they cooking may have been too long. Sorry, I can't give you an answer.
Alla
Great recipe! Thank you Amy.
Amy
Thanks Alla 🙂
Vette
I like this recipe but Could I possibly do 1tsp of baking soda I feel like I can taste to much of it in the recipe ?
Amy
Hi Vette, it is baking powder, not soda that you should use. Did you use soda?
Kiri
I was a bit short of time this morning so just grated the apple and put it straight in without cooking it first. Not quite as good but my son loved it. Great recipe.
Amy
Great to know, Kiri, glad your son loved the quick version 🙂
Shiwani goel
What can be an alternative for eggs??
Amy
Hi Shiwani, sorry I haven't tested any egg replacement in this recipe so I can't say for sure. Maybe try a flax egg?
Janine
I'd love to try this recipe but I'm so short on time when trying to handle baby and fry anything in a pan. Is there any way these could be made into a baked version? I find it far easier to load up a baking tray with bite size amounts of something and let the oven do the hard work for me.
Amy
Hi Janine, I haven't tried this so can't say for sure if it would work but you could try cooking the mixture like you would a sheet pan pancake.
Line a sheet pan with baking paper and brush the bottom with butter / oil to grease. Add the batter and then using a spatula, evenly spread the batter. Gently shake the sheet pan to make sure that the batter is evenly spread. Bake for around 5 -10 minutes. Check at 5 minutes - if the centre of the pancake is springy to the touch and a toothpick inserted into the middle comes out clean, your pancakes are done. Cut into sections.
Elisabeth
Can't wait to try this. Will do this for partner's birthday breakfast next week! Can you substitute gluten-free flour for this? If so, what would be the ratio? Also, what toppings do you recommend? Cheers!
Amy
Hi Elisabeth, I haven't tried this recipe with gluten-free flour so can't say for sure, sorry. These pancakes are delicious on their own, topped with some extra apple or add your favourite pancake topping (maple syrup etc)
Enjoy 🙂
Vi
Have made them twice now and my two little boys love them. Even though one of them would never touch an apple if I just offer it as is. Thank you for this great recipe!
Amy
Thank you Vi 🙂 Hopefully, these can be a stepping stone for him loving apples...!
C
So delicious!!
Amy
So glad you enjoyed them, C! Thanks for the 5 stars 🙂
Helen
Loving our HLF breakfasts each week - these were another triumph! I used plain and rye flour, and we had lots of berries, yogurt, and a little maple syrup (not for baby). All wolfed down immediately!
lenka
Hello, about to make those ! How long to soak the raisins for and can i use half normal flour and half oat ?
Amy
Hi Lenka, you should allow the raisins to soak for at least 1 min. I usually soak them at the beginning of the recipe and then once you are ready to add them to the batter they will have soaked long enough. I think half oat flour should work well in this recipe but as I haven't tried it I can't say for sure.
Melly
Is this suitable for a 7 month old baby?
Amy
Hi Melly, Has your 7 mth had experience with finger foods before? If so, there shouldn't be a problem. I'd skip the sultanas if you wanted to reduce the sugar level.