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
Jo says
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 says
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 says
Great recipe! Thank you Amy.
Amy says
Thanks Alla 🙂
Vette says
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 says
Hi Vette, it is baking powder, not soda that you should use. Did you use soda?
Kiri says
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 says
Great to know, Kiri, glad your son loved the quick version 🙂
Shiwani goel says
What can be an alternative for eggs??
Amy says
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 says
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 says
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 says
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 says
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 says
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 says
Thank you Vi 🙂 Hopefully, these can be a stepping stone for him loving apples...!
C says
So delicious!!
Amy says
So glad you enjoyed them, C! Thanks for the 5 stars 🙂
Helen says
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!