Buttermilk Pancakes with Cinnamon Apples

This is the breakfast I’ve been making recently for the girls every time we go up to the Tiny House. I love that it has become a new ritual (that they love and ask for!). The last time we were there my girls had friends with them (another set of sisters the same age!), and all four of them GOBBLED up these Whole-wheat Buttermilk Pancakes with Cinnamon Apples.

Buttermilk Pancakes  topped with cinnamon apples on a plate with fork

I didn’t really know much about the friends’ food preferences, and I was so glad I hit the nail on the head with the cinnamon apples. They all asked me to make more apples, and my older daughter kept saying, “These pancakes are extra good for some reason” (even though I made them the same as I always do … she must’ve just been really hungry!). :)

Buttermilk Pancakes on 100 Days of Real Food

Nothing like ensuring a bunch of teens have satisfied and full tummies before going out on a hike for the day. Oh, how I love our time in the NC mountains! :)

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Buttermilk Pancakes with Cinnamon Apples

Enjoy breakfast with these whole-wheat buttermilk pancakes topped with cinnamon apples, and don't forget to freeze an extra batch for later.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Print Recipe
Servings: 6 makes about 18 4″ pancakes


For the Pancakes

For the Cinnamon Apples

  • 2 tablespoons butter
  • 2 apples cored and cut into a small dice (I like to use a mix of varieties such as Gala, Granny Smith, and Golden Delicious)
  • 2 tablespoons pure maple syrup
  • 1 1/2 teaspoons cinnamon


For the Pancakes

  • Whisk together the flour, baking powder, and salt in a large bowl.
  • In a separate bowl, whisk together the buttermilk, eggs, and maple syrup, and then pour into the bowl of dry ingredients.
  • Carefully fold the wet and dry ingredients together while drizzling in the melted butter, just until blended (do not overmix). We drizzle the butter so it won't turn solid again when contacting the cold ingredients. If this happens it will not mix as well, but don't worry, the recipe won't be ruined.
  • Heat a cast-iron skillet over medium-low heat and add a few teaspoons of butter to the pan. Add pancake batter using a soup ladle.
  • When the bottoms have started to brown, flip over and repeat. Cook in batches until the batter is gone, adding extra butter each time to keep the pan from getting dry.

For the Cinnamon Apples

  • In a large skillet, melt the butter over medium heat. Add in the apples and cook while stirring occasionally until they begin to soften, 4 or 5 minutes.
  • Add in the syrup and cinnamon, and stir to coat. Continue cooking until the apples can easily be pierced with a fork, another minute or so.
  • Serve warm over top of the pancakes with additional maple syrup, if desired.


We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Buttermilk Pancakes with Cinnamon Apples
Amount Per Serving
Calories 334 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 7g44%
Trans Fat 1g
Cholesterol 83mg28%
Sodium 509mg22%
Potassium 366mg10%
Carbohydrates 49g16%
Fiber 6g25%
Sugar 16g18%
Protein 10g20%
Vitamin A 482IU10%
Vitamin C 3mg4%
Calcium 214mg21%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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12 thoughts on “Buttermilk Pancakes with Cinnamon Apples”

  1. To make buttermilk:
    1 cup milk + 1 Tablespoon of lemon juice
    1 cup milk + 1 Tablespoon of white vinegar
    Let stand 5 minutes

  2. These look delicious! We eat so many pancakes and I can’t wait to try your recipe. Loving the cinnamon apples here because it reminds me of warm apple pie. Any tips for freezing these?

    1. Hi Lori, for this recipe I would suggest freezing just the pancakes and then whipping up the cinnamon apples when you want them. – Nicole

  3. 5 stars
    Great recipe any time of the year, not just autumn. Per your recipe, the cinnamon apples were delicious. Pure maple syrup is an absolute must.

      1. I usually have buttermilk on hand, but a good substitute for buttermilk for the thickness and acidity is to combine regular milk with yogurt or sour cream. I do about 1 part yogurt/sour cream to 2 parts milk.

    1. You can easily “culture” the milk yourself! I do it all the time for buttermilk pancakes. You would put in 2tbsp distilled white vinegar and then fill the measuring cup to 2 cups with milk, let it sit for 5-10 minutes.

  4. How do you package/wrap an extra batch for the freezer? I’d love to have them on hand for during the week!

    1. You can simply place them in an airtight container or a bag. You can also lay them in a single layer on a baking sheet, place them in the freezer, and then place them in a container to prevent them from freezing together. – Nicole

  5. Pancakes with cinnamon apples have been a fall favorite in our house for years. I thinly slice our apples and cook for 8-10 minutes. Though I make our pancake batter and apples without added sweetener, then guild the lilly with a dollop of homemade whipped cream.

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