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
- Baby Blueberry Pancakes
Have you tried this recipe? I love to receive feedback! Please rate and comment below or tag me on Instagram or Facebook.
Looking for more healthy kid recipes?Sign up for my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more kid-friendly inspiration on Pinterest and Instagram.
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.
- 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.
Lisa
Don't mean to be rude but this turned out so bad. The dough was so thick and did not look like pancake batter at all
Amy
Hi Lisa, Sorry you didn't have success with the recipe, I'd love to figure out what went wrong as it can help with what I add in the note section of the recipe. Did your batter look like mine? (see photos above recipe card) What flour did you use? Did you do 50:50 wholemeal / all purpose? It works with a 50:50 split or with 100% all purpose. Where are you from as I know wholemeal flour can vary from country to country. It may not be as refined as the wholemeal flour in Australia and may produce a pancake that is more dense.
LISA
I used 100% wholewheat flour. I added more milk after reading your response to other comments that the batter is supposed to look like your photo (I just went straight to the recipe card at first). I feel bad for my 1 star comment before because after some modifications the pancakes were delicious!! It would've helped if in the NOTES you referenced the batter photo 🙂
Amy
Hi Lisa, thanks for your feedback, I'll add that to the note section. 🙂
Kevin Hulse
Hi Amy remember me Kevin? The made the recipe I used sweet cinnamon and just plain flour and severed with the berry and chia jam from your site but I used a small pear cause didn't have enough frozen berries, spread some of the jam on the pancake and drizzled with honey.Tasted abit salty though I'm thinking it could of been the sweet cinnamon Thankyou for this recipe Amy.
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 🙂