Cinnamon Apple Pancakes Recipe

Want pancakes that flip up fluffy instead of flat? These cinnamon-apple buckwheat pancakes bring cozy spice, maple-kissed apple bites, and that gently toasty buckwheat flavor that makes the kitchen smell like a slow Saturday, even on a school-day morning. The batter comes together with pantry staples, stays naturally gluten-free (and dairy and refined sugar-free), and cooks up with golden edges and soft, pillowy centers.

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I've made some version of these since my kids were little, and leftovers went straight into the toaster for grab-and-go snacks on the way out the door. Over time I fine-tuned the ratios so buckwheat tastes warm and nutty, not heavy, and the crumb stays light without gums or fuss. A short batter rest and steady medium heat is the trick here, giving reliable lift and even browning every time.

You'll love this stack for weekend brunch or Tuesday fuel. Buckwheat and cinnamon play so well with maple and apple, the texture stays tender instead of gummy, and the method is easy. Mix, rest, sizzle, stack. Then pass the maple apples and watch them disappear.

Ingredients You Need for Cinnamon Apple Pancakes

Here are the ingredients you'll need to make healthy buckwheat pancakes:

Ingredient Notes:

• Buckwheat Flour: Adds a dense, nutty flavor to the pancakes.
• Ground Cinnamon and Nutmeg: Add a warm and cozy aroma, making them perfect for a fall morning.
• Egg: Adds an extra layer of fluffiness to the pancakes.
• Almond Milk: Use almond milk or coconut milk to add moisture to the batter, making the pancakes lighter.
• Pure Maple Syrup: Adds sweetness and depth, and of course, a drizzle of pure maple syrup is a must with pancakes!
• Apples: Choose your favorite variety of sweet apples for a juicy and crunchy texture.

See recipe card below for all ingredients and quantities.

How to Make Apple Buckwheat Pancakes

1. Step 1: In a large bowl, whisk together dry ingredients: buckwheat flour, baking powder, cinnamon, nutmeg and sea salt.

2. Step 2: Gently stir egg, almond milk, maple syrup and diced apples into the flour mixture, careful not to over mix batter.

3. Step 3: Warm the frying pan, skillet or griddle on medium-low heat and add a little coconut oil to prevent sticking, about 1 teaspoon.
4. Step 4: With a ¼ cup measure, pour the batter into the pan, spacing the pancakes 2-inches apart. Adjust heat as needed to ensure the pancakes don't brown too quickly before the inside cooks.

5. Step 5: Cook 2-3 minutes, until bubbles form and the bottom is golden. Flip and cook another 1-2 minutes. Continue in batches, adding coconut oil to pan as needed.

6. Step 6: In a medium saucepan warm all topping ingredients until apples are caramelized, golden and tender, about 5 minutes. Serve on top of pancakes.

Fluffy Buckwheat Pancakes Recipe Variations & Substitutions

• Apple sauce cinnamon maple topping will work in a pinch. Or use apple slices, grated apples or pear in this pancake recipe.
• What are pancakes without maple syrup? Don't use any of the fake stuff with high fructose corn syrup. Use real maple syrup or substitute with honey for apple honey pancakes. No other added sugar needed!
• Add a swipe of peanut butter, almond butter or ghee.
• Whole grain buckwheat flour comes in light or dark flour. I find the light buckwheat flour to have less earthy flavors. I have not tried the recipe with oat flour.
• I like almond milk, oat milk or coconut milk. Apple cider (not apple cider vinegar) works well too!
• Try pumpkin spice during a festive time of year like Thanksgiving or Christmas. Don't forget a dollop of greek yogurt for that extra touch!