Apple Fritter Pancakes


Apple fritter pancakes make a wonderful breakfast topped with some warmed maple syrup and served with some breakfast meats. You can use any type of apple for this recipe—I used Honeycrisp (Fuji works great, too), but the sweeter the better. If you are using a tart apple, add another tablespoon of sugar.

Prep Time:
10 mins
Cook Time:
6 mins
Total Time:
16 mins
4 pancakes

Apple Fritter Pancakes – You'll Go Nuts for These Not Just Flat Doughnuts

If you want to make a pancake that tastes like apple fritter doughnuts, you might be tempted to simply whip up a batch of apple fritter doughnut dough, transfer it into a hot pan, brown it on both sides, and boom! Apple fritter pancakes! Sorry, that's not going to work. I tried that, and all you really get is flat, poorly made apple fritter doughnuts.

What you really need to do is make a perfectly light, and airy pancake that tastes like an apple fritter doughnut, which is what I eventually did. And, not only were these lighter, and less dense than apple fritter doughnuts, they were lighter and less dense than regular pancakes. I'm not exactly sure how that happened, but I have a few theories.

A large portion of the batter is made up of grated, raw apple, which I was afraid would make things heavy and wet, but that didn't happen, and may have had the opposite affect by reducing the amount of flour used. I think the acidity of the apple also reacted with the baking soda, to add some lift to the pancakes, resulting in a surprisingly light, tender texture. Anyway, I'm not going to overthink it, and whatever happened was very good, which is why I really do hope you give these a try soon. Enjoy!


  • 1 large egg

  • 1 tablespoon white sugar

  • teaspoon ground cinnamon, or to taste

  • 1 pinch ground ginger

  • 1 pinch nutmeg

  • ¼ teaspoon kosher salt

  • teaspoon pure vanilla extract

  • 1 cup shredded apple

  • 1 teaspoon lemon juice

  • ½ cup all-purpose flour, or as needed

  • ¼ teaspoon baking powder

  • teaspoon baking soda

  • 2 tablespoons melted butter


  1. Combine egg, sugar, cinnamon, ginger, nutmeg, kosher salt, and vanilla extract in a bowl. Whisk until well combined and lightly foamy. Add shredded apple and lemon juice and fold in with a spatula until well combined. Add flour, baking powder, and baking soda. Mix until flour disappears and batter is thick yet spoonable.

  2. Melt butter in a skillet over medium heat. Add tablespoonfuls of apple batter to the hot butter and cook until browned, about 3 minutes. Turn and cook until apple pancakes spring back to the touch and are browned on the other side, an additional 3 minutes.

    Apple Fritter Pancakes and sausages on plate
    Chef John

Cook's Note:

Heat should be set at medium, but can be lowered if pancakes are getting too browned before the inside is cooked.

Nutrition Facts (per serving)

314 Calories
15g Fat
40g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 314
% Daily Value *
Total Fat 15g 19%
Saturated Fat 8g 42%
Cholesterol 124mg 41%
Sodium 498mg 22%
Total Carbohydrate 40g 15%
Dietary Fiber 3g 9%
Protein 7g
Potassium 150mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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