Blender Apple Cinnamon Pancakes with Maple Drizzle

By AislePrompt Editorial · Published 2026-04-19 · Updated 2026-04-19

A no-stir batter made entirely in the blender with grated apple and warm spices, yielding tender pancakes that pair perfectly with a quick berry compote. This American-inspired breakfast recipe, ready in about 20 minutes, layers medium apple, all-purpose flour, baking powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1, peeled and grated medium apple
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 cup milk
• 2 tbsp honey
• 1/4 cup maple syrup
• 1 tbsp butter

The griddle we’d cook this on → Best Griddles for 2026: Stovetop and Electric Picks + Buying Guide

Instructions

1. Step 1: Place 1 peeled and grated medium apple (about 1 cup) in a blender, add 1/4 cup milk, and blend until completely smooth.
2. Step 2: In a medium bowl, whisk 1 cup all-purpose flour, 1 tsp baking powder, and 1/2 tsp ground cinnamon.
3. Step 3: Pour the blended apple mixture into the dry ingredients and stir until a smooth batter forms—no lumps should remain.
4. Step 4: Heat a non-stick skillet over medium heat and melt 1 tbsp butter.
5. Step 5: Pour 1/4 cup batter per pancake into the skillet and cook for 2-3 minutes until bubbles form and edges set.
6. Step 6: Flip pancakes and cook for 2 more minutes until golden; transfer to a plate.
7. Step 7: Drizzle 1/4 cup maple syrup over the pancakes while hot and serve immediately.