Cinnamon-Spiced Apple Pancakes with Maple Drizzle

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Fluffy pancakes infused with cinnamon and grated fresh apple, topped with warm maple syrup for a comforting breakfast treat. This American-inspired Mother’s Day recipe, ready in about 25 minutes, layers all-purpose flour, baking powder, ground cinnamon 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 280 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.

Prep: 10 min Cook: 15 min Serves 4 American cuisine 280 cal/serving

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Ingredients

1 1/2 cups all-purpose flour
2 tsp baking powder
1 1/2 tsp ground cinnamon
1/4 tsp salt
2 tbsp granulated sugar
1 1/4 cups milk
1 large egg
3 tbsp unsalted butter, melted
1 medium grated apple (peeled)
for serving maple syrup

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Instructions

Step 1: In a large bowl, whisk together 1 1/2 cups all-purpose flour, 2 tsp baking powder, 1 1/2 tsp ground cinnamon, 1/4 tsp salt, and 2 tbsp granulated sugar until evenly combined.
Step 2: In a separate bowl, beat 1 large egg with 1 1/4 cups milk and 3 tbsp melted unsalted butter until smooth. Stir in 1 medium peeled and grated apple.
Step 3: Pour wet ingredients into dry ingredients and gently fold until just combined — do not overmix; some lumps are fine.
Step 4: Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil. Pour 1/4 cup batter per pancake and cook for 2-3 minutes until bubbles form on top and edges look set. Flip and cook another 1-2 minutes until golden brown and cooked through.
Step 5: Serve warm pancakes drizzled generously with maple syrup.