Apple Pancake Dippers
on Oct 16, 2026
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Add as Google preferred sourceThese apple pancake dippers are made with thin apple slices dipped in a cinnamon pancake batter, cooked until golden, and tossed in cinnamon sugar for a sweet little treat! They’re soft and fluffy on the outside with tender apples in the center, and they’re perfect for dipping.
These apple pancake dippers are a fun twist on traditional pancakes and are so easy to make. Instead of chopping apples into the batter, each thin apple wedge gets dipped into pancake batter and cooked individually in a skillet until golden brown.
I love coating these apple pancakes in cinnamon sugar while they’re still warm for a little extra sweetness. They almost remind me of mini apple donuts, but without any frying! Serve them with a simple vanilla Greek yogurt glaze for dipping, and you’ve got a fun breakfast, snack, or little treat that the whole family can enjoy.
If you’re looking for more ways to use up fresh apples, try these cinnamon apple croissants, cinnamon apple oatmeal cookies, and these applesauce fritters as well!
Table of Contents
What You’ll Need
Here is what you’ll need to make these cinnamon apple pancake dippers:
- Apples: Use firm, crisp apples that hold their shape when cooked. Honeycrisp, Cosmic Crisp, Fuji, or Gala are all great options.
- All-Purpose Flour: Forms the base of the pancake batter and helps create a soft coating around the apple slices.
- Baking Powder: Helps the pancake batter puff up slightly so the coating is light and fluffy.
- Cinnamon: Adds a warm cinnamon flavor that pairs perfectly with the apples.
- Salt: Helps balance the flavors in the batter.
- Butter: Adds richness and flavor to the pancake batter. You’ll also need a little extra melted butter to help the cinnamon sugar stick.
- Egg: Helps bind the ingredients together and gives the pancakes structure.
- Milk: Adds moisture and helps thin the batter so that it coats the apple slices evenly.
- Maple Syrup: Lightly sweetens the pancake batter without making it overly sweet.
- Vanilla Extract: Adds flavor to the pancake batter.
- Granulated Sugar (Optional): Mixed with cinnamon to create a sweet coating for the cooked apple pancakes.
See the recipe card below for full information on ingredients and quantities.
Ingredient Substitutions & Additions
- Milk: Any dairy-free milk alternative may be used in place of regular milk.
- Butter: Replace the melted butter in the pancake batter with an equal amount of mild-tasting oil.
- Maple Syrup: Can be replaced with honey (if serving to children over the age of 1) or another liquid sweetener.
- Egg: A flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) may be used as an alternative. Let the mixture sit for 5–10 minutes to thicken before adding it to the batter. Keep in mind that the coating may be a little more delicate.
- Cinnamon Sugar: You can skip the cinnamon sugar coating if you prefer a less sweet option and serve the pancakes with maple syrup instead.
Step-by-Step Instructions
STEP 1: Cut the apples into quarters and remove the cores. Slice each quarter lengthwise into very thin wedges, approximately ⅛-inch thick (I am usually able to get 40-50 thin slices out of a large apple). Pat the apple slices dry and set aside (Image 1). Heat a lightly greased nonstick skillet over medium-low heat.
STEP 2: In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt until combined (Image 2).
STEP 3: In a separate large bowl, whisk together the egg, milk, maple syrup, and vanilla extract. Slowly pour in the melted, slightly cooled butter while whisking until combined (Images 3 & 4).
STEP 4: Pour the dry ingredients into the wet ingredients and gently mix until just combined. A few small lumps are fine, but be careful not to overmix. The batter should be thin enough to coat the apples without clinging too thickly (Images 5 & 6).
STEP 5: Dip the apple slices in batches into the pancake batter, making sure they are fully coated on both sides. Lift the apple slices one by one and let any excess batter drip off for a few seconds (Image 7).
STEP 6: Place the coated apple slices onto the preheated skillet, leaving a little space between each one. Cook for approximately 2–3 minutes per side, until golden brown and the pancake coating is cooked through (Images 8 & 9). Repeat with the remaining apple slices.
STEP 7: As the apple pancake dippers are cooking, mix together the granulated sugar and cinnamon in a shallow bowl. While the apple pancakes are still warm, immediately toss them in the cinnamon sugar mixture until evenly coated (Image 10). If needed, brush the pancake dippers with a little melted butter to help the coating stick.
Storage Instructions
Let the apple pancake dippers cool completely before transferring them to an airtight container. Store them in the refrigerator for up to 3 days. For the best texture, reheat them in a lightly greased skillet over low heat or in an air fryer until warmed through. Keep in mind that the cinnamon sugar coating may dissolve slightly during storage, so you can sprinkle on a little extra cinnamon sugar after reheating if desired. For longer storage, arrange the cooled apple pancakes in a single layer on a baking sheet and freeze until firm. Transfer them to a freezer-safe container or bag and freeze for up to 2 months. Reheat directly from frozen until warmed through.
Tips For Success
- Slice the apples super thin! You want slices that are about ⅛-inch-thick so that the apples have time to soften while the pancake coating cooks. I’m usually able to get 40 to 50 thin slices out of a large apple. If the apple slices are too thick, they may still be firm in the center when the pancakes are done.
- Don’t make the batter too thick. You want the batter to lightly coat each apple slice without forming a thick layer around it. If it seems too thick, add milk 1 tablespoon at a time until it reaches the right consistency. If it seems too thin, stir in an extra tablespoon or two of flour.
- Use room-temperature ingredients. Cold milk and eggs straight from the fridge can cause melted butter to solidify into small pieces when mixed together (but if this happens, no worries! The butter pieces will melt when cooked in the pan).
- Make sure the pan is preheated well! A properly heated pan helps the pancake coating begin setting as soon as it hits the pan. I recommend cooking these over medium-low heat so the apples have enough time to soften without the outside browning too quickly.
- Wait before flipping. Let the bottom of each pancake set and turn golden before flipping. Flipping too early can cause the pancake coating to tear away from the apple slices.
- If coating in cinnamon sugar, coat the pancakes immediately while they’re warm so that it sticks. If needed, lightly brush the cooked apple pancake dippers with melted butter to help it stick.
Recipe FAQs
Firm apples that hold their shape when heated work best. Honeycrisp, Cosmic Crisp, and Fuji are all good choices. I love a crisp, naturally sweet apple for this recipe since the pancake batter itself isn’t overly sweet.
Nope! I prefer leaving the skin on because it saves time and helps the thin apple wedges hold their shape. The skin also softens slightly as the pancakes cook, but you can peel the apples first if your little ones prefer them without the skin.
This can happen if the apples have too much moisture on the surface, the pan isn’t hot enough, or the pancakes are flipped before the coating has fully set. Make sure to pat the apple slices dry, preheat the pan, and let the bottoms turn golden before flipping. Using only a thin layer of butter or oil in the pan also helps prevent the batter from spreading away from the apples.
Other Pancake Recipes You’ll Love
Cinnamon Roll Sheet Pan Pancakes
Fluffiest Mini Pancakes
Cinnamon Apple Pancakes
Almond Croissant Sheet Pan Pancakes
If you tried these Apple Pancake Dippers please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!
Apple Pancake Dippers
Ingredients
Apple Pancake Dippers
- 1 large apple, or two medium apples (I prefer Cosmic Crisp, Honeycrisp, or Fuji)
- 1 cup all purpose flour
- 1 ½ tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp salt
- 2 tbsp unsalted butter, melted and slightly cooled
- 1 large egg
- ¾ cup milk
- 1 tbsp maple syrup
- 1 tsp vanilla extract
Cinnamon Sugar Coating (Optional)
- 3 tbsp granulated sugar
- ¾ tsp ground cinnamon
Instructions
- Cut the apples into quarters and remove the cores. Slice each quarter lengthwise into very thin wedges, approximately ⅛-inch thick (I am usually able to get 40-50 thin slices out of a large apple). Pat the apple slices dry and set aside. Heat a lightly greased nonstick skillet over medium-low heat.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt until combined.
- In a separate large bowl, whisk together the egg, milk, maple syrup, and vanilla extract. Slowly pour in the melted, slightly cooled butter while whisking until combined.
- Pour the dry ingredients into the wet ingredients and gently mix until just combined. A few small lumps are fine, but be careful not to overmix. The batter should be thin enough to coat the apples without clinging too thickly.
- Dip the apple slices in batches into the pancake batter, making sure they are fully coated on both sides. Lift the apple slices one by one and let any excess batter drip off for a few seconds.
- Place the coated apple slices onto the preheated skillet, leaving a little space between each one. Cook for approximately 2–3 minutes per side, until golden brown and the pancake coating is cooked through. Repeat with the remaining apple slices.
- As the apple pancake dippers are cooking, mix together the granulated sugar and cinnamon in a shallow bowl. While the apple pancakes are still warm, immediately toss them in the cinnamon sugar mixture until evenly coated. If needed, brush the pancake dippers with a little melted butter to help the coating stick.
Notes
- Slice the apples super thin! You want slices that are about ⅛-inch-thick so that the apples have time to soften while the pancake coating cooks. I’m usually able to get 40 to 50 thin slices out of a large apple. If the apple slices are too thick, they may still be firm in the center when the pancakes are done.
- Don’t make the batter too thick. You want the batter to lightly coat each apple slice without forming a thick layer around it. If it seems too thick, add milk 1 tablespoon at a time until it reaches the right consistency. If it seems too thin, stir in an extra tablespoon or two of flour.
- Use room-temperature ingredients. Cold milk and eggs straight from the fridge can cause melted butter to solidify into small pieces when mixed together (but if this happens, no worries! The butter pieces will melt when cooked in the pan).
- Make sure the pan is preheated well! A properly heated pan helps the pancake coating begin setting as soon as it hits the pan. I recommend cooking these over medium-low heat so the apples have enough time to soften without the outside browning too quickly.
- Wait before flipping. Let the bottom of each pancake set and turn golden before flipping. Flipping too early can cause the pancake coating to tear away from the apple slices.
- If coating in cinnamon sugar, coat the pancakes immediately while they’re warm so that it sticks. If needed, lightly brush the cooked apple pancake dippers with melted butter to help it stick.
