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Cinnamon & Apple Pancakes

  • Time: 35min

  • Easy

  • Makes 10-12

These fluffy American–style pancakes are studded with chunks of fresh apples and laced with cinnamon. They are as delicious for dessert as they are for a weekend breakfast treat.

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  • 3 apples, peeled, cored and cut into 1cm chunks
  • 1 tablespoon lemon juice
  • ½ teaspoon ground cinnamon
  • 180ml milk
  • 30ml lemon juice
  • 130g plain flour
  • 25g caster sugar
  • 1 teaspoon baking powder
  • ½ teaspoon bicarbonate of soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon 1
  • large egg
  • 40g butter
  • melted vegetable oil
  1. 1 Place the apples, lemon juice and cinnamon in a small saucepan and cook over a low heat for about 10 minutes until the apples are soft. Set aside.
  2. 2 Make the pancake batter. Mix the milk and lemon juice in a jug and set aside. In a bowl, stir the flour, sugar, baking powder, bicarbonate of soda, salt and cinnamon together.
  3. 3 Crack the egg into the jug with the milk and lemon in it and add the butter. Whisk, then pour this liquid over the dry ingredients. Use a fork to mix the ingredients until they are just combined, then stir in half the apples. Don’t over-whisk or the pancakes will be tough.
  4. 4 Heat a tablespoon of oil in a large frying pan over a high heat, then ladle 2 tablespoons of the batter into the pan. After a minute or so, when the pancake is golden underneath, use a slice to turn it over. The other side should brown very quickly. Remove it from the pan and place on a plate. Add a little more oil to the pan and repeat until all the batter is used up.
  5. 5 Serve with the reserved apples and a little maple syrup, or if you have a really sweet tooth try golden syrup.

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