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With one bowl, a box of Bisquick, and about 5 minutes of prep, these baked apple pancakes are ready for the oven — no flipping on the griddle necessary! The light, fluffy, cinnamon-spiced pancake squares make the perfect cozy and easy fall breakfast.
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Whether we’re prepping weekday breakfasts for the kids, serving a special holiday brunch to guests, or throwing together an easy weeknight dinner for the family, pancakes are always well received! From our classic buttermilk pancakes to baked pancake squares, Jiffy cornmeal pancakes, and pumpkin pancakes, we love them all. But when it comes to an easy fall treat, it’s tough to beat these apple pancakes, which are about as cozy as it gets!
When the kids wake up hungry, when I’m feeding a larger group, and when we’re rushing to get “breakfast for dinner” on the table, I don’t want to be standing over a stove for 20-30 minutes flipping enough pancakes to feed my ravenous boys. Plus, I always seem to burn at least half of them when I get distracted by the bacon, eggs, or orange juice that I’m also fussing with!
Instead, these easy apple pancakes save the day! They’re quick to stir together, they’re completely hands-off, and they turn out light, fluffy, and perfect every time. Plus, the aroma of warm cinnamon and apples as they bake in the oven? Heavenly!
How to Bake Pancake Mix
Yes, you can actually bake pancake mix! Instead of flipping individual round pancakes on the stovetop, you can pour the apple cinnamon pancake batter into a 9 x 13 dish and let the oven do the work.
Cut the baked pancakes into squares (or rectangles!) and serve them just like you would serve griddled pancakes! They’re delicious with butter, baked apple slices, and a drizzle of maple syrup.
The Best Pancake Mix for Apple Cinnamon Pancakes
This is really a matter of personal preference, but our family’s favorite store-bought pancake mix for these apple pancakes is the Krusteaz Buttermilk Pancake Mix. That said, Bisquick is a classic baking mix that’s slightly more versatile than the Krusteaz version.
Bisquick isn’t quite as sweet as Krusteaz, so it works well in more savory recipes (like biscuits, sausage balls, casseroles, and the like). Bisquick is also available in more varieties, such as gluten-free and heart-smart. I tend to keep both Bisquick and Krusteaz on hand. See my recipe suggestions below for more ideas on how to use pancake mix in your kitchen!
Ingredients for Easy Apple Pancakes
This is just a quick overview of the ingredients that you’ll need for this apple pancake recipe. As always, specific measurements are included in the printable recipe box at the bottom of the post.
- Pancake mix: my family prefers Krusteaz Buttermilk Pancake Mix, but Bisquick works really well, too. Pancake mix is a great shortcut because it already includes the all purpose flour, leavening (like baking soda or baking powder), kosher salt, sugar, and more.
- Buttermilk: I use whole buttermilk when available, since it has a richer, thicker texture than low-fat buttermilk. The low-fat version will work in a pinch, though!
- Milk: a little bit more liquid to thin the batter slightly. Use 2% or whole milk for the best results.
- Egg: gives the pancakes structure.
- Oil: use a neutral-tasting oil such as vegetable oil or canola oil to keep the pancakes moist and tender. You can substitute with an equal amount of melted butter, too.
- Ground cinnamon: for cozy warmth. Use apple pie spice blend or add other spices like nutmeg, cloves, and ginger if you like.
- Vanilla extract: for even more flavor.
- Apple: I like Granny Smith or Honey Crisp apple in this recipe, but other good varieties include Gala apples, Fuji apples, Golden Delicious, Pink Lady apples, or just about any other apple that you enjoy.
Why Use Buttermilk to Make Pancakes
The buttermilk is optional (you can substitute with additional regular milk); however, whole buttermilk has a nice thick texture that creates a thicker batter (and therefore yields thicker, fluffier pancakes). The acidic nature of buttermilk also makes the batter more tender, gives it a nice “tang,” and helps to create the lightest, fluffiest pancakes.
How to Make Apple Pancakes
These fluffy apple pancakes are truly the easiest! Grab the basic ingredients, and you’ll have a batch ready for the oven in about 5 minutes. Detailed directions are included in the recipe card below, but here’s the quick version:
- Combine all of the ingredients (both wet ingredients and dry ingredients) in a large mixing bowl.
- Whisk until all of the dry ingredients are moistened. You will still have some lumps in the batter, which is fine. Don’t over-mix or you’ll end up with tough pancakes.
- Pour the batter into a greased 9 x 13-inch baking dish.
- Bake in a 425°F oven for 12-15 minutes, or until a toothpick inserted in the center comes out clean.
- Slice into squares and serve!
Serving Suggestions
Baked apple pancakes are perfect at any time of day. Enjoy them for a make-ahead breakfast on busy mornings, bake them for a slower weekend brunch, or serve them in the evening as “breakfast-for-dinner.” They would even work well for dessert with a scoop of vanilla ice cream and a drizzle of caramel sauce!
Apple pancakes go well with sides such as bacon, maple sausage, scrambled eggs, a baked omelet, or a quiche.
They’re also delicious with any of the following toppings:
- Baked Apple Slices with Brown Sugar and Cinnamon (shown here)
- Fried Apples
- Butter and Maple Syrup
- Apple Butter
- Peanut Butter or Almond Butter
- Caramel Sauce
- Greek yogurt
- Whipped Cream
- Nuts (such as pecans, walnuts or almonds)
Storage Tips
- Make Ahead: You can bake the pancakes in advance, allow them to cool completely, and then package them in a Ziploc freezer bag, using wax paper to separate the layers of pancakes (so that they don’t stick together).
- Properly stored in an airtight container, the baked pancakes will last in the fridge for 3-4 days.
- You can freeze apple pancakes in an airtight container for up to 2 months.
- How to Reheat: Reheat leftovers directly from the freezer, or from the refrigerator. Warm individual servings of pancakes in the microwave for 20-30 seconds or in the toaster. To reheat larger quantities of pancakes, place on a foil-lined baking sheet in a 375°F oven for about 10 minutes. Frozen pancakes may require slightly longer to warm through.
Apple Pancakes Recipe Variations
- Whole buttermilk (not low-fat) has a very thick texture, which makes a nice, thick batter and yields fluffy, tender, flavorful pancakes. You can substitute with milk, but the batter will be slightly thinner.
- Use melted butter instead of oil.
- Add extra spices such as a dash of nutmeg, cloves, or ginger for warm, cozy flavor.
- Cooking for a Smaller Family? Cut the ingredients in half and bake the pancakes in an 8-inch square baking dish. I would still use 1 full egg, since it’s tough to cut that ingredient in half. Baking time will be reduced by a few minutes, so keep an eye on the pancakes after about 9-10 minutes.
- Sheet Pan Pancakes: instead of a 9 x 13-inch dish, prepare a larger batch of these apple pancakes on a rimmed baking sheet. To do so, increase the measurements to 3 cups of Bisquick, 1 ½ cups of buttermilk, ¾ cup milk, 2 eggs, and 6 tablespoons of oil. Use 1 ½ apples. The pancakes will be slightly thinner, and will likely be done within about 10-12 minutes.
How to Use Pancake Mix in Other Recipes
Keep a box of pancake mix in your pantry, because it’s a good shortcut ingredient for so many different meals (so long as you don’t mind a few preservatives or artificial flavors in the mix!). Here are some easy ideas:
- Make classic skillet pancakes or griddle pancakes by milk, water, egg, or any other additional ingredients called for on your specific box of mix. You can also throw in some extras like blueberries, lemon zest or lemon juice, pumpkin, chia seeds, nuts, or other special touches that add flavor and make the meal more nutrient dense.
- Cook waffles following the alternate instructions on your box of pancake mix. This typically includes a little more liquid, an extra large egg, and maybe some extra oil. Here’s our favorite recipe for Bisquick waffles with a secret ingredient!
- Stir together a quick pot of comforting farmhouse chicken and Bisquick dumplings.
- Add ground beef, eggs, cheese, and a handful of other ingredients for a cheeseburger pie.
- Use Bisquick pancake mix as a crust for a classic peach cobbler dessert.
- Roll together sausage balls for a tailgating snack or party-perfect appetizer.
- Serve beef pot pie with cheddar biscuits or chicken pot pie for dinner, or try these country chicken and biscuits.
- This easy overnight breakfast casserole also includes pancake mix!
- Use pancake mix in this popular zucchini pie for a savory side dish or vegetarian entree.
Tips for the Best Apple Pancake Recipe
- Do not over-mix the batter. Stir just until the ingredients are combined. You will still have some lumps, which is fine. Over-mixing will result in dense, tough, and dry pancakes.
- If time allows, let the batter rest for 5-10 minutes. This gives the leavening agents extra time to react, which results in puffier, fluffier, light pancakes.
- The total baking time will vary. If using a glass dish, the pancakes will need closer to 15 minutes in the oven. Metal or dark nonstick pans only require about 10-12 minutes. The pancakes are done when a toothpick inserted in the center comes out clean.
- Slice the pancakes into 8 large rectangles or 16 smaller squares. Some readers have even suggested using cookie cutters to cut out fun pancake shapes for your kids!
More Breakfast Recipes with Apples
Apple Coffee Cake
40 minutes mins
One-Bowl Apple Bread
2 hours hrs 15 minutes mins
Amish Baked Oatmeal with Apples and Cinnamon
50 minutes mins
Easiest Baked Apple Pancakes (with Bisquick!)
Ingredients
- 2 cups pancake mix (my family prefers Krusteaz Buttermilk Pancake Mix, but Bisquick also works really well)
- 1 cup buttermilk, well shaken
- ½ cup milk
- 1 large egg
- ¼ cup canola oil or vegetable oil
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 medium apple, peeled and grated
- Optional, for serving: fried apples or baked apple slices, maple syrup, butter, powdered sugar
Instructions
- Preheat oven to 425°F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
- In a large bowl, stir together pancake mix, buttermilk, milk, egg, oil, cinnamon, and vanilla extract. Fold in the apples. The batter will still be a little bit lumpy (and that’s fine) – don’t overmix or the pancakes will be dry.
- Pour batter into the prepared baking dish.
- Bake, uncovered, for about 12-15 minutes, or until cooked through in the center.
- Slice into squares and serve with desired toppings!
Notes
- Do not over-mix the batter. Stir just until the ingredients are combined. You will still have some lumps, which is fine. Over-mixing will result in dense, tough, and dry pancakes.
- If time allows, let the batter rest for 5-10 minutes. This gives the leavening agents extra time to react, which results in puffier, fluffier, light pancakes.
- The total baking time will vary. If using a glass dish, the pancakes will need closer to 15 minutes in the oven. Metal or dark nonstick pans only require about 10-12 minutes. The pancakes are done when a toothpick inserted in the center comes out clean.
- Slice the pancakes into 8 large rectangles or 16 smaller squares. Some readers have even suggested using cookie cutters to cut out fun pancake shapes for your kids!
