Apple Streusel Griddle Cakes
These Apple Streusel Griddle Cakes are soft, fluffy, and incredibly tender in the middle with a beautifully golden exterior and perfectly crisp edges that make every single bite absolutely irresistible. A warm and gooey apple filling is laced throughout every single griddle cake, bursting with bright tart apple flavor and warm cozy spices that pair absolutely beautifully with the golden exterior throughout. The cinnamon streusel caramelizes on the bottom and melts into the middle as they cook for that classic apple crumble flavor in every single bite — they're best served warm with a generous pat of butter, a drizzle of maple syrup, and a hot cup of coffee!
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Salted Butter: Used in multiple components throughout — melted into the apple filling for a rich, buttery depth of flavor that enhances the warm spiced apple and maple flavors, softened into the cinnamon streusel for a rich, buttery, and perfectly crumbly texture that caramelizes beautifully on the pan, and melted into the buttermilk pancake batter for a rich, buttery depth of flavor that keeps every single griddle cake incredibly soft, tender, and fluffy throughout.
Apples: The star of the warm and gooey apple filling — Granny Smith apples are recommended for their perfectly tart and bright apple flavor that pairs absolutely beautifully with the warm cozy spices and caramelized cinnamon streusel. Peeled and diced into small chunks and cooked down into the most perfectly sweet, tart, and jammy filling that is laced throughout every single griddle cake throughout.
Light Brown Sugar: Adds a deep, molasses-like sweetness to the apple filling that enhances the warm cinnamon and bright tart apple flavors and creates the most perfectly gooey and caramelized filling throughout every single griddle cake.
Maple Syrup: Added to the apple filling for a natural, caramel-like sweetness and a warm depth of flavor that pairs absolutely beautifully with the bright tart apple flavor and warm cozy spices throughout every single griddle cake.
Cinnamon: Used in both the apple filling and the cinnamon streusel — adds a warm, cozy spice that gives every single bite that classic apple crumble flavor that is warm, comforting, and absolutely irresistible throughout.
Apple Pie Spice: Optional but strongly recommended — adds extra warmth with nutmeg, ginger, and cloves for a classic autumn apple crumble flavor that enhances the warm spiced apple filling and makes every single bite even more cozy and irresistible throughout.
Salt: Balances the sweetness and enhances all the warm apple and caramelized cinnamon streusel flavors throughout the apple filling and buttermilk pancake batter.
Cornstarch: Whisked together with water to create a slurry that thickens the apple filling into a perfectly gooey and jammy consistency that stays laced throughout every single griddle cake without running out throughout.
Vanilla Bean Paste or Extract: Adds a warm, sweet, and aromatic flavor that enhances the apple filling and the buttermilk pancake batter throughout every single bite of these griddle cakes.
All-Purpose Flour: Used in both the cinnamon streusel and the buttermilk pancake batter — gives the streusel its signature crumbly and caramelized texture and provides structure for the griddle cakes while keeping them incredibly soft, light, and perfectly tender throughout.
Brown Sugar: The base of the cinnamon streusel that adds a deep, molasses-like sweetness and helps the streusel caramelize beautifully on the pan for that signature crisp, golden, and deeply caramelized exterior on every single griddle cake throughout.
Granulated Sugar: Adds a subtle sweetness to the buttermilk pancake batter and helps create that perfectly golden exterior and slightly crisp edges on every single griddle cake throughout.
Baking Powder: Provides the lift needed to make these griddle cakes incredibly fluffy and light with a beautiful, even rise throughout.
Baking Soda: Works alongside the acidic buttermilk to help the griddle cakes rise and stay soft and tender with a perfectly fluffy and light crumb throughout every single bite.
Buttermilk: The key to soft, fluffy, and tender griddle cakes — the acidity reacts with the leavening agents for extra lift and adds a subtle tang that makes the batter incredibly flavorful. A splash of apple cider vinegar or lemon juice mixed with milk of choice works as a substitute throughout.
Eggs: Provide structure, richness, and stability to the buttermilk pancake batter while helping the griddle cakes hold together and cook up perfectly golden and fluffy throughout.
Why You’ll Love Apple Streusel Griddle Cakes:
Soft, Fluffy, And Incredibly Tender: These griddle cakes are incredibly soft, fluffy, and perfectly tender in the middle with a beautifully golden exterior and perfectly crisp edges that make every single bite absolutely irresistible and completely unforgettable from the very first griddle cake to the very last.
Warm And Gooey Apple Filling: A warm and gooey apple filling is laced throughout every single griddle cake, bursting with bright tart apple flavor and warm cozy spices that pair absolutely beautifully with the golden exterior and caramelized cinnamon streusel throughout every single bite.
Caramelized Cinnamon Streusel: The cinnamon streusel caramelizes on the bottom and melts into the middle of every griddle cake as they cook for the most incredible sweet, warm, and slightly crisp apple crumble flavor that makes every single bite truly irresistible throughout.
Beautifully Golden Exterior With Perfectly Crisp Edges: Each griddle cake cooks up with a beautifully golden exterior and perfectly crisp edges that give the most satisfying texture contrast with the soft, fluffy, and tender interior packed with warm gooey apple filling throughout.
Classic Apple Crumble Flavor In Every Bite: Every single element of a classic apple crumble — warm tart apples, caramelized cinnamon streusel, and a golden buttery base — comes together in the most perfectly fluffy and irresistible griddle cake form throughout.
Served Warm With Butter And Maple Syrup: A generous pat of butter melting over the warm stack and a generous drizzle of maple syrup make every single bite even more indulgent and completely irresistible throughout.
The Ultimate Cozy Fall Breakfast: These apple streusel griddle cakes are the definition of the ultimate cozy fall breakfast — warm, indulgent, and deeply satisfying in every single bite whether you are making them for a lazy weekend morning or a special holiday brunch throughout.
Perfect For Any Occasion: Whether it is a cozy fall morning, a holiday brunch, a birthday breakfast, or any time an apple crumble craving hits, these apple streusel griddle cakes are always the ultimate crowd-pleasing breakfast treat on the table throughout.
Tips for Making Apple Streusel Griddle Cakes:
Make The Apple Filling First: Start with the apple filling so it has time to cool slightly while you prepare the cinnamon streusel and pancake batter — the filling does not need to be completely cooled before using but should be warm rather than piping hot for the best result throughout.
Use Granny Smith Apples For The Best Flavor: Granny Smith apples are strongly recommended for their perfectly tart and bright apple flavor that pairs absolutely beautifully with the warm cozy spices and caramelized cinnamon streusel — they also hold their shape beautifully during cooking without becoming too mushy throughout.
Steam The Apples For Faster Softening: Cover the pan with a lid for a few minutes while cooking the apple filling to help steam the apples and speed up the softening process — this ensures the apples are perfectly tender, warm, and gooey throughout every single griddle cake.
Don't Make The Apple Filling Too Runny: Cook the apple filling until it is thick enough to hold its shape when spooned onto the batter — a filling that is too runny will spread out and make it difficult to layer inside the griddle cakes throughout.
Prepare The Cinnamon Streusel Before Making The Batter: Make the cinnamon streusel before mixing the griddle cake batter so it is perfectly crumbly and ready to sprinkle the moment the batter is poured onto the hot pan — having it prepared ahead of time makes the whole process much smoother throughout.
Refrigerate The Cinnamon Streusel Until Ready To Use: Place the cinnamon streusel in the refrigerator until ready to use — a chilled and firm streusel crumbles more easily onto the pan and caramelizes more beautifully on the outside of every single griddle cake throughout.
Use Room Temperature Buttermilk And Eggs: Buttermilk and eggs should be at room temperature so they mix evenly into the batter for the smoothest, most consistent result and the fluffiest griddle cakes throughout.
Don't Overmix The Batter: Whisk the dry and wet ingredients together until just combined — a few small lumps in the batter are completely normal and actually help keep the griddle cakes light and fluffy. Overmixing will result in dense, tough griddle cakes throughout.
Let The Batter Rest: Do not skip the 10–15 minute batter rest time — this allows the flour to fully absorb the liquid and results in noticeably lighter, fluffier griddle cakes with the best texture every single time throughout.
Sprinkle Streusel On Both Sides: Make sure to add cinnamon streusel on the bottom of the pan before the batter, on top of the batter with the apple filling, and on the very top before flipping — this ensures the streusel caramelizes on both the outside and melts into the inside for that classic apple crumble flavor throughout every single bite.
Layer The Apple Filling In The Middle: After adding the first layer of batter over the streusel, spoon about 1–2 tablespoons of the apple filling all over the batter before adding another small scoop of batter on top — this layering technique ensures the warm and gooey apple filling is perfectly laced throughout the middle of every single griddle cake.
There Is No Perfect Way To Layer: Do not stress about getting the layering perfect — sprinkle the streusel and apple filling in whatever way is easiest and most fun for you. The most important thing is to have some streusel on both sides of the griddle cake so it caramelizes beautifully on the outside throughout.
Cook On Medium Heat: Medium heat is the sweet spot for golden, evenly cooked griddle cakes with a beautifully caramelized streusel — too high and the streusel will burn before the griddle cake cooks through. Adjust the heat as needed throughout the cooking process.
Wait For The Bubbles Before Flipping: Flip the griddle cakes only once little bubbles form on the surface and the edges look set — this ensures a perfectly golden, even cook on both sides with the most beautiful caramelized streusel exterior throughout.
Add Extra Streusel After Flipping: Once the griddle cake is flipped, add a small sprinkle of streusel on top of the cooked side so it melts into the griddle cake as it finishes cooking — this ensures every single bite has that warm, caramelized cinnamon streusel flavor all the way through.
Keep Griddle Cakes Warm In The Oven: Transfer cooked griddle cakes to a baking sheet and keep them warm in the oven at 200F while you finish the rest of the batch so everything is hot and perfectly warm and ready at the same time throughout.
Serve Immediately For The Best Experience: These apple streusel griddle cakes are at their absolute best served warm straight from the pan with a generous pat of butter melting over the top, a generous drizzle of maple syrup, and a hot cup of coffee — the exterior is perfectly golden and crisp and the apple filling is warm, gooey, and bursting with fall flavor throughout every single bite.
How to Store Apple Streusel Griddle Cakes:
Best Served Fresh: These apple streusel griddle cakes are at their absolute best served warm and fresh straight from the pan with a generous pat of butter, a drizzle of maple syrup, and a hot cup of coffee on the side — the exterior is perfectly golden and crisp and the apple filling is warm, gooey, and bursting with bright tart apple flavor throughout.
Room Temperature (Short-Term): The griddle cakes can sit covered at room temperature for up to 1 day. The caramelized cinnamon streusel will soften slightly as they sit but they will still be incredibly delicious and flavorful throughout.
Refrigerator: Store leftover griddle cakes in an airtight container in the refrigerator for up to 3 days. The cinnamon streusel will soften slightly after storing so reheating before serving is recommended for the best texture and flavor throughout.
Freezer: Freeze individual cooled griddle cakes in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container for up to 2 months. Thaw overnight in the refrigerator or reheat straight from frozen for a quick and easy cozy fall breakfast throughout.
To Reheat Griddle Cakes: Reheat individual griddle cakes in a skillet over medium-low heat with a pat of butter for the best golden, caramelized streusel exterior, or warm in the microwave for 20–30 seconds if needed — the skillet is strongly recommended to bring back that perfectly crisp and caramelized streusel on the outside throughout.
Make Ahead (Apple Filling): The apple filling can be made up to 3 days in advance and stored in an airtight jar or container in the refrigerator — this is a great way to save time the morning of making the griddle cakes and ensures the filling is perfectly thick and ready to layer throughout.
Make Ahead (Cinnamon Streusel): The cinnamon streusel can be made up to 3 days in advance and stored in an airtight container in the refrigerator — this is a great way to save time and ensures the streusel is perfectly firm and ready to crumble straight onto the pan throughout.
Make Ahead (Pancake Batter): It is best to make the batter fresh for the lightest and fluffiest griddle cakes, but you can prepare the dry and wet ingredients separately the night before and combine them the morning of for a quicker process — let the combined batter rest for 10–15 minutes before cooking as directed throughout.
FAQs:
Q: Can I make the apple filling ahead of time?
A: Yes. The apple filling can be made up to 3 days in advance and stored in an airtight jar or container in the refrigerator. This is a great way to save time the morning of making the griddle cakes — gently warm the filling before layering into the griddle cakes for the best warm and gooey result throughout.
Q: Can I make the cinnamon streusel ahead of time?
A: Yes. The cinnamon streusel can be made up to 3 days in advance and stored in an airtight container in the refrigerator. This is a great way to save time and ensures the streusel is perfectly firm and ready to crumble straight onto the pan for the most beautifully caramelized result throughout.
Q: Can I use a different type of apple instead of Granny Smith?
A: Yes. Any apple of choice works beautifully in this recipe — Honeycrisp, Fuji, or Braeburn all work well and pair beautifully with the warm cozy spices and caramelized cinnamon streusel. Granny Smith apples are recommended for their perfectly tart and bright apple flavor that pairs absolutely beautifully with the warm fall flavors throughout.
Q: Can I substitute the buttermilk?
A: Yes. Mix 2 tablespoons of apple cider vinegar or lemon juice with 2 1/4 cups of milk of choice as a substitute. The buttermilk adds a subtle tang and helps create a light, fluffy texture so it is recommended to use it if possible for the best result throughout.
Q: Why do I need to let the batter rest?
A: Resting the batter for 10–15 minutes allows the flour to fully absorb the liquid which results in lighter, fluffier griddle cakes with the best texture. Do not skip this step for the best results throughout.
Q: Why do I refrigerate the streusel before using?
A: Chilling the cinnamon streusel in the refrigerator firms it up and makes it much easier to break apart into perfect crumbles — a chilled and firm streusel also caramelizes more evenly and beautifully on the pan for that signature crisp and caramelized exterior on every single griddle cake throughout.
Q: How do I keep the streusel from burning in the pan?
A: Cooking the griddle cakes over medium heat is the key to perfectly caramelized streusel without burning — if the streusel seems to be browning too quickly, reduce the heat slightly and continue cooking. Adjust the heat as needed throughout the cooking process for the best result.
Q: Is there a perfect way to layer the streusel and apple filling?
A: There is no perfect way to layer the streusel and apple filling — simply sprinkle the streusel and spoon the apple filling in whatever way is easiest and most fun for you. The most important thing is to have some streusel on both sides of the griddle cake so it caramelizes beautifully on the outside and some apple filling laced throughout the middle for the most incredible flavor in every single bite.
Q: Can I freeze these griddle cakes?
A: Yes. Freeze individual cooled griddle cakes in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container for up to 2 months. Reheat in a skillet over medium-low heat with a pat of butter for the best caramelized streusel exterior and warm fluffy result throughout.
Q: How do I get the streusel to caramelize properly on both sides?
A: The key is to sprinkle streusel directly onto the pan before pouring the batter, add a sprinkle on top of the apple filling and batter before flipping, and add another small sprinkle on the cooked side right after flipping — this layering method ensures the streusel caramelizes beautifully on the outside and melts into the inside for that classic apple crumble flavor all the way through every single griddle cake.
Love these? Check out my other breakfast recipes:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make these apple streusel griddle cakes!
