Description
Delicious and fluffy apple pancakes made with whole wheat flour and grated apples, perfect for a wholesome breakfast. This recipe features a simple batter with buttermilk, warm spices, and natural sweeteners, cooked on a griddle or skillet for golden, tender pancakes with a hint of cinnamon and fresh apple flavor.
Ingredients
Units
Scale
Dry Ingredients
- 1 cup white whole wheat flour or regular whole wheat flour or all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup buttermilk or make your own*
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 2 tablespoons maple syrup or honey
- 1 teaspoon pure vanilla extract
Add-ins
- 1 cup grated Honeycrisp or Granny Smith apple (about 1 medium)
For Cooking
- Avocado oil or vegetable oil, for greasing the pan
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt to ensure even distribution of leavening agents and spices.
- Combine Wet Ingredients: In a smaller bowl, beat together the buttermilk, egg, melted butter, maple syrup, and vanilla extract until thoroughly blended to create a smooth liquid base.
- Combine Wet and Dry Mixtures: Pour the wet mixture into the dry ingredients. Add the grated apple and stir gently until just combined, leaving a few small lumps to keep the batter light and fluffy. Let the batter rest for 5 minutes to allow the pancakes to develop a tender texture.
- Preheat Cooking Surface: Preheat an electric griddle to 350 degrees Fahrenheit or heat a large nonstick or stainless steel skillet over medium-low heat. Check readiness by flicking a drop of water onto the surface; it should sizzle immediately. Lightly grease the surface with oil if necessary and wipe off excess.
- Cook Pancakes: Using a scant ¼ cup scoop, pour batter onto the hot surface, leaving room between pancakes. Cook for 2 to 3 minutes until small bubbles appear and the edges start to look matte. Flip and cook the other side for 1 to 2 minutes until golden brown and cooked through.
- Repeat and Adjust Heat: Continue cooking the remaining batter, adding oil and adjusting the heat to low if pancakes brown too quickly before cooking through.
- Serve: Serve pancakes immediately with your favorite toppings. Keep extra pancakes warm in a 200 degree Fahrenheit oven if needed.
- Store Leftovers: Refrigerate leftover pancakes up to 4 days or freeze up to 2 months. Reheat by stacking with a paper towel and microwaving gently.
Notes
- Make your own buttermilk by combining 1 cup milk (dairy or non-dairy) with 1 tablespoon apple cider or distilled vinegar; let rest for 5 minutes.
- For dairy-free version, use non-dairy milk for buttermilk and substitute melted butter with avocado or extra-virgin olive oil.
- Egg-free adaptation might be possible by omitting the egg, though not verified.
- To make vegan, apply both dairy-free and egg-free modifications.
- Use grated tart apple varieties like Granny Smith or sweet Honeycrisp for best flavor balance.
Nutrition
- Serving Size: 1 serving (1 pancake)
- Calories: 150 kcal
- Sugar: 6 g
- Sodium: 150 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 40 mg
