There’s just something magical about waking up to warm, fluffy pancakes packed with the natural sweetness of apples. This Apple Pancakes with Whole Wheat Flour Recipe brings wholesome goodness to your breakfast table without sacrificing flavor—perfect for cozy mornings or brunch with friends.

A stack of five thick, golden-brown pancakes with a soft, fluffy texture is placed on a white plate with a slightly scalloped edge. The top pancake is decorated with small cubes of light yellow butter melting slightly. A triangular piece has been taken out from the stack near the center, showing the layers inside, which have a pale, creamy color with crisp, darker edges. A silver fork holds a piece of the pancake in the foreground, resting on the plate beside the stack, with a little syrup glistening around it. The white plate sits on a surface with subtle white marble texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Apple Pancakes with Whole Wheat Flour Recipe
Top Tip
How to Serve Apple Pancakes with Whole Wheat Flour Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Apple Pancakes with Whole Wheat Flour Recipe

Why You'll Love This Recipe

I’ve made countless pancake recipes, but this Apple Pancakes with Whole Wheat Flour Recipe is truly a standout. It’s the perfect balance of tender texture, subtle spice, and fresh apple flavor—it feels like a little slice of fall any time of year.

Wholesome and nourishing: Using whole wheat flour adds fiber and a mild nutty flavor, giving pancakes a hearty foundation.
Simple ingredients: Most people have these pantry staples on hand, so it’s easy to throw together at a moment’s notice.
Perfectly fluffy: The secret is a resting batter that blooms the baking powder and soda, making soft, airy pancakes every time.
Customizable sweetness: I love swapping maple syrup or honey for different flavors—either way, you control the level of natural sweetness.

Ingredients & Why They Work

Every ingredient in this Apple Pancakes with Whole Wheat Flour Recipe plays a role in flavor, texture, or nutrition. When combined, they create a balanced batter that cooks up beautifully. Here are the key ingredients and my tips when selecting them:

Flat lay of a small white ceramic bowl of white whole wheat flour, a small white ceramic bowl of baking powder, a small white ceramic bowl of baking soda, a small white ceramic bowl of ground cinnamon, a small white ceramic bowl of salt, one large whole uncracked brown egg, a small white ceramic bowl of melted unsalted butter, a small white ceramic bowl of amber maple syrup, a small white ceramic bowl of pure vanilla extract, a small white ceramic bowl of freshly grated green Granny Smith apple, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

White whole wheat flour: This flour is milder than traditional whole wheat, so you get nuttiness without heaviness—perfect for pancakes.
Baking powder & baking soda: Together they create lift and lightness; don’t skip either or your pancakes won’t be fluffy.
Ground cinnamon: Adds warmth and subtle spice that pairs perfectly with fresh apple.
Buttermilk (or homemade version): The acidity tenderizes the batter and reacts with baking soda for that great rise.
Egg: Binds the ingredients and adds richness—if you’re vegan or egg-free, you can experiment with alternatives like flax eggs.
Butter: Melted butter adds moisture and flavor; you can swap it with oil for dairy-free versions.
Maple syrup or honey: A touch of natural sweetness that complements the apple without overpowering it.
Vanilla extract: A splash enhances all the flavors.
Grated apple: Fresh apples add moisture, sweetness, and texture to every bite. Honeycrisp or Granny Smith work wonderfully.
Avocado or vegetable oil: For greasing your pan so pancakes don’t stick but don’t get greasy either.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

I love how versatile this Apple Pancakes with Whole Wheat Flour Recipe is. Whether you want to add nuts for extra crunch or mix in some warm spices like nutmeg, it’s easy to customize. You can even swap the apples for pears in fall or add blueberries for a juicy twist.

Variation: Gluten-Free Option – I’ve had success using gluten-free all-purpose flour blends here. The texture changes slightly but still delicious.
Dairy-Free Version: Swap the buttermilk with your favorite plant-based milk mixed with vinegar and use oil instead of butter.
Extra Protein Boost: Try adding a scoop of your favorite protein powder or some ground flaxseed for a hearty start.
More Spice: A pinch of freshly grated nutmeg or ground ginger adds warmth on a chilly morning.

Step-by-Step: How I Make Apple Pancakes with Whole Wheat Flour Recipe

A stack of three golden-brown pancakes sits in the center of a white plate with a scalloped edge. On top of the pancakes are small cubes of apple, light yellow with red patches, glistening with syrup that also drips down the sides and pools on the plate. To the right side of the plate, a silver fork and knife with decorative handles rest on the plate's edge. The plate sits on a round wooden board placed on a white marbled surface. Nearby, there is a shiny bottle of syrup and a fresh apple with red and yellow skin. photo taken with an iphone --ar 2:3 --v 7

Step 1: Mix the dry ingredients thoughtfully

I always start by whisking the whole wheat flour, baking powder, baking soda, cinnamon, and salt together in a medium bowl. This ensures even distribution, so your pancakes rise perfectly and have a lovely hint of spice in every bite.

Step 2: Blend the liquids with care

In a smaller bowl, I combine the buttermilk, egg, melted butter, maple syrup, and vanilla extract. Whisking these until smooth helps them meld into a flavorful, moist base that’ll complement the whole wheat flour beautifully.

Step 3: Combine gently and add apples

Pour the wet mixture into the dry and stir in your grated apple last. I like to mix just until the ingredients come together—not too much! A few lumps in the batter are totally fine and actually help keep the pancakes tender.

Step 4: Rest the batter

Letting the batter rest about 5 minutes is a game-changer. It lets the flour hydrate fully and activates the leavening, resulting in light, fluffy pancakes rather than dense, heavy ones. It’s a little patience that pays off big.

Step 5: Cook with care on a warm griddle or skillet

Heat your electric griddle to 350°F or warm a nonstick skillet over medium-low heat until a drop of water sizzles on contact. Lightly grease it with avocado or vegetable oil, wiping away excess so the pancakes don’t fry in oil. Pour about ¼ cup of batter for each pancake, giving them space to spread.

Cook until bubbles form on top and the edges look set and matte (about 2 to 3 minutes), then flip and cook another 1 to 2 minutes until golden brown. I often turn the heat down low halfway through because pancakes can brown too fast but remain raw inside if it’s too hot.

Step 6: Serve hot or keep warm

Serve your apple pancakes immediately with your favorite toppings. If you’re making a big batch, keep extras warm in a 200°F oven while you finish cooking. This way, no one has to wait and the pancakes stay fluffy and delicious.

Top Tip

After making apple pancakes for years, a few tricks really helped me perfect this recipe. These tips keep your pancakes tender, flavorful, and foolproof.

Don’t overmix your batter: Stir just until combined to avoid tough, dense pancakes. Some lumps are totally okay.
Rest the batter: Letting it sit for 5 minutes hydrates whole wheat flour and activates the leavening for fluffy pancakes.
Control the heat: Medium-low is your friend—too hot and the outsides burn while the inside stays raw. I adjust heat as I go.
Grate apples finely: This blends well into the batter and cooks evenly, avoiding chunks that might make flipping tricky.

How to Serve Apple Pancakes with Whole Wheat Flour Recipe

Garnishes

I’m a big fan of keeping toppings simple but flavorful. A drizzle of pure maple syrup is classic, but I also love a sprinkle of toasted nuts (walnuts or pecans) for crunch and a dusting of powdered cinnamon sugar. For an indulgent touch, a dollop of lightly whipped cream or vanilla yogurt pairs beautifully.

Side Dishes

On busy mornings, I like to pair these pancakes with crispy bacon or turkey sausage for a savory balance. Fresh fruit like berries or orange slices adds brightness and complements the warm apple flavors. A hot cup of coffee or chai tea rounds out the meal perfectly.

Creative Ways to Present

For a special occasion breakfast, try stacking your apple pancakes into a tall tower, layering each with a smear of nut butter or cream cheese frosting between layers. Garnish with thin apple slices arranged like a fan and a sprinkle of chopped nuts for an elegant touch that impresses every time.

Make Ahead and Storage

Storing Leftovers

I usually stack leftover pancakes with parchment or wax paper between each piece, then store them in an airtight container in the fridge. They last really well up to 4 days and stay moist with just a quick reheat.

Freezing

For longer storage, these pancakes freeze wonderfully. I lay them flat on a baking sheet and freeze until firm, then transfer to a resealable bag. That way, they don’t stick together, and I can grab a few at a time. They keep fresh for up to 2 months this way.

Reheating

My favorite way to reheat leftovers is stacking them with a damp paper towel on top and microwaving in 20-second bursts until warm. For a crispy edge, you can also reheat them in a toaster oven or on a skillet for a minute per side.

Frequently Asked Questions:

Can I use regular whole wheat flour instead of white whole wheat?

Yes! Regular whole wheat flour works fine but has a stronger, more robust flavor. If you prefer a milder taste, white whole wheat is ideal, but either will give you nutrient-rich pancakes.

How do I make dairy-free apple pancakes?

You can make the recipe dairy-free by using plant-based milk (like almond, oat, or soy) combined with vinegar or lemon juice as a homemade buttermilk substitute. Replace the melted butter with avocado oil or olive oil, and the result is just as delicious.

Can I prepare the batter the night before?

I wouldn’t recommend preparing the batter the night before because the baking powder and soda will lose their leavening power overnight, resulting in dense pancakes. It’s best to mix and cook just before serving for fluffiest results.

What apples work best in this recipe?

I prefer Honeycrisp or Granny Smith apples because they provide a nice balance of sweet and tart and hold their texture well while cooking. You can also experiment with your favorite apple varieties based on your sweetness preference.

Final Thoughts

This Apple Pancakes with Whole Wheat Flour Recipe has become a weekend favorite in my house, reminding me that comforting breakfasts don’t have to be complicated. I hope you enjoy making and eating these as much as I do—they’ll warm your kitchen with sweet apple aromas and fill your belly with goodness. Give it a try and let those cozy morning vibes take over!