Description
These Apple Pancakes combine whole wheat flour, fresh grated apples, and a touch of cinnamon to create a fluffy, flavorful breakfast treat. Perfectly balanced with maple syrup and vanilla, these pancakes are easy to make and can be adapted for dairy-free and vegan diets.
Ingredients
Scale
Dry Ingredients
- 1 cup white whole wheat flour or regular whole wheat flour or all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ¼ 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
Additional Ingredients
- 1 cup grated Honeycrisp or Granny Smith apple (about 1 medium)
- 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 until evenly combined.
- Combine Wet Ingredients. In a smaller bowl, mix the buttermilk, egg, melted butter, maple syrup, and vanilla until thoroughly blended.
- Make Batter. Pour the wet mixture into the dry ingredients, then add the grated apple. Stir gently just until combined; a few small lumps are fine. Let the batter rest for 5 minutes to ensure fluffy pancakes.
- Preheat Pan or Griddle. Heat an electric griddle to 350 degrees Fahrenheit or warm a large stainless steel or nonstick skillet over medium-low heat until a drop of water sizzles on contact. Lightly oil the surface if needed, then wipe off excess oil.
- Cook Pancakes. Scoop a scant ¼ cup of batter onto the heated surface, leaving room for expansion. Cook until small bubbles appear on the surface and about ½-inch of the edges look matte, about 2 to 3 minutes. Flip and cook the other side until lightly golden, about 1 to 2 minutes more.
- Repeat and Serve. Continue cooking pancakes with the remaining batter, adding oil and adjusting heat to prevent burning. Serve immediately with desired toppings or keep warm in a 200 degree Fahrenheit oven.
- Store Leftovers. Refrigerate leftover pancakes for up to 4 days or freeze for up to 2 months. To reheat, stack with a paper towel and warm gently in the microwave.
Notes
- Make your own buttermilk by combining 1 cup of dairy or non-dairy milk with 1 tablespoon apple cider vinegar or distilled vinegar. Let sit 5 minutes before using.
- To make dairy-free, use non-dairy milk for the buttermilk and swap melted butter with avocado oil or extra-virgin olive oil.
- You can likely omit the egg to make the recipe egg-free, though this hasn't been verified.
- For a vegan version, use the dairy-free substitutions and omit the egg as suggested.
- If pancakes brown too quickly, reduce heat to low to ensure they cook through without burning.
- Use tart apples like Granny Smith for a balanced flavor that complements the sweetness of maple syrup.
Nutrition
- Serving Size: 1 pancake
- Calories: 150 kcal
- Sugar: 6 g
- Sodium: 180 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 35 mg
