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Apple Pancakes

  • Author: Cookie and Kate
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 8
  • Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews

This apple pancake recipe incorporates freshly grated apple and ground cinnamon. These apple pancakes are wholesome, delicious and easy to make. Recipe yields 8 to 9 pancakes.

apple pancakes

Ingredients

  • 1 cup buttermilk or make your own* 
  • 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
  • 1 large egg
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons maple syrup or honey
  • 1 teaspoon pure vanilla extract
  • 1 cup grated Honeycrisp or Granny Smith apple (about 1 medium) 
  • Avocado oil or vegetable oil, for greasing the pan

Instructions

  1. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt.
  2. In a smaller bowl, combine the buttermilk, egg, melted butter, maple syrup, and vanilla. Whisk until thoroughly blended.
  3. Pour the liquid mixture into the flour mixture. Add the grated apple. Stir just until combined (a few small lumps of flour are okay). Let the batter rest for 5 minutes so your pancakes will be nice and fluffy.
  4. Meanwhile, if you’re using an electric griddle, preheat it to 350 degrees Fahrenheit. Otherwise, heat a large stainless steel or nonstick skillet over medium-low heat. You’re ready to start cooking pancakes once a drop of water sizzles on contact with the hot surface. If necessary, lightly oil the cooking surface and wipe off the excess with a paper towel (nonstick surfaces likely won’t require any oil).
  5. Scoop a scant ¼ cup of batter onto the warm skillet, leaving a couple of inches around each pancake for expansion. Cook until small bubbles form on the surface of the pancakes, 2 to 3 minutes (you’ll know it’s ready to flip when about ½-inch of the perimeter is matte instead of glossy). Flip the pancakes, then cook until lightly golden on both sides, 1 to 2 minutes more.
  6. Repeat the process with the remaining batter, adding more oil and reducing the heat as necessary (I usually end up on low heat after a while—if the pancakes are turning too dark on the outside before they cook through, it’s too hot). Serve the pancakes immediately with toppings of your choice, or keep them warm in a 200 degree Fahrenheit oven.
  7. Leftover pancakes can be stored in the refrigerator for up to 4 days, or frozen* for up to 2 months. To reheat, stack leftover pancakes and wrap them in a paper towel before gently reheating in the microwave.

Notes

Recipe adapted from my Whole Wheat Pancakes.

*Make your own buttermilk: Combine 1 cup milk of choice (dairy or non-dairy like almond milk) with 1 tablespoon apple cider vinegar or distilled vinegar. Let the mixture rest for 5 minutes, then stir again before using. See photos of the process here. 

Make it dairy free: Make your own buttermilk with non-dairy milk and replace the butter with avocado oil or extra-virgin olive oil. 

Make it egg free: I haven’t verified this, but you could likely omit the egg. 

Make it vegan: Follow the dairy-free and egg-free suggestions provided above.

Make it gluten free: Substitute Bob’s Red Mill’s gluten-free 1-to-1 flour. Or, you could try stirring the grated apple into my recipe for Almond Flour Pancakes—please let me know in the comments if you try that!

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

Find it online: https://capital-fly.pro/apple-pancakes/%3C/a%3E%3C/p%3E