0 from 105 votes
Apple Pancakes Recipe
These light and fluffy whole-wheat apple pancakes are made with cinnamon and nutmeg and have wholesome oats and buttermilk. Serve these healthy Apple Pancakes for a weekend breakfast or re-warm them for a weekday.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 6 servings
Calories: 312 kcal
Course:
Breakfast
Cuisine:
North American
Ingredients
- 1 1 cup whole-wheat flour
- ½ ½ cup all-purpose flour
- ½ ½ cup oats
- 2 2 teaspoons baking powder
- 1 1 teaspoon cinnamon
- ½ ½ teaspoon nutmeg
- ½ ½ teaspoon baking soda
- ¼ ¼ teaspoon salt
- 1 ⅓ 1 ⅓ cups buttermilk
- 2 2 large eggs
- 4 4 tablespoons neutral cooking oil, such as avocado, divided
- 2 2 large apples, peeled and shredded (about 2 cups)
Instructions
- Whisk whole-wheat flour, all-purpose flour, oats, baking powder, cinnamon, nutmeg, baking soda, and salt in a medium bowl.
- Whisk buttermilk, eggs, and 2 tablespoons of the oil in a large bowl.
- Add in the dry mix to the wet mix and stir to combine. The batter will not be completely smooth, but there should be no large pockets of dry mix. Let batter sitfor 5 minutes.
- Stir apples into the batter. Do not overmix as it will make the pancakes less fluffy and chewier.
- Meanwhile, preheat the griddle (or skillet) to high heat. Brush with some of the remaining 2 tablespoons of oil to coat the cooking surface.
- Ladle ¼-cup of batter onto the griddle. Spread the batter into a 3 ½ inch circle with the back of the ladle. Repeat with ¼ cup-full of the batter, spacing accordingly.
- Let cook until the edges are dry and the bubbles on top are popped, 2 to 3 minutes. Reduce heat as necessary if the oil is smoking or the pancakes are getting too dark. Cook on the second side until the center of the pancakes feels set up when lightly pressed, 2 to 3 minutes longer.
- Transfer the pancakes to a plate, tent with foil to keep warm. Proceed with the remaining batter, brushing the cooking surface with additional oil as necessary. Serve hot!
Cup of Yum
Notes
- Prepare through step 2 one day in advance. Keep wet mixture refrigerated.
- For an electric griddle use 400 degrees F to start. Electric griddles do not tend to need to be turned down the way stovetop griddles do. We tested this recipe with an electric griddle and it was fine the whole time set at 400 degrees. If the oil starts to smoke, or the pancakes are browning too quickly, turn it down 25 degrees F.
- Let cook until the edges are dry and the bubbles on top are popped, 2 to 3 minutes. Reduce heat as necessary if the oil is smoking or the pancakes are getting too dark. Cook on the second side until the center of the pancakes feels set up when lightly pressed, 2 to 3 minutes longer.
- Transfer the pancakes to a plate, tent with foil to keep warm. Proceed with the remaining batter, brushing the cooking surface with additional oil as necessary. Serve hot!
Nutrition Information
Serving
2 pancakes
Calories
312kcal
(16%)
Carbohydrates
41g
(14%)
Protein
9g
(18%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
4g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
68mg
(23%)
Sodium
411mg
(17%)
Potassium
285mg
(8%)
Fiber
5g
(20%)
Sugar
11g
(22%)
Vitamin A
221IU
(4%)
Vitamin C
3mg
(3%)
Calcium
169mg
(17%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 312
% Daily Value*
| Serving | 2 pancakes | |
| Calories | 312kcal | 16% |
| Carbohydrates | 41g | 14% |
| Protein | 9g | 18% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 68mg | 23% |
| Sodium | 411mg | 17% |
| Potassium | 285mg | 6% |
| Fiber | 5g | 20% |
| Sugar | 11g | 22% |
| Vitamin A | 221IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 169mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.