Apple Pancakes
If you are ready for a bit of fall coziness, then these healthy apple pancakes are going to be your new favorite breakfast! They are made with whole-grain flour, oats, buttermilk, and shredded fresh apple and spices! They cook up to be light and fluffy yet hearty!
Why We Love These Apple Pancakes
These apple pancakes are a healthy way to start your weekend morning. They have a few simple ingredients you probably already have on hand in your refrigerator and pantry. What's more, you can reheat them for busy weekday mornings.
The batter is made with fresh shredded apple and cinnamon and spices to give them a cozy fall flavor profile. They are perfect topped with rich maple syrup!
Ingredients in This Healthy Apple Pancake Recipe
- 1 cup whole-wheat flour: Here we like to use white whole-wheat flour. It has a less strong flavor, but is just as nutritious as regular whole-wheat flour. Use white whole wheat flour in recipes the same way as you would regular whole-wheat flour. Look for it in the baking isle of large supermarkets and health food stores. Purchase online at King Arthur Flour.
- Ā½ cup all purpose flour: To lighten the batter, we used a half cup of all-purpose flour. This helps keep the pancakes from being too dense and chewy.
- Ā½ cup oats: For added soluable fiber and texture we added in a half cup of rolled oats. Look for “Old Fashioned” or “rolled” oats for the best rustic texture. Substitute unsweetened quick-cooking oats. Note that they will make the batter more thick and hard to spread.
- 2 teaspoons baking powder and Ā½ teaspoon baking soda: We used a combo of baking powder and baking soda to give these pancakes plenty of rise to make them fluffy! Make sure to run them through a sifter or sieve if they are clumpy.
- 1 teaspoon cinnamon and Ā½ teaspoon nutmeg: For classic fall taste they have a blend of cinnamon and nutmeg.
- Ā¼ teaspoon salt: Use regular table salt to help balance the sweetness.
- 1 ā cup buttermilk: The acidity in the buttermilk helps to give rise to the batter and keep the texture tender. You can use 1 Ā¼ cup plant based or regular milk mixed with 1 tablespoon lemon juice instead.
- 2 eggs: The eggs help to give the pancakes structure and a little additional protein.
- 4 tablespoons neutral cooking oil, such as avocado, divided: We recomend avocado oil because it has a high smoke point, and heart healthy fat profile.
- 2 large apples, peeled and shredded (about 2 cups): We chose a hard and crisp sweet apple variety. Look for Honey Crisp, Pink lady, Gala or Fuji at the market or orchard.
Step By Step Instructions to Make This Recipe
Step 1: Mix Dry Ingredients
Whisk together the whole-wheat flour, all-purpose flour, oats, spices, leaveners, and salt in a big bowl. Set them aside.
Step 2: Mix Wet Ingredients
In a separate bowl, whisk the buttermilk, half of the oil (2 tablespoons), and eggs.
Step 3: Stir Pancake Batter Together
Add the dry mixture to the wet ingredients and stir it together with a silicone spatula until it is just combined. It will not be completely smooth but should be free of large clumps of the dry mixture. Set it aside for 5 minutes to allow the oats and flour to soak up some of the liquid. The batter will become thicker as it sits.
Step 4: Peel and Shred the Apple
While the batter is resting, peel the apples with a vegetable peeler. Shred them with a box grater, leaving the core behind. You will have about 2 cups of shredded apple.
Step 5: Add Apples to the Pancake Batter
Gently fold the shredded apple into the batter. It will loosen the batter a bit. Do not over-stir it.
Step 6: Preheat the Griddle and Oil It
For best results, it is best to preheat the griddle thoroughly. We suggest pre-heating it over low heat while you let the batter rest and shred the apple. Then just before cooking the batter, turn the heat up to high and brush it with some of the remaining 2 tablespoons of oil.
Step 7: Add Apple Pancake Batter To Griddle
Scoop up Ā¼ cup of batter with a measuring spoon and drop it onto the hot griddle. Spread the batter into rounds about 3 Ā½ inches wide. Make sure to space them out so they don't run together.
Step 8: Flip the Pancakes
Flip the pancakes after they are nicely browned on the bottom, the edges are dry, and the bubbles are popped. Allow them to cook through for 2 to 3 minutes longer. Press down on the center of the pancakes to see if they are set up or still uncooked in the center. If they feel like uncooked liquid batter in the center, continue cooking for another minute or so.
Tips for Making the Best Apple Pancakes
The griddle or skillet will heat up more and more as you cook so you may have to adjust your heat down. Start with high for a gas range or medium-high for electric. Then, after the pancakes are flipped, if they seem to be browning too quickly you can turn the heat down to medium. If the oil starts to smoke, it is likely that your griddle or pan is too hot. Simply turn the temperature down a quarter turn or so, to allow it to cool down.
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.
These can be cooked in a skillet, but you will need to make them in several batches. Use just enough of the 2 tablespoons oil to coat the skillet, and make sure to adjust the heat as necessary to prevent them from browning too quickly.
The pancakes should be browned on the bottom side. The edges of the pancakes will start to dry a bit and any bubbles that have formed in the batter should pop.
They can be refrigerated for two days or frozen for one month. Keep them wrapped to keep them from drying out.
The best way to make them ahead is to stir the dry mix together and leave it covered on the counter. Then mix the wet mixture together and place it in the refrigerator. Before cooking, mix the batter and then shred the apple and add it in as directed.
We recommend heating them in the microwave uncovered for 30 seconds per pancake or until steaming hot.
Serving Suggestions
We love to serve these apple pancakes topped with pure dark robust maple syrup and unsalted butter. But there are many other options!
- Greek yogurt, granola, and honey
- Add on some salted peanut butter and a dollop of unsweetened apple butter
- Sizzle apple slices in melted butter or oil and add them on top. Add on chopped nuts , raisins, and a dash of cinnamon sugar.
More Recipes To Try
If you love these healthy apple pancakes make sure to check out a few of our other recipes!
- These Gluten-free Paleo Pancakes are made without any wheat flour or dairy! They have 6 grams of protein each!
- We love oats in our pancakes and these buttermilk Oatmeal Pancakes are our all-time favorite!
- For another flavor idea, try these Walnut Banana Protein Pancakes that have caramelized bananas and candied walnuts.
- This apple season, make these Crispy Baked Apple Chips for a fun snack and try these Paleo Apple Cinnamon Muffins for another breakfast option!
Thanks so much for reading. If you make these pancakes please let me know by leaving a star rating and review. Happy Cooking! ~Katie
Apple Pancakes
If you love this recipe as much as we do, let us know with a 5-star rating!
Ingredients
- 1 cup whole-wheat flour
- Ā½ cup all-purpose flour
- Ā½ cup oats
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- Ā½ teaspoon nutmeg
- Ā½ teaspoon baking soda
- Ā¼ teaspoon salt
- 1 ā cups buttermilk
- 2 large eggs
- 4 tablespoons neutral cooking oil, such as avocado, divided
- 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.1 cup whole-wheat flour, Ā½ cup all-purpose flour, Ā½ cup oats, 2 teaspoons baking powder, 1 teaspoon cinnamon, Ā½ teaspoon nutmeg, Ā½ teaspoon baking soda, Ā¼ teaspoon salt
- Whisk buttermilk, eggs, and 2 tablespoons of the oil in a large bowl.1 ā cups buttermilk, 2 large eggs, 4 tablespoons neutral cooking oil, such as avocado, divided
- 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.2 large apples, peeled and shredded
- Meanwhile, preheat the griddle (or skillet) to high heat. Brush with some of the remaining 2 tablespoons of oil to coat the cooking surface.4 tablespoons neutral cooking oil, such as avocado, divided
- Ladle Ā¼-cup of batter onto the griddle. Spread the batter into a 3 Ā½ inch circle with the back of the ladle. Repeat with Ā¼ 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!
Notes
- 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!
Make-Ahead Instructions
Prepare through step 2 one day in advance. Keep wet mixture refrigerated.Electric Griddle
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.This recipe is part of ourĀ Mother's Day Bruch Recipes series.
“Reply to my previous comment” – I was running out of pancakes in the freezer and had leftover dairy free plain yoghurt (coconut milk base) so I figured why not replace apples with yoghurt. And it worked! I replaced spice mix with 1/4tsp ground ginger and 1/4tsp freshly grated nutmeg. I used 300ml (1.25 cups) yoghurt (all I had left), 130ml (1/2 cup) coconut milk (shake the can before using), I added vinegar to curdle it for more bubbles, and 100-125ml* (probably 1/2 cup) water to make a thick drop style pancake batter. I also added 75g frozen coconut pulp (1 cup shredded coconut basically) for a little bit of texture which worked really well here. I used 2tbsp sugar in the batter so I could smear honey on top. Otherwise I would use 3tbsp sugar so they’re portable (don’t need maple syrup). Again highly recommend! Oh and forgot to rate earlier!!
I’ve finally written a review, now that I’m happy with the recipe. It only took me two goes and now I no longer need to look elsewhere. It’s a shame nobody else knows about them! Now for my necessary changes in case anyone else has troubles – 1. Pancake batter forgets to add sugar (apples aren’t enough sugar, and I don’t want soggy/swamp pancakes with maple syrup but spice, salt and oil amount in the pancakes was spot on. 2. Recipe doesn’t specify oat type – all I had was jumbo rolled oats and they soaked up no liquid! 3. So by necessity I made coarsely ground oat flour (basically quick oats) which was the best decision ever! Pancakes retained the moisture overnight – stayed soft. 4. I swear US flour is more absorbent – I needed 125g WW flour (1 cup), 75g AP flour (scant 2/3 cup) and 75g coarse oat flour (1 scant cup oat flour or rolled oats (measurements the same), and had to rest the batter for 30 minutes because the flour needed that time to soak up all that liquid (and more rest = lighter and fluffier pancakes, yes even with all those wholegrains it’s still achievable.) 5. As it’s quicker to get whole milk and vinegar – I went with the buttermilk substitute. The kitchn have already tested that vinegar makes a better sub than lemon juice because more acidity = more bubbles = fluffier pancakes. I accidentally used 2tbsp vinegar instead of the standard 1 1/3tbsp and I think it gave me a better texture than before so I stuck with that amount. 6. I don’t see why you add the apples separately. Adding them to the wet ingredients worked perfectly well! And you avoid over mixing.Ā 7. Pancakes don’t need 2tbsp oil to cook in when using non-stick. Anymore than a light film (1tsp easily) and you just got greasy pancakes, not nice. 8. I ain’t got time to cook one pancake at a time (not a specific fault of this recipe), so I made them smaller (just used a regular tablespoon) and cooked 4 at a time in a 12in skillet. Plus they’re easier to flip and fit in my toaster. Lastly pressing the batter down in the pan did no favours for fluffy texture! But again lots of recipes (wrongly) suggest this. Like I say after a little tweaking, I got perfect pancakes!Ā
I’ve never made these sort of pancakes before today but they were delicious!
What a treat, I love apple pancakes and I like how you’ve made a healthy version. Thanks for sharing the recipe.
The first time I made my own pancakes, and it was a hit! Thanks for the recipe!
I love anything that combines apple and cinnamon and these pancakes are amazing.
I am soooo ready for these. Can’t wait to start a new day!