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.
Ingredients
1cup whole-wheat flour
½ cupall-purpose flour
½ cupoats
2teaspoonsbaking powder
1 teaspoon cinnamon
½ teaspoonnutmeg
½ teaspoonbaking soda
¼ teaspoonsalt
1 ⅓ cupsbuttermilk
2largeeggs
4tablespoonsneutral cooking oil, such as avocado, divided
2largeapples, 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, ½ cup all-purpose flour, ½ cup oats, 2 teaspoons baking powder, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ½ teaspoon baking soda, ¼ teaspoon salt
Whisk buttermilk, eggs, and 2 tablespoons of the oil in a large bowl.
1 ⅓ 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 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!
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.