Description
These fluffy apple pancakes combine the warm flavors of cinnamon and maple syrup with the natural sweetness and texture of grated apples. Made with whole wheat or all-purpose flour, buttermilk, and lightly spiced, they are perfect for a cozy breakfast or brunch and can be easily made on the stovetop or electric griddle.
Ingredients
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 homemade buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 2 tablespoons maple syrup or honey
- 1 teaspoon pure vanilla extract
Main Add-ins
- 1 cup grated Honeycrisp or Granny Smith apple (about 1 medium)
For Cooking
- 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, whisk the buttermilk, egg, melted butter, maple syrup, and vanilla extract thoroughly until smooth and well blended.
- Create Batter: Pour the wet mixture into the dry ingredients, then fold in the grated apple. Stir gently just until combined; some small lumps of flour are fine. Let the batter rest for 5 minutes to help make the pancakes fluffy.
- Preheat Cooking Surface: Preheat an electric griddle to 350°F or warm a large stainless steel or nonstick skillet over medium-low heat. Test readiness by flicking a drop of water onto the surface—it should sizzle immediately. Lightly grease with oil if necessary and wipe off any excess.
- Cook Pancakes: Scoop a scant ¼ cup of batter onto the hot surface, spacing pancakes a couple of inches apart. Cook for 2 to 3 minutes until bubbles form on top and about ½-inch of the edge turns matte. Flip and cook for an additional 1 to 2 minutes until golden brown and cooked through.
- Repeat & Serve: Continue cooking with remaining batter, adding oil as needed and reducing heat if pancakes brown too quickly. Serve immediately with desired toppings or keep warm in a 200°F oven until ready to serve.
- Store & Reheat: Refrigerate leftover pancakes for up to 4 days or freeze for up to 2 months. To reheat, stack pancakes, wrap in a paper towel, and microwave gently until warmed through.
Notes
- You can make your own buttermilk by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- Use Honeycrisp or Granny Smith apples for a nice balance of sweetness and tartness.
- Adjust the heat as needed to prevent pancakes from burning before cooking through.
- For gluten-free option, substitute the flour with a gluten-free all-purpose blend, though texture may vary.
- Leftover pancakes are excellent for meal prep and can be toasted or microwaved for a quick breakfast.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American