Whole Wheat Apple Cinnamon Pancakes: 5 Delicious Reasons to Try

Whole Wheat Apple Cinnamon Pancakes

There’s just something inherently comforting about a stack of warm pancakes, isn’t there? I vividly remember one particularly crisp autumn morning, the kind where the air itself seemed to whisper for something warm, cozy, and utterly delicious. My little one was still tiny, and after what felt like an endless night, I found myself desperately needing a simple, nourishing, yet incredibly satisfying start to our day.

I craved that classic pancake hug, but with a wholesome twist – something that wouldn’t leave us feeling sluggish, but rather energized and ready. While I often lean into other delightful breakfast creations, perhaps a batch of Overnight Sourdough Discard Waffles on another day, this morning called specifically for the familiar comfort of pancakes.

That’s when these Whole Wheat Apple Cinnamon Pancakes were born – a quest to transform a classic, much like a simple homemade pancake, into something fluffy, flavorful, and truly good for us. It was a messy adventure, flour dusting every surface, but the intoxicating aroma of cinnamon and apple filling the kitchen made every moment worth it. This isn’t just a recipe; it’s a hug in a stack, a delightful reminder that healthy-ish can be absolutely divine, and sometimes, the best kitchen adventures are born out of a desperate need for morning joy!

Whole Wheat Apple Cinnamon Pancakes: Your Coziest Morning

Recipe by MayaCourse: BreakfastCuisine: AmericanDifficulty: Easy

Servings

6

pancakes

Prep time

15

minutes

Cook time

20

minutes

Total time

35

minutes

Calories

280

kcal

Fluffy, wholesome Whole Wheat Apple Cinnamon Pancakes are a healthy-ish dream! Bursting with grated apple and warm cinnamon spice, they’re easy to make and perfect for a cozy, guilt-free breakfast. Get ready for your new favorite stack!

Ingredients

• 1 ½ cups whole wheat flour

• 2 tablespoons light brown sugar, packed

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• 1 teaspoon ground cinnamon

• ¼ teaspoon ground nutmeg (optional)

• ½ teaspoon salt

• 1 ½ cups milk (dairy or non-dairy)

• 1 large egg

• 2 tablespoons melted unsalted butter or coconut oil, plus more for cooking

• 1 teaspoon vanilla extract

• 1 medium apple, peeled, cored, and grated (about 1 cup)

Directions

• In a large bowl, whisk together the whole wheat flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg (if using), and salt. Make sure there are no lumps.
• In a separate medium bowl, whisk together the milk, egg, melted butter/coconut oil, and vanilla extract until well combined.
• Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spatula until just combined. A few lumps are okay; do not overmix, as this can lead to tough pancakes.
• Gently fold in the grated apple. The batter will be thick.
• Heat a lightly greased griddle or large non-stick skillet over medium-low heat. The key to good pancakes is not to rush the cooking process. Test the heat with a drop of water; it should sizzle immediately.
• Pour ¼ cup of batter for each pancake onto the hot griddle. Cook for 2-3 minutes per side, or until bubbles appear on the surface and the edges look set. Flip carefully with a thin spatula.
• Continue cooking for another 1-2 minutes on the second side, until golden brown and cooked through. Repeat with the remaining batter, greasing the griddle as needed.
• Serve immediately with your favorite toppings like maple syrup, a dollop of Greek yogurt, or a sprinkle of extra cinnamon. Enjoy your cozy breakfast!

Notes

• Apple Prep Secrets: For the best texture, grate your apple on the large holes of a box grater. This keeps the apple moist and ensures it cooks perfectly into the pancake without being chunky. Don’t worry about squeezing out any liquid, it adds moisture to the batter!
• Don’t Overmix: Whole wheat flour can get tough if overworked. Mix your batter just until the dry ingredients are moistened. Lumps are perfectly fine and usually disappear during cooking, leading to a tender pancake.
• Batch Cooking for Busy Mornings: These pancakes freeze beautifully! Let them cool completely, then layer with parchment paper in an airtight container or freezer bag. Reheat in the toaster, microwave, or a warm oven for a quick and wholesome breakfast any day of the week.