Description
Delicious and fluffy apple pancakes made with whole wheat flour and fresh grated apples, perfect for a comforting breakfast or brunch. These pancakes are easy to prepare, with options to customize for dietary preferences like dairy-free and vegan.
Ingredients
Scale
Pancake Batter
- 1 cup buttermilk or make your own*
- 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
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 2 tablespoons maple syrup or honey
- 1 teaspoon pure vanilla extract
- 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 combined evenly.
- Mix wet ingredients: In a smaller bowl, combine the buttermilk, egg, melted butter, maple syrup, and vanilla extract. Whisk together thoroughly until smooth.
- Combine batter: Pour the wet mixture into the dry ingredients. Add the grated apple and stir just until combined; a few small lumps of flour are okay. Let the batter rest for 5 minutes to help achieve fluffy pancakes.
- Preheat cooking surface: Heat an electric griddle to 350 degrees Fahrenheit or warm a large stainless steel or nonstick skillet over medium-low heat. Test readiness by sprinkling a drop of water on the surface; it should sizzle. Lightly oil the surface if necessary and wipe off excess oil with a paper towel.
- Cook pancakes: Scoop about a scant ¼ cup of batter onto the hot surface, spacing pancakes a few inches apart. Cook for 2 to 3 minutes, until small bubbles form on the surface and the edges appear matte instead of glossy. Flip carefully and cook the other side for 1 to 2 minutes until lightly golden brown.
- Repeat and adjust heat: Continue cooking remaining batter, adding oil to the pan as needed. Reduce heat to low if pancakes brown too quickly before cooking through. Keep cooked pancakes warm in a 200 degrees Fahrenheit oven until serving.
- Serve and store: Serve pancakes immediately with your favorite toppings. Leftovers can be refrigerated for up to 4 days or frozen for up to 2 months. Reheat by stacking pancakes, wrapping them in a paper towel, and microwaving gently.
Notes
- To make your own buttermilk, combine 1 cup milk of choice (dairy or non-dairy) with 1 tablespoon apple cider vinegar or distilled vinegar. Let rest 5 minutes before use.
- For a dairy-free version, use non-dairy milk for buttermilk and substitute melted butter with avocado oil or extra virgin olive oil.
- Egg-free adaptation may be possible by omitting the egg, though not verified.
- To make it vegan, combine the dairy-free and egg-free suggestions above.
- Use Granny Smith apples for a tart flavor or Honeycrisp for a sweeter taste.
- Adjust sweetness by increasing or decreasing maple syrup or honey according to preference.
Nutrition
- Serving Size: 1 serving (approx. 2 pancakes)
- Calories: 210 kcal
- Sugar: 7 g
- Sodium: 250 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 45 mg
