Pancake Recipe

Apple Cinnamon Pancakes

Make a delicious breakfast with our healthy pancake recipes. For a healthy breakfast or brunch, try making healthy pancakes from scratch with one of our best pancake recipes. Get your day off to a healthy start with this Apple-Cinnamon Pancakes Recipe – the healthy whole-grain apple-cinnamon pancake recipe uses 100% whole-wheat flour, heart-healthy canola oil and just a tablespoon of added sugar.

Prepare time: 10 min
Cook time: 50 min
Servings: 7 servings, 2 (4-inch) pancakes each
Ingredients: 11

  • 1 1/2 cups white whole-wheat flour (see Tips)
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg
  • 1 1/2 cups buttermilk (see Tips)
  • 1 cup grated apple (about 1 medium)
  • 2 tablespoons canola oil
  • 1 tablespoon sugar
  • 1 teaspoon vanilla extract

Steps: 3

  1. Whisk flour, baking powder, cinnamon, baking soda and salt in a large bowl. Whisk egg, buttermilk, apple, oil, sugar and vanilla in a medium bowl. Make a well in the center of the dry ingredients, add the wet ingredients and whisk just until combined. Resist over-mixing—it will make the pancakes tough.
  2. Let the batter sit, without stirring, for 10 to 15 minutes. As the batter rests, the baking powder forms bubbles that create fluffy pancakes and the gluten in the flour relaxes to make them tenderer.
  3. Coat a large nonstick skillet or griddle with cooking spray; heat over medium heat. Without stirring the batter, measure out pancakes using about 1/4 cup batter per pancake and pour into the pan (or onto the griddle). Cook until the edges are dry and you see bubbles on the surface, 2 to 4 minutes. Flip and cook until golden brown on the other side, 2 to 4 minutes more. Repeat with the remaining batter, coating the pan with cooking spray and reducing the heat as needed.

Tips & Notes:
– Make Ahead Tip: The mixture of dry ingredients can be stored airtight for up to 1 month; the batter can be refrigerated for up to 1 day; cooked pancakes can be frozen airtight, in a single layer, for up to 3 months. Reheat in the microwave or oven.
– White whole-wheat flour: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour.
– No buttermilk? You can make “sour milk” as a substitute: mix 1 tablespoon lemon juice or vinegar to 1 cup nonfat milk; let stand for about 10 minutes before using.

Leave a Comment