Apple Cinnamon Pancakes (Whole Wheat & Fluffy)
These whole wheat apple cinnamon pancakes are the kind of breakfast that makes you want to slow down and actually enjoy your morning. They're packed with real diced apples, warming cinnamon, hearty oats, and ground flax — all in one fluffy, satisfying stack. The best part? You can have them on the table in just 20 minutes with simple pantry ingredients. No eggs, no complicated steps, and no reason to reach for a box mix when homemade apple pancakes are this easy to pull off.
Ingredients
- 2 Cups Apples, peeled and finely diced
- 1⅓ Cups Whole wheat flour
- 4 Tbsp Ground flax
- ½ Cup Rolled oats
- 2 Tsp Cinnamon
- 3 Tsp Baking powder
- ½ Tsp Salt
- ¼ Cup Sugar
- 2 Tsp Vanilla extract
- 1½ Cups Milk
- 4 Tbsp Canola oil
Instructions
- Place the diced apples in a microwave-safe bowl and microwave on high for 2 minutes, or until the apples are softened. Set aside.
- In a large mixing bowl, whisk together the whole wheat flour, ground flax, rolled oats, cinnamon, baking powder, salt, and sugar until fully combined.
- In a separate mixing bowl, stir together the milk, vanilla extract, and canola oil until combined.
- Pour the wet ingredients into the large mixing bowl with the dry ingredients and stir until just combined; do not overmix.
- Using a rubber spatula, gently fold the softened apples into the batter; the batter will be thick.
- Heat a griddle over medium heat and lightly grease the surface with cooking spray or a small amount of canola oil.
- Using a ¼-cup measuring cup, pour the batter onto the greased griddle, spacing each pancake a few inches apart.
- Cook the pancakes until bubbles form across the surface and the edges appear set, about 2 to 3 minutes, then flip each pancake using a spatula.
- Continue cooking the pancakes on the second side until golden brown, about 1 to 2 minutes more.
- Transfer the finished pancakes to a plate and serve hot.
Christina's Notes
- Don't overmix: Stir the batter just until the wet and dry ingredients come together — lumps are fine and keep the texture light.
- Soften the apples first: Microwaving the diced apples for two minutes before folding them in makes them tender all the way through.
- Flip at the right time: Wait until bubbles cover the surface and the edges look set before flipping — this gives you an even, golden cook on both sides.
- Store for later: Cool pancakes completely, then layer them with parchment in an airtight container. Refrigerate for up to four days or freeze for up to three months.
MY NOTES
NEED MORE INFO? Scan the QR code to go to the online recipe.
Recipe compliments of www.ITISAKEEPER.com