Fluffy Whole Wheat Apple Pie Pancakes
A delicious family favorite, these healthy Apple Pie Pancakes are fluffy and kid-approved. Warm apples, cinnamon, and whole wheat make these pancakes irresistible.
Apple pie pancakes are the culmination of your ideal fall checklist.
Warm and cinnamony. Check, check, and check.
One of my son Jack’s favorite snacks is Cinnamon Apples, nicknamed in our house, Apple Jacks.
I had the random notion a few weeks ago to combine “Apple Jacks” with pancakes batter for a taste bud exploding pairing. Now I know there are people, even some I truly love, who don’t like cooked fruit. I’m sorry, but I just can’t concern myself with you right now. Nothing personal, but you’re insane.
These are some awesome kitchen items you will love for making Apple Pie Pancakes among other things. Do you need them? Nope, anything you have already in your kitchen should do the trick. But these are all things that I adore and that make my life easier.
- Healthy Cinnamon Apples
- Fish spatula (you’ve never really flipped a pancake until you’ve flipped one with a fish spatula)
- Cast iron skillet or ceramic electric griddle
- Stacking baking/cooling rack
- Homemade Vanilla Extract
- Homemade blackberry syrup
- Freshly ground flour
Apple Pie Pancakes freeze like a dream and are the perfect breakfast to take you from “hangry” to “not stabby” in under 45 seconds. The homey scent of apples and cinnamon will make your house smell like a Yankee Candle factory, and the whole wheat goodness in your belly will keep you happily full for hours.
Go make some Apple Pie Pancakes today. Then, eat them while wearing your knee-high boots and skinny jeans (guilty), and sipping on your pumpkin spice latte (gross) with your dark maroon nails. You are pretty much living the Glamour Guide to Fall at this point.
Making this recipe or others?
Delicious Apple Pie Pancakes made from 100% whole wheat flour. These cinnamon-flavored apple-packed pancakes are the perfect fall breakfast.
- 2 apples, peeled and chopped
- 2 tbsp ground cinnamon
- 2 cups whole wheat pastry flour
- 2 tbsp vital wheat gluten
- 2 tbsp baking powder
- 3 tbsp sugar
- 1 tsp sea salt
- 2 cups buttermilk, room temperature
- 2 eggs (room temperature), beaten
- 1/4 cup butter, melted plus more for pan
- 1 tsp pure vanilla extract
- 1/2 tsp almond extract
Peel the apples, and dice in bite-sized pieces. In a pot fitted with a metal steamer basket, add enough water to cover the bottom of the pan. Steam the apples on medium-high until the apples are able to be pierced easily with a knife (about 4 minutes). Drain, place in a small bowl, and toss with the cinnamon.
Mix the dry ingredients (whole wheat flour through sea salt) in a large bowl. Set aside.
Combine the liquid ingredients in a medium bowl, and mix well.
I like to use a muffin scoop to pour the batter because it gives me the same sized pancakes every time. Pour your batter on the pan or griddle, and wait until the edges look dry and there are bubbles popping in the middle. Flip and cook the other side until golden brown. Serve with pure maple syrup, blackberry syrup, or vanilla Greek yogurt and berries.
To freeze extras: let the pancakes cool on a baking rack. Once cool, transfer to a freezer bag. You can place a piece of parchment paper between the pancakes, but they're pretty easy to gently break apart once frozen.
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