I have a confession to make … I absolutely love pancakes! I’m basically in love with breakfast food in general, and we have breakfast for dinner often in our house.
I have become kind of a pancake snob, no boxed mixes here, always from scratch, and I like to try different varieties. Pumpkin, blueberry and banana, lemon poppyseed, carrot, I love them all. But this one is my new favorite. I love the way it makes the kitchen smell like apple pie when I’m cooking the apples, here’s a preview:
I make pancakes as an occasional indulgence, and I always try to keep the amount of sugar I use to a minimum and use 100% whole wheat flour, so that they aren’t totally guilt-provoking. And 100% pure maple syrup is a must, none of that imitation syrup junk!
Whole Wheat Apple-Cinnamon Pancakes
- 2 small or medium apples, diced small (I use fuji apples)
- 1 tablespoon butter
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1 tablespoon brown sugar
- 1 1/3 (or up to 1 1/2 depending on if your batter needs a little thickening) cups whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 tablespoons brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon ginger
- 2 large eggs
- 1 1/4 cup buttermilk (if you don’t have buttermilk, combine milk and 1 teaspoon of vinegar and let sit for 5 minutes, then voila you have buttermilk!)
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter
- In a medium frying pan, melt the butter over medium-low heat. Add the diced apples and cook until softened, about 4 minutes. Add the spices and brown sugar and cook another minute. Remove from heat and set aside.
- In a medium bowl whisk together the eggs, buttermilk, vanilla and melted butter. Add all of the dry ingredients to the wet ingredients and stir until just combined. Pour the apple mixture into the batter. Note: you want the batter to be somewhat thick, if it seems thin just add a bit more flour.
- Preheat a large pan or griddle over medium-low heat. Melt butter in pan or spray with olive oil. Pour 1/3 cup of batter per pancake, flip pancake when small bubbles start to form or when it is golden brown on the bottom. Keep pancakes warm on a plate in a 185 degree oven until ready to serve.
This makes 10-12 good sized pancakes and are great for leftovers! Now go ahead and make these for dinner, yum.