This healthy whole-grain apple-cinnamon pancake recipe uses 100% whole-wheat flour, heart-healthy canola oil and just a tablespoon of added sugar. If you want to experiment with different types of whole grains, replace up to 1/2 cup of the flour with cornmeal, oats and/or buckwheat flour. Or add extra fiber and healthy omega-3 fats by adding up to 3 tablespoons of ground flaxseed or chia seeds.

Stacy Fraser
Source: EatingWell Magazine, January/February 2014


Recipe Summary

1 hr


Ingredient Checklist


Instructions Checklist
  • 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 overmixing--it will make the pancakes tough.

  • 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 more tender.

  • 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.


Make Ahead Tip: To make ahead: 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, 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.

Nutrition Facts

176 calories; protein 6.2g; carbohydrates 27.5g; dietary fiber 3.4g; sugars 7.1g; fat 5.2g; saturated fat 0.8g; cholesterol 28.7mg; vitamin a iu 78.4IU; vitamin c 1.7mg; folate 6.8mcg; calcium 147.5mg; iron 3.8mg; magnesium 8.6mg; potassium 154mg; sodium 377.6mg; added sugar 2g.

Reviews (2)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 3 stars
The batter was REALLY THICK. I added an extra cup of milk and it was still so thick that I had to manually spread out the pancakes on the pan - it wouldn't spread on its own. If I made this again I would find ways to add more liquid and I would probably add more apple and cinnamon. Read More
Rating: 2 stars
I so wanted to love these pancakes, but I was so disappointed. The recipe was easy to follow and the finished pancakes looked amazingly appetizing but that is where the good vibes stop. The taste of these pancakes lacked any flavor and the texture was thick and heavy. I unfortunately will not be making these again. :-( Read More