The entire family will love these Whole Wheat Apple Cinnamon Pancakes! They’re a healthier alternative to traditional pancakes, with nutritious whole grains that will keep you going for hours.
We love making pancakes on the weekends. They’re a nice break from the typically rushed breakfasts we have on weekday mornings, and always help to make the weekend feel a bit more special.
I have a few other healthy pancake recipes on my site (these Gluten-Free Lemon Blueberry Pancakes are our usual go-to on Saturday mornings), but I’ve been making these Whole Wheat Apple Cinnamon Pancakes on repeat lately!
The Apple Cinnamon Compote is so delectable that you don’t need to eat these pancakes with any additional maple syrup. I don’t blame you if you end up eating the compote out of the pan with a spoon because it’s THAT good.
These Apple Cinnamon Pancakes can easily be doubled to serve a crowd. Since you will be cooking the pancakes in batches, in order to keep prepared pancakes warm before serving, I recommend keeping them in a warm oven set to 250 degrees F on a parchment-lined baking sheet.
You are also welcome to measure and mix the dry ingredients the night before to make the cooking process easier in the morning. Enjoy!
- 2 apples, cores removed, diced into tiny pieces (I used Fuji)
- ¼ cup maple syrup
- 2 Tablespoons unsalted butter
- 2 Tablespoons coconut sugar*
- 1 teaspoon cinnamon
- 1¼ cup milk (I used almond milk)
- 1 Tablespoon white vinegar or lemon juice
- 1.5 cups white whole wheat flour
- 2 Tablespoons coconut sugar*
- 1.5 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 eggs
- 2 Tablespoons unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- Combine compote ingredients in a medium saucepan. Place on the stove and turn the heat to MEDIUM. Once the mixture begins to sizzle, turn the head down to MEDIUM-LOW. Cook for 20 minutes, stirring every few minutes, until the apples are very soft.
- Remove from heat and cover to keep warm until ready to serve.
- While the compote is cooking, prepare the pancake batter.
- In a large bowl combine the milk with the vinegar or lemon juice. Stir and set aside for 5 minutes to create a "sour" milk.
- In a medium bowl whisk together the white whole wheat flour, coconut sugar, baking powder, cinnamon, baking soda, and salt.
- Whisk in the eggs, cooled butter and vanilla extract into the large bowl with the milk. Then, slowly sift the dry ingredients into the wet ingredients and stir until most of the lumps have dissolved.
- Heat a large nonstick pan or griddle to MEDIUM heat. Spray the pan lightly with cooking spray. Once hot, add spoon ¼ cup batter per pancake onto the pan. Cook for 2-3 minutes or until the edges begin to bubble and the bottom browns. Flip and cook for an additional 2-3 minutes, until the pancakes are done.
- Serve warm with the Apple Cinnamon Compote.
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Liz
We love making pancakes on the weekends too 🙂 I’ve never tried apple cinnamon pancakes before but they sound FABULOUS! Definitely keeping these in mind to try soon!