Whole Wheat Apple Cinnamon Pancakes with Cinnamon Syrup

Matt and I were given some apples not too long ago and instead of eating them plain and raw (aka Boring), I decided to make these pancakes today since there’s only one small piece of Blueberry Buckle left.  They are quite tasty and healthier than your average pancake, though I guess that really depends on how much butter and syrup you put on top!

 

Whole Wheat Apple Cinnamon Pancakes with Cinnamon Syrup
slightly adapted from Two Peas & Their PodWhole Wheat Apple Cinnamon Pancakes

Ingredients for the Pancakes
1 c whole wheat flour
2 1/2 T brown sugar
1 t baking powder
1/4  t baking soda
1/2 t salt
1 t ground cinnamon
1 c plus 2 T buttermilk
1 T vegetable oil
1 large egg
1 t vanilla extract
1 c diced peeled apple

Ingredients for the Syrup
1/2 c sugar
1/2 c packed brown sugar
2 T all-purpose flour
1/2 t ground cinnamon
1 t vanilla extract
1 c water

What To Do
Pancakes: In a medium bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt and cinnamon.  Set aside.  In a small bowl, whisk together the buttermilk, oil, egg and vanilla.  Pour wet ingredients over the dry ingredients.  Whisk until combined.  Gently fold in the diced apples.  Heat a non-stick skillet over medium heat and spray with cooking spray.  Put as much batter onto the skillet as you want.  When the pancakes start to bubble, flip them over and cook the other side until lightly brown.

Syrup: Stir together the dry ingredients in a small saucepan.  Then add the water and vanilla.  Bring to a rolling boil, stirring often.  Continue boiling and stir until mixture thickens to a syrup consistency, about 5-8 minutes.  Remove from heat and let sit for a few minutes before serving.

My Comments
I don’t think it matters what kind of apples you use.

If you don’t have buttermilk, you can easily make some by adding 1 T of lemon juice to 1 c of milk and letting it sit for at least 5 minutes.

The original recipe suggests cooking 1/4 cup of batter for each pancake but I like to use more to make bigger pancakes.

If you have any syrup leftover, it lasts quite a while in the fridge.

 

How about them apples!

Whole Wheat Apple Cinnamon Pancakes

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2 thoughts on “Whole Wheat Apple Cinnamon Pancakes with Cinnamon Syrup

  1. Allison says:

    >”though I guess that really depends on how much butter and syrup you put on top!”

    I guess it also depends on how many pancakes you eat … LOL … that looks like a pretty big stack to me but I always bring leftovers home 🙂

    • Oh, how funny. I wrote something about that very thing then I deleted it. No, I don’t normally eat a 4-stack of pancakes but it looked good for pictures! Ha!

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