To this day, if I’m visiting my parents, my weekends begin with my dad making pancakes or waffles. It’s been a fun (and tasty) tradition that has carried on for years. My mom cooks throughout the week and on the weekends, my dad is on breakfast duty! Since pancakes make a regular appearance at their home we like to switch it up with different flavors (chocolate chip, blueberry, banana, the list goes on!) One chilly winter day, we decided we wanted to try something new… pancakes with cinnamon spiced apples. After a few attempts, this incredible recipe was created and they’ve been a hit ever since!

Pancake 101:

When starting out, I was less than stellar when it came to making the perfect pancake. There was the time I burnt them to a charred crisp, another that I flipped them way before they were set and let’s not forget the day I used a stainless steel pan… oh my what a mess! Becoming a pro pancake maker has taken me quite some time, so I wanted to share the best tricks I’ve learned over the years to reach pancake perfection!

Use a non-stick pan or griddle.

Add just enough butter or oil to coat the surface of your pan. You don’t need much but without it your batter will stick!

Do the “sizzle test.” Heat the pan on medium heat before adding your batter. I do the “sizzle test” to know when my pan’s ready. I simply run my fingers under some water and flick water droplets on the pan. When I hear a slight sizzle, I know the pan is warm enough to add the batter.

Turn the heat down to medium-low when cooking your pancakes. When you initially add your batter, you want that higher heat to crisp them BUT once your batter is poured, lower your heat and allow those babies to brown slowly. I know this takes a little longer but it’s better than burnt pancakes!

Don’t flip them too soon. Wait until the top of your pancakes show little bubbles that pop. Take a look underneath and if they’re golden brown, it’s time to flip!

Finely dice your apples! The smaller you cut them, the faster they’ll cook AND the better they’ll blend into your batter. Before adding them, sauté them just until they’re softened. You don’t want crunchy apples in your pancakes but you don’t want a mushy mess either!

Get your kids involved! What better way to encourage your kids to cook than by getting them involved in making these easy pancakes. Have them help by mixing the ingredients together or adding the cooked apples to the batter!

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Apple Cinnamon Whole Wheat Pancakes
This easy pancake recipe is the perfect lightened-up lazy weekend breakfast. It’s made with cinnamon-spiced apples that give each pancake the flavor of warm apple pie. Your leftovers can be stored in the fridge for a few days or in the freezer for a busy morning breakfast. They can be thawed overnight in the fridge and are great warmed up in the toaster or toaster-oven.
Prep Time 10 minutes
Cook Time 10 minutes
Servings
medium pancakes
Ingredients
For the Apples:
For the Pancakes:
Prep Time 10 minutes
Cook Time 10 minutes
Servings
medium pancakes
Ingredients
For the Apples:
For the Pancakes:
Instructions
Apples:
  1. To prepare the apples, lightly grease a non-stick cooking pan.
  2. Add apples and sprinkle with ¼ teaspoon cinnamon.
  3. Cook 3-5 minutes, stirring semi-frequently so apples don’t burn.
  4. Once apples have softened, remove from heat and set aside.
Pancakes:
  1. Add all remaining ingredients into a medium-large mixing bowl.
  2. Whisk to combine.
  3. Add apples to batter and whisk to combine.
  4. Heat a large skillet over medium heat.
  5. Lightly grease skillet.
  6. Pour batter onto skillet in desired size. This recipe yields about 8 medium pancakes.
  7. Reduce heat to medium-low.
  8. When the top of your pancakes show little bubbles, take a look underneath. If they’re golden brown, it’s time to flip!
  9. Cook the other side of your pancakes, approximately 3-5 minutes.
  10. Serve with maple syrup.
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