Ingredients
1 cup white whole wheat flour (or all-purpose)
1 tsp baking powder
½ tsp baking soda
1 tsp ground cinnamon
¼ tsp sea salt
1 large egg
1 cup buttermilk (or milk of choice)
1 tbsp pure maple syrup
1 tsp vanilla extract
1 medium apple, grated (about 1 cup packed)
Coconut oil or butter, for cooking
Instructions
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
In a separate bowl or jug, whisk the egg, then add the buttermilk, maple syrup, and vanilla extract. Whisk until combined.
Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. A few lumps are okay. Gently fold in the grated apple.
Let the batter rest for 5 minutes while you heat a non-stick skillet or griddle over medium heat. Add a small amount of coconut oil or butter.
For each pancake, pour about ¼ cup of batter onto the hot skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Carefully flip and cook for another 1-2 minutes, until golden brown and cooked through.
Repeat with the remaining batter, adding more oil to the pan as needed.
Serve immediately with your favorite toppings.
Notes
Buttermilk Substitute: No buttermilk? Make your own by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup, then filling it with milk to the 1-cup line. Let it sit for 5 minutes before using.
Apple Choice: Granny Smith apples add a tartness, while Honeycrisp or Gala apples add a sweeter flavor. Both work wonderfully.
Avoid Overmixing: This is the key to fluffy pancakes! Overmixing the batter will make them tough.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 4 pancakes (½ recipe)
- Calories: 320 kcal
- Sugar: 18g
- Sodium: 480mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 85mg