Old Fashioned Whole Wheat Apple Pancakes PT25M https://img5.recipesrun.com/201907/2019/0729/58/1/943209/300x200x50.jpg 8 servings Ingredients: Powdered sugar Vanilla yogurt Honey Maple syrup Chopped pecans 3 tablespoons Melted butter 1 tablespoon Honey 1 teaspoon Salt 3 1/2 teaspoons Baking powder 3/4 cup Whole wheat flour 3/4 cup All purpose flour 1 1/4 cups Milk 1 Egg 1/4 cup Flour 1/4 cup Brown sugar 2 Apples 1/2 teaspoon Cinnamon

Old Fashioned Whole Wheat Apple Pancakes

By lihui

8 Person
25 Minutes
208 Calories
These Old Fashioned Whole Wheat Apple Pancakes are extremely fluffy, satisfying, and stuffed to the brim with brown sugar-dusted apple rings. Serve warm with maple syrup, chopped pecans, a dusting of powdered sugar. Take yogurt and honey on top is also a good choice! Take a try, you'll love it!

Ingredients

Toppings

  • Powdered sugar

  • Vanilla yogurt

  • Honey

  • Maple syrup

  • Chopped pecans

Pancakes

  • 3 tablespoons Melted butter

  • 1 tablespoon Honey

  • 1 teaspoon Salt

  • 3 1/2 teaspoons Baking powder

  • 3/4 cup Whole wheat flour

  • 3/4 cup All purpose flour

  • 1 1/4 cups Milk

  • 1 Egg

Apples

  • 1/4 cup Flour

  • 1/4 cup Brown sugar

  • 2 Apples

  • 1/2 teaspoon Cinnamon

Method

  • 01
    Mix the flours, baking powder, and salt together in a small bowl. Whisk the honey, melted butter, milk, ad eggs together in a separate bowl. Combine the two bowls together, stirring until mostly smooth.
  • 02
    Core the apples using an apple corer, or just insert a small knife several times around the core, pushing through to the bottom of the apple, and then pushing the loosened core up and out. Use a mandoline to slice the apples into circles, or use a large knife and slice them very thinly. Mix the brown sugar, flour, and cinnamon together. Dust the apple pieces in this mixture.
  • 03
    Place a small pat of butter on a hot skillet. Add the apples (see picture for how I overlapped them) and wait for a few minutes so the apples start to soften. When the apples have softened a little bit, pour a scoop of pancake batter over the center and let it spread out just to the edges of the apples. Wait a few minutes until you see bubbles rising and the bottom looks dry. Use a spatula to carefully flip the pancakes – cook another few minutes on the back side until cooked through. Serve warm with maple syrup, chopped pecans, a dusting of powdered sugar. I also love yogurt and honey on top!

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Old Fashioned Whole Wheat Apple Pancakes

These Old Fashioned Whole Wheat Apple Pancakes are extremely fluffy, satisfying, and stuffed to the brim with brown sugar-dusted apple rings. Serve warm with maple syrup, chopped pecans, a dusting of powdered sugar. Take yogurt and honey on top is also a good choice! Take a try, you'll love it!
01 Information
  • Grade easy
  • Serving 8 servings
  • Calorie 208 Kcal
  • Prep Time 15 Mins
  • Cook Time 10 Mins
  • Total Time 25 Mins
02 Ingredients
Toppings
Powdered sugar
Vanilla yogurt
Honey
Maple syrup
Chopped pecans
Pancakes
3 tablespoons Melted butter
1 tablespoon Honey
1 teaspoon Salt
3 1/2 teaspoons Baking powder
3/4 cup Whole wheat flour
3/4 cup All purpose flour
1 1/4 cups Milk
1 Egg
Apples
1/4 cup Flour
1/4 cup Brown sugar
2 Apples
1/2 teaspoon Cinnamon
03 Method
Step 1
Mix the flours, baking powder, and salt together in a small bowl. Whisk the honey, melted butter, milk, ad eggs together in a separate bowl. Combine the two bowls together, stirring until mostly smooth.
Step 2
Core the apples using an apple corer, or just insert a small knife several times around the core, pushing through to the bottom of the apple, and then pushing the loosened core up and out. Use a mandoline to slice the apples into circles, or use a large knife and slice them very thinly. Mix the brown sugar, flour, and cinnamon together. Dust the apple pieces in this mixture.
Step 3
Place a small pat of butter on a hot skillet. Add the apples (see picture for how I overlapped them) and wait for a few minutes so the apples start to soften. When the apples have softened a little bit, pour a scoop of pancake batter over the center and let it spread out just to the edges of the apples. Wait a few minutes until you see bubbles rising and the bottom looks dry. Use a spatula to carefully flip the pancakes – cook another few minutes on the back side until cooked through. Serve warm with maple syrup, chopped pecans, a dusting of powdered sugar. I also love yogurt and honey on top!
04 Author
lihui lihui
134 Recipes
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