Imagine waking up to a plate of fluffy, golden pancakes that not only satisfy your morning hunger but also pack a nutritious punch. These Whole Wheat Apple Pancakes are about to revolutionize your breakfast routine, combining the wholesome goodness of whole wheat with the natural sweetness of fresh apples. Whether you're a health-conscious foodie or just looking to impress your family with a delicious homemade breakfast, this recipe is your ticket to morning meal perfection!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 1 tablespoon vegetable oil
- 1 apple, peeled and grated
Instructions
- In a large mixing bowl, combine the whole wheat flour, baking powder, sugar, and salt. Whisk these dry ingredients together until well blended.
- In a separate medium bowl, beat the egg and then add milk and vegetable oil. Mix these wet ingredients thoroughly until well combined.
- Peel and grate the apple using a box grater or food processor, ensuring the apple is finely shredded.
- Pour the wet ingredient mixture into the dry ingredients and stir gently. Mix until just combined - do not overmix, as this can make the pancakes tough. Small lumps are okay.
- Fold the grated apple into the pancake batter, distributing it evenly throughout the mixture.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or additional vegetable oil.
- Using a 1/4 cup measuring cup, scoop batter onto the heated surface. Cook until bubbles form on the top of the pancake and the edges start to look dry.
- Carefully flip the pancake and cook the other side until golden brown, approximately 1-2 minutes.
- Repeat with remaining batter, adjusting heat as needed to prevent burning.
- Serve warm with maple syrup, additional grated apple, or a sprinkle of cinnamon if desired.
Tips
- Grate the apple finely to ensure even distribution throughout the batter and prevent large apple chunks.
- Do not overmix the batter - a few small lumps are perfectly fine and will help keep your pancakes tender.
- Use medium heat to prevent burning and achieve that perfect golden-brown color.
- Let the batter rest for 2-3 minutes after mixing to allow the whole wheat flour to absorb the liquid.
- For extra flavor, try adding a pinch of cinnamon or nutmeg to the dry ingredients.
- If the batter seems too thick, add a little extra milk to achieve the right consistency.
- Keep cooked pancakes warm in a low-temperature oven (200°F) while preparing the entire batch.
- For a dairy-free version, substitute milk with almond or oat milk.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 35g
Protein: 8g
Fat: 6g
Saturated Fat: g
Cholesterol: 45mg
