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Apple Pie Pancakes

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Apple pie pancakes are the culmination of your ideal fall checklist.

Comforting. Check.

Delicious. Check.

Warm and cinnamony. Check, check, and check.

apple pie pancakes

When Jack was a toddler, I randomly came up with a super healthy snack that he ended up loving. I simply chopped and steamed peeled apples, and then dusted them with cinnamon. Who am I kidding? I dumped cinnamon on them. Cinnamon is a condiment in my world. Anyhoo, Jack loved these so much that my sister nicknamed them “Apple Jacks”. They freeze insanely well, so I made huge batches for grab and go snacks. Even today, Jack will still request them from time to time.

I had the random notion a few weeks ago to combine “Apple Jacks” with pancakes batter for a taste bud exploding pairing. Now I know there are people, even some I truly love, who don’t like cooked fruit. I’m sorry, but I just can’t concern myself with you right now. Nothing personal, but you’re insane.

This pancake recipe is based on my blueberry pancake recipe, which was inspired by this recipe. Apple Pie Pancakes just happens to be 100% whole wheat. And full of delicious, delicious apples.

apple pie pancakes
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5 from 2 votes
Apple Pie Pancakes
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
Course: Breakfast
Cuisine: American
Servings: 22 pancakes
Author: Sarah - Sustainable Cooks
Ingredients
  • 2 apples, peeled and chopped
  • 2 tbsp ground cinnamon
  • 2 cups whole wheat pastry flour
  • 2 tbsp vital wheat gluten
  • 2 tbsp baking powder
  • 3 tbsp sugar
  • 1 tsp sea salt
  • 2 cups buttermilk, room temperature
  • 2 eggs (room temperature), beaten
  • 1/4 cup butter, melted plus more for pan
  • 1 tsp vanilla
  • 1/2 tsp almond extract
Instructions
  1. Peel the apples, and dice in bite-sized pieces. In a pot fitted with a metal steamer basket, add enough water to cover the bottom of the pan. Steam the apples on medium-high until the apples are able to be pierced easily with a knife (about 4 minutes). Drain, place in a small bowl, and toss with the cinnamon.

  2. Mix the dry ingredients (whole wheat flour through sea salt) in a large bowl. Set aside.

  3. Combine the liquid ingredients in a medium bowl, and mix well.

  4. Make a well in the center of the dry ingredients, and pour in the wet ingredients. Mix until almost combined, and then add the apples. Whisk just a few more times. There may be a few lumps here and there. That's ok. Once mixed, set aside for 10 minutes and heat up your frying pan or griddle.

  5. I like to use a muffin scoop to pour the batter because it gives me the same sized pancakes every time. Pour your batter on the pan or griddle, and wait until the edges look dry and there are bubbles popping in the middle. Flip and cook the other side until golden brown. Serve with pure maple syrup, blackberry syrup, or vanilla Greek yogurt and berries.

  6. To freeze extras: let the pancakes cool on a baking rack. Once cool, transfer to a freezer bag. You can place a piece of parchment paper between the pancakes, but they're pretty easy to gently break apart once frozen.

These are some awesome kitchen items you will love for making Apple Pie Pancakes among other things. Do you need them? Nope, anything you have already in your kitchen should do the trick. But these are all things that I adore and that make my life easier.

My nephew, Captain Picky Pants, initially turned his nose up at these pancakes. Of course, that was before he even decided to try them. Once he took a bite, he declared them “super good”. His preferred way to eat these is drizzled with 100% maple syrup. I top mine with Greek yogurt and fresh berries from our blueberry and raspberry patches.

apple pie pancakes

Apple Pie Pancakes freeze like a dream and are the perfect breakfast to take you from “hangry” to “not stabby” in under 45 seconds. The homey scent of apples and cinnamon will make your house smell like a Yankee Candle factory, and the whole wheat goodness in your belly will keep you happily full for hours.

Go make some Apple Pie Pancakes today. Then, eat them while wearing your knee-high boots and skinny jeans (guilty), and sipping on your pumpkin spice latte (gross) with your dark maroon nails. You are pretty much living the Glamour Guide to Fall at this point. After you make a batch of Apple Pie Pancakes, take them outside and post them on Instagram with a photo of your boots in a pile of leaves. We’re all basic sometimes, right?

Delicious Apple Pie Pancakes made from 100% whole wheat flour. These cinnamon flavored apple-packed pancakes are the perfect fall breakfast.
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6 comments on “Apple Pie Pancakes”

  1. I clicked on “all basic” FUNNY !!!!

  2. Yes!!! I make a similar apple-cinnamon concoction that I can – and then when we have pancakes I just open a jar and warm it up to have as a topping. I do the same with peaches – except use cinnamon and almond extract – add water and cornstarch to make it a little saucy. Pancake/waffle toppings, speedy fruit crisps, pies … and kind of delicious desserty-bread and fruit combo you want! 🙂

    • I honestly never thought of using canned apples for it; brilliant. I do can apple slices (http://sustainablecooks.com/2012/11/canned-apple-slices.html). Is your recipe similar to that? If not, I’d love to hear your version! As much as I hate canning, spending time canning things we enjoy is just part of the job. 🙂

      • ‘Recipe’ – no. General guideline – sure!

        I peel, core, and slice my apples and leave them sit in lemon water so they don’t brown. I make a syrup/sauce of water, vanilla, cinnamon, sometimes nutmeg, etc … I usually sweeten with raw honey rather than sugar – and as minimally as I can. Then thicken it with cornstarch. ClearJel is supposed to work amazing for this – but it’s not very easy to come by here. Next time I do it I want to look into the feasibility of (or just try) using tapioca as the thickener as I think it would be smoother than cornstarch, and would also be clearer. I raw pack my clean hot jars with the apple slices, fill with syrup, and process.

        I make both quart jars and pint jars, and for us – a pint jar is just perfect for a small crisp for after supper, or for a topping for a meal of pancakes. But quart jars are nice to have on hand too if I’m making a few pies or a bigger crisp for company etc.

        If you’re canning apples anyway – it’s just a matter of making up the syrup to use for some of them! (If you google ‘canned apple pie filling’ you’ll find lots of recipes to reference. They just generally tend to have more sugar in them than I like to use!!

        Give it a try – I’d love to hear what you think! 🙂

  3. we are moving over near an apple orchard (you know the one 🙂 ) so we may have another reason to go to it!