Whole Grain Apple Pie Pancakes

Whole grain apple pie pancakes are just what chilly fall mornings call for! They are soft and perfectly spiced with cinnamon, nutmeg and clove. The grated apple adds such good fall flavor. Using whole grain flour gives you more fiber to start your morning – make a big batch and enjoy all week!

Whole Grain Apple Pie Pancakes

Pancakes are always a hit in our house. What about yours?

They are kid friendly, easy to make and amazing to batch prep. Batch prepping is making a double or triple (or even more!) batch of a recipe, then having extra to enjoy during the week.

You could even freeze the extra to save for a different week. Below you’ll find how to freeze pancakes.

The apple in these pancakes makes them taste like a fall treat! If you love all things apple, try my apple French toast bake as well!

What you’ll need for whole grain apple pie pancakes

• whole wheat flour
• baking powder
• cinnamon
• nutmeg
• clove
• sea salt
• almond milk
• egg
• butter or coconut oil
• vanilla extract
• apple

How to make whole grain apple pie pancakes

1. In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, clove and sea salt.
2. In a small bowl, whisk together milk, egg, butter and vanilla.
3. Pour milk mixture into flour mixture and mix until just combined.  Add shredded apple and stir to distribute throughout.
4. Preheat a large skillet to medium heat (or an electric griddle to 325 degrees F).  Add a little butter or coconut oil and portion pancake batter onto the pan.  Cook about 3-4 minutes until edges are set and the center starts to bubble.  Carefully flip and cook another 2-3 minutes on other side. Continue until all batter has been used.

Substitution ideas

• Looking to make these pancakes gluten free? Use an all purpose gluten free flour mix
• Don’t have apple? Grate pear instead. Or use blueberries for blueberry pancakes!
• Use coconut oil instead of butter

How to freeze pancakes

Pancakes freeze wonderfully! Here’s how to freeze them individually.

Here’s how to freeze pancakes and defrost them

Cool pancakes fully before freezing. Place a sheet of parchment paper on a baking sheet. Lay pancakes on parchment, without stacking. Once fully frozen, transfer pancakes to a freeze bag, label and date and store in the freezer for up to 6 months.

Here’s how to defrost pancakes to eat

Either remove the number of pancakes you want to eat, and place in the fridge to defrost overnight. Then simply warm in a pan.

Or, if defrosting from frozen here’s what to do. Place pancakes on a baking sheet and in a 300 degree oven until warmed through.

More pancake recipe you’ll love:

• Healthy buttermilk pancakes
• Whole wheat blackberry pancake recipe
• Banana carrot almond flour pancakes
• Banana egg oatmeal pancakes
• Banana zucchini buckwheat pancakes
• Buckwheat oat pancake mix

Print Recipe

5 from 1 vote

Whole Grain Apple Pie Pancakes

Whole grain apple pie pancakes are just what chilly fall mornings call for! They are soft and perfectly spiced with cinnamon, nutmeg and clove. The grated apple adds such good fall flavor. Using whole grain flour gives you more fiber to start your morning – make a big batch and enjoy all week!

Prep Time10 minutes mins

Cook Time10 minutes mins

Total Time20 minutes mins

Course: Breakfast

Cuisine: American

Keyword: apple pie, apples, pancakes, whole grain

Servings: 4

Calories: 160kcal

Author: Heather

Ingredients

• 1 cup whole wheat flour
• 1 tsp baking powder
• 2 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp clove
• ⅛ tsp sea salt
• 1 cup almond milk (or milk of choice)
• 1 egg
• 1 tbsp butter or coconut oil, melted
• 1 tsp vanilla extract
• 1 apple (about 1 cup shredded apple)

Instructions

• In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, clove and sea salt.
• In a small bowl, whisk together milk, egg, butter and vanilla.
• Pour milk mixture into flour mixture and mix until just combined.  Add shredded apple and stir to distribute throughout.
• Pre-heat a large skillet to medium heat (or an electric griddle to 325 degrees F).  Add a little butter or coconut oil and portion pancake batter onto the pan.  Cook about 3-4 minutes until edges are set and the center starts to bubble.  Carefully flip and cook another 2-3 minutes on other side. Continue until all batter has been used.

Did you make this recipe?Be sure to tag me @fitmamarealfood or tag #fitmamarealfood!

Nutrition

Calories: 160kcal | Carbohydrates: 30g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 281mg | Potassium: 186mg | Fiber: 5g | Sugar: 5g | Vitamin A: 96IU | Vitamin C: 2mg | Calcium: 169mg | Iron: 2mg

If you try this recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!

XO

Heather

*Originally published in November 2013. Updated November 2020.*