This is the breakfast I’ve been making recently for the girls every time we go up to the Tiny House. I love that it has become a new ritual (that they love and ask for!). The last time we were there my girls had friends with them (another set of sisters the same age!), and all four of them GOBBLED up these Whole-wheat Buttermilk Pancakes with Cinnamon Apples.
I didn’t really know much about the friends’ food preferences, and I was so glad I hit the nail on the head with the cinnamon apples. They all asked me to make more apples, and my older daughter kept saying, “These pancakes are extra good for some reason” (even though I made them the same as I always do … she must’ve just been really hungry!). For more about apples, check out this Guide to Apples!
Do I Have to Use Buttermilk?
You can definitely sub regular milk when making pancakes, but the buttermilk helps achieve a fluffier panacake—which I personally like better!
Other Topping Suggestions
We definitely hit a home run with the cinnamon apples on top of our buttermilk pancakes, but feel free to mix it up with blueberries, strawberries, or even homemade sugar-free jam.
Nothing like ensuring a bunch of teens have satisfied and full tummies before going out on a hike for the day. Oh, how I love our time in the NC mountains! :)
Other Pancake Recipes You Might Enjoy
- Whole-Wheat Oven Pancake
- Filled Pancakes (a.k.a. Whole-Wheat Ebelskivers)
- Whole-Wheat Cheese Blintz Pancakes
- Almond Flour Pancakes
Buttermilk Pancakes with Cinnamon Apples
Ingredients
For the Pancakes
- 2 cups whole-wheat pastry flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups buttermilk
- 2 eggs
- 1 tablespoon pure maple syrup
- 2 tablespoons melted butter (plus extra for cooking (I melt it in the skillet I plan to use for the pancakes))
For the Cinnamon Apples
- 2 tablespoons butter
- 2 apples (cored and cut into a small dice (I like to use a mix of varieties such as Gala, Granny Smith, and Golden Delicious))
- 2 tablespoons pure maple syrup
- 1 1/2 teaspoons cinnamon
Instructions
For the Pancakes
- Whisk together the flour, baking powder, and salt in a large bowl.
- In a separate bowl, whisk together the buttermilk, eggs, and maple syrup, and then pour into the bowl of dry ingredients.
- Carefully fold the wet and dry ingredients together while drizzling in the melted butter, just until blended (do not overmix). We drizzle the butter so it won't turn solid again when contacting the cold ingredients. If this happens it will not mix as well, but don't worry, the recipe won't be ruined.
- Heat a cast-iron skillet over medium-low heat and add a few teaspoons of butter to the pan. Add pancake batter using a soup ladle.
- When the bottoms have started to brown, flip over and repeat. Cook in batches until the batter is gone, adding extra butter each time to keep the pan from getting dry.
For the Cinnamon Apples
- In a large skillet, melt the butter over medium heat. Add in the apples and cook while stirring occasionally until they begin to soften, 4 or 5 minutes.
- Add in the syrup and cinnamon, and stir to coat. Continue cooking until the apples can easily be pierced with a fork, another minute or so.
- Serve warm over top of the pancakes with additional maple syrup, if desired.
To make buttermilk:
1 cup milk + 1 Tablespoon of lemon juice
Or
1 cup milk + 1 Tablespoon of white vinegar
Let stand 5 minutes
These look delicious! We eat so many pancakes and I can’t wait to try your recipe. Loving the cinnamon apples here because it reminds me of warm apple pie. Any tips for freezing these?
Hi Lori, for this recipe I would suggest freezing just the pancakes and then whipping up the cinnamon apples when you want them. – Nicole
Great recipe any time of the year, not just autumn. Per your recipe, the cinnamon apples were delicious. Pure maple syrup is an absolute must.
I rarely buy (or even remember to buy) buttermilk…would whole milk work or mess up the taste?
They aren’t usually interchangable due to the acidic ingredient in buttermilk. If you only have regular milk I would use a regular pancake recipe or one like this: https://www.100daysofrealfood.com/recipe-whole-wheat-banana-pancakes-freeze-the-leftovers/
– Nicole
I usually have buttermilk on hand, but a good substitute for buttermilk for the thickness and acidity is to combine regular milk with yogurt or sour cream. I do about 1 part yogurt/sour cream to 2 parts milk.
You can easily “culture” the milk yourself! I do it all the time for buttermilk pancakes. You would put in 2tbsp distilled white vinegar and then fill the measuring cup to 2 cups with milk, let it sit for 5-10 minutes.
How do you package/wrap an extra batch for the freezer? I’d love to have them on hand for during the week!
You can simply place them in an airtight container or a bag. You can also lay them in a single layer on a baking sheet, place them in the freezer, and then place them in a container to prevent them from freezing together. – Nicole
Pancakes with cinnamon apples have been a fall favorite in our house for years. I thinly slice our apples and cook for 8-10 minutes. Though I make our pancake batter and apples without added sweetener, then guild the lilly with a dollop of homemade whipped cream.
Oh yum! Sounds yummy. – Nicole