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.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3/4 cups all purpose flour
- 3/4 cups whole wheat flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon honey
- 3 tablespoons melted butter
- 1 1/4 cups milk
- 1 egg
- 2 apples
- 1/4 cup brown sugar
- 1/4 cup flour
- 1/2 teaspoon cinnamon
- maple syrup, chopped pecans, powdered sugar, vanilla yogurt, honey
Instructions
- 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.
- 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.
- 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!