- Combine grated apples, cinnamon, and brown sugar in a bowl. Set aside to marinate.
- Melt butter and whisk with eggs and yogurt until smooth.
- In a separate bowl, whisk together powdered oats, whole wheat flour, all-purpose flour, baking powder, and salt.
- Gently combine wet and dry ingredients, then fold in the apple mixture.
- Adjust batter consistency by adding milk or water as needed, a tablespoon at a time.
- Heat a lightly oiled griddle or pan over medium heat. Pour 1/4 cup batter per pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Serve warm with honey, whipped cream, or your preferred toppings.
- Calories:280 kcal25%
- Energy:1171 kJ22%
- Protein:8 g28%
- Carbohydrates:45 mg40%
- Sugar:12 mg8%
- Salt:250 g25%
- Fat:8 g20%
Last Updated on 4 months by Neha Deshmukh
Apple Cinnamon Pancakes Recipe – Easy Oat & Wholewheat Flapjacks
Introduction
Okay, let’s be real – is there anything better than a stack of warm, fluffy pancakes on a weekend morning? I think not! Especially when they’re bursting with the cozy flavors of apple and cinnamon. I first made these apple cinnamon pancakes when I was craving something comforting and a little bit different. They quickly became a family favorite, and I’m so excited to share this easy oat & wholewheat version with you. They’re a little healthier than your average pancake, but trust me, you won’t even notice!
Why You’ll Love This Recipe
These aren’t just any pancakes. They’re a delightful blend of wholesome ingredients and warm, inviting flavors. Here’s why you’ll adore them:
- Healthy-ish: We’re using rolled oats and wholewheat flour for a boost of fiber and nutrients.
- Flavorful: The combination of sweet apples and fragrant cinnamon is simply irresistible.
- Easy to Make: Seriously, this recipe comes together in under 30 minutes.
- Versatile: So many ways to customize them – we’ll get to that later!
Ingredients
Here’s what you’ll need to whip up a batch of these delicious apple cinnamon pancakes:
- 2 green apples
- 0.5 tsp cinnamon
- 0.25 cup brown sugar
- 50 gm butter (plus extra for cooking)
- 2 large eggs
- 0.5 cup yogurt
- 1 cup rolled oats
- 0.5 cup wholewheat flour
- 0.5 cup all-purpose flour
- 1.5 tsp baking powder
- 0.25 tsp salt
- Milk or water as needed
Ingredient Notes
Let’s talk ingredients! A few little tips can make all the difference.
Green Apples: Choosing the Right Variety
Granny Smith apples are my go-to for this recipe. They hold their shape well during cooking and provide a lovely tartness that balances the sweetness. But feel free to experiment! Braeburn or Honeycrisp would also work beautifully.
Cinnamon: Ceylon vs. Cassia – Understanding the Difference
Did you know there are different types of cinnamon? Ceylon cinnamon (often labeled “true cinnamon”) is milder and more complex. Cassia cinnamon (the more common variety) is bolder and spicier. Either will work, but Ceylon offers a more nuanced flavor.
Brown Sugar: Light vs. Dark – Impact on Flavor
Light brown sugar has a milder molasses flavor, while dark brown sugar is richer and more intense. I prefer light brown sugar for these pancakes, but dark brown sugar will give them a deeper, more caramel-like taste.
Rolled Oats: Benefits of Using Rolled Oats in Pancakes
Rolled oats add a lovely texture and a subtle nutty flavor to these pancakes. They also make them more filling and nutritious. Quick-cooking oats can be used in a pinch, but rolled oats are ideal.
Wholewheat Flour: Nutritional Value and Texture
Wholewheat flour adds a lovely nutty flavor and a boost of fiber. Don’t worry, it doesn’t make the pancakes heavy! The combination with all-purpose flour keeps them nice and fluffy.
Yogurt: Using Different Types of Yogurt
I usually use plain yogurt, but Greek yogurt works well too – it’ll make the pancakes a little thicker. You can even use flavored yogurt (like vanilla) for an extra touch of sweetness, just reduce the brown sugar slightly.
Step-By-Step Instructions
Alright, let’s get cooking!
- First, let’s get those apples ready. Grate the apples and combine them in a bowl with the cinnamon and brown sugar. Give it a good mix and set it aside to marinate – this helps release all those lovely flavors.
- In a separate bowl, melt the butter. Whisk in the eggs and yogurt until everything is smooth and well combined.
- Now for the dry ingredients! In another bowl, mix together the rolled oats, wholewheat flour, all-purpose flour, baking powder, and salt.
- Time to bring it all together. Pour the wet ingredients into the dry ingredients and mix until just combined. Don’t overmix! Gently fold in the apple mixture.
- Check the batter consistency. If it’s too thick, add a splash of milk or water until it’s pourable.
- Heat a lightly buttered pan over medium heat. Pour about 1/4 cup of batter onto the hot pan for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through.
Expert Tips
A few little secrets to pancake perfection:
- Don’t overmix the batter: Overmixing develops the gluten in the flour, resulting in tough pancakes.
- Hot pan is key: A hot pan ensures that the pancakes cook evenly and get a nice golden-brown color.
- Gentle flipping: Flip the pancakes gently to avoid deflating them.
Variations
Want to switch things up? Here are a few ideas:
Vegan Apple Cinnamon Pancakes
Swap the eggs for flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) and use plant-based yogurt and butter. My friend, Priya, swears by using almond yogurt!
Gluten-Free Apple Cinnamon Pancakes
Use a gluten-free all-purpose flour blend instead of the all-purpose flour. Bob’s Red Mill 1-to-1 Baking Flour works great.
Spice Level Adjustments
Add a pinch of nutmeg or cardamom to the batter for an extra layer of warmth.
Festival Adaptations (e.g., Makar Sankranti, Lohri)
During Makar Sankranti, my family loves adding a sprinkle of sesame seeds to the batter. For Lohri, a touch of jaggery instead of brown sugar adds a traditional sweetness.
Serving Suggestions
These pancakes are delicious on their own, but here are a few ideas for toppings:
- Honey or maple syrup
- Whipped cream
- Fresh berries
- Chopped nuts
- A dollop of yogurt
Storage Instructions
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
FAQs
Let’s answer some common questions:
What type of apples work best in these pancakes?
Granny Smith apples are my favorite, but Braeburn or Honeycrisp are also great choices.
Can I make the batter ahead of time?
Yes, you can! Just store it in an airtight container in the refrigerator for up to 24 hours. You might need to add a splash of milk or water to thin it out before cooking.
How do I prevent the pancakes from sticking to the pan?
Make sure your pan is well-greased with butter and heated to the right temperature.
Can I substitute the flours with other gluten-free options?
Absolutely! A gluten-free all-purpose flour blend works well.
What’s the best way to reheat leftover pancakes?
I recommend reheating them in a toaster or in a dry skillet over medium heat. You can also microwave them, but they won’t be as crispy.