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The Ultimate Whole Wheat Apple Pancakes

The Ultimate Whole Wheat Apple Pancakes


These Whole Wheat Apple Pancakes are the lightest, fluffiest whole wheat pancakes I’ve ever made and I know you are going to LOVE them!



Dry Ingredients

  • 1 1/2 cups whole wheat pastry flour
  • 1 tablespoon coconut sugar (or sugar of choice)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt

Wet Ingredients

  • 3/4 cup apple cider
  • 3/4 milk (I use unsweetened almond milk; any kind of milk will work)
  • 1 large egg
  • 4 tablespoons apple sauce
  • 1 teaspoon vanilla extract


  • 1 apple, peeled and diced


  1. In a large bowl, whisk together the dry ingredients well.
  2.  In a separate bowl, whisk together the wet ingredients well.
  3. Make a well in the center of the dry ingredients.  Pour the wet ingredients into the bowl and mix until just combined. Fold in the diced apple.  Do not over mix.
  4. To cook the pancakes, heat a large skillet or griddle over medium heat.  When the pan is ready, butter or oil the pan.  Pour the pancake batter using a 1/3 cup measure cup onto the pan.  Allow the pancake to cook until the edges appear dry and there are tiny bubbles forming on the surface.  Flip and cook an additional 1-2 minutes until the pancake is golden brown. Enjoy!



Busy Mama Tip:  Make an extra batch of these on the weekend and freeze them.  You’ll have easy weekday breakfasts ready to go!

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes


  • Serving Size: 1 pancake
  • Calories: 122
  • Sugar: 6.5
  • Fat: 0.5
  • Carbohydrates: 24
  • Fiber: 3.6
  • Protein: 3.1