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These healthy apple cinnamon pancakes are fluffy, tender, and bursting with warm spice and sweet grated apple. Made with whole wheat flour, Greek yogurt, and just a touch of maple syrup, they are wholesome enough for everyday breakfasts yet cozy enough to feel like a treat. They come together in one bowl in about 25 minutes and freeze beautifully for busy mornings.

Ingredients

  • 1 cup (120 g) white whole wheat flour or whole wheat flour
  • 1/2 cup (45 g) old-fashioned rolled oats
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon fine sea salt
  • 1 cup (240 ml) milk of choice
  • 1/2 cup (120 g) plain Greek yogurt
  • 1 large egg
  • 2 tablespoons pure maple syrup or honey
  • 1 tablespoon melted coconut oil or unsalted butter, plus extra for the pan
  • 1 teaspoon vanilla extract
  • 1 large apple, peeled and coarsely grated (about 1 cup / 150 g)
  • Chopped walnuts or pecans (optional)
  • Sliced apples, extra cinnamon, Greek yogurt, and maple syrup, for serving

Instructions

  1. In a large bowl, whisk together the whole wheat flour, oats, baking powder, cinnamon, nutmeg, and salt.
  2. In a separate bowl, whisk together the milk, Greek yogurt, egg, maple syrup, melted coconut oil, and vanilla extract until smooth.
  3. Pour the wet ingredients into the dry ingredients and stir gently until just combined. A few small lumps are fine. Do not overmix.
  4. Squeeze the grated apple gently in a paper towel to remove excess moisture, then fold it into the batter along with the nuts, if using.
  5. Let the batter rest for 5 to 10 minutes so the oats and whole wheat flour can absorb the liquid.
  6. Heat a nonstick skillet or griddle over medium heat and lightly grease with coconut oil or butter.
  7. Pour 1/4 cup of batter per pancake onto the skillet, spacing them about 2 inches apart.
  8. Cook for 2 to 3 minutes, until bubbles form on the surface and the edges look set. Flip and cook for another 1 to 2 minutes, until golden brown and cooked through.
  9. Serve warm, topped with sliced apples, a dollop of Greek yogurt, a sprinkle of cinnamon, and a drizzle of maple syrup.

Notes

  • Squeeze the grated apple lightly so the batter does not become too wet, but leave a little juice for sweetness and moisture.
  • Resting the batter helps whole grain pancakes turn out softer and fluffier.
  • If the batter feels too thick, stir in a tablespoon of milk at a time until it is easy to spoon.
  • Use a sweet-tart apple like Honeycrisp, Fuji, or Gala for the best flavor.
  • Cook on medium to medium-low heat so the pancakes cook through before the outside browns.
  • For dairy-free pancakes, use almond or oat milk and a plant-based yogurt.
  • For a gluten-free version, use certified gluten-free oats and a 1-to-1 gluten-free flour blend.
  • Store cooled pancakes in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months with parchment between each. Reheat in the toaster or microwave.

Nutrition

Find it online: https://thefamilycooking.com/healthy-apple-cinnamon-pancakes/