Whole Wheat Apple Cinnamon Pancakes with Cinnamon Syrup
Whole Wheat Apple Cinnamon Pancakes with Cinnamon Syrup are the only reason I wanted to get out of bed on Sunday morning. It was chilly and getting out from under the covers didn’t sound like fun…at all. But when Josh suggested pancakes for breakfast, I threw off the covers, pulled on a sweatshirt, and raced Josh to the kitchen to start cooking. Josh offered to make the pancakes for me so I could stay in bed, but I didn’t want to miss out on all of the kitchen fun! 
I love making and eating pancakes, especially these Whole Wheat Apple Cinnamon Pancakes.
Josh started measuring out the dry ingredients while I worked on the liquid ingredients. We combined everything in a large bowl to make the pancake batter. I love that these pancakes are made with Gold Medal whole wheat flour, brown sugar, cinnamon, allspice, buttermilk, and vanilla. Hello fall!
I also chopped up some apples to throw into the pancake batter. The apples are the perfect addition to these fall pancakes. I used Granny Smith and Gala apples because that is what we had on hand. Feel free to chop up any old apple you want! Honeycrisp apples are so good in these pancakes because they are the best in general! I just love them. Too bad I ate all of our Honeycrisp apples before we made pancakes. Oops!
While Josh poured the pancake batter on our hot griddle pan and flipped pancakes, I made the cinnamon syrup. The cinnamon syrup is really easy to make and seals the deal on these pancakes, so don’t skip it!
Josh brought a big stack of whole wheat cinnamon Pancakes to the table and I carried over the cinnamon syrup and butter. You don’t need the butter, but go ahead and treat yourself. They are whole wheat pancakes after all:) I also sprinkled a few of the leftover chopped apples on top of the pancakes for fun. We put Caleb in his high chair, turned on some soothing Sunday tunes, and enjoyed our special breakfast.
The pancakes are hearty with a hint of sweet cinnamon and tart juicy apple chunks. The cinnamon syrup really brings out the cinnamon flavor and is the perfect finishing touch to these delectable pancakes.
Start your morning with a stack of Whole Wheat Apple Cinnamon Pancakes with Cinnamon Syrup. I promise they are worth getting out of bed for-even on a chilly fall morning!
Whole Wheat Apple Cinnamon Pancakes with Cinnamon Syrup
Yield: Serves 3-4
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Whole wheat apple cinnamon pancakes with cinnamon syrup-the perfect fall breakfast or brunch!
Ingredients:
For the Pancakes:
1 cup whole wheat Gold Medal flour
2 1/2 tablespoons brown sugar
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 cup buttermilk, plus 2 tablespoons
1 tablespoon canola oil
1 large egg
1 teaspoon vanilla extract
1 cup diced peeled appleFor the Cinnamon Syrup:
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 tablespoons all-purpose Gold Medal flour
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 cup waterDirections:
1. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and allspice. Set aside.
2. In a large glass measuring cup or small bowl, whisk together buttermilk, canola oil, egg, and vanilla extract.
3. Pour wet ingredients over the dry ingredients. Whisk until combined. Don't over mix. Gently fold in the diced apples.
4. Heat a griddle pan or non stick skillet over medium heat. Spray with cooking spray. Pour about 1/4 of a cup of pancake batter onto the hot griddle pan, spacing out the pancakes a few inches from each other. When the pancakes start to bubble up, flip and cook until pancakes are lightly browned.
5. While the pancakes are cooking, make the cinnamon syrup. Stir together dry ingredients in a small saucepan. Then add water and vanilla extract. Bring to a rolling boil, stirring often. Continue boiling and stir until mixture thickens to syrup consistency. About 5-8 minutes. Remove from heat and let stand a few minutes before serving.
6. Serve the whole wheat apple cinnamon pancakes with cinnamon syrup. Enjoy!
If you like these Whole Wheat Apple Cinnamon Pancakes, you might also like:
- Whole Wheat Pancakes from Skinnytaste
- Apple Pancakes from Big Girls Small Kitchen
- Pumpkin Cinnamon Streusel Pancakes from Two Peas and Their Pod
- Caramel Apple Pancakes from Buns In My Oven
This post is in partnership with Gold Medal Flour, but our opinions are our own. We love Gold Medal Flour. Check out our Farm to Table Event in Kansas City with Gold Medal Flour.
Welcome to Two Peas and Their Pod. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. Join us in our culinary adventures-our kitchen is always open! 
Two Peas replied: — October 10th, 2012 @ 8:56 am
1 cup old fashioned oatmeal like Quakers Oats.
2 cups low fat buttermilk
1 tbsp canola oil or 1 tbsp applesauce (I use the applesauce)
1 egg+ 2 egg whitees – or 1/2 cup egg beaters (I use the egg beaters)
3 tbsps light brown suger
1 tsp vanilla extract
1 1/2 cups whole wheat flour
1 tsp ground cinnamon
1 tsp baking powder
1 tsp baking soda
In a large bowl, combine the oatmeal and buttermilk and let stand for 2 minutes. Beat in the oil or applesauce, eggs or substitutes, brown sugar and vanilla
In a small bowl, combine the flour, cinnamon, baking powder and baking soda. Add the dry igredients to the oatmeal mix, stirring just enough to combine.
Het a nonstick skillte coated with some coooking spray over med. heat. Using a 1/4 cup of batter pancake, cook 1-2 minutes on each side until lightly browned.
I often put in blueberries/bananas/or some walnuts to the top of the batter on the first pour and then when I flip it gets covered and cooked into the pancake. Absolutely delicious pancakes.
Anyway, these look super! Love the ingredients. Woohoo for whole wheat goodies.
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