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
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 apple
For 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 water
Instructions
- 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 ¼ 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!
Have you tried this recipe?
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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.
They sound perfect and love the cinnamon syrup! I’ll take extra of that 🙂
Cinnamon syrup? gah- so in! They look nice and fluffy.
I love this recipe and I’m going to try it today!
These look like the perfect fall breakfast, Maria!
These would definitely get me out of bed a few minutes early!
These are my total favorite kind of pancakes this time of year! Love your recipe!!
oh those are perfect for this time of year.
I am obsessed with all things pancake, can’t wait to try these! The cinnamon syrup sounds so perfect with them.
These sound amazing! Do you think they would be good with apple sauce replacing the oil?
Sure! Enjoy!
delicious! I made apple cinnamon pancakes this weekend too 🙂
So hearty and I love that added apples into the pancakes. I make a chunky apple syrup for our pancakes sometimes and I know the boys would love the cinnamon syrup.
Oh, my! How perfect are these pancakes for a chilly weekend morning. Can’t wait to try them myself.
that cinnamon syrup sounds DIVINE!!!
Here is my healthy recipe for the most wonderful pancakes ever. I make a weekly batch and freeze in sandwich baggies, if they last that long and when my husband wants a pancake, he pulls out a baggie and toasts one in the toaster oven and smothers it with Adams Chunky peanut butter and whatever else strikes his fancy at the time. Wonderful hot pancakes whenever. Here is the recipe:
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.
This sounds like such a perfect fall breakfast!
Knowing these babies were waiting for me would definitely get me out of bed also! Now if only I can get my boyfriend to tag team on the pancake making…we’d be in business.
Do you need to use buttermilk with these or could you use low fat or nonfat milk?
What a comforting breakfast! Love the cinnamon syrup on top!
The cinnamon syrup in this post looks AMAZING!! I’m definitely whipping up a batch to top my Kellogg’s Eggo FiberPlus waffles with next time I make them. Yum!!
OMG, my hubby NEEDS to make these for me! I’ve never even thought about jazzing up my syrup. Love it! 🙂
What a delicious way to start off a cool, fall morning!
What a great way to have pancakes now that it’s autumn. Love the idea of cinnamon syrup — so looking forward to trying it next time we have pancakes!
LOVE the cinnamon syrup…sound so perfect for a weekend fall breakfast!
These sound amazing! I like to use granny smith (or any tart green) apples when I bake, because they’re too tart for me on their own. But honeycrisp and fuji apples…those I save for snacking 😀
I can’t even tell you how hard the fall is on my body. It’s SO difficult to get up and when I’m awake, all I do is bake pumpkiny things, crash, and then take two or three hour naps. Terrible.
Anyway, these look super! Love the ingredients. Woohoo for whole wheat goodies. 🙂
I cant even begin to explain how yummy these sound! I love the idea too that they are slightly healthier than normal too with the whole wheat and the apples. So yummy!
Love the look of these pancakes! And I wish I had them for my breakfast!
Maria, these sound amazing! I just had cinnamon syrup for the first time made by a friend the other day and now am addicted. I’m sure it tops off these pancakes well!!
This is the perfect fall breakfast! I am so excited to try these…my son is going to LOVE them! The apples will be a great tart addition to the pancakes. YUM!
How many pancakes does this recipe make? I know it says 3-4 servings. I am feeding 4 adults this weekend and I’m trying to decide if I should double the recipe 🙂
I want to come to your house for breakfast!
these look great. Did I mention I do dishes, you know will work for food 🙂 LOL!
I did a workshop with kids at a shelter recently and we baked healthy breakfast foods together – this recipe would’ve been great for that! I should add it to their recipe cards for next time
Sounds delicious! I just made whole wheat apple cinnamon waffles, so we must be on the same wavelength 😉
I made these last night for supper since I had some apples I needed to use. WOW! Between my husband and I, we ate the whole batch! These were seriously delicious. The only modification I made was that I used fresh apple pie spice (from mybakingaddiction.com) in place of the cinnamon. We don’t normally like flavored syrups, but this syrup was a great addition. My husband said these are now his favorite pancakes! Definitely going to make them again on Saturday. Thanks for sharing your recipe. 🙂
These pancakes were delicious! I think they will become a new favorite, especially for the fall.
I just surfaced from wedding + honeymoon madness but so happy for the link love in Maria and Josh! This recipe is awesome – especially the cinnamon syrup!
Maria and Josh, these were absolutely fantastic! I just made these for breakfast for me and my two little ones, and they were devoured. I’ve been on a quest to find a good whole-wheat pancake recipe, and this is definitely it! I made the batter ahead—mixed the dry ingredients in one bowl and kept the wet ingredients (with the chopped apple mixed in) in another bowl in the refrigerator overnight. This morning, I just combined the two and cooked the pancakes, and breakfast was on the table in minutes! Thanks, you two!
These are fabulous! I wish I would have doubled the recipe. Next time I will. And by next time I mean tomorrow. I can’t wait to eat these again!!
these are without a doubt some of the best pancakes I’ve ever made! Thanks for the great recipe!
These were amazing! Made them for dinner tonight…my family loves breakfast for dinner. My my, that syrup was to die for!
These are the absolute perfect fall pancakes! Although I could probably have this all year long!
I was wondering if substituting coconut milk or almond milk for the buttermilk would work.
It will change the flavor a little, but it should work fine!
Miss @ Miss in the Kitchen: You mentioned your chunky apple syrup, which i thought might be good on these pancakes, so i went to your site to look for the recipe, but alas!!, you do not have it posted there!! You really should not tease us like that you know. Would you please post it here in these comments, or on your site ~ or both?? Thank you SO much!! 😎
Love these pancakes! I make a double batch at a time on Saturday mornings, then freeze the leftovers for quick morning breakfast for my toddler – no syrup added! She loves them. I use honey instead of brown sugar and cut down on it a bit, and sometimes I use coconut oil for the canola, so there’ soothing in them I feel guilty about giving her.
My boyfriend thought these were so so so good. He wouldn’t stop repeating it! I used nutmeg instead of allspice and soy milk with lemon juice instead of buttermilk and they turned out fantastic! The syrup makes all the difference!
Wow, these were ridiculously good! Thanks for the recipe. [My first attempt at fruit pancakes]
Yummy! This is my first time trying apples in pancakes, and they were delicious! I do think that next time (and there will be a next time) I make these I will cook the apples a little before adding them. They still had some crunch to them, and I would have preferred them soft. The syrup was perfection! Thank you!
Glad you liked them!
Rather than cooking apples, just use your old, soft shrivelled ones. They cook perfectly!
These are very tasty. Not wanting to let any of my apple go to waste, I was quite generous and we loved them!
I have been browsing apple recipes–lots of good local apples to be had right now–and this literally hit the spot. I made exactly as specified except microwaved the apples to make them softer. We served them with warm homemade applesauce. They were a HUGE hit especially with my 98 year old mother, who used to make some awesome apple pancakes herself back in the day. Love this recipe–thank you so much–will make it again and again!!
Delightful option for brunch. I added pecans, raisins and dried cranberries. Adding this recipe to my favorites. I forgot to take a picture this time. I must remember next time….they were beautiful.