Whole Wheat Apple Cinnamon Pancakes with Cinnamon Syrup

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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! ๐Ÿ™‚ 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

Whole wheat apple cinnamon pancakes with cinnamon syrup-the perfect fall breakfast or brunch!
5 from 1 vote
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes


For the Pancakes:

  • 1 cup whole wheat Gold Medal flour
  • 2 1/2 tablespoons brown sugar
  • 1 teaspoon baking powder
  • ยผ teaspoon baking soda
  • ยฝ 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


  1. 1. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and allspice. Set aside.
  2. 2. In a large glass measuring cup or small bowl, whisk together buttermilk, canola oil, egg, and vanilla extract.
  3. 3. Pour wet ingredients over the dry ingredients. Whisk until combined. Don't over mix. Gently fold in the diced apples.
  4. 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. 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. 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:

This post is in partnership with Gold Medal Flour, but our opinions are our own. We love Gold Medal Flour. Check out ourย Farm to Table Eventย in Kansas Cityย with Gold Medal Flour.

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. 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.

  2. 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.

  3. 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. ๐Ÿ™‚

  4. 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!!

  5. 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!

  6. 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 ๐Ÿ™‚

  7. 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. ๐Ÿ™‚

  8. 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!

  9. 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!

  10. 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!!

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