Buttermilk Pancakes with Cinnamon Apples
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Buttermilk Pancakes with Cinnamon Apples

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This is the breakfast I’ve been making recently for the girls every time we go up to the Tiny House. I love that it has become a new ritual (that they love and ask for!). The last time we were there my girls had friends with them (another set of sisters the same age!), and all four of them GOBBLED up these Whole-wheat Buttermilk Pancakes with Cinnamon Apples.

Buttermilk Pancakes on 100 Days of Real Food

I didn’t really know much about the friends’ food preferences, and I was so glad I hit the nail on the head with the cinnamon apples. They all asked me to make more apples, and my older daughter kept saying, “These pancakes are extra good for some reason” (even though I made them the same as I always do … she must’ve just been really hungry!). 🙂

Buttermilk Pancakes on 100 Days of Real Food

Nothing like ensuring a bunch of teens have satisfied and full tummies before going out on a hike for the day. Oh, how I love our time in the NC mountains! 🙂

Other Pancake Recipes You Might Enjoy

Buttermilk Pancakes with Cinnamon Apples

Enjoy breakfast with these whole-wheat buttermilk pancakes topped with cinnamon apples, and don’t forget to freeze an extra batch for later.

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Ingredients

For the Cinnamon Apples

  • 2 tablespoons butter
  • 2 apples, cored and cut into a small dice (I like to use a mix of varieties such as Gala, Granny Smith, and Golden Delicious)
  • 2 tablespoons pure maple syrup
  • 1 1/2 teaspoons cinnamon

Instructions

For the Pancakes

  1. Whisk together the flour, baking powder, and salt in a large bowl.

  2. In a separate bowl, whisk together the buttermilk, eggs, and maple syrup, and then pour into the bowl of dry ingredients.

  3. Carefully fold the wet and dry ingredients together while drizzling in the melted butter, just until blended (do not overmix). We drizzle the butter so it won’t turn solid again when contacting the cold ingredients. If this happens it will not mix as well, but don’t worry, the recipe won’t be ruined.

  4. Heat a cast-iron skillet over medium-low heat and add a few teaspoons of butter to the pan. Add pancake batter using a soup ladle.

  5. When the bottoms have started to brown, flip over and repeat. Cook in batches until the batter is gone, adding extra butter each time to keep the pan from getting dry.

For the Cinnamon Apples

  1. In a large skillet, melt the butter over medium heat. Add in the apples and cook while stirring occasionally until they begin to soften, 4 or 5 minutes.

  2. Add in the syrup and cinnamon, and stir to coat. Continue cooking until the apples can easily be pierced with a fork, another minute or so.

  3. Serve warm over top of the pancakes with additional maple syrup, if desired.

Recipe Notes

We recommend organic ingredients when feasible.

Nutrition Facts

Nutrition Facts

Buttermilk Pancakes with Cinnamon Apples

Amount Per Serving

Calories 334 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 7g44%

Trans Fat 1g

Cholesterol 83mg28%

Sodium 509mg22%

Potassium 366mg10%

Carbohydrates 49g16%

Fiber 6g25%

Sugar 16g18%

Protein 10g20%

Vitamin A 482IU10%

Vitamin C 3mg4%

Calcium 214mg21%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.