Whole Wheat Apple Pancakes

Whole Wheat Apple Pancakes

Whole Wheat Apple Pancakes

For soft and fluffy pancakes use only whole wheat pastry flour and not whole wheat flour. And don’t over-mix the batter. You’ll need one large 1/2 lb apple. - Jenny Jones

Prep Time: 8 minutes

Cook Time: 7 minutes

Total Time: 15 minutes

Makes: Eight 4-inch pancakes

Whole Wheat Apple Pancakes


  • 1 cup whole wheat pastry flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda

  • 1 cup low fat buttermilk
  • 1 egg
  • 2 Tablespoons vegetable oil

  • 2 cups diced apple – 1/2-inch pieces (I use Granny Smith)


  1. Sift dry ingredients into a bowl.
  2. Combine buttermilk, egg, and oil in a measuring cup.
  3. Add liquid mixture to flour mixture, gently folding until almost combined.
  4. Fold in apples. Batter should be thick and lumpy.
  5. Preheat an electric non-stick griddle to 360-375° or a large non-stick pan to just under medium-high. (no greasing is needed but if desired, rub pan lightly with a stick of butter)
  6. Drop mounds onto griddle & cook for 2-3 minutes per side.

No whole wheat pastry flour? No buttermilk? See "Substitutions" in my blog.

Notes: For more on this recipe in my blog click here.

15 Comments on "Whole Wheat Apple Pancakes"

  1. Patty

    I followed this simple recipe exactly although, at the time, I wondered if I should add cinnamon or apple pie spice. I am glad I didn’t because the granny smith apples were showcased perfectly.

  2. Renny

    I was wondering if you have any banana pancake recipe or will this recipe also work with banana? Thank you in advance for your response.

    • Jenny

      Bananas have a much different texture than apples so I’m sorry I don’t know if they would work. I suggest looking for a banana pancake recipe that’s already proven so you won’t be disappointed.

  3. Syl

    Buttermilk substitute for this recipe:
    3/4 cup yogurt mixed with 1/4 cup milk

    Hi Jenny; I ran out of buttermilk. But I do make yogurt, too much sometimes, quite frankly.

    The yogurt substitute above created mile high, tender, fluffy pancakes that IHOP would envy.

    Thank you for a great and easy to prepare recipe.

  4. Jennie

    Hi Jenny, I love this recipe. I was wondering if I can save the leftover batter in the refrigerator for the next day.

    • Jenny

      Pancake batter made with buttermilk and baking soda should be used right away and will not store well overnight.

      • Jennie

        Since I was making it for one person, I cut the recipe in half. They turned out beautifully. Thank you.

  5. Pernell Harrison

    Wondering if they have this recipe to be adapted into a vegan version?

    • Jenny

      I’m sorry I have no experience with vegan recipes but you can find a lot of vegan pancake recipes online.

  6. Daniel

    How about 4 more healthy
    Chinese recipes. ???
    Thank you for the great. Selection
    You have -recipes , videos ! &&

  7. Chris

    I managed to successfully make this with half the oil, thanks for the recipe!

    • Chris

      Also, the tablespoon of lemon juice with milk works perfectly for this recipe! I don’t usually use buttermilk for anything and I don’t want to waste money on something that’ll probably sit and expire, so thank you for the substitution guide as well.

  8. Stephanie

    I made this for breakfast on Thursday and they were absolutely beautiful.

  9. Ellen D

    What if whole wheat pastry flour is not available. No kind of pastry flour is sold here.

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