Whole Wheat Apple Pancakes with Family to Table blogger, Natalie Kenny Marquez


In this classic whole wheat pancake recipe adapted from great- great- grandma Nellie, guest chef, Natalie Kenny Marquez, adds her own twist, cinnamon sugar apple slices! The nutty flavor of the whole wheat flour combined with the sweet apple slices makes this a great Sunday morning breakfast. 

Whole Wheat Apple Pancakes:

I’ve put an * by the items I can purchase at my Illinois farmers market.


  • 1 cup whole wheat flour*

  • 2 teaspoons sugar

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1 cup buttermilk

  • 1 egg yolk*

  • 2 tablespoons melted butter

  • Butter for greasing the griddle

  • 1 apple cored and thinly sliced on the horizontal, skin can stay on or off*

  • 4 tablespoons brown sugar

  • 1 1/2 teaspoon cinnamon

  • A handful of lightly toasted pecans (for garnish, optional)*


  • On a plate, sprinkle the apples slices with the cinnamon and brown sugar. Coat well.

  • In a big bowl whisk together the flour, sugar, baking powder, baking soda, and salt.

  • In another bowl whisk together the buttermilk, egg yolk, and melted butter.

  • Whisk the wet mixture into the dry ingredients and stir until just combined. Let the lumps stay – if you stir this mixture too many times you’ll end up with rubbery pancakes! Nobody likes rubbery pancakes!

  • In your 375 degree preheated griddle, add some butter to the surface.

  • Place the apple rings onto the griddle, leaving enough space between each for the pancake batter. Add small scoops of pancake batter on top of each apple ring and use the back of a spoon to gently flatten the batter into a circle (but not too flat) over the top of each apple slice.

  • Cook for a few minutes until you see bubbles just starting to form on the surface.

  • Flip the pancake and cook for a few more minutes on the other side.

  • Serve with maple syrup and toasted pecans!

Serving size: 2-3 people

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