Maple Apple Whole Wheat Pancakes

Last Friday, Emilie brought you  seasonally delicious and healthy Pumpkin Oat Pancakes.  How right is she about brunch plates full of sugar? I definitely have a sweet tooth. French toast stuffed with sweetened cream cheese, drizzled in caramel sauce, topped with whipped cream, and dusted with powdered sugar? Yes, please!!!!  Yum, yum, yum!

Or what about all the fall centered pastries popping up everywhere? Someone brought a package of pastries and doughnuts to one of  yesterday’s meetings. Pumpkin, apple, chocolate, and lots of orange colored icing…I was good and did not touch any of them, to include the doughnut stuffed with cinnamon apple pie filling. Oh man, zap that in the microwave for a few seconds, absolutely delish…and immediately regrettable  the second you lick the last bit of glaze off your fingers and the icky feeling that often follows junk food kicks in.

Enter this non regrettable and just as delicious alternative.  Fresh apples,   a hint of maple, and a sprinkling of cinnamon…with all the fun fall flavors and texture you won’t think twice about choosing an apple pie doughnut over these!


  • Half a baking apple*, chopped into small chunks. I used a Jonathan apple
  • ½ cup white whole wheat flour
  • ¾ tablespoon baking powder
  • 1 tablespoon maple sugar**
  • Salt, ¼ teaspoon
  • 1 tablespoon olive oil
  • 1 tablespoon butter, melted
  • 1 large egg
  • 1/3 cup milk

* I used a Jonathan apple from my trip to Stribling Orchard

**Sometimes called maple flakes, I found mine in the natural foods section of Wegman’s.


  1. In a medium bowl, combine the flour, baking powder, maple sugar, and salt. Whisk together and set aside.
  2. In a small bowl (I used my measuring up), add the egg, olive oil, melted butter, and milk and beat to combine.
  3. Pour wet ingredients into the dry. Stir to combine then add in the chopped apples. Fold gently.
  4. Heat a small to medium pan over medium high heat. Spray with cooking spray, vegetable oil, or olive oil…whatever you have on hand will be fine.
  5. When pan is warm, pour pancake batter using a large spoon. Mine held about 2-3 tablespoons.
  6. Optional: sprinkle cinnamon overtop of the pancake batter as one side cooks.
  7. When pancake’s edges begin to dry and bubbles start to appear on the surface, flip over and cook until golden.
  8. Serve with sliced apple wedges and warm maple syrup.



4 responses to “Maple Apple Whole Wheat Pancakes

  1. I love how fluffy these are with whole wheat…WOW!!

  2. What a wonderful and healthy alternative! I have some maple sugar and have been thinking of ways to use it.. how lovely for a weekend brunch!

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