Apple Pie Pancakes

By Meghan McGarry
Classic apple pie gets transformed into fluffy pancakes filled with cinnamon and nutmeg. Topped with warm apples, these pancakes are sure to become a family favorite!
  • Yield: 8 pancakes
  • Course: Breakfast


  • All Purpose Flour
  • Baking powder
  • Baking soda
  • buttermilk
  • Cinnamon
  • Cold Water
  • Cornstarch
  • Egg
  • For the Apple Topping:
  • Granny smith apples
  • Light brown sugar
  • nutmeg
  • pinch of nutmeg
  • Salt
  • unsalted butter
  • vanilla bean paste or vanilla extract
  • Whole wheat flour


  1. In a large bowl, whisk together whole wheat flour, all purpose flour, brown sugar, baking powder, baking soda, salt, cinnamon and nutmeg.
  2. In a medium bowl, whisk egg, buttermilk, melted butter, and vanilla.
  3. Stir the egg mixture into the flour mixture just until combined. Be careful not to over mix the batter – it’s okay if there are a few lumps.
  4. Heat large skillet over medium heat and brush with butter. Pour 1/4 cup batter into the skillet for each pancake and cook until the edges are set and bubbles start to form on top, about 2-3 minutes. Flip pancakes and cook an additional 1-2 minutes.
  5. Repeat with the remaining batter, coating the pan with more butter as needed.
  6. While the pancakes are cooking, make the apple topping. Heat medium skillet over medium heat and melt butter.
  7. Add sliced apples and stir to coat.
  8. Add sugar, cinnamon, nutmeg and vanilla, and cook for about 7-8 minutes until apples start to get tender, stirring occasionally.
  9. In a small bowl, whisk cornstarch and water. Add mixture to the apples and boil for about 4-5 minutes, until syrup is thickened.
  10. Remove from heat and keep warm until ready to serve.