These pancakes are a perfect recipe for a Sunday morning brunch. Serve them up with some sausage patties and hot coffee or tea and you'll have a great meal for a chilly Autumn morning.
Whole Wheat Cinnamon Apple Pancakes
1-3/4 cup whole wheat flour
1 tbsp of baking soda
2 tbsps of sugar
1 tsp of cinnamon (or more if you like)
1-1/2 tsps of vanilla
2 cups of buttermilk
1 honeycrisp apple peeled, cored and very thinly sliced
Butter for greasing the griddle
I use 1/4 cup less of flour than of buttermilk to make these pancakes super moist but still fluffy.
Heat up your griddle.
Mix dry in bowl. Then add wet ingredients (vanilla, eggs and buttermilk) and mix either by hand or with a hand mixer on low, until smooth.
Grease up the griddle with some butter. This batter makes six large pancakes so add a big scoop (about a cup) of batter to the griddle. Top with some thinly sliced honeycrisp apples. Once the batter bubbles and those bubbles start to pop, flip it over and cook it for another minute or so.
As I said, this makes 6 large pancakes which is more than enough for two people. Serve up with some scrambled eggs or sausage patties for a delicious breakfast.