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Whole-Grain Apple Pancakes

Whole-Grain Apple Pancakes

  • Yield: Serves 5
  • Prep Time: 15 minutes
  • Cooking Time: 25 minutes
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  • 2 Red-skinned apples, cored and finely diced
  • 1/2 cup plus 2 tbsp Whole-wheat flour
  • 1/2 cup All-purpose flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Ground cinnamon
  • 1/2 cup Lowfat ricotta cheese
  • 1 Egg plus 1 Egg white, lightly beaten
  • 3/4 cup Lowfat or nonfat buttermilk
  • 1/2 tsp Vanilla extract
  • Maple syrup or powdered sugar (optional)


  1. Place apples in a microwave-safe bowl. Microwave for 2 1/2 – 3 minutes or until softened. Remove from microwave and let cool 10 minutes.
  2. Meanwhile, in a large bowl combine whole-wheat flour, all-purpose flour, baking powder, baking soda and cinnamon; mix well.
  3. In a medium bowl whisk ricotta, egg and egg white until well-combined. Whisk in buttermilk and vanilla. Add ricotta mixture to flour mixture, stirring until just combined.
  4. Lightly coat griddle with nonstick cooking spray. Heat griddle over medium heat. For each pancake, spoon 1/4 cup batter onto griddle. Scatter 1 to 2 tablespoons of diced apples over each pancake. Cook 2 to 3 minutes per side or until golden brown. Transfer to a platter. Repeat with remaining batter and apples. Serve with maple syrup or powdered sugar, if desired.