These hearty pancakes combine oats and white whole wheat flour for 100% whole grain goodness. They cook up airy, yet retain a seductively creamy texture inside. A little grated apple goes into the batter for sweetness, but most of the apple is cooked down for the sweet, fruity topping.
We serve these pancakes with ¼ cup plain 0% Greek yogurt as an extra topping to bring this breakfast up to 19g of protein. Which should help keep you full for hours. These pancakes are sweet enough and don’t need syrup if you want to start the day with a balanced meal.
Active time: 33 minutes Total time: 33 minutes
Whole Wheat Cinnamon Apple Pancakes
Ingredients
- 2 medium-sized Gala or Honeycrisp apples, peeled and cored
- 2 tablespoons unsalted butter
- 2 tablespoons maple syrup
- 1 1/4 tsp ground cinnamon, divided
- 3/4 cup (90 g) white whole wheat flour
- 2/3 cup (60 g) quick-cooking oats
- 2 teaspoons baking powder
- 2 teaspoons of sugar
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 2 cups (235 g) plain 0% Greek yogurt, divided
- 1 tsp vanilla extract
- 1 large egg
Directions
Cut an apple in half; grate half of the apple and set aside. Dice the remaining 1 1/2 apples. Melt the butter in a small saucepan over medium heat. Stir in diced apple and 1/4 cup (59 mL) water; cover and cook until apple is tender, 10–12 minutes. Stir in maple syrup and 1/4 teaspoon cinnamon.
Meanwhile, stir flour, oats, baking powder, sugar, salt, baking soda and remaining 1 teaspoon cinnamon together in a large bowl. In a medium bowl, whisk together yogurt, remaining 1/2 cup (118 mL) water, vanilla, and egg. Add yogurt mixture and shredded apple to flour mixture; stir until just combined.
Heat a large non-stick baking sheet or non-stick frying pan over medium heat. Pour a small 1/4 cup of batter per pancake on a hot baking sheet. Cook until the top is bubbling and the edges look cooked, 3-4 minutes. Flip and cook for 2-3 minutes on the other side or until cooked through. Top pancakes with ¼ cup Greek yogurt and apple mixture.
Serves: 4 | Serving size: 3 pancakes, topped with ¼ cup Greek yogurt and ¼ cup apple topping
Nutrition (per serving): Calories: 357; Total fat: 9g; Saturated fat: 4g; Monounsaturated fat: 3g; Polyunsaturated fat: 1g; Cholesterol: 73mg; Sodium: 532mg; Carbohydrate: 52g; Dietary fiber: 6g; Sugar: 21 g; Protein 19 g
Nutritional bonus: Potassium: 442mg; Iron: 11%; Calcium: 31%
Originally published November 2020; Updated February 2026
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