Healthy Apple Pancakes combines whole-grain ingredients with a crumbly oat topping that turns this breakfast into a dessert!
As a dad of three, I take weekend breakfasts seriously—well, seriously fun. It’s become a tradition in our house for me to whip up elaborate spreads—buttermilk pancakes, French toast, waffles, you name it. I don’t know why I didn’t just stick with cereal and Pop Tarts. It certainly would make my mornings easier! But the truth is, I love the look the three of them get when I serve up a pile of pancakes on a lazy, cartoon-filled, Saturday morning. After all, you only get a few short years with your kids, so you have to make each moment last!
While I certainly treat the kids to the usual diner-esque breakfast fare, I can’t help but tweak traditional recipes to include more whole-grain ingredients or healthier swaps. Between school, birthday parties, and grandparents, my kids get sweets and processed food. I like to prove to them that nutritious can also mean delicious. Besides, most of the time, they don’t even notice, especially when I whip up a batch of these healthy apple pancakes.
The trick is to use white whole-wheat flour. It gives the kiddos the illusion that they’re eating regular pancakes, but they’re actually getting a hearty dose of fiber! Of course, whole grains mean nothing if the pancakes don’t taste good. Luckily, they do. Between the cinnamon, ginger, and apple chunks, this recipe makes you wonder why you’d ever go out for breakfast. But my favorite bit is also the most simple—the oat crumble! It adds a nice, crunchy contrast and turns these fluffy pancakes into dessert! Don’t be surprised if families and friends ask for seconds!
Are Apple Pancakes Healthy?
Hey, it’s in the title, right? Of course, they’re healthy! For one, you’re getting loads of fiber and whole grains from the white whole-wheat flour compared to the all-purpose flour that’s in regular pancakes. Plus, the Greek yogurt adds protein to the mix. And do you see any refined sugar in this pancake batter? Nope. We’re using Truvia instead, which is a pretty good sugar substitute.
However, there is brown sugar in the crumble topping. Personally, I don’t mind “cheating” a little bit with the crumble. That said, you can use coconut sugar or a sugar substitute like Truvia.
Whole-Wheat Flour Vs. White Whole-Wheat Flour
White whole-wheat flour seems like a contradictory term. When I think “white” I’m picturing the enriched bleached (yuck) stuff. Actually, whole-wheat flour and white whole-wheat flour are fairly similar because they’re both made from whole grains. The difference lies in the type of wheat used.
Straight-up whole-wheat flour comes from red wheat, which has a nuttier flavor and a denser texture. On the other hand, white whole-wheat flour is milled from white wheat, so it’s lighter in flavor and texture.
So, in this healthy pancake recipe, white whole-wheat flour works best because it gives you the best of both worlds—whole grains and a light and fluffy texture. Talk about a win-win!
How To Make Ahead And Store
You can make the pancakes ahead of time and store them in the fridge for up to 3 days. Or feel free to freeze them in a freezer-safe bag or container for longer storage (up to 3 months). You can also make the crumble topping in advance and store it in an airtight container for around 3 days. I like to reheat the crumble in my toaster oven or air fryer to keep it crispy!
Serving Suggestions
No pancake breakfast is complete without some savory sides! You can keep it simple with the traditional bacon, scrambled eggs, and hash browns. Though, if you’re feeling inspired, try this Sausage Hash Brown Casserole. It’s super filling and super delicious. For my bacon lover’s out there, this Bacon And Egg Casserole is equally tasty!
Ingredients
For the Crumble Topping:
- 1 cup old-fashioned oats
- 6 tablespoons white whole-wheat flour
- 1/2 cup brown sugar packed
- 5 tablespoons butter melted
For the Pancakes:
- 1 cup white-whole wheat flour
- 1/4 cup Truvia
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 2 eggs
- 2 egg yolks
- 1 cup vanilla Greek yogurt
- 1 1/2 cups apple chopped
- Pure maple syrup for drizzling
Instructions
For the Crumble Topping:
- Preheat your oven to 375°F and spray a baking sheet with cooking spray.
- In a large bowl, mix the oats, flour, and brown sugar. Add the melted butter and stir until the mixture forms small crumbs.
- Spread onto the prepared baking sheet and bake until golden brown, about 7-8 minutes.
- Once cooked, turn your oven to 200°F and leave the crumble topping inside to keep it warm.
For the Pancakes:
- In a medium bowl, mix the flour, Truvia, salt, baking powder, cinnamon, and ginger. Set aside.
- In a large bowl, whisk together the eggs, egg yolks, and yogurt until well-mixed.
- Stir the dry ingredients and chopped apples with the wet ingredients. Mix until moist and slightly lumpy. You don’t want to overmix. Let the batter stand for 15 minutes.
- Preheat your griddle to medium and spray with cooking spray.
- Using 1/3-cup measurements, drop the batter onto the heated griddle and smooth it out with a spoon.
- Cook until the edges feel set and the bottom is golden brown about 4-6 minutes. Flip and repeat. Continue until all the batter is finished, placing the pancakes into the oven to keep them warm.
- Drizzle with maple syrup and crumbs, and enjoy!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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