Who doesn’t love waking up to the delightful aroma of pancakes? These Apple Cinnamon Pancakes for One are the perfect way to treat yourself to a cozy breakfast, especially on those mornings when you’re craving something a little extra special.
Packed with the warmth of cinnamon and the sweetness of apples, these pancakes are the ultimate comfort food. Plus, the recipe is designed for a single serving, so you can enjoy them all to yourself.
|Name||Apple Cinnamon Pancakes for One|
|Prep Time||10 minutes|
|Cooking Time||5 minutes|
|Total Time||15 minutes|
|Yield||3-4 small pancakes|
You didn’t think I’d let National Pancake Week pass by without a new pancakes-for-one recipe, did you?
I may have missed National Pancake Day, but we’re still officially within the celebratory week… so here ya go ;).
I can’t believe it’s taken me this long to make apple pancakes for the blog, considering they were pretty much the only pancakes I grew up eating. My mom makes a wicked good stack of whole wheat apple pancakes, and this recipe is my version of her hearty ‘cakes.
Grated sweet apple and ground cinnamon are folded into my basic whole wheat pancake batter, resulting in these thick and fluffy discs of deliciousness that simply beg for a generous pour of maple syrup.
Now, I can usually polish off a batch of pancakes-for-one with no problem whatsoever; but I actually couldn’t quite finish this stack. I attribute this to the fact that when I made them, I was just recovering from a stomach bug that basically eradicated my appetite for a couple of days. I never lose my appetite, even when sick… so I really struggled for those two days. I was forced to put off a few cooking projects, as the mere sight and aroma of most foods made my stomach flip.
Needless to say, that was not a good scenario for a food blogger/recipe developer.
Anyway, I wrapped up the remaining pancakes and enjoyed the leftovers – reheated in the toaster oven – the next day; they might have been even better the second time around! I recall doing the same thing when there were leftovers of my mom’s apple pancakes, and I just love the extra crispiness awarded to the outside of the pancakes after a run through the toaster oven.
Why the long-winded digression about leftover reheated pancakes? Well… so you can make these pancakes on a weeknight, let them cool, refrigerate overnight, and toast ‘em up the next morning for a quick – but special – weekday breakfast. Weighing in under 400 calories, and boasting nearly 11 grams of fiber & over 14 grams of protein, these apple cinnamon pancakes don’t have to be relegated to a weekend splurge.
- 1/2 cup whole wheat pastry flour
- 1 1/2 tsp unrefined granulated sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- tiny pinch of salt
- 1/2 tsp ground cinnamon
- 1 egg white
- 1/2 cup low fat buttermilk, preferably organic, well-shaken
- 1/2 cup shredded peeled apple, preferably organic
- 1/2 tsp butter
- pure maple syrup, preferably grade B
Preheat Your Griddle or Pan
Place a non-stick skillet or griddle over medium-low heat to preheat while you prepare the pancake batter.
In a Mixing Bowl
In a medium-sized mixing bowl, combine the all-purpose flour, sugar, baking powder, baking soda, salt, and ground cinnamon. Mix these dry ingredients together until they are well combined.
Add the Wet Ingredients
Pour in the buttermilk and vanilla extract into the dry ingredients. Stir until just combined. Be careful not to overmix; a few lumps in the batter are perfectly fine.
Fold in the Apples
Gently fold in the diced apples. The apples will add a delightful crunch and sweetness to your pancakes.
Grease the Skillet
Lightly grease the preheated skillet with the melted butter.
Cook the Pancakes
Pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Use the back of a spoon to spread the batter into a circular shape. Cook until you see bubbles forming on the surface, which usually takes about 2-3 minutes.
Flip and Finish Cooking
Carefully flip the pancakes and cook for an additional 1-2 minutes, or until they are golden brown and cooked through.
388.0 calories, 4.2 grams fat, 2.0 grams saturated fat, 10.9 grams fiber, 22.5 grams sugars, 14.2 grams protein