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Whole-Wheat Apple Pancakes

(recipe, Ellie Krieger)

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Pancakes are my daughter Bella’s favorite food to make and eat. She knows the recipe for this apple-laced version by heart. The batter lasts in the fridge for up to two days, so we whip up a double batch on a Sunday to have it on hand for the beginning of the week. It sure makes Monday mornings a lot easier to face!


  1. 1 medium apple (such as Golden Delicious), cored and diced (about 2 cups)
  2. ¾ cup all-purpose flour
  3. ¾ cup whole-wheat flour
  4. 2 tsp. baking powder
  5. ½ tsp. baking soda
  6. ¼ tsp. salt
  7. 1 cup low-fat (1 percent) buttermilk
  8. ¾ cup nonfat milk
  9. 2 large eggs
  10. 1 Tbsp. honey
  11. 1 recipe Nutty Topping
  12. 6 Tbsp. pure maple syrup, plus more to taste


  1. Put the apple in a microwave-safe bowl, tightly cover with plastic wrap, and microwave on high until softened, about 2 minutes.
  2. In a large bowl, whisk the flours, baking powder, baking soda, and salt. In a small bowl, whisk together the buttermilk, milk, eggs, and honey. Slowly add the egg mixture to the dry ingredients, stirring until just combined.
  3. Heat a large nonstick griddle over medium heat. Spoon about ¼ cup of the batter per pancake onto the griddle and distribute about a heaping tablespoon of the cooked apple on top. Drizzle a little more batter on top to coat the apple. Flip when the pancake tops are covered with bubbles and the edges look cooked, about 2 minutes. Cook until the pancakes are golden brown and cooked through, an additional 1 to 2 minutes.
  4. Serve immediately, or transfer the cooked pancakes to an ovenproof dish and keep warm in a 250-degree oven while making the rest.
  5. To serve, arrange 2 pancakes on each plate and sprinkle each serving with about 2 heaping tablespoons of the nutty topping. Serve with maple syrup.