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Multigrain Cinnamon Apple Pancakes

I’ll be honest, I can be a bit of a pancake snob. It’s usually the first thing I order when going out for breakfast. Those pancakes better be light and fluffy with a fun mixin’ or topping. If it’s got all those things I’ll be a happy girl for the rest of the day!

My Multigrain Cinnamon Apple Pancakes have all that and more! It’s a good feeling to know you’re also getting in some healthy nutrients in your morning breakfast, especially when most pancake recipes can be looked at as a treat, and only to be eaten occasionally.

Multigrain Cinnamon Apple Pancakes

Multigrain Pancakes

These pancakes have a little bit of healthy added to them.

  • rolled oats
  • cornmeal
  • flax seeds
  • sesame seeds
Multigrain Cinnamon Apple Pancakes

Cinnamon Apple Topping

  • apples
  • light brown sugar
  • ground cinnamon
Multigrain Cinnamon Apple Pancakes

Tips for Light and Fluffy Pancakes

  • Using the well method allows you to easily combine the wet and dry ingredients together without over mixing.
  • Mix the ingredients together just until combined, don’t try to mix out all the lumps. Over mixing causes too much gluten to form in the pancake batter giving you a tough pancake.
  • Let the batter rest for 10 minutes on the counter before cooking. This gives the gluten time to relax, giving you a tender pancake.
  • Heat your oil until it starts to shimmer. If your oil is too hot you’ll end up with burnt pancakes or if your oil is not hot enough you’ll end up with blonde pancakes.
  • Carefully wipe the hot oil with paper towels to create a thin film of oil on your pan. This allows the pancakes to release without being too greasy.
  • Use a measuring cup or ice cream scoop to make sure your pancakes are all uniform. This way they will cook evenly.
  • Cook each pancake until the edges are set and browned and the bubbles on the surface are just beginning to break. Browning increases the flavor and the bubbles tell you that the baking powder has been activated.
  • Set a cooling rack or parchment paper inside a rimmed baking sheet to set your pancakes on to keep warm in a 200 degree preheated oven while you finish up with the remaining batter.
Multigrain Cinnamon Apple Pancakes

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Multigrain Cinnamon Apple Pancakes

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Adapted from First Watch Cookbook

Multigrain Cinnamon Apple Pancakes

Multigrain Cinnamon Apple Pancakes

Yield: 12 pancakes
Prep Time: 15 minutes
Cook Time: 4 minutes
Additional Time: 10 minutes
Total Time: 29 minutes

Multigrain pancakes made with diced apples, rolled oats, cornmeal, flax seeds and sesame seeds.

Ingredients

PANCAKES

  • 1 tablespoon vegetable oil for the skillet, plus more as needed
  • 2 cups all-purpose flour
  • ½ cup granulated sugar
  • 1 teaspoon baking soda
  • 2 tablespoons baking powder
  • ¼ cup rolled oats
  • 1 ½ teaspoons cornmeal
  • 1 ½ teaspoons flax seeds
  • 1 teaspoon sesame seeds
  • ½ teaspoon table salt
  • 3 eggs, whipped
  • ½ cup half and half
  • ½ cup evaporated milk
  • ¼ cup water
  • ½ cup unsalted butter, melted and cooled to room temperature

CINNAMON-APPLE MIXTURE

  • 2 apples, peeled, cored and finely diced
  • 1 tablespoon packed light brown sugar
  • ½ teaspoon ground cinnamon

Instructions

PANCAKES

  1. Heat the oven to 200 degrees. Line a rimmed baking sheet with parchment paper and set aside. Heat a griddle over medium heat or 375 degrees.
  2. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, oats, cornmeal, flax seeds and sesame seeds until combined.
  3. In a medium bowl, whisk together the eggs, half and half, evaporated milk and water until combined.
  4. Make a well in the center of the dry ingredients and slowly pour the wet ingredients in to the well. Using a rubber spatula, mix the ingredients together, being careful not to over mix. Mixture will be thick. Add the melted butter and stir until just incorporated. It’s okay of some flour bits remain. Set batter aside to rest while preparing the apple-cinnamon mixture.

APPLE CINNAMON MIXTURE

    1. In a medium sized bowl, combine the apples, brown sugar and cinnamon.

    COOK

    1. Heat your oil until it starts to shimmer. Carefully wipe the hot oil with paper towels to create a thin film of oil on your pan. Pour about ¼ cup batter on to a heated griddle and sprinkle about 1 tablespoon of the apple-cinnamon mixture over the top of each pancake. Cook for about 1 to 1 ½ minutes per side or until done. Remove the pancakes from the griddle and place in a single layer on the prepared baking sheet and keep warm in the heated oven while you continue to cook the remaining pancakes.
    Nutrition Information:
    Yield: 12 Serving Size: 1
    Amount Per Serving: Calories: 262Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 73mgSodium: 474mgCarbohydrates: 33gFiber: 2gSugar: 14gProtein: 5g

    *Nutrition information is an estimate and will vary.*

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