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Fluffy Whole Wheat Pancakes with Cinnamon Apple Compote

These easy whole wheat pancakes with cinnamon apple compote taste just like they are from a fancy brunch restaurant. But instead, you can make these at home with a few simple ingredients!

Why You’ll Love These Pancakes

  • Extra fluffy. These whole wheat pancakes turn out pillowy-soft and perfectly fluffy every time I make them, due to the fresh baking powder and melted butter. Making pancakes from scratch really is worth the extra effort!
  • Packed with sweet flavor. The pancakes themselves are stuffed with chopped pecans and cinnamon, and then they’re topped with apples cooked in cinnamon and nutmeg.
  • Easy to make. Anyone can make these pancakes because all you really have to do is stir and flip!
  • Great for any occasion. You can make whole wheat pancakes with apple compote on a lazy Sunday morning, but they’re also elegant enough for a brunch get-together.
Top view of a stack of whole wheat pancakes topped with cinnamon apple compote.

What You’ll Need

Here’s what you need to make these fluffy whole wheat flour pancakes. To find exact ingredient amounts, scroll down to the recipe card below.

For the Whole Wheat Pancakes

  • White whole wheat flour – This blend is perfect for pancakes. It’s still light and fluffy but packs in the health benefits of whole wheat flour.
  • Baking powder – The baking powder helps make the pancakes fluffy.
  • Cinnamon
  • Salt – Just this little bit of salt makes a big difference in bringing out the flavors in the pancakes.
  • Chopped pecans – One of my secret ingredients! You can chop them as fine as you’d like. They add a little nutty flavor and fun texture to the pancakes.
  • Egg – You can also use a flax egg as I did in my blueberry pancake recipe.
  • 2% milk – You could also use whole milk or dairy-free milk.
  • Raw honey – The honey replaces sugar as the sweetener and the flavor is earthy, sweet, and delicious.
  • Melted butter – This adds to the richness but doesn’t add weight to the pancake so they stay fluffy.

For the Apple Compote

  • Apples – I used Honeycrisp, but they can get really expensive. You could also use Granny Smith apples.
  • Butter – I like to use unsalted butter for this recipe.
  • Raw honey – You could also use maple syrup.
  • Cinnamon
  • Nutmeg – You could also use pumpkin pie spice if you don’t have nutmeg.
  • Pinch of salt

How to Make Whole Wheat Pancakes with Cinnamon Apple Compote

Collage of two views of fluffy whole wheat pancakes topped with cinnamon apple compote.
  • Make the apple compote. Cook the apples with butter in a skillet until the butter melts, then add the honey, cinnamon, nutmeg, and salt.
  • Cook the apples until they are tender. This doesn’t take very long, usually only about 4-5 minutes.
  • Make the pancake mix. Do this by combining the dry ingredients first, then add in the wet ingredients.
  • Whisk the pancake batter. Make sure that you do not over-mix the batter. Some lumps are okay to have.
  • Cook the pancakes in a hot skillet or griddle. Flip them after about 2-3 minutes.
  • Serve the pancakes with the apple compote on top. And don’t forget a drizzle of maple syrup or honey!
A stack of whole wheat pancakes topped with apple compote.

Tips for the Best Fluffy Pancakes

  • Mix the dry ingredients first, then add the wet ingredients. You always want to mix the dry ingredients first. This breaks up any flour clumps and evenly distributes the baking powder and other dry ingredients.
  • Do not overmix! As with any pancake, it’s important not to overmix the batter or they will not get fluffy.
  • Start with a hot skillet (or griddle). You want the pancakes to start cooking as soon as they get on the griddle. This ensures the perfect golden brown sides and fluffy center.
Honey being drizzled over a stack of pancakes topped with apple compote.

What Goes With Whole Wheat Pancakes?

  • Frittatas: Instead of making plain old scrambled eggs, try serving my protein-packed spinach and mushroom sheet pan frittata or my easy prosciutto frittata. A small, savory slice pairs perfectly with these sweet pancakes.
  • Drinks: You always need a good breakfast drink to go with pancakes. A tasty green smoothie is a good option. Or, make my amazing iced coffee recipe!
  • Breakfast Charcuterie Board: Really wow your friends with this amazing brunch charcuterie board! A display of these pancakes paired with fruit, toppings, and honey would be the perfect breakfast offering when you have company over.

Proper Storage

  • Refrigerator. I like to keep any leftover pancakes for the next day in a plastic bag in the fridge. When I’m ready to eat them again, I usually pop them in the toaster for a quick and easy reheat.
  • Freezer. I recommend flash-freezing the pancakes first. That means freezing them while they are laying flat on a sheet tray for about 30 minutes. Then they will harden and you can easily store them together in a plastic bag in the freezer. Whole wheat pancakes will last for up to three months this way.

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Image of Fluffy Whole Wheat Pancakes with Cinnamon Apple Compote

Fluffy Whole Wheat Pancakes with Cinnamon Apple Compote

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Krista
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 6-8 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Description

Whole wheat pancakes with apple compote are so fluffy and sweet! They’re perfect for either a lazy Sunday morning or a fancy brunch.


Ingredients

Scale

Whole Wheat Pancakes:

  • 1 1/2 cup white whole wheat flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/3 cup finely chopped pecans
  • 1 egg
  • 1 1/4 cup 2% milk
  • 1 1/2 tablespoons raw honey
  • 2 tablespoons melted butter

Apple Cinnamon Compote:

  • 2 apples, peeled and thinly sliced (I used honeycrisp)
  • 2 tablespoons butter
  • 2 tablespoon raw honey
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • pinch of salt

Instructions

  1. Heat medium skillet to medium high heat, add 2 tablespoons of butter and apples. Stir until butter is melted.
  2. Add in honey, cinnamon, nutmeg, and a pinch of salt. Stir and saute apples until tender, about 4-5 minutes. Turn heat off and set aside.
  3. In a bowl, add white whole white flour, baking powder, 1/2 teaspoon cinnamon, 1/2 teaspoon salt, and pecans. Mix together. Add in egg, milk, 1 1/2 tablespoons honey, and 2 tablespoons melted butter. Mix together until completely combined.
  4. Heat large skillet to medium high heat. Spray for cooking spray. Pour 1/2 cup of batter onto skillet for each pancake.
  5. Cook each side for 2-3 minutes, or until slightly browned.
  6. Repeat process until batter is gone.
  7. Top pancakes with cinnamon apple compote. Serve with honey or maple syrup.

Notes

  • To store. I like to keep any leftover pancakes for the next day in a plastic bag in the fridge. When I’m ready to eat them again, I usually pop them in the toaster for a quick and easy reheat.
  • To freeze. I recommend flash-freezing the pancakes first. That means freezing them while they are laying flat on a sheet tray for about 30 minutes. Then they will harden and you can easily store them together in a plastic bag in the freezer. Whole wheat pancakes will last for up to three months this way.

Nutrition

  • Serving Size: 2 pancakes
  • Calories: 468
  • Sugar: 27 g
  • Sodium: 819 mg
  • Fat: 22 g
  • Carbohydrates: 59 g
  • Fiber: 8 g
  • Protein: 11 g
  • Cholesterol: 90 mg

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21 comments on “Fluffy Whole Wheat Pancakes with Cinnamon Apple Compote”

  1. Avatar photo
    Amy DeMasters

    Krista, this looks delicious. But, I lovvve waffles….do you know if this recipe would work in waffle maker too?

    1. HEY!!!!!! Love time no talk! Hope y’all are doing well! Yes, usually waffle batter has more liquid than pancake. SO I’d say add 1 tablespoon more of butter and maybe 1 1/3 cup cup of milk instead of the 1 1/4 cup of milk.

  2. Avatar photo
    Aurora Francisco

    The Apple compote was truly delicious with my French toast. Will try the pancakes next time 😊






  3. These were big, fluffy and just delish especially with the apple compote and a perfect Christmas morning breakfast. The only change was to use almond milk, I can’t wait to make them again! Thanks for sharing.

    1. Awesome! So glad you and the family enjoyed this one … and that compote totally takes it over the top! πŸ™‚

  4. Avatar photo
    Justine | Cooking and Beer

    Gahhhhhhhh, pancakes are seriously my FAVORITE! Loving that apple compote! When can I come over for breakfast? πŸ˜‰

  5. Avatar photo
    Michelle | A Latte Food

    I’m guilty of using a box too! It’s just so easy! πŸ™‚ But these look amazing! And that compote! Love.

  6. Avatar photo
    Michelle @ A Dish of Daily Life

    Those are some gorgeous looking pancakes! I’m not usually much of a breakfast person but I could definitely go for a stack of those!

  7. Avatar photo
    Marissa @ OMG FOOD

    Gorgeous photos! I love good, fluffy pancakes. That apple compote really grabbed my attention though. πŸ˜€






  8. Gosh, you are just the cutest! I always have issues with making my pancakes the same size, yours turned out perfectly! And I definitely would not skip the apple compote!! πŸ™‚

    1. haha.. well thanks Beth! πŸ™‚ I was really focusing on trying to make them all the same size.. But of course Cason wanted me to make a little one for him and for our yellow lab! πŸ™‚ Boys will be boys!

  9. Avatar photo
    Chandra@The Plaid & Paisley Kitchen

    I love how light you made these wheat pancakes, I find them dense and chewy normally. I need to try this recipe