These easy and healthy 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!
Fluffy & Healthy Pancakes
There was a time when I skipped the homemade pancake thing and just used a box of pancake mix. It was the safe and delicious choice! But here we are now, with a ton of really great healthy pancake options and the list just keeps on growing! This is why I want to share with you these brunch-worthy Fluffy Whole Wheat Pancakes with Apple Cinnamon Compote.
The title alone just looks like these pancakes belong on a brunch menu, doesn’t it?! Believe me, they taste like they belong at a fancy brunch restaurant, but you can make these right at home! Some restaurants may make their mix from scratch and some may take the boxed mix shortcut. But these are unlike anything you’ll find out at brunch, I promise!
I have thrown in a few secret ingredients that not only add flavor and texture to this recipe but add nutrition as well! So, call the girls, because we’re making brunch! It’s time to make these one-of-a-kind healthy pancakes.
What You’ll Need
Here’s what you need to make these fluffy and delicious pancakes. (Secret ingredients are 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 help makes the pancakes fluffy.
- 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: Another secret ingredient! 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.
- 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
There isn’t much skill needed to make these delicious pancakes. Here is what you need to do.
First, you’re going to make the apple compote. You’ll do this by cooking 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.
Then 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 overmix the batter. Some lumps are ok to have.
Then 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!
Tips for the Best Fluffy Pancakes
Follow these tips and you’ll have perfect Whole Wheat Pancakes every time!
- 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.
What to Serve with Whole Wheat Pancakes
The list below has a few suggestions for what to serve with these fluffy pancakes. Combine any of these recipes to make the ultimate brunch menu!
- Instead of making plain old scrambled eggs, try serving my protein-packed Spinach and Mushroom Sheet Pan Frittata or my Easy Prosciutto Fritatta. A small, savory slice pairs perfectly with these sweet pancakes.
- You always need a good breakfast drink to go with pancakes. A tasty and healthy Green Smoothie is a good option. Or make my amazing Iced Coffee recipe!
- 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.
How to Store & Reheat Leftovers
You can keep any leftover pancakes for the next day, too! I like to put mine in a plastic bag and keep them in the fridge. Then, when I’m ready to eat, I simply pop them in the toaster for a quick and easy re-heat.
Can I Freeze These?
Just like with my other pancake recipes (like my amazing Blueberry Pancakes!), you can freeze leftover Whole Wheat Pancakes, too.
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.
These Whole Wheat Pancakes will last for up to three months in the freezer this way.Print
Fluffy Whole Wheat Pancakes with Cinnamon Apple Compote
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 mins
- Yield: 6–8 pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
These Fluffy Whole Wheat Pancakes are made with a few secret ingredients and topped with a Cinnamon Apple Compote that’s made with honey instead of brown sugar! They’re a delicious and healthy breakfast or brunch.
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
- Heat medium skillet to medium high heat, add 2 tablespoons of butter and apples. Stir until butter is melted.
- 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.
- 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.
- Heat large skillet to medium high heat. Spray for cooking spray. Pour 1/2 cup of batter onto skillet for each pancake.
- Cook each side for 2-3 minutes, or until slightly browned.
- Repeat process until batter is gone.
- Top pancakes with cinnamon apple compote. Serve with honey or maple syrup.
- 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
Keywords: healthy pancakes, fluffy pancakes, fluffy whole wheat pancakes
Krista, this looks delicious. But, I lovvve waffles….do you know if this recipe would work in waffle maker too?
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.