Apple Cinnamon Pancakes for One

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Christina Ross
Christina Ross
I'm a human being on planet earth. I've lived hundreds of lifetimes. In this incarnation I'm here to advance medicine.

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.

Whatdya think, Mom? =)

For all of my Pancakes-For-One recipes, click here.

Apple Cinnamon Pancakes for One

by Lauren Zembron

Prep Time: 5 minutes

Cook Time: 5 minutes

Keywords: fry breakfast apples

Ingredients (1 serving)

  • 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


In a medium mixing bowl, whisk together the flour through cinnamon.

In a large mixing bowl, whisk together the egg white and buttermilk.

Stir dry ingredients into the wet just until moistened. Fold in shredded apple. Set batter aside to rest.

Melt butter in a large nonstick skillet or griddle over medium/medium-low heat.

When hot, spoon the batter into the skillet by the 1/4 cupful. The batter will be quite thick, so you may need to gently spread it out into circles in the skillet.

When bubbles appear on the surface of the batter, (about 2-3 minutes), the pancakes are ready to be flipped.

Flip pancakes and let cook for another 2 minutes or so, or until golden brown.

Serve with maple syrup.

Nutritional Information (without maple syrup):

388.0 calories, 4.2 grams fat, 2.0 grams saturated fat, 10.9 grams fiber, 22.5 grams sugars, 14.2 grams protein

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