Multigrain Apple Cinnamon Buttermilk Pancakes

Kids love pancakes and this Multigrain Apple Cinnamon Buttermilk Pancakes make a healthy breakfast.



  • 1 1/2 cups (375 ml) all-purpose flour
  • 1/2 cup (125 ml) multigrain flour
  • 2 tablespoons (30ml) granulated sugar
  • 1 1/2 teaspoons (7 ml) baking powder
  • 3/4 teaspoon (4 ml) cinnamon
  • 1/2 teaspoon (2 ml) baking soda
  • 1/4 teaspoon (1 ml) salt
  • 2 eggs
  • 3 to 3 1/2 cups (500 ml) buttermilk
  • 1/4 cup (50 ml) butter, melted
  • 1 apple, peeled and cored, grated and squeezed out excess liquid
  • 1 tablespoon (15 ml) vegetable oil



Apple-Buttermilk-Pancake-2-300x200In a bowl, whisk together all-purpose flour and multigrain flours, sugar, baking powder, cinnamon, baking soda and salt.
Apple-Buttermilk-Pancake-3-300x200In a separate bowl, whisk together eggs, 3 cups buttermilk and butter.
Apple-Buttermilk-Pancake-4-300x200Pour wet ingredients over dry ingredients and stir just until combined.
Apple-Buttermilk-Pancake-5-300x200Fold grated apples into batter.

Add more buttermilk if batter is too thick.

Apple-Buttermilk-Pancake-7-300x200Brush some oil over a non-stick skillet; heat over medium heat.

Pour in 1/4 cup (50 ml) of batter, tilt pan to spread batter evenly.

Apple-Buttermilk-Pancake-8-300x200Cook until the underside is golden and bubbles break on top, about 2 minutes.
Apple-Buttermilk-Pancake-20-200x300Turn the pancake over and cook until the underside is golden, 30 to 6o seconds.

Repeat for the rest of the batter, brushing the skillet with oil for each pancake.

Apple-Buttermilk-Pancake-21-200x300Drizzle the pancake with maple syrup and sprinkle with confection sugar if preferred.

Serve warm.

This recipe yields 15 pancakes.Minoo, thank you for sharing all these breakfast/brunch recipes.

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