These cinnamon-scented apple buckwheat pancakes make for a hearty and delicious breakfast recipe. Leftovers are great for freezing!

My boys love pancakes so I always try to keep my freezer stashed with a bag or two for busy weekday mornings. (Check out my guide on How to Freeze and Reheat Pancakes if you haven’t already!)

Depending on the time of year, I love to change the fruits that I mix into our favorite buckwheat pancake mix. Buckwheat pancakes are heartier in texture and packed with nutrients including fiber and protein.

Whether it’s mashed bananas, blueberries or pumpkin – anything goes in our house when it comes to pancakes. For more flavor (without added calories), cinnamon is sprinkled into the batter as well.
What are your favorite pancake mix-ins?? I’d love to hear from you!
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Apple Cinnamon Buckwheat Pancakes?
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Apple Cinnamon Buckwheat Pancakes
Ingredients
- 2 cups buckwheat pancake mix
- 2 cups milk (or more to thin)
- 2 large eggs
- 2 tablespoons canola oil
- 1 teaspoon cinnamon
- 1 cup apple (shredded/grated)
- maple syrup and apple slices (optional to serve)
Instructions
- Pre-heat nonstick griddle over medium-high heat.
- In a medium bowl, whisk together pancake mix, milk, eggs, oil and cinnamon until smooth. If the batter seems too thick, add a little more milk to thin it out.
- Fold in shredded apple then pour batter on hot griddle, 1/2 cup at a time. Cook until pancakes are golden brown, about 2-3 minutes on the first side and 1-2 minutes on the second side. Serve with maple syrup and thinly slices apples if you wish.
Last Step:
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Nutrition
Do you love easy and healthy breakfast recipes? Head over to my Pinterest Board for even more ideas!
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