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.
What are your favorite pancake mix-ins?? I’d love to hear from you!
Your fork is waiting.
Apple Cinnamon Buckwheat Pancakes
- 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, ½ 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.
Recipe by The Lemon Bowl // Photography by Alejandro Photography
Do you love easy and healthy breakfast recipes? Head over to my Pinterest Board for even more ideas!