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Apple Cinnamon Buckwheat Pancakes

These cinnamon-scented apple buckwheat pancakes make for a hearty and delicious breakfast recipe. Leftovers are great for freezing! 
Course Breakfast, Brunch
Cuisine American
Keyword apples, Fall, pancakes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 375kcal
Author Liz Della Croce


  • 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


  • 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.
  • 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.


Serving: 3pancakes | Calories: 375kcal | Carbohydrates: 52g | Protein: 14g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 102mg | Sodium: 97mg | Potassium: 579mg | Fiber: 7g | Sugar: 10g | Vitamin A: 270IU | Vitamin C: 1.7mg | Calcium: 185mg | Iron: 2.9mg