Step up your breakfast game and start your weekend right with these fluffy, super moist, and delicious whole wheat pancakes with olive oil and grated apple.
I don’t think I’ll ever make any other pancakes again! These whole wheat pancakes made with olive oil and grated apple are as easy as your plain old pancakes but so much more tasty and moist that will become your favorite! Plus, they’re somewhat healthier because of the extra fiber and the healthy fats.
The whole wheat flour and the olive oil really go unnoticed in this recipe, but they provide an extra level of moistness, which makes butter unnecessary. You only have to serve them drizzled with some honey or maple syrup, nuts, dried fruit or maybe an easy, low-sugar peach jam. And because these are very fluffy, soft, flavorful, and have ALL the taste of a good pancake with a hint of apple pie aroma, they’re not just the best whole wheat pancakes but the best pancakes you’re going to make!
While I was eating these whole wheat apple pancakes I was wondering if this is one of the best breakfasts I’ve ever had. And then this easy Greek milk pie (Bougatsa) with its intoxicating, warm aroma came to mind and I told myself that the Bougatsa was my favorite breakfast. But to be fair, now that I think about it, I don’t like the Bougatsa better, it’s just different. I mean, you can’t compare apples and oranges, right? Some days you’ll want oranges and other days you’ll want apples. And for the days you want apples, these pancakes will be there for you, to brighten your morning. And for your afternoons, this awesome Grandma’s easy apple crumble pie will also be there 😉
Can you make them in advance?
As with many recipes using flour, letting the mixture rest for 15-30 minutes will help the flour to hydrate and fully absorb the moisture it needs. This results in better texture and tenderer crumb. Even better, you can make the pancake mixture a few hours in advance or from the previous night and store it in the fridge. When you wake up, you’ll be able to enjoy these delicious whole wheat olive oil and grated apple pancakes in no time!
When to flip your pancakes?
One important thing is to find the right temperature of your stove or griddle. In most kitchens, a medium or medium/high temperature is ideal. You should also make sure to preheat your griddle/pan very well and always keep it lightly oiled.
After you pour the mixture on the griddle, wait for the bubbles to form on the surface of the pancake. At first, they’ll pop and the holes will fill with batter and close. When you notice that the holes remain open, this is the time to flip. Flip with a spatula and cook from the other side. After flipping, you can lift the pancake and see if it’s cooked from the second side.
Some notes/tips:
- Use 1/4 cup of batter for each pancake.
- Don’t overmix the pancake mixture. Let it rest for the flour to be better hydrated which results in the best texture.
- Preheat your griddle (or pan) very well before cooking. Lightly oil the cooking surface for the pancakes to cook evenly.
- You can use all whole wheat flour, but it should be very finely milled, otherwise, you may notice a slight difference in texture.
You may like these similar recipes:
Vegan Greek superfood breakfast bowls (Koliva)
Olive oil, apple & cocoa cake with caramelized white chocolate
Poached mini apples with granola and yogurt cream
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Step up your breakfast game and start your weekend right with these fluffy, super moist, and delicious whole wheat pancakes with olive oil and grated apple.
- 1 cup + 2 tablespoons milk
- 1/4 cups brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 1/4 cups olive oil
- 1 large egg
- 1 cup grated apple, packed and with all the juices (you’ll need about 1 1/2 medium apples)
- 1/2 teaspoon fine salt
- 1 cup all-purpose flour
- 1 cups whole wheat flour
- 4 teaspoons baking powder
- Maple syrup, honey, fruits, nuts, or raisins for serving
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Mix the cinnamon with the sugar to break any cinnamon lumps. Transfer the milk, the sugar with the cinnamon, the vanilla, the olive oil, the egg, the grated apple, and the salt in a bowl and whisk well to combine.
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In another large bowl mix the flours with the baking powder. Add the wet ingredients and whisk until just incorporated. Don’t over mix because the pancakes will be tough. Let the mixture rest for 15-30 minutes.
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Preheat your griddle or a non-stick skillet over medium heat. Lightly oil the surface with a brush and pour 1/4 cup of the mixture on the griddle foe each pancake.
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Cook for about 2 minutes from the one side, or until the bubbles that form on the surface stay open. Flip with a spatula and cook for another 1 1/2 - 2 minutes.
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Serve with honey, maple syrup, nuts, and fruits. Eat!
These pancakes look delicious! Perfect photos as well!
Hi Valya! Thank you very much! Yes, they’re pretty delicious 🙂
These pancakes looks SO good, super easy n healthy!
Beautiful photos Makos 🙂
Thank you Akhila! The sure thing is that they dissapear quickly 🙂