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HEART Insight:
doi: 10.1097/01.HEARTI.0000411132.10316.14
Departments: The Hungry Heart: Bountiful Breakfasts

Buttermilk Pancakes with Apple-Cinnamon Topping

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This recipe is brought to you by the American Heart Association's Patient Education program. Recipe copyright © 2009 by the American Heart Association. Look for other delicious recipes in American Heart Association cookbooks, available from booksellers everywhere and at

Serves 4; 2 pancakes (3½ to 4 inches in diameter) and ¼ cup apple mixture per serving

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These tender pancakes are made with whole-wheat flour, which gives them a healthy twist. The spicy-sweet apple topping is a real treat.

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2 cups peeled, thinly sliced tart or mildly tart cooking apples (about 2 medium)

3 tablespoons apple juice and 2 tablespoons apple juice, divided use

2 tablespoons brown sugar

½ teaspoon ground cinnamon and ½ teaspoon ground cinnamon, divided use

1 cup whole-wheat flour

½ teaspoon baking soda

1 cup low-fat buttermilk

1 large egg white

½ teaspoon vanilla extract

1 teaspoon canola or corn oil

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In a small saucepan, stir together the apples, 3 tablespoons apple juice, brown sugar, and ½ teaspoon cinnamon. Cook, covered, over medium heat for 10 minutes, or until the apples are tender. Remove from the heat. Let stand, covered, while preparing the pancakes.

Meanwhile, preheat the oven to 200°F.

In a medium bowl, stir together the flour, baking soda and remaining ½ teaspoon cinnamon.

In a small bowl, stir together the buttermilk and remaining 2 tablespoons apple juice. Pour the buttermilk mixture, egg white, and vanilla into the flour mixture. Stir just until blended (no flour remains visible).

Heat a large nonstick griddle or skillet over medium-high heat until a drop of water dripped on the griddle sizzles. Pour the oil onto the griddle. Using a heatproof pastry brush, spread the oil over the surface.

Using a ¼-cup measure, pour the batter for 4 pancakes onto the hot griddle. Cook the pancakes for about 1 minute, or until the tops begin to bubble and the bottoms are golden brown. Turn over. Cook for about 1 minute, or until the bottoms are golden brown. Transfer the pancakes to a heatproof plate, cover with aluminum foil and keep warm in the oven. Repeat until all the batter has been used. Serve the pancakes topped with the apple mixture.

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Cook's Tip

Although you can use any variety of apple you have on hand, crisp tart or mildly tart cooking apples, such as Jonathan, Granny Smith, Gala, McIntosh or Rome Beauty, are especially good for this recipe. Red Delicious apples don't hold their shape well when cooked.

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Nutrition Analysis

(per serving)

Calories 205

Total Fat 2.5 g

Saturated Fat 0.5 g

Trans Fat 0.0 g

Polyunsaturated Fat 0.5 g

Monounsaturated Fat 1.0 g

Cholesterol 3 mg

Sodium 240 mg

Carbohydrates 41 g

Fiber 5 g

Sugars 18 g

Protein 7 g

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Dietary Exchanges

2 starch

1 fruit

© 2012 American Heart Association, Inc.