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September 1, 2022

Autumn Apple Pancakes

by Doris Nicolas-Mir, MPH, RDN, LDN, CDCES

Nothing says Fall like apples! Try these protein-packed pancakes to start your day. You can use apples such as Honeycrisp, Pink Lady or Fuji. They can also be prepped on the weekends to have them as a quick option on busy mornings.

Prep Time

25 minutes

Cook Time

28 minutes


4 servings



1 cup white whole wheat flour

1 teaspoon double-acting baking powder

¾ teaspoon ground cinnamon, divided

¼ teaspoon baking soda

1/8 teaspoon salt

1 large egg

1 cup buttermilk

¾ cup whole milk ricotta cheese

1 tablespoon sugar + 1 teaspoon, divided

1 teaspoon vanilla extract

1 medium sweet, crisp apple

4 teaspoons butter

4 teaspoons walnut oil


  1. In a medium bowl whisk together flour, baking powder, ½ teaspoon cinnamon, baking soda and salt.
  2. In a large bowl whisk together egg, buttermilk, ricotta, 1 tablespoon sugar and vanilla extract.
  3. Stir the dry ingredients into the wet ingredients until just combined. Let stand until bubbly, for about 10 minutes.
  4. In the meantime, combine the remaining ¼ teaspoon cinnamon and 1 teaspoon sugar in a small bowl. Core the apple and slice into eight 1/8-inch-thick rings and set aside.
  5. Heat 1 teaspoon butter and 1 teaspoon walnut oil in a large nonstick skillet over medium heat. Add 2 apple rings and cook until they start to soften, about 1 minute. Flip the apple over and spread ¼ cup of batter on each. Cook until bubbles form, 2-4 minutes. Flip the pancakes, and sprinkle with some of the cinnamon-sugar mixture on top. Cook until golden brown on the bottom, about 2 minutes.
  6. Repeat with the remaining ingredients  3 more times. Make sure to adjust the heat as needed to prevent burning.

Nutrition Information

Serving Size: 2 pancakes
Calories: 342, Fat: 17g, Protein: 11g, Carbohydrates: 38g, Fiber: 4.5g, Sodium: 406mg

Adapted from:

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