Weekend Breakfasts: Whole Wheat Apple Cinnamon Pancakes

I adore weekend mornings. Waking up lazily, no alarm, a leisurely cup of coffee – what could make it better?

Breakfast, obviously.

I LOVE breakfast. Breakfast-for-dinner is always a great option, but breakfast for breakfast…well now, the options are nearly endless.

I went a bit overboard buying apples last week (remember – it’s fall, guys?!), which gave me the perfect excuse to try this recipe.

Whole wheat apple pancakes with cinnamon syrup.

It’s a deliciously autumn recipe.

And the cinnamon syrup…I could have eaten that with a spoon.

(Alright, I may have. Just a little.)


Originally recipe from Two Peas and Their Pod:

1 cup whole wheat flour
2 tbsp brown sugar
1 tsp baking bowder
¼ tsp baking soda
½ tsp salt
1 tsp cinnamon
¼ tsp allspice

1 cup + 2 tbsp buttermilk
1 tbsp canola oil
1 egg
1 tsp vanilla extract
1 cup diced apple (peeled)

¼ cup white sugar
¼ cup brown sugar
1 tbsp all-purpose flour
½ tsp cinnamon
½ tsp vanilla extract
½ cup water

  1. Mix together dry ingredients in medium bowl. If you prefer thicker pancakes (for me – the thicker & fluffier, the better), add an additional ¼ cup of flour.
  2. Combine wet ingredients, fold into dry ingredients & whisk, adding diced apples. Don’t overmix.
  3. Spray griddle or flat pan with nonstick cooking spray and heat to medium. Pour ¼ cup of mix onto heated surface and flip when the edges start browning.
  4. As you’re making the pancakes (each one will take 5 or so minutes per side), stir together dry ingredients in a small saucepan. Add vanilla & water, then bring to a boil. Stir often and keep on heat until it thickens – about 7 minutes.
  5. Let syrup cool slightly, and serve pancakes while hot!

Starting Out Hot

Graduating college, moving to Houston, beginning a new job…and starting a blog! Seems like a logical progression of things.

I’m starting out this blog to keep myself accountable (and to intersperse some words into my days filled with Excel & numbers). I have grand plans (in cooking, as in life), and I always do better if I’m keeping track of myself. Otherwise, before I know it, my grand plan has fallen by the wayside, I’m living off cereal & raw carrots (not that there’s anything wrong with either of those). I love cooking, almost as much as I love eating, and I want to make sure I remember that. Because cereal can be awfully convincing in its call after long days.

This blog will follow my grand plan of cooking adventures. I’ve used so many blogs & recipes from the internet, it only seems fair to give back with what I’ve done!

With that, the first adventure: raspberry scones.


They were delicious. Fresh out of the oven, still warm, buttery, and not at all like the slightly hard, dry pastries I’ve eaten in coffeeshops. Adapted from an Allrecipes site:

2c light flour (White Lily or similar cake flour)
1/3c sugar
1tsp baking powder
1/4tsp baking soda
1/2 tsp salt
8 tbsp butter (unsalted & frozen)
1/2c sour cream
1 egg
raspberries (or cranberries, raisins, chocolate chips, blueberries…)

Combine dry ingredients in a large bowl. Chop frozen butter into chunks, then cut into flour mixture.

Whisk egg & sour cream until smooth, then add to flour mixture. It’ll be dry & take a while to mix in, but it’ll end up together.

Form dough into circle around 1″ thick, and add raspberries. I did the technical method known as “shoving them in the dough.” Sprinkle with sugar and cut into triangles. Place onto cookie sheet & bake 15min @ 400 degrees. Cool for 5 minutes, or as long as you can wait, and enjoy!