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Apple Walnut Pancakes

 Apple Walnut Pancakes
The whole wheat flavor really comes through in these hearty pancakes. They taste great with a light touch of maple syrup. —Kerry Blondheim, Denmark, Wisconsin
9 ServingsPrep/Total Time: 30 min.


  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 tablespoon brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 egg whites
  • 1 egg, lightly beaten
  • 2 cups fat-free milk
  • 2 tablespoons canola oil
  • 1 medium apple, peeled and chopped
  • 1/2 cup chopped walnuts
  • Maple syrup


  • In a large bowl, whisk flours, brown sugar, baking powder and salt.
  • In another bowl, whisk egg whites, egg, milk and oil until blended.
  • Add to dry ingredients, stirring just until moistened. Fold in
  • apple and walnuts.
  • Heat a griddle coated with cooking spray on medium heat. Pour batter
  • by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop
  • and bottoms are golden brown. Turn; cook until second side is golden
  • brown. Serve with syrup. Yield: 18 pancakes.
Freeze option: Freeze cooled pancakes between layers of waxed paper in a resealable plastic freezer bag. To use, place pancakes on

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Apple Walnut Pancakes (continued)

Editor's Note: an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 5-10 minutes. Or, place a stack of three pancakes on a microwave-safe plate and microwave on high for 1-1/4 to 1-1/2 minutes or until heated through.
Nutritional Facts: 2 pancakes (calculated without syrup) equals 208 calories, 8 g fat (1 g saturated fat), 25 mg cholesterol, 396 mg sodium, 27 g carbohydrate, 3 g fiber, 8 g protein. Diabetic Exchanges: 2 starch, 1 fat.