Whole Wheat Apple Cinnamon Pancakes {with Cinnamon Syrup}

It's Saturday, y'all! You know what that means in our house...breakfast for dinner!

Last weekend I made a batch of these whole wheat apple cinnamon pancakes from Two Peas and Their Pod and man, were they yummy! But let me tell you straight up: the syrup is the best part.

Oh wow. Really. It's like, so amazing. You'll want to put it on everything (after you send your pancakes drifting out to sea on it, that is). Like more apples. Or maybe some peaches. Toast or oatmeal, anyone? Leftover apple cider waffles? Grab anything you can find (including your own fingers of course) and dunk it in this syrup, because yeah, it's that good.

But back to the pancakes. Hearty wheat taste, bursts of fresh apple chunks, hints of spice...I'm pretty much convinced that the "whole wheat" and "apple" parts of the title are just to trick us into thinking we're being all healthy while simultaneously pouring on copious amounts of spicy, sugary syrup that is basically like liquid gold .

The edible kind.

But there I go about the syrup again. Gee. Anyways. Do yourself a favor this weekend and make a batch of syrup. Er. Pancakes.Whatever.

Whole Wheat Apple Cinnamon Pancakes with Cinnamon Syrup

(printable version)

by Two Peas and Their Pod

serves 3-4

For pancakes:

1 cup whole wheat flour

2 1/2 TB brown sugar

1 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/4 tsp allspice

1 cup buttermilk, plus 2 TB

1 TB canola oil

1 lg. egg

1 tsp vanilla

1 cup diced, peeled apple

For syrup:

1/2 cup white sugar

1/2 cup brown sugar

2 TB flour

1/2 tsp cinnamon

1 tsp vanilla

1 cup water

In a med. bowl, whisk together flour, sugar, baking powder, baking soda, salt and spices. Set aside.

In a small bowl, whisk together buttermilk, oil, egg and vanilla. Pour wet ingredients over dry ingredients and whisk until combined. Do not overmix. Gently fold in apples.

Heat griddle or non-stick skillet over med. heat. Spray with cooking spray. Pour about 1/4 cup of batter onto the hot griddle pan, spacing out pancakes a few inches from each other. When the pancakes start to bubble up, flip and cook until lightly browned.

While the pancakes are cooking, make the syrup. Stir together dry ingredients in a small saucepan. Then add water and vanilla. Bring to a rolling boil, stirring often. Continue boiling and stir until mixture thickens to syrup consistency, about 5-8 min. Remove from heat and let stand a few minutes before serving.

Serve the pancakes with warm syrup. Enjoy!