Apple Walnut Pancakes


Wake up to a healthy breakfast of Whole Wheat Apple Walnut Pancakes. These hearty and scrumptious pancakes are fluffy and crunchy at the same time. They are sure to be a hit at the breakfast table any day of the week.

Total Time
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Total Time

Prep Time
0 Mins
Cook Time
0 Mins
Total Time
0 Mins


338 cal
Total Fat
23 g
Polyunsaturated Fat
14 g
35 mg
359 mg
26 g
Dietary Fiber
4 g
11 g


  • 1½ cups walnuts, finely chopped
  • 1 cup white whole wheat flour
  • 1 tablespoon sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup milk
  • ⅔ cup plain Greek yogurt
  • 2 tablespoons canola oil (can substitute in melted unsalted butter)
  • 1 egg
  • 1 medium apple, cored, peeled and finely chopped
  • Non-stick cooking spray


  1. Preheat griddle or skillet to medium heat.
  2. In a small bowl, whisk together chopped walnuts, flour, sugar, cinnamon, nutmeg, baking powder, baking soda, and salt; set aside.
  3. In a medium bowl, whisk the milk, yogurt, oil (or butter), and egg until well combined. Add the dry ingredients and stir until just moistened. Fold in the apple pieces.
  4. Spray griddle with non-stick cooking spray and heat to medium heat or 375°F. Pour about ¼ cup pancake batter onto the griddle at a time, spreading out with the back of a spoon (the batter will be slightly thick and lumpy – this is normal). Cook until bubbles start to form on the surface of each pancake and the edges are set, about 2 minutes. Flip over and cook an additional 1-2 minutes or until golden brown on the bottom side and fully cooked through.
  5. Serve warm topped with butter, syrup and additional crushed walnuts and apple pieces, if desired.