Apple Cinnamon Pancakes with Raisin Butter

Skill Level

1 egg

1 ½ cups whole or low-fat milk

2 ½ cups grated apple (about 3 small/medium apples), unpeeled and core discarded

½ cup raisins, chopped

1 cup all-purpose flour

¾ cup whole wheat flour

½ cup rolled oats

1 teaspoon cinnamon

1 ½ teaspoons baking powder

½ teaspoon salt

2 Tablespoons sugar


In a large bowl, beat the egg together with the milk. Stir in the apples and raisins.

In another large bowl, whisk together both flours, oats, cinnamon, baking powder, salt, and sugar.

Combine the wet ingredients with the dry ingredients, stirring gently until combined. Make sure there are no dry pockets hidden at the bottom of the bowl. Take care to not overmix the batter.

Heat the griddle to 350⁰F or a sauté pan to medium heat and brush or spray it with a thin layer of cooking oil.

Scoop 1 Tablespoon of the batter per pancake and pour into a round on the griddle. Continue to add 1 tablespoon scoops to the griddle, setting pancakes about 1.5 inches apart.

Cook about two minutes, flip over, and cook an additional two or three minutes. Remove the pancakes to a plate and continue cooking the rest of the batter.

Serve a teaspoon dollop of raisin butter on each pancake and enjoy!

Cover 1 cup of raisins in warm water in a quart container or other high-sided container. Let stand for 5-10 minutes or until raisins have puffed up and are soft.

Transfer to a blender or use an immersion blender to blend until smooth, about 30 seconds.

Serve on top of pancakes, stirred into oatmeal or yogurt, or any other creative way!

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