Hearty Cornmeal Apple Pancakes

Hearty Cornmeal Apple Pancakes

Makes 5 to 6 Servings (about 18 pancakes)


  • 2/3 cup all-purpose flour
  • 2/3 cup whole wheat flour
  • 2/3 cup cornmeal
  • 1/3 cup wheat germ
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1¾ cups 1% low-fat milk
  • 1 small apple, peeled and finely chopped (about 1 cup)
  • 4 to 5 teaspoons canola oil
  • 1/4 cup pecans, coarsely chopped, optional
  • 1/4 cup mini chocolate chips, optional


  1. Whisk together the all-purpose flour, whole wheat flour, corn meal, wheat germ, sugar, baking powder, and salt in a large bowl until well combined. Set aside.
  2. Whisk together the eggs and milk in a medium bowl. Pour the liquid ingredients over the dry ingredients and stir until blended. Add the apples and stir to combine.
  3. Heat 1 teaspoon of oil in a large, nonstick skillet or griddle over medium-high heat. Pour the pancake batter on to the hot skillet or griddle using a 1/4-cup measuring cup to form 3½ to 4-inch pancakes. Top with pecans and chips as desired. Adjust the heat if the skillet gets too hot.
  4. Cook until bubbles begin to appear on the surface of the pancakes and the bottoms turn golden brown, 2 to 3 minutes. Flip and cook until golden brown, an additional 2 minutes. Repeat with the remaining oil, batter, and pecans and chips as desired.
Nutrition Information per Serving (3 to 4 pancakes): 330 calories, 8g fat (1.5g saturated), 390mg sodium, 55g carbohydrate, 5g fiber, 12g protein, 25% calcium, 15% iron

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