These fluffy Apple Griddle Cakes are filled with fresh grated apple and warm cinnamon flavor. They cook quickly on a skillet or griddle, making them perfect for breakfast, brunch, or a cozy fall morning. Serve them warm with butter, maple syrup, fresh apple slices, or chopped nuts.
Tips for the Best Apple Griddle Cakes
- Use a crisp, flavorful apple such as Honeycrisp, Granny Smith, Fuji, or Pink Lady.
- Grate the apple shortly before adding it to the batter so it stays fresh and juicy.
- If the grated apple releases a lot of liquid, gently squeeze out some of the excess moisture.
- Do not overmix the batter. Overmixing can make the griddle cakes dense instead of fluffy.
- Keep the heat at medium or medium-low. High heat may brown the outside before the center is cooked.
- Keep cooked cakes warm in a 200°F oven while preparing the remaining batches.
Frequently Asked Questions
What is the difference between griddle cakes and pancakes?
The terms are often used interchangeably. Both are made from batter and cooked on a flat, heated surface. “Griddle cakes” traditionally refers to cakes cooked on a griddle rather than baked in an oven.
Do I need to peel the apple?
Peeling is recommended for a softer texture, but you can leave the peel on if you prefer additional color and texture.
Why are my griddle cakes raw in the center?
The cooking temperature may be too high, or the cakes may be too thick. Reduce the heat and use approximately ¼ cup of batter for each cake.
Can I prepare the batter ahead of time?
The batter is best cooked shortly after mixing because the baking powder begins working immediately. However, the dry ingredients can be combined the night before to save time.
- Cooking apple (such as Jonathan or Granny Smith), cored and finely chopped (about 3/4 cup) 1
- Lime Juice 1 tsp
- Whole wheat flour ¾ Cup
- Sugar 1 tbsp
- Baking Powder 1 tsp
- Apple pie spice or ground cinnamon ¼ tsp
- Salt ⅛ tsp
- Fat-free milk ¾ Cup
- Eggs 1 Pc
- Canola Oil 2 tbsp
- Unsweetened applesauce 1 Cup
- Fresh fruit (optional)
- In a small bowl combine apple and lemon juice; set aside. In a medium bowl combine whole wheat flour, sugar, baking powder, X teaspoon apple pie spice, and salt. In another small bowl combine milk, egg white, and oil; beat with a rotary beater or wire whisk.
- Add milk mixture all at once to flour 2 mixture; stir just until moistened (batter should be lumpy). Gently fold in apple mixture.
- Coat an unheated griddle or heavy nonstick 3 skillet with nonstick cooking spray. Preheat over medium heat until a few drops of water dance across the surface. For each pancake, pour a scant cup batter onto the hot griddle; spread batter into a 3- to 4-inch circle
- Cook for 1 to 2 minutes on each side or 4 until pancakes are golden brown, turning when pancake surfaces are bubbly and edges are slightly dry. In a small bowl stir together applesauce and teaspoon apple pie spice; serve with pancakes.
- If desired, sprinkle with additional apple 5 pie spice. If desired, serve with fresh fruit. Makes 4 (2-pancake) servings.
