Apple Flax Crispy Pancakes Recipe

Name: Apple Flax Crispy Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Whole Wheat Pastry Flour; 2 Tablespoons Ground Flax Seed; 2 Tablespoons Brown Sugar; 2 teaspoons Baking Powder; Dash Coarse Salt; 6 ounces, weight Vanilla Greek Yogurt; 1/2 cups Low Fat Milk; 1 whole Large Egg; 2-1/2 Tablespoons Melted Butter, Divided; 1 teaspoon Pure Vanilla Extract Or Vanilla Bean Paste; 1 whole Large Apple; Additional Butter Or Oil For Cooking; Maple Syrup And Chopped Pecans, For Serving

Servings: persons

1 cup Whole Wheat Pastry Flour
2 Tablespoons Ground Flax Seed
2 Tablespoons Brown Sugar
2 teaspoons Baking Powder
Dash Coarse Salt
6 ounces, weight Vanilla Greek Yogurt
1/2 cups Low Fat Milk
1 whole Large Egg
2-1/2 Tablespoons Melted Butter, Divided
1 teaspoon Pure Vanilla Extract Or Vanilla Bean Paste
1 whole Large Apple
Additional Butter Or Oil For Cooking
Maple Syrup And Chopped Pecans, For Serving

1
Whisk together flour, flaxseed, brown sugar, baking powder and salt in a large bowl.
2
In a separate bowl, whisk together yogurt, milk, egg, 2 tablespoons butter and vanilla. Whisk wet ingredients into the dry ingredients, just until combined. Allow to rest for a few minutes.
3
Cut apple into thin slices. Turn cast iron skillet on medium-high heat. Add remaining butter. Once melted and sizzling, add apple slices, turning after 30-60 seconds, until apples are slightly browned on each side and tender. Remove from skillet and set aside.
4
Turn cast iron skillet to medium heat. Add two 1/4 cup scoops of batter into skillet. Place one fried apple slice on top of each pancake. When pancake batter starts to bubble and the bottom side is browned, flip. Allow pancakes to cook for about 1 more minute; remove from pan and set aside. Repeat until pancake batter is gone, adding a little fat in between batches, if needed.
5
Top pancakes with pecans and maple syrup.

651

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup Whole Wheat Pastry Flour, 2 Tablespoons Ground Flax Seed, 2 Tablespoons Brown Sugar, 2 teaspoons Baking Powder, and more.

Yes, Apple Flax Crispy Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Apple Flax Crispy Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions