buttermilk apple pancakes recipe | eggless buttermilk whole wheat pancakes | Indian style apple pancake with buttermilk |
by Tarla Dalal
Added to 189 cookbooks
This recipe has been viewed 70092 times
buttermilk apple pancakes recipe | eggless buttermilk whole wheat pancakes | Indian style apple pancake with buttermilk | with 25 amazing images.
eggless buttermilk apple pancakes are a delicious and nutritious Indian breakfast or American breakfast.
eggless buttermilk apple pancakes are a delightful twist on traditional pancakes, perfect for those looking for a vegan or egg-free breakfast option. These pancakes are made with a combination of buttermilk, apples, flour, baking powder, and a touch of sweetness, resulting in a fluffy and flavorful stack of pancakes that are sure to impress.
The buttermilk adds a tangy flavor and helps create a light and airy texture, while the apples provide a hint of sweetness and a burst of freshness in every bite. These buttermilk apple pancakes are not only delicious but also a great way to sneak in some fruit and fiber into your breakfast.
Whether enjoyed with a drizzle of maple syrup, a dollop of yogurt, or a sprinkle of cinnamon, eggless buttermilk apple pancakes are a versatile and tasty option for a leisurely weekend brunch or a quick weekday breakfast. Give this recipe a try and savor the warm, comforting flavors of fall in every bite!
Main ingredients for buttermilk apple pancakes.
1. Whole wheat flour (gehun ka atta). Whole wheat flour adds a subtle nutty flavor to the pancakes, which can complement the sweetness of the apples and the tang of the buttermilk. Compared to white flour pancakes, whole wheat pancakes can have a slightly chewy texture. This can be a desirable quality for some people, adding a bit more substance to the bite. Many recipes call for using a combination of whole wheat flour and white flour. This allows you to enjoy the health benefits of whole wheat while still maintaining a lighter and fluffier texture from the white flour.
2. Buttermilk. The subtle tang of buttermilk complements the sweetness of the apples and the overall flavor profile of the pancakes. It adds a layer of complexity that plain milk wouldn't provide. Buttermilk is slightly acidic due to the lactic acid produced during fermentation. This acidity reacts with the baking soda in the pancake batter, creating carbon dioxide bubbles. These bubbles cause the pancakes to rise and become fluffy. Since eggless pancakes lack the leavening power of eggs, buttermilk becomes even more important for achieving a good rise and a light, tender texture.
Pro tips for buttermilk apple pancakes. 1. Add 1 cup finely chopped apple. Chopped apples offer distinct bursts of apple flavor in each bite, enhancing the overall taste of the pancakes. Chopped apples generally cook faster than grated apples because they are larger pieces. This is important for eggless pancakes, which rely on proper cooking through other means (like baking powder) and might require slightly longer cooking times than traditional pancakes. 2. Add 1 1/2 tbsp maple syrup or honey. Apples also add sweetness to the pancakes, but they often have a tart or tangy component as well. Maple syrup enhances the sweetness of the apples and balances out any tartness. Since these pancakes don't contain eggs, they might lack some natural sweetness that eggs can contribute. Maple syrup provides a readily available and natural way to add sweetness without relying on refined sugars.
Enjoy buttermilk apple pancakes recipe | eggless buttermilk whole wheat pancakes | Indian style apple pancake with buttermilk | with step by step photos.
Batter for buttermilk apple pancake- To make the batter for buttermilk apple pancake, in a bowl put whole wheat flour, finely chopped apples, cinnamon powder, baking powder, vanilla extract, sea salt, maple syrup and buttermilk.
- Mix well with a spoon. Keep aside.
Apple cinnamon mixture- Heat 1 tsp coconut oil in a non-stick pan. Add chopped apples, maple syrup or honey and cinnamon powder.
- Cook on medium heat for 5 minutes, stirring occasionally. The apples should become caramelized and soft.
- Keep aside.
Making buttermilk apple pancake- Heat a non-stick pan and grease with coconut oil.
- Pour a ladleful of the batter on the tava and spread in a circular motion to make a thick pancake of 100 mm. (4") diameter.
- Cook the pancake on a medium flame for 1 minute.
- Grease the top with coconut oil.
- Flip over and cook the other side the same way.
- Top with the apple cinnamon mixture.
- Serve the buttermilk apple pancakes immediately.
Buttermilk Apple Pancakes recipe with step by step photos
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like buttermilk apple pancakes recipe | eggless buttermilk whole wheat pancakes | Indian style apple pancake with buttermilk | then see our collection of Indian pancake recipes and some recipes we love.
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what is buttermilk apple pancakes made of ? See below image of list of ingredients for buttermilk apple pancakes.
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To make batter for buttermilk apple pancake, in a bowl put 1 cup whole wheat flour (gehun ka atta). Whole wheat flour adds a subtle nutty flavor to the pancakes, which can complement the sweetness of the apples and the tang of the buttermilk. Compared to white flour pancakes, whole wheat pancakes can have a slightly chewier texture. This can be a desirable quality for some people, adding a bit more substance to the bite. Many recipes call for using a combination of whole wheat flour and white flour. This allows you to enjoy the health benefits of whole wheat while still maintaining a lighter and fluffier texture from the white flour.
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Add 1 cup finely chopped apple. Chopped apples offer distinct bursts of apple flavor in each bite, enhancing the overall taste of the pancakes. Chopped apples generally cook faster than grated apples because they are larger pieces. This is important for eggless pancakes, which rely on proper cooking through other means (like baking powder) and might require slightly longer cooking times than traditional pancakes.
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Add 1/2 tsp cinnamon (dalchini) powder. Cinnamon and apple are a classic flavor pairing. The warm, slightly spicy aroma and taste of cinnamon enhances the natural sweetness and fruity notes of the apples. This creates a more complex and interesting flavor profile in the pancakes. Cinnamon is a warming spice, which can be especially comforting during fall and winter months.
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Add 2 tsp baking powder. Baking powder is used in buckwheat apple pancakes for the same reason it's used in many baked goods: to make them rise and become fluffy. Properly risen pancakes look thicker and more appetizing.
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Add 1/2 tsp vanilla extract. Vanilla extract adds a touch of sweetness that complements the natural sweetness of apples in the pancakes. It doesn't overpower the other flavors, but provides a gentle background sweetness. Buttermilk can add a slight tang to the pancakes. Vanilla extract helps to balance this tang by introducing a more rounded and pleasant flavor profile.
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Add 1/2 tsp sea salt (khada namak). Sea salt adds a subtle contrast to the sweetness of the apples and the natural whole wheat flour flavor. This contrast helps to create a more complex and interesting flavor profile in the pancakes. It can also bring out the sweetness of the apples more noticeably.
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Add 1 1/2 tbsp maple syrup or honey. Apples also add sweetness to the pancakes, but they often have a tart or tangy component as well. Maple syrup enhances the sweetness of the apples and balances out any tartness. Since these pancakes don't contain eggs, they might lack some natural sweetness that eggs can contribute. Maple syrup provides a readily available and natural way to add sweetness without relying on refined sugars.
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Add 1 1/2 cups low fat buttermilk. The subtle tang of buttermilk complements the sweetness of the apples and the overall flavor profile of the pancakes. It adds a layer of complexity that plain milk wouldn't provide. Buttermilk is slightly acidic due to the lactic acid produced during fermentation. This acidity reacts with the baking soda in the pancake batter, creating carbon dioxide bubbles. These bubbles cause the pancakes to rise and become fluffy. Since eggless pancakes lack the leavening power of eggs, buttermilk becomes even more important for achieving a good rise and a light, tender texture.
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Mix well with a spoon.
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See the consistency of the batter.
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Keep aside.
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Heat 1 tsp coconut oil in a non stick pan. Use coconut oil instead of processed seed oils like soyabean oil, canola, sunflower oil, corn oil and other omega-6 rich oils should be used in very low amounts.
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Add 1 cup chopped apple.
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Add 1 tablespoon maple syrup or honey.
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Add 1/2 tsp cinnamon powder.
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Cook on medium heat for 5 minutes, stirring occasionally. The apples should become caramelized and soft.
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To make buttermilk apple pancakes recipe | eggless buttermilk whole wheat pancakes | Indian style apple pancake with buttermilk | heat a non stick pan and grease with coconut oil.
![]()
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Pour a ladleful of the batter on the tava and spread in a circular motion to make a thick pancake of 100 mm. (4") diameter.
![]()
-
Cook the pancake on a medium flame for 1 minute.
![]()
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Grease the top with coconut oil.
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Flip over and cook the other side the same way.
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Top with the apple cinnamon mixture.
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Serve buttermilk apple pancakes | eggless buttermilk whole wheat pancakes | Indian style apple pancake with buttermilk | immediately.
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To make batter for buttermilk apple pancake, in a bowl put 1 cup whole wheat flour (gehun ka atta). Whole wheat flour adds a subtle nutty flavor to the pancakes, which can complement the sweetness of the apples and the tang of the buttermilk. Compared to white flour pancakes, whole wheat pancakes can have a slightly chewier texture. This can be a desirable quality for some people, adding a bit more substance to the bite. Many recipes call for using a combination of whole wheat flour and white flour. This allows you to enjoy the health benefits of whole wheat while still maintaining a lighter and fluffier texture from the white flour.
![]()
-
Add 1 cup finely chopped apple. Chopped apples offer distinct bursts of apple flavor in each bite, enhancing the overall taste of the pancakes. Chopped apples generally cook faster than grated apples because they are larger pieces. This is important for eggless pancakes, which rely on proper cooking through other means (like baking powder) and might require slightly longer cooking times than traditional pancakes.
![]()
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Add 2 tsp baking powder. Baking powder is used in buckwheat apple pancakes for the same reason it's used in many baked goods: to make them rise and become fluffy. Properly risen pancakes look thicker and more appetizing.
![]()
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Add 1/2 tsp vanilla extract. Vanilla extract adds a touch of sweetness that complements the natural sweetness of apples in the pancakes. It doesn't overpower the other flavors, but provides a gentle background sweetness. Buttermilk can add a slight tang to the pancakes. Vanilla extract helps to balance this tang by introducing a more rounded and pleasant flavor profile.
![]()
-
Add 1 1/2 tbsp maple syrup or honey. Apples also add sweetness to the pancakes, but they often have a tart or tangy component as well. Maple syrup enhances the sweetness of the apples and balances out any tartness. Since these pancakes don't contain eggs, they might lack some natural sweetness that eggs can contribute. Maple syrup provides a readily available and natural way to add sweetness without relying on refined sugars.
![]()
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Add 1 1/2 cups low fat buttermilk. The subtle tang of buttermilk complements the sweetness of the apples and the overall flavor profile of the pancakes. It adds a layer of complexity that plain milk wouldn't provide. Buttermilk is slightly acidic due to the lactic acid produced during fermentation. This acidity reacts with the baking soda in the pancake batter, creating carbon dioxide bubbles. These bubbles cause the pancakes to rise and become fluffy. Since eggless pancakes lack the leavening power of eggs, buttermilk becomes even more important for achieving a good rise and a light, tender texture.
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Store in an airtight container in a fridge for 3 days, without any topping.
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Accompaniments
Nutrient values (Abbrv) per serving
| Energy | 153 cal |
| Protein | 5.4 g |
| Carbohydrates | 29.9 g |
| Fiber | 4.9 g |
| Fat | 1.6 g |
| Cholesterol | 2 mg |
| Sodium | 29.5 mg |
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