Baked Apple Buckwheat Pancakes with Maple Cinnamon Syrup

By AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

Light and nutty buckwheat pancakes studded with tender baked apple chunks, served with a warm maple syrup infused with cinnamon. This American-inspired breakfast recipe, ready in about 40 minutes, layers buckwheat flour, all-purpose flour, baking powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup buckwheat flour
• 1/2 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 2 large eggs
• 1 1/4 cups milk
• 3 tbsp, melted and cooled unsalted butter
• 1 large (about 8 oz), peeled, cored, and diced into 1/4-inch pieces apple
• 1/2 cup pure maple syrup
• 1/2 tsp ground cinnamon (for syrup)
• 2 tbsp, for cooking vegetable oil

The griddle we’d cook this on → Best Griddles for 2026: Stovetop and Electric Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 350°F. Spread 1 large diced peeled apple evenly on a baking sheet and bake for 10 minutes until slightly softened and fragrant; set aside.
2. Step 2: In a large bowl, whisk together 1 cup buckwheat flour, 1/2 cup all-purpose flour, 1 1/2 tsp baking powder, 1 tsp ground cinnamon, and 1/4 tsp salt.
3. Step 3: In a separate bowl, beat 2 large eggs with 1 1/4 cups milk and 3 tbsp melted unsalted butter until combined.
4. Step 4: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in the baked diced apples carefully.
5. Step 5: Heat 1 tbsp vegetable oil in a large nonstick skillet over medium heat. Pour 1/4 cup batter per pancake and cook for 3-4 minutes until bubbles form on the surface and edges look set. Flip and cook for another 2-3 minutes until golden and cooked through. Repeat with remaining batter, adding more oil as needed.
6. Step 6: Meanwhile, combine 1/2 cup pure maple syrup and 1/2 tsp ground cinnamon in a small saucepan over low heat. Warm gently for 3-4 minutes until fragrant.
7. Step 7: Serve the warm buckwheat apple pancakes drizzled with the cinnamon maple syrup.