Apple Quinoa Pancakes

If you’re looking for an easy, healthy breakfast that can be made ahead and enjoyed on even the busiest of mornings, these apple quinoa pancakes fit the bill. They’re the kind of filling breakfast we all crave when the weather starts getting chilly.

My love for apples is no secret. They’re a versatile ingredient, easily moving from sweet to savory in a blink of the eye. Apples are great for snacking, cooking, and baking. (And I just so happen to have a soft spot for Michigan apples, since I was born, raised, and still live here.)

About these apple quinoa pancakes

Nutritious start to the day. These pancakes are packed with a good amount of protein. Quinoa is a plant-based protein that contains 8 essential amino acids. It’s actually a seed. Whole wheat flour has more nutrition than white flour; eggs and milk are nutritious, too. And don’t forget about the apples! As the saying goes, An apple a day keeps the doctor away.

Seems like a dessert. Apples and cinnamon may remind you of your favorite fall desserts. Everyone in my family knows my favorite dessert is warm apple crisp! Why not start your day with apple pancakes? Top the pancakes with warm apples (try this apple compote!) or applesauce, and extra cinnamon for a major win at breakfast.

Can be made ahead. Apple quinoa pancakes freeze well. You can make a big batch of pancakes ahead and freeze them so that you can quickly grab one or two out of the freezer and pop it into the toaster oven to reheat. It’s perfect for busy mornings (is there such a thing as a morning that isn’t busy?).

Ingredient Notes

• Cooked quinoa: I like to cook up the entire box of quinoa (try Instant Pot quinoa!) and freeze the extra to have on hand for recipes like this. Or, you can make quinoa for dinner the night before (maybe quinoa chili or this fall quinoa salad?) and cook extra quinoa to make pancakes the next morning. (If you don’t happen to have quinoa, try my recipe for apple pancakes.)
• Whole wheat flour: Using a whole grain flour adds nutrition and flavor. If you prefer, use all-purpose flour if that’s what you have on hand.
• Apples: I like a combination of Honeycrisp and Gala but any firm apple like Jonagold, Jonathan, Braeburn, Granny Smith, or Cortland will work here. Apples that get really soft when cooked aren’t the best choice for these pancakes.
• Pure maple syrup: These quinoa pancakes are sweetened naturally with maple syrup. Use real maple syrup, not artificially-flavored pancake syrup.
• Eggs: These protein-packed pancakes boast 3 large eggs.
• Milk: You can use any type of milk you have on hand. I prefer whole milk or 2% but I’ve often used lowfat milk with good results. Non-dairy milk works well, too, as long as it’s unsweetened and unflavored.
• Oil or butter: Choose a mild-flavored oil; I usually have canola oil in the house so that’s what I use. If you choose butter, melt it first.
• Cinnamon & nutmeg: These warm spices go so well with apples. Try grating your own nutmeg for the best flavor.
• Baking powder & salt: Common pancake ingredients that you should have in your pantry.

How To Make Apple Quinoa Pancakes

Mix the wet ingredients. In a large mixing bowl, whisk the eggs until the whites and yolks are blended. Add the oil, milk, and maple syrup to the eggs; whisk until combined.

Add the dry ingredients. Place the flour, baking powder, salt, cinnamon, and nutmeg on top of the wet ingredients and gently mix them before stirring them into the wet ingredients. (This saves you from having to wash a second mixing bowl!)

Finish the batter. Stir the quinoa into the pancake batter. Next, fold in the chopped apples.

Cook the pancakes. Heat a nonstick skillet or griddle over medium heat. If you like you can melt butter on the griddle to fry the pancakes. If it’s nonstick, you probably won’t need to. Pour about ¼ cup of batter onto the griddle for each pancake; cook for 4 minutes, then flip and cook the other side for 3 or 4 more minutes, or until both sides are golden and cooked through.

Serve. Plate the pancakes and serve topped with warm apple compote (as pictured), homemade applesauce, cinnamon sugar, or maple syrup.

Storing & Reheating Pancakes

Make-ahead: Extra pancakes are so handy for a quick nutritious breakfast in the future. I like to make a double batch of pancakes so there’ll be plenty to freeze.

Store: Allow the pancakes to cool completely. A wire rack works perfectly to cool them in a single layer. They will keep in the fridge in an airtight container for 4 to 5 days. To freeze, transfer the pancakes to a freezer-safe bag or container for up to 1 month.

Reheat: You can reheat the pancakes without thawing them first. Just pop them in the toaster or toaster oven. They can be heated briefly in your air fryer or microwaved for 20-second intervals until warmed through.