Fresh Flour Apple Pancakes

This is a recipe that is beloved amongst my grandchildren – which just brings me so much joy! It’s of the recipes they say is one of their favorites. In comparison to my traditional pancake recipe, there is a little extra work involved in this one with grating the apples, but trust me, it is worth the extra time! – Donna


  • 2 1/2 cups fresh milled flour
  • 1 3/4 cups whole, raw milk (+ extra to thin as needed)
  • 2 Eggs
  • 2 Tablespoons sugar or honey
  • 2 teaspoons baking powder
  • 2 teaspoon baking soda
  • 1 Tablespoon cinnamon
  • 2 Tablespoons melted coconut oil or butter
  • 1/2 cup apple sauce
  • 2-3 peeled, grated apples (I like Granny Smith’s or Pink Lady’s best. But in a pinch I will use any apples I have on hand)


  1. Combine all dry ingredients in a large bowl
  2. Combine the wet ingredients (except the grated apples) in a separate bowl. Tip from Mema – whip the eggs separately really well. It adds more “lift” to your pancakes!
  3. Make a well in the dry ingredients, pour in the wet ingredients . Mix until just combined. Be sure not to over mix.
  4. Gently fold in the grated apples. Batter will be thick – thin with milk as desired. The more milk, the thinner the pancake.
  5. Spoon batter onto the griddle (I prefer to use a 1/2 c measuring cup) over medium heat.
  6. After bubbles form – flip!
  7. Remove & enjoy – serve with butter & syrup or fresh fruit syrup.


What if I don’t have fresh milled flour on hand?

No problem! Simply substitute whole wheat flour or all purpose flour.

Shop Fresh Flour from White Barn:

All Natural. No Spam.

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