Home RecipesBreakfast Apple Wheat Pancakes and Buttercream Syrup

Apple Wheat Pancakes and Buttercream Syrup

by Jamie
 
***UPDATED AUGUST 2023*** These incredible Apple Wheat Pancakes with Buttercream Syrup are loaded with warm spices, apple pieces, apple sauce…
 
 
 
…and the best Buttercream Syrup you have ever laid your tastebuds on.
 
 
They are truly a delight and make the perfect fall breakfast, lunch or dinner. 😉 I fed a bunch to my teenagers after Cross Country practice this week and they were beyond thrilled. I do believe I heard one of them say…”These taste like a warm apple fritter.”
 
 
 
He was not wrong. Hope some of you get a chance to make them!

Original recipe from my friends at Deals To Meals

 
 

Apple Wheat Pancakes with Buttercream Syrup

Serves: 15 medium sized pancakes Prep Time: Cooking Time:
Nutrition facts: NA calories NA fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • BUTTERCREAM SYRUP:
  • 1/2 C butter
  • 1 cup sugar
  • 1/2-3/4 can evaporated milk (can be substituted with buttermilk for a different, yet yummy taste)
  • 1 tsp vanilla
  • PANCAKES:
  • WET INGREDIENTS:
  • 1 C milk
  • 1/2 C water
  • 1/2 C applesauce
  • 1 T lemon juice
  • 2 eggs
  • 1 apple cored and grated
  • 4 T oil
  • DRY INGREDIENTS:
  • 2 T sugar
  • 2 t baking powder
  • 1 C white flour
  • 1 C wheat flour
  • 2 t cinnamon
  • 1/2 t nutmeg
  • 3/4 t salt
  • 3/4 t baking soda

Instructions

BUTTERCREAM SYRUP: 1. Place the butter in a medium sized sauce pan and melt over medium high heat. 2. Add the sugar, whisking to combine. 3. Add the milk and stir to combine. Allow it to come to a boil, and simmer for 10-15 minutes or until thickened slightly. 4. Add the vanilla and stir. PANCAKES: 1. Whisk together the wet ingredients until smooth and combined, making sure the egg has incorporated. 2. In a separate bowl, toss together the dry ingredients. Add the dry to the wet and stir just until combined. 3. Heat a large griddle up over medium high heat and pour 1/4 C of batter into circles on the griddle and cook until bubbles form along the top of each pancake. Flip and cook on the other side until golden brown. Serve with the syrup and enjoy!

 

Leave a Comment

30 comments

Laura March 18, 2010 - 1:16 pm

Gonna have to try that syrup, sounds delish!

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Kristine March 18, 2010 - 2:43 pm

Where were you when I needed you yesterday!?!? I searched your whole blog for a syrup recipe like this and nothin', so I was left to my own devices–let's just say the outcome was not so pretty! Thanks for finally getting your act together!!:) I love the blog~but love you even more!

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Chocolate Shavings March 18, 2010 - 4:35 pm

That butter cream syrup sounds just wonderful!

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Patteta Torbetta March 18, 2010 - 5:50 pm

Jamie: The pancakes with the buttercream syrup would be a dream come true to eat un-guilty-ly (new word?) and I'm dying to try the recipe, but honestly, I have no idea what a cube of butter is! I'm old as dirt and have never heard that term before. Please help quickly so I can get this food into my mouth!

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Carrian March 18, 2010 - 5:55 pm

Loving your blog and all of these yummy recipes!!

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Jamie Cooks It Up! March 18, 2010 - 5:56 pm

Palleta,
Your comment has me chuckling and chuckling!
I'm sure you are much younger than dirt….and much more beautiful as well.
1 cube of butter is the same thing as 1 stick of butter, or 1/2 C butter.
Hope this helps and may you be savoring ButterCream Syrup soon!
~Jamie

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Jamie Cooks It Up! March 18, 2010 - 5:58 pm

Kristine…
You know you are privy to the JamieCooksItUp hot line. I love to hear your voice any time for any thing. Give me a jingle next time!
Love you too,
Jamie

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The Payne Family March 18, 2010 - 9:40 pm

I love buttercream syrup!! I've never made it with evaporated milk, I always use buttermilk so I am really excited to try it with evaporated milk. I love your blog!! Thanks for all the yummy recipes!

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Kim McCann March 19, 2010 - 12:03 am

Hey, where on earth did you find pretzel salt for your soft pretzels? I have looked everywhere and can't find it.

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Angela, Grady and Boys March 19, 2010 - 2:27 am

Mmm good! I definitely agree…it wouldn't be heaven without this Butter Syrup! 🙂 From the moment I “stole” this recipe from my college roommate many years ago I have always had the idea of mass producing it and selling it somehow(maybe at our next neighborhood bake sale?)…it's liquid gold I tell ya and I just know there would be many that would pay top dollar for this stuff! Let me know if you're in…with you're beautiful pictures and marketing skills we could definitely have some success! sure love ya Jamie…and your blog…it always brings a smile to my face and leaves my mouth drewling!!!

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Jamie Cooks It Up! March 19, 2010 - 2:40 am

Kim,
Are you in Utah? If so, I'm pretty sure I got mine at Maceys. It has been a number of years since then. (I don't go through it very fast!) But I would check there.
Good luck! I hate it when I can't find something I'm in need of. Last weekend I went to 3 different pharmacies looking for Citric Acid. I never could track any down and had to make my Citrus Water without it!
Hope you and pretzel salt become acquaintances sooner than later!
~Jamie

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Kim McCann March 19, 2010 - 3:40 am

Yup, sure am. We have a lot of friends in common. Katherine Rose is the one who turned me on to your blog. I'll be making chicken chow mein tomorrow for dinner and HOPEFULLY pretzels if I can find the dang salt. 🙂 I think my mom gets her citric acid from Orson Gygi (if that's even how you spell it) when she makes her lemon water. 🙂

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Kim McCann March 19, 2010 - 3:41 am

Oh, and what “section” did you find it in? I checked the baking/spice aisle at Harmon's and Smith's. I kept meaning to ask a store employee but forgot. 🙂

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Jamie Cooks It Up! March 19, 2010 - 4:03 am

Kim,
I think I remember the salt being with the large containers of seasonings, on the baking isle. It seems Maceys has a brand of seasonings that aren't available in other stores. The containers are big and have a red lid on the top. I just pulled mine out of the cupboard and the brand name is “Grandma's Country”. They have a lot of great seasonings, and come in large quantities so they last a long time.
Katherine Rose is a hoot! She is kind to have passed on the word about this blog. Love her.
Have a great night! And thanks for the tip about Citric Acid. I will try Orsen Gigi. (Can't say I have the right spelling either!)
~Jamie

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Kim McCann March 19, 2010 - 3:18 pm

Thanks Jamie!

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Annie March 21, 2010 - 11:09 pm

I made this syrup this weekend with french toast, strawberries, and whipped cream. Yum! I still have a bunch left over in my fridge, and I'm trying to figure what else I can put it on. So far it's pretty good for apple dipping 🙂 I think I'll try your apple pancakes too. Thanks Jamie! And thanks to Angela for sharing your “secret recipe” too! 🙂

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Eileen March 22, 2010 - 12:24 am

You shop at Maceys! Bless you!!!

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Jo March 28, 2010 - 9:35 pm

All I can say is I will be steeling this recipe, Don't worry I will give credit where credit is due!!!

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Anonymous May 30, 2010 - 7:58 pm

What size can of evaporated milk?

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Jamie Cooks It Up! June 1, 2010 - 3:22 am

Anonymous,
You use a 12 oz. can. Hope it turns out great!
~Jamie

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Jae U. June 14, 2010 - 8:53 pm

Made this syrup last week…super yummy change of pace for my pancake and waffle-loving family! What's the best way to store this syrup though? I currently have it in a rinsed out regular syrup bottle, but I noticed it thickens up at room temperature (as butter does). Is that normal? So I just warm it up each time we want to use it?

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Jamie Cooks It Up! June 16, 2010 - 3:44 am

Jae,
I have to admit, I have never tried to store any leftovers. My family always eats the whole batch. (Should I be admitting that?)
However, I would suggest storing it in the fridge actually. I don't know how long canned milk will last without being refrigerated. Then just heat it up again when you need to use it.
Thanks!
~Jamie

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Tia November 2, 2010 - 7:05 pm

I ADORE your blog. I subscribe to it and have tried several yummy recipes. Sunday morning I tried the butter cream syrup. OMG!!! We all were in heaven. It tasted like a creamy, buttery, caramel dream. I saved the left overs and drizzled it over ice cream later that afternoon. Thank you so much for your brilliant recipes and ideas. My family depends on them!

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Anonymous November 7, 2010 - 4:30 pm

Thanks for the recipe! It was a hit with the whole family!

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Cinnamon Syrup February 11, 2013 - 1:48 pm

[…] sugar are combined into a silky syrup that would knock these Wonderful Waffles, Oatmeal Pancakes or Apple Wheat Pancakes off the ever lovin’ chart of wonder and […]

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Valerie January 12, 2015 - 8:31 am

I love this recipe and have made it several times. It also works well to use 1 1/2 cups milk and blend a generous cup of whole wheat kernals to start the recipe off – then omit the flour later. Sometimes I need to add a little bit of regular flour at the very end to get the right consistency but I love adapting this to a blender wheat apple pancake recipe. I just blend the apple up with the wheat as well without grating it.

Thanks for all your great recipes!

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Roy and Ella Golight July 17, 2017 - 11:05 pm

wgat do I use instead powerded Milk NEVER HAVE NEVER WILL uSE ITI want to make these yummy pankaces, so hopefullu tyou have a sugestion, I LOVE your recipes ypor Blog and most of all uouyou are a crock ofr a wonderwoman, keep all the yummy recipes coming, klove love them, god bless yo

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Roy and Ella Golight July 17, 2017 - 11:08 pm

OR HOW DO i SUBSITTUDE THE POWDERED MILK IN THESE aPPLE PANCAKES. THANK YOU A 10000 TINES

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Jamie July 26, 2017 - 11:50 am

Hi there Ella,
Thanks for your question. If you want to use regular milk, I would omit the powdered milk and the 1 1/2 C water. Instead add 1 C milk and 1/2 C water and you should be all set. Best of luck to you!
~Jamie

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