This post may contain affiliate links. Please read our disclosure policy.

***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 )


  • 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
  • 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
  • 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


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!


About Jamie

Thanks for dropping by today! I hope you find these recipes to be delicious!

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *


  1. 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?

  2. 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.

  3. I would like to say that you really made my day, it's wonderful when you just look around the web
    and find something like this, reminds me of that ''How to make a dinner for a romantic…'' by Elsa Thomas,
    you're a wonderful writer let me tell you!!! ñ_ñ

    James Maverick ([email protected])
    3453 Rardin Drive
    San Mateo, CA 94403
    Project Manager

  4. 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!

  5. 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!

  6. 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


    1. 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!