Wholemeal Pancakes with Spiced Apples & Orange Star Anise Syrup
Today we’re hopping in the “way way back” machine. Over a decade ago, I was boppin’ around New Zealand and ordered some wholemeal pancakes with spiced apples and orange star anise syrup at a brunch place. I was immediately obsessed. So naturally it took me over 10 years to recreate them…
This was a perfect snow day treat, something that’s easy and still very fast, but feels FANCY. I used my favorite whole wheat buttermilk pancake recipe as a base, and I typically go around 50% white whole wheat flour to 50% all-purpose.
Then all you have to do is throw a quick orange star anise syrup on (it’s just a basic simple syrup, takes maybe one minute of hands-on time) and saute some spiced and buttery diced apples up. And Bob’s your uncle.
The apple and orange flavors together are bright and pair perfectly with the warm cinnamon and star anise that shine through. I’ve been making this on repeat all winter, since it’s both cozy and also brings a bit of sunshine to snowy days.
First you’ll want to get the apples and syrup going. To sauté the apples, pour the water into a medium skillet and add the diced apples, brown sugar, maple syrup, cinnamon, and vanilla extract. Stir to combine.
Bring to a simmer and reduce heat to low. Simmer, stirring from time to time, until apples have reached desired tenderness, 20 to 30 minutes. Remove from heat so they can cool slightly.
Then for the syrup, put a small saucepan on medium-high, dissolve the sugar in the water, and then add the star anise, cinnamon stick, and orange slices. Bring to a boil for 30 seconds, then turn off the heat. Let cool to room temperature (the syrup will thicken), and make sure you strain out the spices and orange peel before serving.
For the pancakes, mix the dry ingredients together and add about a cup of buttermilk, then add the egg and your oil or butter. Add more buttermilk and gently stir the ingredients together (more of a folding motion, from the bottom to the top). Add enough additional buttermilk to get the right consistency—you want it to pour/fall off the spoon easily enough but not be runny.
Heat a griddle or pan to medium heat, add a bit of oil or butter, and cook the pancakes for a couple minutes on each side (flip when bubbles start to form in the batter).
Serve while the pancakes are hot. Top them with the spiced apples and then drizzle with the orange star anise syrup.
I added a dollop of greek yogurt, but you could make an orange zest whipped cream as well—it would be delicious!
It was so much fun recreating this meal that I discovered while traveling! If you’re looking for a special occasion brunch recipe that’s still really easy, these pancakes with spiced apples and orange star anise syrup are the perfect option.
Other pancake recipes to fall in love with:
- Strawberry Cornmeal Griddle Cakes
- Bourbon Banana Pancakes
- Lightly-Tropical Coconut Banana Pancakes (Dairy-Free)
- The Best Buttermilk Pancakes Ever
- Fluffy Lemon Ricotta Pancakes
- Cinnamon Polenta Pancakes
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Wholemeal Pancakes with Spiced Apples & Orange Star Anise Syrup
These wholegrain pancakes with spiced sauteed apples and a tart orange star anise syrup are SO delicious! They're inspired by ones I had in New Zealand over a decade ago, and are a perfect easy brunch treat, something that feels a little fancy but isn't difficult!
Ingredients
- FOR THE APPLES
- 1 apple, cored & diced small (fuji, gala, etc. are great)
- 1/8 cup water
- 1 tablespoon of brown sugar
- 1 teaspoon of pure maple syrup
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of vanilla extract
- FOR THE SYRUP
- 1/2 cup of water
- 1/2 cup of granulated sugar
- 2 pieces of star anise
- 1 cinnamon stick
- Slices of orange (1/2 orange, or the peels of 1 whole orange)
- FOR THE PANCAKES
- 1 cup of flour (I often use either half or entirely white whole wheat flour)
- 1 teaspoon of sugar
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 3/4 teaspoon of baking powder
- 1/4 teaspoon of cinnamon
- Pinch each of ginger, nutmeg, cloves
- 1 egg
- 1-2 tablespoons of melted butter (or oil)
- 1 1/2 to 2 cups of low-fat buttermilk (possibly more)
Instructions
- Saute the apples: Pour the water into a medium skillet and add the diced apples, brown sugar, maple syrup, cinnamon, and vanilla extract. Stir to combine.
- Bring to a simmer and reduce heat to low. Simmer, stirring from time to time, until apples have reached desired tenderness, 20 to 30 minutes.
- Make the syrup: Stir together the sugar and water to dissolve the sugar, then add the star anise, cinnamon stick, and orange slices.
- Bring to a boil for 30 seconds, then turn off the heat. Let cool to room temperature (the syrup will thicken). Strain out the spices and orange peel before serving. Store in an air-tight container in the refrigerator.
- Make the pancakes: Mix the dry ingredients together. Add about a cup of buttermilk, the egg, and then the oil or butter (if you melted the butter, make sure to add the buttermilk first, so it doesn't cook the egg!).
- Gently stir the ingredients together, almost folding the dry ingredients on the bottom into the wet ingredients. Add enough additional buttermilk until it’s the right consistency---you want it to pour/fall off the spoon easily enough but not be runny.
- Heat a griddle or pan (cast iron griddles are awesome, and I've used stainless steel as well) to medium heat, add a bit of oil or butter, and cook the pancakes for a couple minutes on each side (flip when bubbles start to form in the batter).
- Serve fresh, topped with the sauteed apples and drizzled with the orange star anise syrup. I added a dollop of greek yogurt, but you could make an orange zest whipped cream and use that---it would be delicious!
Notes
- This recipe makes enough for 1 to 2 people, so you can double or triple as needed
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