Apple Pancakes
These fluffy apple pancakes have chunks of cinnamon apples cooked into a whole wheat and Greek yogurt pancake batter. The perfect cozy fall breakfast served with maple syrup! If you'd like extra apples to serve with the pancakes, feel free to double the apple compote.
Servings: 4 oversized pancakes
Ingredients
For the apple compote
- 1 medium apple, peeled and diced ~120g
- 1 tbsp lemon juice
- 1.5 tbsp brown sugar
- 1/2 tsp cinnamon
- 2-3 tbsp water
For the pancakes
- 1 cup Greek yogurt, any fat percentage
- 3 tbsp neutral oil or melted butter
- 3 tbsp granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup white whole wheat flour
- Butter, for greasing the pan
- More yogurt, maple syrup, powdered sugar for serving
Instructions
For the apple compote
- Heat a medium skillet over medium heat. Add 1 medium apple, peeled and diced, 1 tbsp lemon juice, 1.5 tbsp brown sugar and 1/2 tsp cinnamon and stir to combine.
- Cook until apples start to soften and release their juices, about 2 minutes. Add 2-3 tbsp water once the pan starts to look dry and cover to steam. Cook for 3-5 minutes, or until the water is mostly cooked off. Add another splash of water and continue to cook for another 1-2 minutes if apples are not yet tender. Set aside to let cool slightly.
For the pancakes
- In a large bowl, whisk together 1 cup Greek yogurt, any fat percentage, 3 tbsp neutral oil or melted butter, 3 tbsp granulated sugar, 1 large egg, 1 tsp vanilla extract, 1 tsp cinnamon until smooth.
- Sprinkle over 1 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp kosher salt and whisk to combine. Finally, fold in 1 cup white whole wheat flour until just combined--batter should still be a bit lumpy and quite thick. Let batter rest for 5-10 minutes.
- Heat a medium skillet over medium heat and add a generous knob of butter. Once melted, add a slightly heaping 1/2 cup pancake batter. Immediately top with 2-3 tbsp of apple compote, pressing slightly to adhere. Cook for 2-3 minutes, until the bottom is golden brown and the top is matte with a few bubbles. Reduce heat to medium low if the pancake is browning too fast underneath.
- Carefully nudge a spatula under the pancake and flip confidently. A few chunks of apple and batter might splatter out, but this is normal--the pancake shouldn't be cooked all the way through yet! Nudge any splatters back into place, cover with a lid and turn heat to medium low if you haven't already. Let cook 1-2 minutes until the pancake is golden on the bottom.Serve warm with powdered sugar, more yogurt, maple syrup, any leftover apples or a powdered sugar glaze if desired!
Notes
See ingredient section for substitution suggestions.
Apple compote inspired by Meaningful Eats.