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!
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 powder
- 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 powder 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.