Apple Cinnamon Pancakes
User Reviews
5
Apple Cinnamon Pancakes
Description
Apple Cinnamon Pancakes combine a classic pancake base of flour, sugar, baking powder, and cinnamon with wet ingredients including egg yolks, yogurt, vanilla, milk, and melted butter. Separately, egg whites are whipped to soft peaks and folded into the batter to introduce lightness. The pancakes are cooked on a griddle until bubbles form and then flipped for a golden finish. Meanwhile, diced apples are steamed and then sautéed with butter, brown sugar, maple syrup, cinnamon, nutmeg, and a touch of salt, creating a tender, flavorful topping. This combination results in pancakes that are moist and fluffy with a pleasant spice profile and fruity accent.
These pancakes can be served piled with the warm apple topping, making a satisfying sweet breakfast or brunch dish. The rich flavor of the cinnamon and nutmeg pairs well with the natural tartness of the chosen apple variety, enhancing the comforting taste experience.
Leftover pancakes can be frozen and stored for up to three months, allowing for convenient preparation ahead of time.
Ingredients
Dry ingredients
- 2 cups all-purpose flour
- 1 Tbsp. sugar
- 3 tsp. baking powder
- 1 1/2 tsp. cinnamon
- 1 tsp. salt
Wet ingredients
- 2 large egg whites and yolks separated
- 1 cup milk
- 1/2 cup Greek yogurt low-fat, plain, Brand: FAGE BestSelf
- 1/4 cup butter melted
- 1 tsp. vanilla extract
For the sautéed apples
- 2 apple Granny Smith, Pink Lady, or your favorite; small diced
- 2 Tbsp. water
- 2 Tbsp. butter
- 2 Tbsp. brown sugar
- 1 tsp. maple syrup
- 1/2 tsp. cinnamon
- 1/8 tsp. nutmeg
- 1 pinch salt
Instructions
- Mix together the dry ingredients in a large bowl.
- Separate the egg yolk and egg whites.
- In a medium bowl whisk the egg yolks, yogurt, vanilla, milk and butter.
- Fold the dry ingredients into the wet ingredients.
- Beat the egg whites using a hand mixer until soft peaks form.
- Fold the egg whites into the batter.
- Place a griddle over medium heat and allow the pan to get warm. Once warm, place a small pad of butter on the pan and allow it to melt evenly.
- Scoop ¼ cup of the batter onto the pan. Flip once you notice bubbles on top of the pancakes and cook a few more minutes on the other side. Repeat with remaining batter, and reapply pan with more butter as desired.
- Make the sautéed apples: Add the apples to a small frying pan over medium heat with the water. Cover with a lid and steam 3-4 minutes. Remove lid, add the butter, brown sugar, maple syrup, cinnamon, nutmeg and salt. Stir until mixed and cook until apples reach desired softness! Serve over apples.
- Top pancakes with more yogurt and cinnamon, as desired.
Notes
- Freeze leftover pancakes for up to 3 months for easy future meals.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12pancakes
Amount Per Serving
Calories 177 kcal
% Daily Value*
| Serving | 1pancake with apples | |
| Calories | 177kcal | 9% |
| Carbohydrates | 27g | 9% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 45mg | 15% |
| Sodium | 356mg | 15% |
| Potassium | 116mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 223IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 132mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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