Apple Cinnamon Pancakes

5 from 5 votes

These Apple Pancakes are nutrient dense, fluffy, tender, and cinnamon spiced then topped with fresh cut apples cooked in a cinnamon, brown sugar glaze!

Prep Time15

Cook Time30

Total Time45

Course: Breakfast

Cuisine: American

Servings: 4 inch pancakes

Calories: 148kcal

Author: Jocelyn Delk Adams

Ingredients

For the Pancakes

2 tbsp unsalted butter
3/4 cup nonfat plain Greek yogurt
1/2 cup nonfat milk
1 3/4 cup old fashioned oats
2 large eggs
2 tbsp pure maple syrup
1 tsp pure vanilla extract
3/4 tsp ground cinnamon
1 tbsp baking powder
1/2 tsp kosher salt
1 cup shredded crisp tart apple such as Honeycrisp or Fuji (about 1 large or 2 small)
1/2 cup chopped toasted pecans optional (or 1/3 cup dried cranberries)

For the Apple Topping

2 Honeycrisp apples or Fuji
2 tbsp unsalted butter
1 1/2 tbsp packed brown sugar
1/2 tsp ground cinnamon
pinch of kosher salt

Instructions

For the Pancakes

If you'd like to keep the pancakes warm between batches, place a rack in the center of your oven and preheat the oven to 200 degrees F.
In a small microwave-safe bowl, microwave the butter for 15 seconds. Continue to microwave in 15-second bursts, just until melted. Set aside and let cool to room temperature.
Place the Greek yogurt, milk, oats, eggs, maple syrup, vanilla, cinnamon, baking powder, salt and melted, cooled butter in a blender. Blend until the batter is very smooth, stopping to scrape down the sides of the blender a few times. Depending upon your blender, this will take a few minutes. Continue blending until you don't see any remaining bits of oats, and the batter is creamy. Stop the blender, then stir in the apple and the pecans (or cranberries). Don't blend anymore.
Heat a large nonstick skillet or griddle over medium low heat. Lightly coat the surface of the pan with nonstick spray.
Once the skillet is heated, drop the batter by 1/4 cupfuls into the pan and with that flat bottom of your measuring cup or the back of a spoon, spread the pancakes to be 1/2 inch thick. Let cook slowly for 3 to 4 minutes on the first side, until the edges look dry and small bubbles appear on top. Gently flip (the underside should be golden) and continue cooking on the other side for 1 to 2 additional minutes until golden. Adjust the heat as needed between batches. If your pancakes are turning golden before they are cooked through, reduce the heat of your skillet accordingly; if they don't seem to be cooking through at all and you've gone a few minutes over the cook time, increase the temperature a little. Repeat with the remaining batter.
Serve the pancakes immediately or place on a baking sheet and keep warm in the oven.

For the Cinnamon Sauteed Apple Topping

Cut the apples into 1/2 inch dice with the peels on. Should be about 3 cups total. Heat a large cast iron skillet over medium low heat. Add the butter to the skillet and once melted, add the apples, brown sugar, cinnamon and salt. Let cook, stirring occasionally, until the apples are tender but not yet mushy and your kitchen smells like warm apple pie, about 8 minutes. Spoon over the pancakes and serve.

Notes

Leftover pancakes can be refrigerated for up to 2 days, then reheated in the toaster, in a non-stick skillet over medium-low heat, or in the oven at 350 degrees.

To freeze, lay the pancakes in a single layer on a parchment-paper lined baking sheet, then put it in the freezer. Once the pancakes are completely frozen, transfer them into a freezer-safe bag and store for up to 2 months. To reheat, microwave the pancakes for about 30 seconds to defrost, then pop them in the toaster for a crisper exterior.

Nutrition