Description
Delight in these fluffy Apple Cinnamon Pancakes, featuring a light and airy batter enriched with Greek yogurt and cinnamon-spiced sautéed apples. Perfect for a cozy breakfast, these pancakes are complemented by a touch of vanilla and a sweet apple topping that adds warmth and fresh fruitiness to every bite.
Ingredients
Pancake Batter
- 2 cups All-Purpose Flour
- 1 Tbsp. sugar
- 3 tsp. baking powder
- 1 1/2 tsp. cinnamon
- 1 tsp. salt
- 2 large eggs (whites and yolks separated)
- 1 cup milk
- 1/2 cup Low-fat FAGE BestSelf Plain Greek yogurt
- 1/4 cup melted butter
- 1 tsp. vanilla bean paste
Sautéed Apples
- 2 apples (Granny Smith, PinkLady, or preferred), small diced
- 2 Tbsp. water
- 2 Tbsp. butter
- 2 Tbsp. brown sugar
- 1 tsp. maple syrup
- 1/2 tsp. cinnamon
- 1 pinch salt
For Cooking
- Butter for griddle
Instructions
- Mix dry ingredients: In a large bowl, combine the all-purpose flour, sugar, baking powder, cinnamon, and salt thoroughly.
- Separate eggs: Carefully separate the egg yolks and whites into different bowls, setting the whites aside for later.
- Combine wet ingredients: In a medium bowl, whisk together the egg yolks, Greek yogurt, vanilla bean paste, milk, and melted butter until smooth and well incorporated.
- Form the batter: Gently fold the dry ingredients into the wet mixture until just combined, avoiding overmixing to keep the batter light.
- Beat egg whites: Using a hand mixer, beat the egg whites until soft peaks form, providing lift and fluffiness to the batter.
- Fold in egg whites: Carefully fold the beaten egg whites into the batter, maintaining as much airiness as possible.
- Preheat griddle: Heat a griddle or large skillet over medium heat until warm. Add a small pat of butter and allow it to melt evenly across the surface.
- Cook pancakes: Scoop 1/4 cup of the batter onto the griddle. Cook until bubbles appear on the surface, then flip and cook the other side for a few minutes until golden and cooked through. Repeat with remaining batter, reapplying butter as needed.
- Sauté apples: In a small frying pan over medium heat, add the diced apples and water. Cover with a lid and steam for 3-4 minutes until softened. Remove the lid, then stir in butter, brown sugar, maple syrup, cinnamon, and salt. Continue cooking until the apples reach your preferred tenderness.
- Serve and garnish: Plate the pancakes and top generously with the warm sautéed apples. Add extra Greek yogurt and a sprinkle of cinnamon for added flavor if desired.
Notes
- Use tart apples like Granny Smith or Pink Lady for balanced sweetness and acidity.
- Be careful not to overmix the batter to maintain fluffy pancakes.
- Separating and beating egg whites adds extra lightness.
- Adjust maple syrup and brown sugar amounts to taste for the apple topping.
- Serve immediately for best texture and flavor.
