Description
Fluffy and flavorful Apple Cinnamon Pancakes featuring a delightful blend of warm cinnamon, tender sautéed apples, and a light Greek yogurt batter. Perfect for a cozy breakfast or weekend brunch, these pancakes are enhanced with a hint of vanilla and a touch of sweetness from brown sugar and maple syrup.
Ingredients
Main Batter Ingredients
- 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 Ingredients
- 2 apples (Granny Smith, PinkLady, or your favorite), small diced
- 2 Tbsp. water
- 2 Tbsp. butter
- 2 Tbsp. brown sugar
- 1 tsp. maple syrup
- 1/2 tsp. cinnamon
- 1 pinch salt
Instructions
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, sugar, baking powder, cinnamon, and salt. Whisk thoroughly to distribute all ingredients evenly.
- Separate Eggs: Carefully separate the egg yolks from the egg whites, placing them in separate bowls to prepare for different uses in the batter.
- Prepare Wet Mixture: In a medium bowl, whisk together the egg yolks, low-fat Greek yogurt, vanilla bean paste, milk, and melted butter until smooth and uniform.
- Combine Batter: Gradually fold the dry ingredients into the wet mixture, stirring until just combined to create a smooth batter without overmixing.
- Beat Egg Whites: Using a hand mixer, beat the egg whites until soft peaks form, which will help add lightness and fluffiness to the pancakes.
- Fold Egg Whites into Batter: Gently fold the beaten egg whites into the batter, preserving as much air as possible for fluffy pancakes.
- Preheat Griddle: Place a griddle or large non-stick pan over medium heat and let it warm up. Add a small pad of butter, allowing it to melt evenly across the surface.
- Cook Pancakes: Scoop ¼ cup of batter onto the griddle per pancake. Cook until bubbles appear on the surface, then flip carefully and cook the other side for a few more minutes until golden brown. Repeat with remaining batter, adding more butter as needed.
- Sauté Apples: In a small frying pan, add the diced apples and water over medium heat. Cover with a lid and steam for 3-4 minutes until slightly softened. Remove the lid, then add butter, brown sugar, maple syrup, cinnamon, and a pinch of salt. Stir well and cook until the apples reach your desired softness and caramelization.
- Serve: Plate the pancakes and top with sautéed apples. Optionally, add extra Greek yogurt and a sprinkle of cinnamon for added flavor and creaminess.
Notes
- Use tart apple varieties like Granny Smith or Pink Lady for a nice balance of sweetness and acidity.
- Be careful not to overmix the batter after adding the dry ingredients to keep pancakes light and fluffy.
- You can substitute vanilla bean paste with vanilla extract if unavailable.
- Ensure the griddle is sufficiently preheated before cooking to prevent sticking and promote even browning.
- For dairy-free alternatives, substitute milk and Greek yogurt with almond or oat-based products and use a vegan butter substitute.
- The sautéed apples can be prepared in advance and reheated gently when ready to serve.
