Apple Cinnamon Pancakes Recipe
These taste like apple pie in pancake form. The key is grating the apples and draining them well; too much liquid makes for a soggy pancake. Keeping the finished pancakes warm in the oven while you cook the rest is a good move.
Ingredients
- 2 large apples (Granny Smith or Honeycrisp work well)
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons Diamond Crystal kosher salt
- 2 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cardamom
- 2 large eggs
- 4 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
- 1 cup full-fat plain Greek yogurt
- 1 cup whole milk
Prepare the Griddle and Apples
Set a wire rack over a baking sheet and place it in your oven; preheat the oven to 170F.
Place a griddle or large, heavy-bottomed skillet over medium-low heat to preheat.
Peel and coarsely grate the apples. Place the grated apple into a fine-mesh sieve set over a bowl. Let the excess juice drain while you prepare the batter. Press down gently to extract a bit more liquid. This step is critical for the final texture.
Mix the Pancake Batter
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cardamom.
In a separate medium bowl, whisk the eggs, sugar, and melted butter until smooth. Add the Greek yogurt and whole milk, and whisk again until fully combined.
Pour the wet mixture into the dry ingredients. Whisk gently until the batter just comes together. A few lumps are fine; do not overmix or your pancakes will be tough.
Fold in the drained, grated apples.
Cook the Pancakes
Your griddle is ready when a drop of water sizzles and evaporates on contact. Lightly grease the hot surface with butter or cooking spray.
Use a 1/4-cup measure to portion the batter onto the griddle, leaving space between each pancake.
Cook for ~2-3 minutes. When the edges look set and bubbles start to appear across the surface, lift an edge to check the color. Once golden brown, flip and cook the other side for another ~1-2 minutes.
Transfer cooked pancakes to the wire rack in the warm oven. Repeat with the remaining batter.
Serve
Serve the pancakes stacked high with butter and maple syrup.
Apple Cinnamon Pancakes
Ingredients
- 2 large apples Granny Smith or Honeycrisp work well
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons Diamond Crystal kosher salt
- 2 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cardamom
- 2 large eggs
- 4 tablespoons granulated sugar
- 4 tablespoons unsalted butter melted
- 1 cup full-fat plain Greek yogurt
- 1 cup whole milk
Method
- Preheat oven to 170F with wire rack on baking sheet. Heat griddle over medium-low.
- Peel and grate apples, drain in fine-mesh sieve.
- Whisk dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, cardamom.
- Whisk wet ingredients: eggs, sugar, melted butter, yogurt, milk.
- Combine wet and dry ingredients until just mixed. Fold in drained apples.
- Test griddle with water droplet – should sizzle. Grease surface lightly.
- Pour 1/4 cup batter per pancake. Cook 2-3 minutes until bubbles form.
- Flip when golden brown, cook additional 1-2 minutes.
- Keep warm in oven while cooking remaining batter.
- Serve with butter and maple syrup.
