Apple Cinnamon Pancakes
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
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.
Notes
Do not overmix batter.
Draining apples is essential for proper texture.