I woke up on Saturday morning with a big craving to make pancakes, something I haven't done for a while. I had bookmarked a recipe for apple cinnamon pancakes a few months ago and decided that this weekend would be a good time to finally try it out. The recipe was pretty straightforward and I substituted using sour cream instead of Greek yogurt because that's what I had on hand.
My brother was delighted to discover that I had made pancakes for breakfast and eagerly helped me out with his taste-testing skills. Although nice and fluffy, as all good pancakes should be, I have to admit the apple flavor was not as pronounced as I had hoped it would be. The chunks of grated apple were pleasant but I think I might add more in the future, in addition to some applesauce in order to really make the apple flavor come through.
Apple Cinnamon Pancakes
Note: Makes about 10 slightly larger than palm-sized pancakes. Also, this recipe features changes that should create more of an apple flavor, but have not actually been tested. For the original recipe click here.
- 1 large egg
- ½ cup Greek yogurt or sour cream
- ½ cup milk
- ½ cup applesauce
- 1 cup flour
- ½ tsp baking powder
- ¼ tsp salt
- ½ tsp cinnamon
- ¼ tsp vanilla extract
- 2 large apples, peeled and roughly grated
- Sift together the flour, baking powder, salt, and cinnamon and set aside.
- In a separate bowl combine the egg, Greek yogurt or sour cream, milk, applesauce, and vanilla extract.
- Add the dry ingredients to the wet ones and mix until just barely incorporated.
- Add the grated apples and mix to incorporate into the batter. Don't worry if the batter is lumpy but if it is too thick add a little bit of milk to thin it out.
- Heat a griddle or large skillet over medium heat. Once heated, reduce the temperature to medium low and pour ⅓ cup of batter onto the cooking surface. Allow the pancake to cook until bubbles start to form on the top surface, about 20-25 seconds, then use a large spatula to gently flip the pancake over. Cook the other side until it is light and golden and fully cooked through. Repeat with remaining batter.