Apple Cinnamon Pancakes

These Apple Cinnamon Pancakes are flavorful and fluffy and topped with sautéed apples cooked in a cinnamon glaze!

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 10

Total Time 25

Servings pancakes

Calories 177kcal

Mix together the dry ingredients in a large bowl.
2 cups All-Purpose Flour, 1 Tbsp. sugar, 3 tsp. baking powder, 1 1/2 tsp. cinnamon, 1 tsp. salt
Separate the egg yolk and egg whites.
2 large eggs (whites and yolks separated)
In a medium bowl whisk the egg yolks, yogurt, vanilla, milk and butter.
1 cup milk, 1/2 cup Low-fat FAGE BestSelf Plain Greek yogurt, 1/4 cup melted butter, 1 tsp. vanilla extract
Fold the dry ingredients into the wet ingredients.
Beat the egg whites using a hand mixer until soft peaks form.
Fold the egg whites into the batter.
Place a griddle over medium heat and allow the pan to get warm. Once warm, place a small pad of butter on the pan and allow it to melt evenly.
Scoop ¼ cup of the batter onto the pan. Flip once you notice bubbles on top of the pancakes and cook a few more minutes on the other side. Repeat with remaining batter, and reapply pan with more butter as desired.
Make the sautéed apples: Add the apples to a small frying pan over medium heat with the water. Cover with a lid and steam 3-4 minutes. Remove lid, add the butter, brown sugar, maple syrup, cinnamon, nutmeg and salt. Stir until mixed and cook until apples reach desired softness! Serve over apples.
2 apples (Granny Smith, PinkLady, or your favorite apples), small diced, 2 Tbsp. water, 2 Tbsp. butter, 2 Tbsp. brown sugar, 1 tsp. maple syrup, 1/2 tsp. cinnamon, 1/8 tsp. nutmeg, 1 pinch salt
Top pancakes with more yogurt and cinnamon, as desired.

Freeze pancakes for up to 3 months.