Last week, before I posted the buttermilk pancakes, I asked my Facebook friends if they wanted me to post biscuits or pancakes.
Besides a little "biscuits for president!" thing, the majority of the votes were for pancakes.
One particular person asked for apple pancakes. This definitely intrigued me.
What was really weird, was that another friend randomly posted that she was craving pancakes with cinnamon apples on top. Now I was REALLY intrigued.
So, I did a little digging and combined a few recipes to come up with this delicious breakfast.
You know how I love my Sunday breakfast tradition, so I made these this past Sunday and there were none left by the time my family came around.
The pancake is fluffy while being soft and moist. Each bite studded with fresh apple chunks was heaven. Adding the toasted pecans for a crunchy texture made me super happy...I love texture in food! And pouring the cinnamon syrup atop this stack of melt in your mouth delightfulness was just sheer genius.
What is really great is that these pancakes are low in fat. AND, if you have some left over cinnamon syrup, you can pour it in your coffee for a cinnamon dolce flavor.
So gather your loved ones around your breakfast this Sunday and serve them a plate of these apple pancakes with cinnamon syrup. But beware, Sunday breakfast may become a tradition after a meal this good!
Let's get cooking!
For the syrup. Whisk together some sugars, corn starch and cinnamon.
Whisk in some water and vanilla. Heat it until thickened.
Remove from heat and whisk in some butter.
For the pancakes. Whisk together some flour, baking powder, salt, sugar, cinnamon, and nutmeg.
In a measuring cup, whisk together some yogurt, milk, vanilla and eggs.
Mix together the dry and wet ingredients.
Then stir in the apples.
On a hot, oiled skillet, drop the batter in 1/4 cup increments and cook it up.
Top with butter, toasted pecans, and cinnamon syrup.
Serve and enjoy!!
Adapted from Smitten Kitchen and Allrecipes
Printer Friendly Version
- 2 cups unbleached all purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon freshly grated nutmeg
- 1 cup low fat apple yogurt
- 3/4 cup fat free milk
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3 medium gala apples, peeled and finely chopped
- Vegetable oil
- Butter (optional)
- Toasted pecans (optional)
- Cinnamon syrup (recipe follows)
- In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg.
- In a large glass measuring cup, whisk together the yogurt, milk, vanilla, and eggs.
- Whisk the wet ingredients into the dry ingredients until just combined.
- Stir in the apple.
- Heat an electric skillet or griddle to 325 degrees F. Pour a small amount of oil on the skillet. Using a 1/4 cup measurement, scoop the batter onto the heated and oiled pan and spread slightly with the 1/4 cup measurement to flatten. Let cook until the edges seem dry and bubbles form in the center of the pancake. Flip and cook the other side another minute or two until golden brown. Place finished pancakes in a 200 degree F oven and repeat until all batter is used.
- Top pancakes with batter, toasted pecans, and cinnamon syrup. Serve and enjoy!
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 Tablespoons corn starch
- 1/8 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup water
- 1/2 teaspoon pure vanilla extract
- 1 Tablespoon unsalted butter
- In a small saucepan, whisk together the sugars, corn starch, salt, and cinnamon.
- Whisk in the water and vanilla.
- Heat mixture over medium high heat until it comes to a rolling boil.
- Reduce heat and allow to simmer, stirring occasionally, about 10 minutes or until desired thickness.
- Remove from heat and whisk in butter.
- Serve and enjoy!