Apple Cinnamon Pancakes are the most delicious and cozy fall breakfast! These fluffy, wholesome pancakes are warmly spiced with cinnamon, have Greek yogurt added in for moisture and protein and have shredded apple baked into them. Make breakfast extra special by topping the pancakes with sautéed cinnamon apples and a drizzle of maple syrup!
These pancakes are a little more substantial than your typical buttermilk pancake. They’re made with white whole wheat flour and use Greek yogurt, and the combo provides extra protein and fiber.
Did you know pancakes freeze wonderfully? I make a batch every couple of weeks and freeze them to use as pre-run fuel.
Other tasty toppings include almond or peanut butter, plain Greek yogurt mixed with maple syrup and cinnamon, butter and maple syrup or apple butter.
Looking for more healthy breakfast ideas? Try my Berry Quinoa Breakfast Bowls (a delicious alternative to oatmeal!) or Burrata Toast, which can be made sweet or savory.
Apple Cinnamon Pancakes
- 15 minutes
- 6 minutes
- 21 minutes
Ingredients
Pancakes:
2 cups white whole wheat flour
4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1 1/2 cups low fat milk
2 eggs
2 tablespoons maple syrup
1 1/2 teaspoons vanilla extract
1/2 cup plain Greek yogurt
1 apple, grated
Cinnamon apples:
2 apples, diced
1 tablespoon butter
1/2 teaspoon cinnamon
Pinch of salt
2 tablespoons maple syrup
Instructions
Cinnamon Apples
- Add a tablespoon of butter to a skillet and melt it over medium heat. Add in the diced apples, cinnamon, and a pinch of salt and sauté until soft, about 8-9 minutes. Pour in 2 tablespoons of maple syrup and stir until the apples are coated.
Apple Cinnamon Pancakes
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. In a smaller bowl whisk together the egg, milk, Greek yogurt, maple syrup, and vanilla.
- Pour the wet ingredients in with the dry and stir until combined; don't overmix. Stir in the shredded apple.
- Preheat griddle and spray with cooking oil or brush with melted butter. Scoop approximately 3-4 tablespoons of the batter onto the griddle. Cook until the surface of the batter forms bubbles and the edges are set, about 3 minutes.
- Flip the pancakes over and cook for another minute then remove them onto a plate. Serve the pancakes topped with cinnamon apples and maple syrup.
