Ingredients
1 cup all-purpose flour
2 tbsp brown sugar
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
1 large egg
3/4 cup milk (or more as needed)
1/2 cup plain yogurt (or sour cream)
2 tbsp unsalted butter, melted
1 cup diced apple (Honeycrisp or Granny Smith recommended)
1 tbsp butter (for sautéing apples)
1 tbsp brown sugar (for apples)
Extra butter or oil for cooking pancakes
Instructions
Prepare apples: In a small skillet, melt 1 tbsp butter over medium heat. Add diced apples and 1 tbsp brown sugar. Sauté for 3–4 minutes until slightly softened. Remove from heat.
Mix dry ingredients: In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, cinnamon, and salt.
Mix wet ingredients: In another bowl, whisk egg, milk, yogurt, and melted butter until smooth.
Combine: Pour wet mixture into dry ingredients. Stir gently until just combined — a few lumps are fine. Fold in the sautéed apples.
Cook pancakes: Heat a non-stick pan or griddle over medium-low. Grease lightly. Pour 1/4 cup batter for each pancake, cook until bubbles form and edges look set, then flip and cook another 1–2 minutes.
Serve: Stack pancakes, top with extra sautéed apples or a sprinkle of cinnamon sugar, and drizzle with maple syrup.
Notes
You can swap yogurt for buttermilk for extra tang.
For sweeter pancakes, add an extra tablespoon of brown sugar to the batter.
These freeze well — store in a freezer bag for up to 2 months and reheat in the toaster.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 pancakes
- Calories: 260 kcal
- Sugar: 14g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg