What kind of apples are best for apple pancakes?

I find Honeycrisp and Pink Lady apples work best because they're crisp-tart with natural sweetness. Granny Smith brings pleasant tartness if you prefer a more traditional tart apple flavor.

Can I use applesauce instead of eggs?

I don't recommend it for this particular recipe. The eggs are crucial for binding since there's no all-purpose flour or gluten structure. Try my Applesauce Pancakes instead!

What helps make these apple pancakes fluffy?

Several things create fluffy texture: Blending the oats completely smooth: any chunks will make them dense. The baking powder helps with rise, and the Greek yogurt adds moisture and creates steam as they cook, which also helps them rise. Finally, cooking on medium-low heat gives the centers time to cook through and puff up without burning the outsides.

Fluffy Apple Pancakes

Apple Pancakes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Make cozy apple pancakes with real apples, cinnamon, and simple pantry ingredients! They’re light and fluffy, easy to make, and perfect for breakfast or brunch.

Author: Sonja Overhiser
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 12 4-inch pancakes 1x
Category: Breakfast
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

2 tablespoons unsalted butter
3/4 cup plain Greek yogurt
1/2 cup milk
1 3/4 cups old-fashioned oats
2 large eggs
2 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
3/4 teaspoon ground cinnamon
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 cup shredded crisp-tart apple, such as Honeycrisp or Fuji (1 large or 2 small)
For serving: pure maple syrup, chopped pecans, peanut butter or almond butter, sauteed apples

Instructions

If you’d like to keep the pancakes warm between batches, place a rack in the center of your oven and preheat the oven to 200 degrees Fahrenheit.
In a small microwave-safe bowl, microwave the butter for 15 seconds. Continue to microwave in 15-second bursts, just until melted. Set aside and let cool to room temperature.
Place the Greek yogurt, milk, oats, eggs, maple syrup, vanilla, cinnamon, baking powder, salt, and melted, cooled butter in a blender. Blend until the batter is very smooth, stopping to scrape down the sides of your blender a few times. Depending on your blender, this will take a few minutes. Continue blending until you don’t see any remaining bits of oats, and the batter is creamy.
Stop the blender. Peel and grate the apple, then stir it into the blender. Do not blend again.
Heat a large nonstick skillet or griddle over medium-low heat. Unless the manufacturer of your pan directs otherwise, lightly coat the surface of the pan with nonstick spray (some nonstick pans and griddles may not need it).
Once the skillet is heated, drop the batter by 1/4 cupfuls onto the pan and, with the flat bottom of your measuring cup or the back of a spoon, spread the pancakes to be 1/2 inch thick. Let cook slowly for 3 to 4 minutes on the first side, until the edges look dry and small bubbles appear on top. Gently flip (the underside should be golden) and continue cooking on the other side for 1 to 2 additional minutes, until golden. Adjust the heat as needed between batches. If you pancakes are turning golden before they are cooked through, reduce the heat of your skillet accordingly; if they don’t seem to be cooking through at all and you’ve gone a few minutes over the cook time, increase the temperature a little. Repeat with the remaining batter.
Serve the pancakes immediately or place on a baking sheet and keep warm in the oven. Add your favorite toppings and enjoy.

Notes

Recipe excerpted with permission from Erin Clarke’s book, The Well Plated Cookbook.

Refrigerator: Store leftover pancakes in the fridge for up to 4 days.

Freezing: These freeze well for up to 2 months. Let them cool completely, then arrange in a single layer on a lined baking sheet and freeze until solid (about 1 hour). Transfer to a freezer-safe bag or airtight container.

Reheating: You can pop refrigerated or frozen pancakes in the toaster to reheat. You can also microwave for 30-45 seconds or reheat in a 350°F oven wrapped in foil.

Find it online: https://www.acouplecooks.com/apple-cinnamon-pancakes/