Ingredients
- 2 medium Granny Smith apples
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 1/2 teaspoons Diamond Crystal Kosher Salt
- 1 tablespoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 1/3 cup granulated sugar
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 1 cup full-fat plain yogurt
- 1 cup whole milk
Prepare the Apples and Griddle
First, get your griddle or a large non-stick skillet heating over medium-low heat.
Place a wire rack on a baking sheet and put it in a 200F oven to keep the finished pancakes warm.
Peel and grate the apples using the large holes of a box grater. Place the grated apple in a fine-mesh strainer set over a bowl and let it drain while you make the batter.
Mix the Batter
In a large bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
In a separate medium bowl, whisk the eggs and sugar together. Then whisk in the melted butter, yogurt, and milk until smooth.
Pour the wet ingredients into the dry ingredients. Whisk gently until just combined. The batter should be thick and lumpy; overmixing makes tough pancakes.
Gently squeeze any remaining moisture out of the grated apples, then fold them into the batter with a spatula.
Cook the Pancakes
Lightly grease your hot griddle. Use a 1/4-cup measure to pour batter onto the griddle for each pancake.
Cook for ~2-3 minutes, until bubbles start to appear on the surface and the edges look set.
Flip the pancakes and cook for another ~1-2 minutes on the second side, until golden brown.
Transfer the cooked pancakes to the wire rack in the warm oven. Repeat with the remaining batter.
Serve Immediately
Serve the pancakes stacked high with butter and maple syrup.
Apple Cinnamon Pancakes
Ingredients
- 2 medium Granny Smith apples
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 1/2 teaspoons Diamond Crystal Kosher Salt
- 1 tablespoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 1/3 cup granulated sugar
- 4 tablespoons 1/2 stick unsalted butter, melted
- 1 cup full-fat plain yogurt
- 1 cup whole milk
Instructions
- Heat a griddle or large non-stick skillet over medium-low heat.
- Place a wire rack on a baking sheet in a 200F oven.
- Peel and grate the apples using the large holes of a box grater.
- Place the grated apple in a fine-mesh strainer over a bowl to drain.
- In a large bowl, whisk together the flour, baking powder, the salt, the cinnamon, and the nutmeg.
- In a medium bowl, whisk the eggs and the sugar, then add the melted butter, the yogurt, and the milk until smooth.
- Pour the wet ingredients into the dry ingredients and whisk just until combined – the batter should be thick and lumpy.
- Squeeze remaining moisture from the grated apples and fold into the batter.
- Lightly grease the hot griddle.
- Pour 1/4 cup batter per pancake onto the griddle.
- Cook for 2-3 minutes until bubbles form and edges set.
- Flip and cook another 1-2 minutes until golden brown.
- Transfer the cooked pancakes to the wire rack in the warm oven.
- Repeat with remaining batter.
- Serve immediately with butter and maple syrup.
