These easy apple cinnamon Greek yogurt pancakes are perfect for a fall morning. The original recipe serves two but you can multiply for more!
I wore boots for the first time over the weekend! I was so stinking excited to see a high only in the 60s I actually had a difficult time decided which pair was going to get the honor of being the first worn of the season.
Once that dilemma of the day was solved I went onto the next – what to make for breakfast on such a fine fall morning? This was answered for me by the sight of a container of apple cinnamon Chobani when I opened the fridge to take inventory. I love applesauce pancakes and Greek yogurt pancakes so why not apple cinnamon Greek yogurt pancakes?
My mom was visiting over the weekend and even though she isn’t a big fan of fruit (apparently both my brother and I inherited our obsession with fruit in all things from our dad), she really enjoyed these apple cinnamon Greek yogurt pancakes. She even ate all of the apples before finishing her pancakes!
Maybe it was cruel of me to not make something with chocolate for her chocoholic self (something I did not inherit unless peanut butter is involved), or maybe I was just looking out for her health by making sure she ate fruit? Either way, I made fruity pancakes for a non-fruity person and it was still a hit.
- 6 oz. container of Greek yogurt*
- 1 large egg, room temperature
- 1/2 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp apple pie seasoning
- 1 Tbsp unsalted butter
- 1 large apple, peeled, cored and sliced 1/4-inch thick
- 1/2 tsp cornstarch
- 2 Tbsp cold water
- 2 Tbsp brown sugar
- 1/8 tsp cinnamon
- Mix yogurt and egg in a medium bowl until blended and smooth. Add flour, baking soda and seasoning and stir until the dry ingredients are mixed in. The batter will be thick.
- Preheat a griddle or large pan to medium heat. Use an ice cream scoop or 1/4 to 1/3 cup measuring cup to scoop the batter into the pan. Spread each of the batter scoops into an even circle. Cook for about 3 minutes or until golden brown, then flip and cook the other side for about 2 minutes, until it is golden brown too. Repeat with the remaining batter.
- Meanwhile, in a small skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6-7 minutes.
- Dissolve cornstarch in water; add to skillet. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat and serve warm over pancakes.
*Apple cinnamon if you can find it, but plain or vanilla also work.
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Post updated 11/18/2023, photo above is the original.