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These apple pancakes with Greek yogurt make the perfect breakfast for two. They're incredibly fluffy, packed with protein from the yogurt, and fiber from the apples - keeping you full way past lunch. They hit that sweet spot between healthy and tasty, especially with warm apple cinnamon topping. They're great for lazy weekends or as a special morning treat, with no extra pancakes going to waste.
When my sister popped by for a weekend stay, I whipped these up on Sunday before she left. We watched the rain trickle down the windows while we ate. She typically jumps right to lunch, but she cleaned her plate and grabbed my recipe before heading out. Something about those soft pancakes with warm cinnamon apples made for the perfect goodbye breakfast.
Key Ingredients Breakdown
- Half cup whole wheat flour: Adds good-for-you fiber and a nutty taste.
- Half teaspoon baking powder: Teams up with quarter teaspoon baking soda for the perfect lift.
- Half teaspoon cinnamon: Gives the batter a cozy spice flavor throughout.
- One tablespoon maple syrup: Brings just enough sweetness without overpowering the fruit.
- Quarter cup Greek yogurt: Packs in protein while making the pancakes super tender.
- One large egg: Holds everything together for the right structure.
- Quarter cup milk: Gets the batter to just the right thickness.
- Half teaspoon vanilla extract: Rounds out the flavor with sweet aromatics.
- Half small apple grated: Adds moisture and natural sweetness in every bite.
- One tablespoon melted butter: Helps get that gorgeous golden color as they cook.
Tasty Topping Ingredients
- Half apple sliced thinly: Just the right amount to top two servings.
- Half teaspoon cinnamon: Adds warm, cozy flavor to the fruit.
- One teaspoon butter: Gives the apples a slight caramelized edge.
- One teaspoon maple syrup or honey: Brings out the fruit's natural sweetness and makes a light sauce.
How To Make These Pancakes
- Getting Your Batter Ready:
- Grab a medium bowl and mix together your whole wheat flour, baking powder, baking soda, and cinnamon. Give it a good whisk so everything's well combined. In another bowl, mix up your Greek yogurt, egg, milk, vanilla, and maple syrup. Stir until it's smooth without any yogurt chunks. Make a hole in the middle of your dry stuff and pour in your wet mix. Fold everything together gently until you can't see any dry flour. Don't mix too much or your pancakes will get tough. Lastly, add your freshly grated apple and fold it in just until it's spread throughout.
- Cooking Your Pancakes:
- Put a good non-stick pan on medium heat and let it warm up properly. Add a bit of butter or oil, swirling to coat the surface. Pour about half your batter into the middle for one big pancake. Or make two smaller ones if you prefer. Let it cook until you see bubbles all over and the edges look set – about 2-3 minutes. Slide your spatula all the way under and flip it confidently. Cook another two minutes until it's golden and cooked through. Put it on a warm plate and do the same with the rest of your batter.
- Making Your Apple Topping:
- While your second pancake cooks, start on your topping. In a small pan, melt a teaspoon of butter over medium heat. Add your thin apple slices, trying to lay them flat. Sprinkle with cinnamon and drizzle with maple syrup or honey. Cook gently for about 2-3 minutes, stirring now and then. You want them soft but not mushy. Take them off the heat once they look shiny and have a bit of give.
- Putting It All Together:
- Stack your pancakes on plates. Spoon your warm cinnamon apples over each stack. Add more maple syrup if you want it sweeter. Try a spoonful of Greek yogurt or almond butter for extra protein. Eat right away while everything's still warm – that's when it tastes best.
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I love eating these pancakes with a big spoonful of almond butter melting on top. The nutty flavor against the sweet apple creates an amazing taste combo that makes this simple breakfast feel special. My husband goes for extra Greek yogurt and a drizzle of honey on his, saying the tang works perfectly with the spices.
Perfect Pairings
During summer, throw some fresh berries on top for bright color and a bit of tartness. A few slices of crispy turkey bacon on the side give a savory balance to the sweetness. For a fancier breakfast, add a small plate with some sharp cheddar - it pairs surprisingly well with apple pancakes. You'll have a proper brunch spread that's still just right for two.
Tasty Twists
Try swapping in pears during fall when Bosc or Anjou varieties are super sweet and juicy. Play around with different spices like cardamom, nutmeg, or ginger for subtle flavor changes worth trying. If you don't do dairy, coconut yogurt works great instead of Greek yogurt and adds a slight tropical hint to your pancakes.
Storing Extra Pancakes
Though these are meant for two people with no leftovers, sometimes you might not finish everything. Let any extra pancakes cool completely on a wire rack. Store them in an airtight container with parchment paper between layers and keep in the fridge for up to two days. When you want to eat them, warm them up in a toaster oven or pan with a tiny bit of butter to get the texture back.
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I think of these as my go-to small batch breakfast win. After years of recipes making too many leftovers or needing tricky halving math, finding this naturally two-person recipe totally changed my weekend mornings. The mix of filling ingredients, easy cleanup, and big flavor makes these pancakes perfect for slow mornings with someone you care about. Whether you're sharing with your partner, a friend, or just treating yourself to both servings over a lazy morning, these pancakes bring comfort without the fuss.
Frequently Asked Questions
- → Can I use dairy-free yogurt?
- Sure, swap Greek yogurt with a non-dairy option like coconut or almond milk yogurt. The pancakes may be a little different but still tasty!
- → Which apples work best for the topping?
- Go for Honeycrisp, Gala, or Granny Smith apples. They’ll stay firm while cooking and balance the soft pancakes perfectly.
- → Can I make the mix earlier?
- Prep the dry stuff the day before, but combine wet ingredients right before cooking to keep it fluffy.
- → How to store leftover pancakes?
- Cool them completely, pop them into something airtight, and refrigerate for up to 2 days. Toast or microwave when hungry.
- → Can I freeze cooked pancakes?
- Yep! Freeze them on a tray first, then stash in a freezer bag. Heat straight from frozen in a toaster or microwave.