Apple Cinnamon Pancakes bursting with fresh fruit and cozy flavor ... a perfect breakfast to share with the kids. You can use shredded apple or tuck a full slice of apple into the middle for extra yum.
Add the milk, yogurt, eggs, butter, and vanilla to a medium bowl. Whisk to combine into a smooth mixture.
Add the flour, sugar, baking powder, and salt. Whisk gently to combine.
Fold in the apple OR slice the apple 1/5 inch thick.
Warm a nonstick or cast-iron skillet over medium heat. Add a small bit of the butter, melt, and spread it around the pan.
Drop 1/4 cupfuls of batter onto the pan and spread out thinly to about 1/4-1/2 inch think. Cook for about 3 minutes or until you see bubbles on the surface of the pancake. Flip and cook for an additional 2-3 minutes. Continue to cook the rest of the batter.
If using the sliced-apple option, dip each one in the batter, flip over, and use a fork to lift out of the bowl and place onto the pan. Cook as directed in the previous step.
Serve warm.
Notes
To store leftovers, let pancakes cool, and store in an airtight container in the fridge for 3-5 days. Warm for 15-30 seconds in the microwave and serve warm. You can also freeze for up to 3 months in a zip-top freezer bag.
To have the apple slices cook through in the time it takes to cook the pancake batter, be sure to very thinly slice them on a mandoline or using a paring knife.
Gluten-free: Use cup-for-cup gluten-free flour or buckwheat flour and add more milk as needed to make the batter thin enough.
Dairy-free: Use 3/4 cup milk in place of the milk and yogurt.
Egg-free: Omit the eggs and add 1/4 more yogurt.
Let the pancakes cook on the first side until you see bubbles around the edges and the edges are set. This will help to ensure they cook all the way through.
Top with additional applesauce, apple butter, nut butter, or maple syrup as desired.