Apple Cinnamon Pancakes

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Cinnamon pancakes with flax, Greek yogurt and vanilla with sauteed apples and maple syrup.


  • 1 cup flour*
  • 2 tablespoons ground flax seed
  • 2 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • Dash coarse salt
  • 6-ounces Greek yogurt (plain or vanilla)
  • ½ cup milk (of choice)
  • 1 large egg
  • 2 tablespoons oil
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon butter
  • 1 medium firm apple, cored and thinly sliced into rounds
  • Maple syrup and chopped pecans (optional), for serving


  1. Whisk together flour, flax seed, brown sugar, baking powder, cinnamon and salt in a large bowl.
  2. Whisk in the yogurt, milk, egg, oil and vanilla.
  3. Allow to rest at least 5 minutes, up to 30 minutes (pancakes will be fluffier the longer it sits).
  4. Heat a large non-stick or cast iron skillet on medium-high.
  5. Working in batches, add apple slices, turning after 30-60 seconds, until apples are slightly browned on each side and tender. Remove from skillet and set aside.
  6. Turn the skillet down to medium heat. Add two ¼ cup scoops of batter into the skillet. Place one fried apple slice on top of each pancake. When pancake batter starts to bubble and the bottom side is browned, flip.
  7. Allow the pancakes to cook for about one more minute, then remove from the pan and set aside. Repeat this step until pancake batter is gone, adding a little fat in between batches, if needed.
  8. Top pancakes with maple syrup and pecans (if using).


Substitution Tip: Use all-purpose, whole wheat pastry, whole wheat white, whole wheat, oat or gluten free all-purpose flour.