Perfect for a chilly fall weekend – thick and fluffy cinnamon spiced pancakes with a sinfully sweet warm apple topping!
Considering the wealth of fresh-from-the-garden produce that is available throughout the summer months, you might think a home cook such as myself would prefer the warm weather months above all else. But the truth is, I’m most in love with fall. Fall means pumpkin, apples, squash, and all the rich, warm pies, sauces, and baked treats that go along with it. Fall means I can turn on the oven and the burners, baking and simmering to my heart’s delight, completely free from that summer discomfort of heating up an already way-too-hot-and-humid kitchen.
So here is one of my favorites for one of those cool, brisk fall mornings. These cinnamon pancakes are healthy, made with whole wheat flour, low-fat milk, yogurt, and fresh apples. But they’re also full of flavor with all the cinnamon and apple pie spices.
The “apple pie topping” is the real show stopper. Made with in-season Honeycrisp apples and the same cinnamon, brown sugar, and spices that go into the pancakes, this sweet topping will fill your kitchen with the aromas of a freshly baked apple pie.
The best part: this recipe (so unlike a homemade apple pie) happens to be quick and quite effortless - ready in about 30 minutes. Perfect for a lazy fall weekend!
If you're loving on apple pie flavors as much as we are, please don't miss Erin's Apple Cinnamon Gluten Free Granola Recipe either!
Cinnamon Spice Pancakes:
Apple Pie Topping:
- 1 cup Whole Wheat Flour
- 1/2 cup All-Purpose Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 2 teaspoons Cinnamon
- 1/2 teaspoon Ground Ginger
- 1/2 teaspoon Ground Cloves
- 1 cup Low Fat Milk, 2%
- 1 cup Nonfat Plain Yogurt
- 2 Eggs, large
- 1 tablespoon Brown Sugar
- 2 teaspoons Pure Vanilla Extract
- nonstick baking spray
- 3 Honeycrisp Apples, cored, quartered, and thinly sliced
- 3 tablespoons Canola Oil
- 1/4 cup Unsweetened Apple Sauce
- 1/2 cup Brown Sugar
- 1 1/2 teaspoons Cinnamon
- 2 teaspoons Pure Vanilla Extract
- 1/4 teaspoon Ground Ginger
- 1/4 teaspoon Salt
- 1/8 teaspoon Ground Cloves
For the Cinnamon Spice Pancakes:
To a mixing bowl, stir and combine the following ingredients: whole wheat flour, all purpose flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves.
To a second large mixing bowl, whisk together the following: milk, yogurt, eggs, brown sugar, and vanilla extract.
Slowly add the flour mixture to the milk mixture and stir until just combined.
Heat a large, flat sauté pan over medium heat.
Spray thoroughly with canola oil cooking spray.
When the skillet is hot, measure out 1/4 cup of the batter and pour onto the skillet. When bubbles begin to form in the center and bottom edges begin to turn golden, after about 2-4 minutes, use a spatula to flip the pancake. Cook for about 1-3 minutes more, until the second side is light golden.
Spray with additional cooking spray and repeat until all pancakes are cooked.
For the Apple Pie Topping:
Heat the canola oil in a sauté pan over medium heat. Add the sliced apples and cook, stirring often, until softened, about 5-6 minutes.
Reduce the heat to low and add the applesauce, brown sugar, cinnamon, vanilla extract, ginger, salt, and cloves. Stir until all ingredients are well combined and applesauce is heated through.
Top each stack of pancakes with a few scoops of the Apple Pie Topping.