Greek Yogurt Cinnamon Pancakes with Caramelized Apples

Easter breakfast just received a dose of elegance with our recipe for Greek Yogurt Cinnamon Pancakes with Caramelized Apples. Flavored with tangy Greek yogurt, pure vanilla and cinnamon and topped with cooked apples, these hearty pancakes are a delicious way to start your Easter morning. Top the finished stacks with freshly-whipped cream and a sprinkle of powdered sugar for an easy yet sophisticated presentation.

For the pancakes:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
Pinch salt
1/4 cup granulated sugar
1 1/2 cups Greek yogurt
3/4 cup whole milk
2 eggs
1 Tablespoon pure vanilla extract
Oil as needed
For the caramelized apples:
3 Tablespoons unsalted butter
3 apples, peeled, cored, and cut into 1/4-inch slices
1/4 cup granulated sugar
1/2 teaspoon cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch salt
2 teaspoons pure vanilla extract
Apples (can be made 1 day ahead):
  1. Melt butter in a saucepan over medium-high heat
  2. When foaming subsides, add apples, sugar, cornstarch, cinnamon, nutmeg, and salt
  3. Cook, stirring occasionally, until the apples are tender and the sugar mixture thickens to a syrupy consistency, about 15 minutes
  4. Remove the pan from heat and stir in vanilla
  5. If making ahead, allow apples to cool to room temperature before storing in an airtight container
  1. Sift together flour, baking powder, baking soda, cinnamon, and sugar in a small mixing bowl; set aside
  2. In a separate medium mixing bowl, whisk together yogurt and milk until smooth
  3. Add eggs and vanilla extract
  4. Add dry ingredients to wet ingredients, whisk until just mixed
  5. Lightly coat a cast iron skillet with oil and heat over medium
  6. Cook ΒΌ cup portions of batter for about 2 minutes on the first side, then flip and cook for 1 minute on the other side
  7. Top with caramelized apples
Optional toppings:
Whipped cream
Pure maple syrup
Powdered sugar