Apple Pancake Recipe

Mix dry ingredients

In a large bowl whisk together the all-purpose flour, baking powder, granulated sugar and sea salt until evenly combined.

Combine wet ingredients

In a separate bowl or large measuring cup whisk together the milk, egg, melted butter and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Do not overmix; a few small lumps are fine. Let the batter rest 5 minutes while you prepare the apples and preheat the skillet.

Toss the thinly sliced apple with the lemon juice, brown sugar, cinnamon and nutmeg in a bowl until the slices are evenly coated. The lemon prevents browning and brightens flavor.

Heat a nonstick or cast-iron skillet over medium heat and add 1 tablespoon butter or neutral oil. When the butter foams (or oil shimmers), add the apple slices in a single layer and sauté for 2–3 minutes per side until slightly softened and edges begin to caramelize. Remove apples to a plate and keep warm. If apples release a lot of liquid, cook until liquid reduces slightly so slices won’t make pancakes soggy.

Reduce heat to medium-low. Lightly grease the skillet between batches if needed. For each pancake, pour about 1/4 cup of batter onto the skillet (adjust size as preferred).

Immediately place 3–4 sautéed apple slices on top of each pancake. Cook until bubbles form on the surface and edges look set, about 2–3 minutes.

Flip carefully and cook the second side 1.5–2 minutes more, until golden brown and cooked through. Transfer cooked pancakes to a warm plate and tent with foil while you cook remaining batter and apples if needed.

Stack pancakes on serving plates. Spoon 2–3 tablespoons whipped coconut yogurt over the stack (or spread between layers if preferred). Drizzle with maple syrup to taste (about 1–2 tablespoons per stack) and sprinkle with toasted chopped walnuts or pecans if using.

Serve immediately while warm. Leftover pancakes can be refrigerated up to 2 days and gently reheated in a skillet or toaster; store whipped coconut yogurt separately.