Honeycrisp Apple Cinnamon Skillet Pancakes

Serves 4 · 15 min prep · 20 min cook

Ingredients

• 2 medium Honeycrisp apples
• 1.5 cups all-purpose flour
• 1/2 cup old-fashioned oats
• 2 tsp baking powder
• 1.5 tsp ground cinnamon
• 1/2 tsp kosher salt
• 2 large eggs
• 1.25 cups whole milk
• 1/4 cup plus more for serving maple syrup
• 1 tsp vanilla extract
• 4 tbsp unsalted butter
• 2 tbsp brown sugar
• 1/2 cup plain Greek yogurt

Instructions

1. 1Core and thinly slice the Honeycrisp apples into half-moons about 1/4-inch thick; leave the peels on for color and fiber. In a large bowl whisk together the flour, oats, baking powder, cinnamon, and salt.
2. 2In a separate bowl beat the eggs with the milk, maple syrup, and vanilla until smooth. Pour the wet mixture into the dry ingredients and stir gently just until no dry flour remains; a few lumps are fine.
3. 3Melt half the butter in a 12-inch nonstick or well-seasoned cast-iron skillet over medium heat. Add the apple slices and brown sugar, tossing to coat. Cook until the apples soften and edges caramelize, 4 to 5 minutes, then transfer to a plate.
4. 4Wipe the skillet lightly if needed and add a little more butter. Scoop 1/3-cup portions of batter into the hot skillet, spacing them apart. Immediately press a few caramelized apple slices onto the top of each pancake.
5. 5Cook until bubbles form across the surface and the edges look set and lightly golden, 2 to 3 minutes. Flip carefully and cook the second side until deep golden brown and cooked through, another 2 minutes.
6. 6Transfer finished pancakes to a warm plate and repeat with remaining batter and apples, adding butter as needed between batches. Keep the finished stack loosely tented with foil.
7. 7Warm extra maple syrup if desired. Dollop Greek yogurt over the pancake stacks and arrange any leftover sautéed apples on top.
8. 8Drizzle generously with maple syrup and serve right away while the pancakes are fluffy and the apples still warm and glossy.