Ingredients
Apple Mixture
- 3 small apples, diced
- 1 Tbsp maple syrup
- 2 tsp cinnamon
- ¼ tsp nutmeg
- Pinch of sea salt
Dry Ingredients
- 1 ⅓ cups flour (spooned and leveled)
- ½ cup plus 2 Tbsp vanilla protein powder
- 2 tsp baking powder
- ½ tsp cinnamon
- ½ tsp salt
Wet Ingredients
- 2 large eggs (room temperature)
- 1 cup whole milk (room temperature)
- 3 Tbsp brown sugar
- ½ cup Greek yogurt (room temperature)
- 2 Tbsp melted butter (slightly cooled)
- 1 tsp vanilla extract
Instructions
- Prep Apples: Preheat your oven to 350°F. In a small bowl, combine the diced apples with maple syrup, cinnamon, nutmeg, and a pinch of sea salt. Toss to coat the apples evenly and set aside to absorb the flavors.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, vanilla protein powder, baking powder, cinnamon, and salt to ensure they are evenly distributed.
- Prepare Wet Ingredients: In a medium bowl, whisk the eggs, whole milk, brown sugar, Greek yogurt, melted butter, and vanilla extract until fully combined and smooth.
- Combine Batter: Add the dry mixture to the wet ingredients, stirring gently until just combined with no visible flour streaks. Be careful not to overmix to keep the pancakes light and fluffy.
- Fold in Apples: Gently fold the cinnamon-coated diced apples into the batter, ensuring an even distribution throughout.
- Prepare Baking Pan: Grease a 10×15-inch sheet pan thoroughly. If you don’t have one, a 9×13-inch pan can be used but will require slightly longer baking time.
- Bake: Pour the batter into the prepared pan and spread it evenly. Bake in the preheated oven for 14-18 minutes or until the edges turn golden brown, the center is set, and a toothpick inserted in the middle comes out clean.
- Cool and Serve: Allow the pancakes to cool for about 5 minutes before slicing into servings. Enjoy warm or refrigerate/freezer leftovers as desired.
Notes
- Use room temperature eggs, milk, and Greek yogurt for better batter consistency.
- For a dairy-free option, substitute whole milk and butter with plant-based alternatives.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat in the oven or toaster oven for best texture.
- If you don’t have vanilla protein powder, replace with an equal amount of flour plus an extra teaspoon of vanilla extract.
- Make sure not to overmix the batter to avoid dense pancakes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
