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We are incredibly lucky in Charlottesville to have fresh produce so many months of the year. In the fall, there is an abundance of apples, so we include them in many of our breakfasts, then send guests out to pick their own at one of our local farms.

This pancake recipe is a bit different, as there is no cinnamon, but lots of citrus flavor, making it a bit less sweet than you might imagine. For some tips for success:

Tip 1:If you want to grate/chop the apples the day before, soak them graciously in orange juice to prevent them from browning and keep them in a lidded bowl in the refrigerator overnight. Before finishing the batter, drain the apples in a strainer, squeeze them gently to get rid of excess moisture, then add to the wet ingredients.

Tip 2:Add a teaspoon of canola oil to the melted butter to prevent the pancakes from browning too fast in the butter.


Prep Time: 20 Minutes
Cook Time: 5 Minutes
Total Time: 25 Minutes
Servings: 3-4


  • 1 1/2 apples (use firm, tart apples--like Granny Smith or Pink Lady)
  • 1 large egg
  • 24gr (or a scant 2 TB) sugar
  • 75 gr (or 1/3 C plain yogurt--I usually mix lowfat and Greek)
  • 75 gr (or 1/3 C) unsweetened applesauce
  • 1 tsp lemon extract
  • 1/2 tsp lemon peel, zested
  • 125 gr (or 2/3 C) all-purpose flour
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • pinch of salt


  1. Peel, core and grate or chop apples. Drizzle with lemon juice to keep from browning.

  2. In a medium sized bowl, whisk egg and sugar, then add yogurt, applesauce, and lemon extract.

  3. Add lemon zest. Fold apples into egg-yogurt mixture and stir well.

  4. In a separate bowl, mix flour, baking powder and baking soda. Add a pinch of salt.

  5. Fold half of the flour mix into the egg-yogurt-apple mixture and stir well. Add the other half of the flour mix, and stir just until everything is combined.

  6. Preheat oven to 170 degrees. Place baking sheet in oven to warm.

  7. Heat a griddle over low to medium heat (lower heat is preferred to make sure the pancakes have time to cook through). Melt butter and canola oil in pan. Pour 1/3 C batter in pan for each pancake. Cook until bubbles form on top and/or bottom is golden brown, approximately 2-3 minutes. Flip and cook for another minute on the other side until bottom is golden brown. Place cooked pancakes on heated baking sheet in oven to keep warm while cooking remaining pancakes.

  8. Place 2-3 pancakes on plate per person. Garnish with powdered sugar and toasted sliced almonds, blueberries or apple compote.

Recipe Cuisine: American

Recipe By: Inspired by YouTube/Josefa Matos-Santiago - September 19, 2023

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