1 large egg
⅔ cup whole milk yogurt
¼ cup water
1 large apple, peeled and shredded (should yield about 1 heaping cup)
Butter and maple syrup, for serving (optional)
Heat a large nonstick skillet over medium-low heat.
In a medium bowl, whisk together the egg and yogurt.
Add the muffin mix and water into the bowl and stir until just combined.
Fold in the shredded apple. (The batter will be quite thick; this is okay.)
Scoop a heaping tablespoon of batter for each pancake onto the hot griddle. Cook pancakes until bubbles begin to break around the edges and the bottom is golden, about 2 minutes. Flip and continue cooking until cooked through and golden, about 1 minute more. Repeat with remaining batter.
Serve pancakes hot, topped with butter and maple syrup, if desired.