Introduction

Apple Yogurt Pancakes offer a delightful twist on traditional pancakes, combining the natural sweetness of grated apples with creamy yogurt for extra moisture and tang. These fluffy pancakes are perfect for a cozy weekend breakfast or brunch that feels both comforting and a little special.

Apple Yogurt Pancakes Recipe - Recipe Image

Ingredients

1 cup all-purpose flour
1/2 cup plain yogurt (Greek or regular)
1 cup milk
1 large apple, grated (preferably a sweet variety like Fuji or Honeycrisp)
1 large egg
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 tablespoon vegetable oil (plus more for cooking)
Optional: Chopped nuts or raisins

Instructions

Step 1: In a bowl, whisk together the flour, baking powder, cinnamon, and salt until evenly mixed.
Step 2: In a separate bowl, combine the yogurt, milk, egg, sugar, and vegetable oil. Stir until smooth.
Step 3: Add the grated apple to the wet mixture and gently stir to combine.
Step 4: Gradually add the wet mixture to the dry ingredients. Stir until just combined; it’s okay if there are some lumps. Avoid overmixing.
Step 5: Preheat a non-stick skillet or griddle over medium heat and lightly grease with vegetable oil.
Step 6: Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.
Step 7: Carefully flip the pancakes and cook for another 2-3 minutes until golden brown on both sides.
Step 8: If the pancakes are browning too quickly, reduce the heat to avoid burning.
Step 9: Place cooked pancakes on a plate and cover with a clean kitchen towel to keep warm while finishing the rest of the batter.

Tips & Variations

Try adding chopped nuts or raisins to the batter for extra texture and flavor.
Use a sweet apple variety like Fuji or Honeycrisp for the best natural sweetness.
If you prefer thinner pancakes, add a little more milk to the batter.
For a dairy-free version, substitute yogurt and milk with plant-based alternatives.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a skillet over low heat or in a toaster. For longer storage, freeze pancakes separated by parchment paper in a freezer-safe bag for up to 1 month, reheating from frozen as needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of flour for these pancakes?

Yes, you can substitute whole wheat flour or a gluten-free flour blend, but the texture may be denser. You might also need to adjust the liquid slightly.

Do I have to peel the apple before grating?

Peeling is optional. Leaving the peel adds extra fiber and nutrients, but if you prefer a smoother texture, you can peel the apple before grating.

Apple Yogurt Pancakes Recipe

Print Recipe

★★★★★

4.4 from 129 reviews

These Apple Yogurt Pancakes offer a delightful twist on classic pancakes by incorporating grated sweet apple and creamy yogurt into the batter. They’re fluffy, flavorful, and lightly spiced with cinnamon, perfect for a cozy breakfast or brunch. The combination of fresh apple and yogurt adds moisture and a subtle tartness, creating pancakes that are both tender and satisfying.

Author: Tara
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 8 pancakes (serves about 3–4 people) 1x
Category: Breakfast
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Dry Ingredients

1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

Wet Ingredients

1/2 cup plain yogurt (Greek or regular)
1 cup milk
1 large egg
2 tablespoons sugar
1 tablespoon vegetable oil (plus more for cooking)
1 large apple, grated (preferably a sweet variety like Fuji or Honeycrisp)
Optional: Chopped nuts or raisins

Instructions

Prepare the Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt until evenly mixed. This ensures even distribution of the rising agent and spices throughout the batter.
Mix Wet Ingredients: In a separate bowl, combine the plain yogurt, milk, large egg, sugar, and vegetable oil. Stir this mixture until it becomes smooth and well blended to create a uniform wet base for the pancakes.
Add Grated Apple: Incorporate the grated apple into the wet mixture gently. This adds moisture and natural sweetness to the batter without overmixing.
Combine Wet and Dry Mixtures: Gradually pour the wet ingredients into the dry ingredients, stirring carefully until just combined. Be careful not to overmix the batter; some lumps are desirable for tender pancakes.
Heat the Pan: Preheat a non-stick skillet or griddle over medium heat and lightly grease it with vegetable oil to prevent sticking and promote even browning.
Cook the Pancakes: Pour approximately 1/4 cup of batter onto the skillet for each pancake. Cook the pancakes until bubbles appear on the surface, about 2 to 3 minutes, indicating they are ready to flip.
Flip the Pancakes: Carefully flip each pancake and cook for another 2 to 3 minutes on the opposite side until golden brown and cooked through.
Adjust Heat as Necessary: Monitor the heat during cooking and reduce it if the pancakes begin to brown too quickly to avoid burning while ensuring thorough cooking.
Keep Warm: Once cooked, place the pancakes on a plate and cover them with a clean kitchen towel to keep warm while you finish cooking the remaining batter. Serve warm with your favorite toppings.

Notes

For a nuttier texture, add chopped nuts or raisins to the batter as an optional ingredient.
Choose a sweet apple variety such as Fuji or Honeycrisp for optimal flavor and moisture.
Do not overmix the batter to keep the pancakes light and fluffy.
Use a non-stick skillet or well-seasoned griddle to prevent sticking.
Serve pancakes warm with maple syrup, honey, or fresh fruit for added taste.

Keywords: apple pancakes, yogurt pancakes, breakfast recipe, easy pancakes, cinnamon pancakes, healthy pancakes