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Delicious apple yogurt pancakes serve as a perfect breakfast treat.

Apple Yogurt Pancakes

Cozy and slightly tangy pancakes made with yogurt and fresh grated apples, perfect for autumn mornings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
Wet Ingredients
  • ½ cup plain yogurt (Greek or regular) Greek yogurt will yield denser pancakes.
  • 1 cup milk Dairy or plant-based milks can be used.
  • 1 large egg
  • 2 tablespoons sugar Reduce if using very sweet apples.
  • 1 tablespoon vegetable oil Plus more for cooking.
Filling
  • 1 large apple, grated Preferably a sweet variety like Fuji or Honeycrisp.
Optional Add-ins
  • chopped nuts (walnuts or pecans) or raisins Add for extra texture.

Method
 

Preparation
  1. In a bowl, whisk together flour, baking powder, cinnamon, and salt until evenly mixed.
  2. In another bowl, combine the yogurt, milk, egg, sugar, and vegetable oil. Stir until smooth.
  3. Add the grated apple to the wet mixture, stirring gently to combine.
  4. Gradually add the wet mixture to the dry ingredients. Stir until just combined; avoid overmixing.
  5. Preheat a non-stick skillet or griddle over medium heat and lightly grease with vegetable oil.
Cooking
  1. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form, about 2-3 minutes.
  2. Carefully flip the pancakes and cook for an additional 2-3 minutes until golden brown.
  3. If pancakes are browning too quickly, reduce the heat.
  4. Keep cooked pancakes warm in a covered plate or in a 200°F (95°C) oven.

Notes

Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months. Reheat in the oven or microwave as needed. Can substitute applesauce for grated apple.