Description
These easy apple yogurt pancakes are tender, fluffy, and naturally sweet, combining the richness of Greek yogurt with fresh grated apple. Perfect for busy mornings or leisurely brunches, this wholesome recipe offers a healthy yet indulgent start to the day and can be easily customized to suit various dietary needs.
Ingredients
Scale
- 1 cup all-purpose flour (or gluten-free alternative)
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 2 large eggs
- ½ cup Greek yogurt
- ¾ cup milk
- 1 grated apple
- 1 teaspoon vanilla extract (optional)
- ¼ teaspoon nutmeg (optional)
- 1 tablespoon honey (optional)
- Butter or oil for cooking
- Optional add-ins: chopped nuts, raisins, oats
Instructions
- In a bowl, whisk together the flour, baking powder, and cinnamon.
- In a separate bowl, combine the Greek yogurt, eggs, milk, and grated apple.
- Gently fold the wet mixture into the dry ingredients until just combined. Do not overmix.
- Let the batter rest for 5–10 minutes.
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour small portions of the batter onto the skillet.
- Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
- Serve warm with maple syrup, fresh fruit, or whipped cream.
Notes
- To make gluten-free, use almond flour, oat flour, or a certified gluten-free flour blend.
- For vegan version: replace eggs with flax eggs and use plant-based yogurt and milk.
- Use cardamom, ginger, or cloves for a spiced twist.
- For savory variation, omit sweeteners and try cheese or herbs.
- Pancakes can be stored in the fridge for 3 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2–3 pancakes
- Calories: 250–300
- Sugar: 6–10g
- Sodium: 200–300m
- Fat: 8–12g
- Saturated Fat: 3–5g
- Unsaturated Fat: 4–6g
- Trans Fat: 0g
- Carbohydrates: 30–35g
- Fiber: 2–4g
- Protein: 8–12g
- Cholesterol: 60–90mg