I make these apple yogurt pancakes when I want something cozy, fluffy, and slightly tangy for breakfast. The yogurt keeps the pancakes soft and moist, while the grated apple adds natural sweetness and a tender texture. I love how the apples lightly caramelize on the griddle, giving every bite a warm, comforting flavor.
Why You’ll Love This Recipe
I love this recipe because it comes together quickly with simple pantry ingredients. The yogurt makes the pancakes extra fluffy without needing complicated steps. I also enjoy how the fresh apple adds moisture and natural sweetness, so I do not need too much sugar. These pancakes feel hearty enough for a weekend brunch but are easy enough for a weekday morning.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup all-purpose flour 1 tablespoon granulated sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 teaspoon ground cinnamon 1 cup plain yogurt 1 large egg 1/4 cup milk 1 tablespoon melted butter or oil 1 teaspoon vanilla extract 1 medium apple, peeled and grated Butter or oil for cooking
directions
I start by whisking together the flour, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl.
In a separate bowl, I mix the yogurt, egg, milk, melted butter, and vanilla extract until smooth. Then I gently fold the wet ingredients into the dry ingredients, stirring just until combined. I make sure not to overmix because I like my pancakes tender.
Next, I fold in the grated apple and let the batter rest for about 5 minutes while I heat a lightly greased skillet or griddle over medium heat.
I scoop about 1/4 cup of batter for each pancake onto the hot surface. I cook the pancakes for about 2–3 minutes on one side, until bubbles form on top and the edges look set. Then I flip them and cook for another 2–3 minutes until golden brown and cooked through.
I serve them warm with maple syrup, extra yogurt, or fresh fruit.
Servings and timing
This recipe makes about 8 pancakes, which I find is perfect for 3 to 4 servings.
I sometimes add a handful of chopped walnuts or pecans to the batter for crunch. When I want a sweeter version, I mix in a tablespoon of brown sugar instead of white sugar. I also like to swap the cinnamon for pumpkin spice during the fall. If I want a slightly healthier twist, I replace half of the all-purpose flour with whole wheat flour.
storage/reheating
I store leftover pancakes in an airtight container in the refrigerator for up to 3 days. For longer storage, I place them in a single layer on a baking sheet to freeze, then transfer them to a freezer bag for up to 2 months.
To reheat, I warm them in a toaster, microwave, or a skillet over low heat until heated through. I prefer the toaster because it keeps the edges slightly crisp.
FAQs
Can I use flavored yogurt instead of plain yogurt?
I can use flavored yogurt, but I reduce the sugar in the recipe because flavored yogurt is usually sweeter.
Can I make the batter ahead of time?
I prefer making the batter fresh, but I can prepare it up to a few hours ahead and store it in the refrigerator. I stir it gently before cooking.
Can I make these pancakes gluten-free?
I can substitute a gluten-free all-purpose flour blend in place of regular flour, and I make sure it contains a binding agent like xanthan gum.
What type of apple works best?
I like using firm apples such as Granny Smith, Honeycrisp, or Fuji because they hold their texture and add a nice balance of sweetness and tartness.
Why are my pancakes dense instead of fluffy?
I notice pancakes turn dense when I overmix the batter. I stir just until the ingredients are combined to keep them light and fluffy.
Conclusion
I love making these apple yogurt pancakes because they are soft, flavorful, and comforting. The combination of tangy yogurt and sweet apple creates a balanced breakfast that feels special without requiring much effort. Whenever I want a warm and satisfying start to my day, I turn to this simple recipe.
Cozy, fluffy apple yogurt pancakes with a slight tang from yogurt and natural sweetness from grated apple. Perfect for a comforting breakfast or weekend brunch.
Ingredients
1 cup all-purpose flour
1 tablespoon granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon ground cinnamon
1 cup plain yogurt
1 large egg
1/4 cup milk
1 tablespoon melted butter or oil
1 teaspoon vanilla extract
1 medium apple, peeled and grated
Butter or oil for cooking
Instructions
Whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl.
In a separate bowl, mix the yogurt, egg, milk, melted butter, and vanilla extract until smooth.
Gently fold the wet ingredients into the dry ingredients, stirring just until combined. Do not overmix.
Fold in the grated apple and let the batter rest for 5 minutes while heating a lightly greased skillet or griddle over medium heat.
Scoop about 1/4 cup of batter per pancake onto the hot surface.
Cook for 2–3 minutes until bubbles form and edges look set, then flip and cook another 2–3 minutes until golden brown and cooked through.
Serve warm with maple syrup, extra yogurt, or fresh fruit.
Notes
Do not overmix the batter to keep pancakes light and fluffy.
Firm apples like Granny Smith, Honeycrisp, or Fuji work best.
You can replace half the flour with whole wheat flour for a heartier texture.
Add chopped walnuts or pecans for extra crunch.
Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.
