Description
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.
Nutrition
- Serving Size: 2 pancakes
- Calories: 220 kcal
- Sugar: 8 g
- Sodium: 260 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 45 mg
