Discover the delightful combination of flavors with Apple Yogurt Pancakes, a scrumptious breakfast option that’s both satisfying and nutritious. These pancakes stand out with their moist texture and fruity sweetness, making them a perfect choice for those mornings when you want something a little extra special.

Why Make This Recipe

Apple Yogurt Pancakes are not only delicious; they are incredibly easy to make and packed with wholesome ingredients. The addition of yogurt adds a creamy richness while the grated apple infuses natural sweetness and moisture into the batter. Plus, they are a fantastic way to incorporate fruit into your breakfast, making them a healthier alternative to traditional pancakes. Whether for a weekend brunch or a weekday breakfast, these pancakes cater to all occasions and will surely please every palate.

How to Make Apple Yogurt Pancakes

Creating these delightful Apple Yogurt Pancakes is straightforward if you follow these simple steps:

Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, cinnamon, and salt until evenly mixed.
Mix Wet Ingredients: In another bowl, combine the yogurt, milk, egg, sugar, and vegetable oil. Stir until smooth.
Combine Ingredients: Add the grated apple to the wet mixture, stirring gently to combine.
Combine Wet and Dry Mixtures: Gradually add the wet mixture to the dry ingredients. Stir until just combined; be careful not to overmix. It’s okay if there are some lumps.
Heat the Pan: Preheat a non-stick skillet or griddle over medium heat and lightly grease with vegetable oil.
Cook the Pancakes: Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.
Flip the Pancakes: Carefully flip the pancakes, cooking for an additional 2-3 minutes until golden brown on both sides.
Adjust Heat as Necessary: If pancakes are browning too quickly, reduce the heat to avoid burning.
Keep Warm: Place cooked pancakes on a plate and cover with a clean kitchen towel to keep them warm while cooking the rest of the batter.

These step-by-step instructions guide you to create delicious, rustic pancakes infused with the wonderful flavor of apples and the creaminess of yogurt.

How to Serve Apple Yogurt Pancakes

Serve your Apple Yogurt Pancakes warm, topped with a drizzle of maple syrup or honey for an added touch of sweetness. You can also sprinkle some chopped nuts or raisins for added texture and flavor. A dollop of whipped cream or a side of fresh fruit can elevate the dish even more, making it visually appealing and irresistible.

How to Store Apple Yogurt Pancakes

To store leftover pancakes, allow them to cool completely and then layer them between parchment paper in an airtight container. They can be kept in the refrigerator for up to 3 days. For longer storage, you can freeze them by placing them in a single layer on a baking sheet, then transferring them to a freezer-safe bag or container once frozen. Frozen pancakes can be reheated in a toaster or microwave.

Tips to Make Apple Yogurt Pancakes

Use Fresh Apples: Opt for sweet, crisp apples like Fuji or Honeycrisp for the best flavor.
Don’t Overmix: Overmixing can lead to tough pancakes. Stir until just combined for fluffy results.
Experiment with Spices: Try adding nutmeg or ginger for a different flavor profile in addition to the cinnamon.
Make them Your Own: Feel free to mix in ingredients like blueberries or chocolate chips for a fun twist.

Variation

Transform your Apple Yogurt Pancakes by adding different fruits or spices. For instance, substituting grated zucchini for half of the apple can add a new flavor and additional moisture. You can also create a cinnamon sugar topping by mixing sugar and cinnamon and sprinkling it on top while the pancakes are still warm.

FAQs

1. Can I use whole wheat flour instead of all-purpose flour?
Yes, whole wheat flour can be used, but it might result in denser pancakes. You could also use a combination of both for a lighter texture.

2. Is there a dairy-free option for this recipe?
Absolutely! You can substitute the yogurt and milk with plant-based alternatives, such as almond milk and coconut yogurt.

3. Can I prepare the batter ahead of time?
While it’s best to cook pancakes fresh, you can prepare the dry and wet mixtures separately and combine them just before cooking for optimal fluffiness.

Give this incredible recipe a try for a delightful breakfast that combines health and indulgence in every bite!

Apple Yogurt Pancakes

Delight in these moist, flavorful Apple Yogurt Pancakes that are both satisfying and nutritious, perfect for any breakfast occasion.

Prep Time 15

Cook Time 15

Total Time 30

Serving Size pancakes

Ingredients

Dry Ingredients

1 cup all-purpose flour You can substitute with whole wheat flour.
2 teaspoons baking powder
1 teaspoon cinnamon Feel free to experiment with additional spices.
1/4 teaspoon salt

Wet Ingredients

1 cup yogurt Greek yogurt works well for creaminess.
1/2 cup milk Can substitute with plant-based milk.
1 large egg
2 tablespoons sugar Adjust according to taste.
2 tablespoons vegetable oil Can substitute with melted butter.

Add-ins

1 medium apple, grated Use sweet, crisp apples like Fuji or Honeycrisp.

Instructions

Preparation

In a bowl, whisk together flour, baking powder, cinnamon, and salt until evenly mixed.
In another bowl, combine yogurt, milk, egg, sugar, and vegetable oil. Stir until smooth.
Add the grated apple to the wet mixture, stirring gently to combine.
Gradually add the wet mixture to the dry ingredients. Stir until just combined; it’s okay if there are some lumps.

Cooking

Preheat a non-stick skillet or griddle over medium heat and lightly grease with vegetable oil.
Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.
Carefully flip the pancakes, cooking for an additional 2-3 minutes until golden brown on both sides.
If pancakes are browning too quickly, reduce the heat to avoid burning.
Place cooked pancakes on a plate and cover with a clean kitchen towel to keep them warm while cooking the rest of the batter.