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Apple Yogurt Pancakes

Apple Yogurt Pancakes for a Cozy, Nutritious Breakfast

Try these Apple Yogurt Pancakes for a cozy, nutritious breakfast that’s easy to make and delicious.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup All-Purpose Flour for gluten-free, use gluten-free flour blend
  • 1 cup Plain Yogurt Greek yogurt offers a rich creaminess
  • 1/2 cup Milk choose any type (whole, almond, or oat)
  • 1 medium Apple sweet varieties like Fuji or Honeycrisp
  • 1 large Egg or replace with 1/4 cup unsweetened applesauce for vegan option
  • 2 tablespoons Sugar or use honey or maple syrup for a natural sweetener
  • 1 tablespoon Baking Powder ensure it's fresh for best results
  • 1 teaspoon Ground Cinnamon consider adding nutmeg for extra warmth
  • 1 pinch Salt balances sweetness
  • 2 tablespoons Vegetable Oil or use coconut oil or butter
  • optional Chopped Nuts or Raisins walnuts or pecans work well for texture and nutrition

Equipment

  • Mixing bowls
  • Whisk
  • Non-stick skillet or griddle
  • Measuring Cup

Method
 

Step‑by‑Step Instructions for Apple Yogurt Pancakes
  1. In a medium-sized bowl, whisk together 1 cup of all-purpose flour, 1 tablespoon of baking powder, 1 teaspoon ground cinnamon, and a pinch of salt until fully blended.
  2. In another bowl, combine 1 cup of plain yogurt, 1/2 cup of milk, 1 large egg, 2 tablespoons of sugar, and 2 tablespoons of vegetable oil. Whisk until smooth.
  3. Grate one sweet apple and gently fold it into the wet mixture.
  4. Gradually pour the wet mixture into the bowl of dry ingredients, stirring gently until just combined.
  5. Preheat a non-stick skillet over medium heat and lightly grease the surface with oil.
  6. Pour 1/4 cup of pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface.
  7. Flip the pancakes over and cook for an additional 2-3 minutes until golden brown.
  8. Transfer the pancakes to a plate covered with a kitchen towel to keep warm while cooking the remaining batter.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 25gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 5gVitamin C: 2mgCalcium: 5mgIron: 5mg

Notes

To maintain the best texture, avoid stacking pancakes before they're completely cool, as this can cause them to become soggy.

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