Stack of apple yogurt pancakes topped with fresh apples and syrup

Apple Yogurt Pancakes

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why make this recipe

This recipe makes soft, moist pancakes with a mild apple flavor. The yogurt keeps them tender. They cook fast and use simple pantry ingredients. This is a good weekday breakfast or a slow weekend treat.

introduction

Apple Yogurt Pancakes are easy and light. Grated apple adds fresh fruit and a little sweetness. Plain yogurt makes the batter tender and slightly tangy. You can make these quickly with a bowl and a skillet.

how to make Apple Yogurt Pancakes

Mix the dry ingredients in one bowl and the wet ingredients in another. Pour the wet into the dry and stir until just blended. Fold in the grated apple and melted butter. Heat a skillet over medium heat and cook spoonfuls of batter until bubbles form, then flip and cook until golden. Serve warm.

Ingredients :

  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup plain yogurt
  • 1/2 cup milk
  • 1 large egg
  • 1 medium apple, grated
  • 2 tablespoons melted butter
  • Butter or oil for cooking

Directions :

  1. In a bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  2. In another bowl, mix the yogurt, milk, and egg until well combined.
  3. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Gently fold in the grated apple and melted butter.
  4. Heat a skillet over medium heat and grease with butter or oil.
  5. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
  6. Serve warm with maple syrup or additional apple slices.

how to serve Apple Yogurt Pancakes

Serve the pancakes warm. Add maple syrup, honey, or a dollop of yogurt. Top with extra apple slices or a sprinkle of cinnamon. Serve with fresh fruit or nuts on the side.

how to store Apple Yogurt Pancakes

Cool the pancakes to room temperature. Store in an airtight container in the fridge for up to 2 days. For longer storage, freeze between sheets of parchment in a freezer bag for up to 2 months. Reheat in a toaster, oven, or skillet until warm.

tips to make Apple Yogurt Pancakes

  • Do not overmix the batter. Small lumps are okay.
  • Use a medium heat so the pancakes cook through without burning.
  • If the grated apple is very wet, squeeze a little juice out before folding it in.
  • Let the batter rest 5 minutes for a lighter texture.
  • Use a non-stick skillet or a little butter to stop sticking.

variation (if any)

  • Add 1/2 teaspoon cinnamon or nutmeg for warm spice.
  • Stir in chopped nuts, raisins, or chocolate chips.
  • Use Greek yogurt for a thicker batter (add a splash more milk if needed).
  • Try pear instead of apple for a different flavor.

FAQs

Q: Can I use Greek yogurt?
A: Yes. Greek yogurt is thicker. Add a little more milk to thin the batter if needed.

Q: What apple is best for these pancakes?
A: Any apple works. Tart apples like Granny Smith hold up well. Sweet apples like Fuji give more sweetness.

Q: Can I make the batter ahead?
A: Yes. You can mix the batter and store it in the fridge for up to 24 hours. Stir before cooking.

Q: Can I make these dairy-free?
A: Yes. Use plant-based yogurt and plant milk, and a dairy-free butter or oil for cooking.

Conclusion

For another simple apple yogurt pancake idea, see Apple cinnamon yogurt pancakes – Julia’s Album.