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Apple Yogurt Pancakes

These Apple Yogurt Pancakes are soft, fluffy, and packed with flavor, perfect for a wholesome breakfast that's easy to whip up.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
Wet Ingredients
  • 1 cup yogurt Can use dairy-free alternative for dietary restrictions.
  • 1/2 cup milk Can substitute with dairy-free milk.
  • 1 large egg For a vegan option, use a flax egg.
  • 2 tablespoons sugar
  • 2 tablespoons vegetable oil
Additional Ingredients
  • 1 medium apple, grated Use sweeter apples like Fuji or Honeycrisp.

Method
 

Preparation
  1. In a bowl, whisk together flour, baking powder, cinnamon, and salt until evenly mixed.
  2. In another bowl, combine the yogurt, milk, egg, sugar, and vegetable oil. Stir until smooth.
  3. Add the grated apple to the wet mixture, stirring gently to combine.
  4. 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.
Cooking
  1. Preheat a non-stick skillet or griddle over medium heat and lightly grease with vegetable oil.
  2. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.
  3. Carefully flip the pancakes, cooking for an additional 2-3 minutes until golden brown on both sides.
  4. If pancakes are browning too quickly, reduce the heat to avoid burning.
  5. Place cooked pancakes on a plate and cover with a clean kitchen towel to keep them warm while cooking the rest of the batter.

Notes

These pancakes are perfect with a drizzle of maple syrup, a dollop of whipped cream, or a sprinkle of powdered sugar. Leftover pancakes can be stored in the refrigerator for 2-3 days, or frozen for up to a month.