Apple Yogurt Pancakes
Deliciously fluffy pancakes made with yogurt and apples, perfect for breakfast or brunch.
Ingredients
Dry Ingredients
- 1 cup All-purpose flour You can substitute with whole wheat flour if desired.
- 1 tablespoon Baking powder
- 1/2 teaspoon Ground cinnamon
- 1/4 teaspoon Salt
Wet Ingredients
- 1/2 cup Plain yogurt Greek or regular works well.
- 1 cup Milk Almond milk can be used for dairy-free.
- 1 large Egg
- 2 tablespoons Sugar Honey or maple syrup can be used as substitutes.
- 1 tablespoon Vegetable oil Plus more for cooking.
Additional Ingredients
- 1 large Apple (grated) Sweet varieties like Fuji or Honeycrisp are preferred.
Instructions
Preparation
- In a large bowl, whisk together the all-purpose flour, baking powder, cinnamon, and salt until evenly mixed.
- In another bowl, mix the yogurt, milk, egg, sugar, and vegetable oil until smooth.
- Add the grated apple to the wet mixture and stir to combine.
- Gradually combine the wet mixture with the dry ingredients, stirring until just combined. It's okay if there are lumps.
Cooking
- Heat a non-stick skillet over medium heat and lightly grease it 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.
- Flip the pancakes carefully and cook for an additional 2-3 minutes until golden brown. Keep the cooked pancakes warm on a plate covered with a clean kitchen towel.
Notes
For storage, keep leftovers in an airtight container in the fridge for up to 3 days, or freeze them for quick breakfasts. Add toppings like yogurt, honey, or fresh fruits for extra flavor.