I love this recipe because it balances wholesome ingredients with comforting flavors. The grated apple adds natural sweetness and moisture, while the yogurt gives the pancakes a light, fluffy consistency that’s hard to beat. They’re simple to make, endlessly customizable, and taste amazing topped with maple syrup, fruit, or a sprinkle of nuts. Whether I’m making breakfast for myself or for a group, these pancakes are always a hit.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup all-purpose flour ½ cup plain yogurt (Greek or regular) 1 cup milk 1 large apple, grated (Fuji or Honeycrisp work great) 1 large egg 2 tablespoons sugar 1 tablespoon baking powder ½ teaspoon ground cinnamon ¼ teaspoon salt 1 tablespoon vegetable oil (plus more for cooking)
Optional Add-ins Chopped nuts Raisins
Directions
Mix the Dry Ingredients In a medium bowl, I whisk together the flour, baking powder, cinnamon, and salt until evenly combined.
Whisk the Wet Ingredients In a separate large bowl, I mix the yogurt, milk, egg, sugar, and vegetable oil until smooth.
Add the Apple I stir the grated apple into the wet ingredients. It adds natural sweetness and a little texture.
Combine the Mixtures I slowly add the dry ingredients to the wet mixture, stirring gently until just combined. It’s okay if the batter has a few lumps—overmixing makes pancakes tough.
Preheat the Pan I heat a non-stick skillet or griddle over medium heat and lightly grease it with a bit of vegetable oil.
Cook the Pancakes I pour about ¼ cup of batter per pancake onto the hot skillet. When bubbles form on the surface (after 2–3 minutes), I flip and cook the other side for another 2–3 minutes until golden brown.
Keep Warm I place cooked pancakes on a plate and cover with a clean kitchen towel to keep them warm while I finish the batch.
Servings and Timing
This recipe makes about 4 servings (roughly 12 medium pancakes).
Prep Time: 15 minutes
Cook Time: 15–20 minutes
Total Time: 30–35 minutes
Perfect for breakfast, brunch, or even breakfast-for-dinner.
Variations
Nutty Crunch – I add chopped walnuts or pecans for texture and flavor.
Raisin Sweetness – A handful of golden or regular raisins gives the pancakes extra natural sweetness.
Spiced Up – I mix in a dash of nutmeg or pumpkin spice for a cozy twist.
Gluten-Free Option – I use a gluten-free all-purpose flour blend in place of regular flour.
Dairy-Free Version – I substitute almond or oat milk and a dairy-free yogurt.
Storage/Reheating
Fridge: I store leftovers in an airtight container in the fridge for up to 3 days. Freeze: I freeze pancakes in a single layer, then store in a freezer bag for up to 2 months. Reheat: I reheat in the toaster or microwave until warmed through. The toaster gives the best texture.
FAQs
Can I use sweetened yogurt?
Yes, but I usually reduce the sugar slightly if my yogurt is already sweetened.
What type of apple works best?
I prefer sweet, crisp apples like Fuji, Gala, or Honeycrisp, but any apple will work. If using tart apples like Granny Smith, I add a little extra sugar.
Can I make the batter ahead of time?
I prefer making the batter fresh, but I’ve let it rest in the fridge for up to an hour before cooking with no issues.
Do I need to peel the apple?
Nope! I usually leave the peel on for extra texture and nutrients, but you can peel it if you prefer a smoother batter.
Can I use whole wheat flour?
Yes, I sometimes use half whole wheat and half all-purpose flour for a heartier pancake.
Conclusion
These Apple Yogurt Pancakes are a cozy, delicious way to start the day. With just the right amount of sweetness and a soft, fluffy texture, they’re a perfect blend of comfort and nourishment. I love how easy they are to make and how well they hold up for leftovers. Whether I top them with syrup, fruit, or a dollop of yogurt, they always leave me full and happy.
These soft and fluffy apple yogurt pancakes are full of cozy cinnamon flavor and naturally sweet apples. The perfect fall-inspired breakfast made easy!
Author:Emma
Prep Time:15 minutes
Cook Time:15–20 minutes
Total Time:30–35 minutes
Yield:~12 medium pancakes (Serves 4)
Category:Breakfast, Brunch
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
1 cup all-purpose flour
1 tablespoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon salt
½ cup plain yogurt (Greek or regular)
1 cup milk
1 large egg
2 tablespoons sugar
1 tablespoon vegetable oil (plus more for cooking)
1 large apple, grated (Fuji or Honeycrisp recommended)
Optional: chopped nuts or raisins for mix-ins
Instructions
Mix Dry Ingredients:
In a medium bowl, whisk together flour, baking powder, cinnamon, and salt.
Combine Wet Ingredients:
In another bowl, mix yogurt, milk, egg, sugar, and vegetable oil until smooth.
Add Apple:
Stir the grated apple into the wet mixture.
Make the Batter:
Gradually pour the wet ingredients into the dry, stirring gently just until combined. Do not overmix—some lumps are okay.
Preheat Pan:
Heat a non-stick skillet or griddle over medium heat and lightly grease with vegetable oil.
Cook Pancakes:
Scoop ¼ cup of batter per pancake onto the skillet. Cook for 2–3 minutes until bubbles appear on the surface and edges begin to set.
Flip and Finish:
Flip and cook for another 2–3 minutes, until golden brown and cooked through. Adjust heat if browning too fast.
Serve Warm:
Keep pancakes warm under a towel while cooking remaining batter. Serve with maple syrup, honey, or yogurt and fruit.
Notes
Sweeter Option: Use sweet apple varieties like Fuji, Gala, or Honeycrisp.
Flavor Boost: Add a splash of vanilla extract or a pinch of nutmeg.
Toppings: Try chopped walnuts, a drizzle of maple syrup, or a dollop of Greek yogurt.
Make it Whole Grain: Substitute half the flour with whole wheat flour.
