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Apple Yogurt Pancakes

Fluffy Apple Yogurt Pancakes for a Delightful Morning

These Apple Yogurt Pancakes are a quick, fluffy, and nutritious breakfast option infused with the natural sweetness of apples and a hint of cinnamon.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup All-purpose Flour Substitute whole wheat flour for a healthier option.
  • 1 cup Plain Yogurt Greek yogurt can offer a richer flavor.
  • 1/2 cup Milk Any milk variety can be used as a substitute.
  • 1 cup Grated Apple Opt for sweet varieties like Fuji or Honeycrisp.
  • 1 large Egg For vegan option, replace with chia or flax eggs.
  • 2 tablespoons Sugar Consider reducing the amount or swapping for natural alternatives.
  • 1 tablespoon Baking Powder Ensure it's fresh for optimal rise.
  • 1 teaspoon Ground Cinnamon Nutmeg can be used for a lovely variation.
  • 1 pinch Salt Can be omitted for low-sodium version.
  • 2 tablespoons Vegetable Oil Melted butter can be substituted for a richer taste.
  • Optional Chopped Nuts/Raisins Pecans or walnuts would be delightful additions.

Equipment

  • Mixing bowls
  • Whisk
  • skillet
  • Spatula

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, whisk together 1 cup of all-purpose flour, 1 tablespoon of baking powder, 1 teaspoon of ground cinnamon, and a pinch of salt until well combined.
  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 and creamy.
  3. Gently fold 1 cup of grated apples into the wet mixture.
  4. Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined. Set aside and allow the batter to rest for about 5 minutes.
  5. Preheat a non-stick skillet or griddle over medium heat for about 3-5 minutes. Lightly grease with vegetable oil.
  6. Using a measuring cup, pour 1/4 cup of batter onto the hot skillet for each pancake. Cook for about 2-3 minutes until bubbles form.
  7. Carefully flip the pancakes and cook for another 2-3 minutes until golden brown.
  8. Transfer cooked pancakes to a plate and cover with a clean kitchen towel to keep warm.

Nutrition

Serving: 2pancakesCalories: 220kcalCarbohydrates: 34gProtein: 8gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 200mgPotassium: 180mgFiber: 2gSugar: 5gVitamin A: 150IUVitamin C: 2mgCalcium: 120mgIron: 1mg

Notes

These pancakes can be customized with mix-ins like blueberries or nuts. Store leftovers in an airtight container for up to 3 days or freeze for later use.

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