Pancakes with Yogurt and Apples
These yogurt and apple pancakes are soft, fluffy, and gently sweet, with bursts of tender apple in every bite. Using yogurt in the batter adds moisture and a subtle tang, while grated or finely chopped apples keep the pancakes light and naturally sweet.
They’re easy to make, kid-friendly, and delicious with minimal added sugar—perfect for everyday mornings or relaxed weekend breakfasts.
Why Use Yogurt in Pancakes?
Yogurt is a secret weapon in pancake batter. It:
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Makes pancakes extra fluffy
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Adds moisture without heaviness
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Improves texture and tenderness
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Pairs beautifully with fruit
Both Greek yogurt and regular plain yogurt work well.
Ingredients (Makes 8–10 Pancakes)
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1 cup all-purpose flour
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1 tbsp sugar or honey (optional)
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1½ tsp baking powder
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½ tsp baking soda
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¼ tsp salt
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1 tsp cinnamon
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1 cup plain yogurt
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1 egg
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2 tbsp milk (as needed)
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1 tbsp melted butter or oil
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1 medium apple, peeled and grated or finely diced
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Butter or oil, for cooking
Instructions
1. Mix Dry Ingredients
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
2. Mix Wet Ingredients
In another bowl, whisk yogurt, egg, milk, and melted butter until smooth.
3. Combine
Add wet ingredients to dry ingredients and stir gently until just combined.
Fold in the grated or chopped apple. Do not overmix—the batter should be thick and slightly lumpy.
4. Cook the Pancakes
Heat a non-stick pan or griddle over medium heat and lightly grease.
Scoop about ¼ cup batter per pancake onto the pan. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook another 1–2 minutes until golden.
5. Serve Warm
Serve immediately or keep warm while cooking the remaining pancakes.
Serving Ideas
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Drizzle with maple syrup or honey
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Top with Greek yogurt and sliced apples
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Add a sprinkle of cinnamon sugar
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Serve with nut butter for extra protein
Tips for Perfect Pancakes
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Grated apple gives a softer texture; diced apple adds small chunks
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If batter is too thick, add milk 1 tablespoon at a time
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Let batter rest 5 minutes for extra fluffiness
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Cook on medium heat to avoid burning
Variations
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Healthier: Use whole wheat flour
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Protein boost: Add extra Greek yogurt
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Apple pie style: Add nutmeg or cloves
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Dairy-free: Use plant-based yogurt and milk
Storage & Reheating
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Refrigerate leftovers up to 3 days
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Freeze pancakes between parchment for up to 2 months
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Reheat in toaster or skillet
Final Thoughts
Pancakes with yogurt and apples are simple, comforting, and full of natural flavor. Lightly sweet, tender, and satisfying, they’re a great way to enjoy fruit at breakfast without feeling heavy.
Once you try yogurt in pancakes, you may never go back.