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Apple cinnamon yogurt pancakes

Fluffy Apple Cinnamon Yogurt Pancakes for Cozy Mornings

These Apple cinnamon yogurt pancakes are fluffy, flavorful, and perfect for cozy mornings, making breakfast a delightful experience.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

For the Batter
  • 1 egg can substitute with a flax egg for vegan options
  • 1 cup Greek yogurt plain yogurt or buttermilk can be used instead
  • ½ cup half-and-half equal parts milk and cream or whole milk work as a substitute
  • 1 cup all-purpose flour use gluten-free blend if needed
  • 2 teaspoons baking powder baking soda is an alternative but may require acid for activation
  • ¼ teaspoon salt reduce for lower sodium needs
  • 2 tablespoons sugar can substitute with honey or maple syrup
  • 1 teaspoon cinnamon nutmeg can be used for a different spice profile
  • 1 teaspoon vanilla extract pure vanilla extract offers better flavor
  • 1 medium apple Granny Smith or Fuji works well; applesauce can be a substitute

Equipment

  • mixing bowl
  • whisk
  • Non-stick skillet
  • spatula

Method
 

Step‑by‑Step Instructions for Apple Cinnamon Yogurt Pancakes
  1. In a large mixing bowl, combine one egg with 1 cup of Greek yogurt and ½ cup of half-and-half. Whisk until smooth and creamy, about 1-2 minutes.
  2. Add 1 cup of all-purpose flour, 2 teaspoons of baking powder, ¼ teaspoon of salt, 2 tablespoons of sugar, 1 teaspoon of ground cinnamon, and 1 teaspoon of vanilla extract to the wet mixture. Gently whisk until just combined; small lumps are okay.
  3. Peel, core, and grate 1 medium apple into thin shreds. Gently fold the grated apple into the batter using a spatula.
  4. Place a non-stick skillet over medium heat and lightly coat the surface with cooking oil or butter. Heat for about 2 minutes.
  5. Pour ¼ cup of the batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form, then flip and cook until golden brown, about another 1-2 minutes.
  6. Remove pancakes from skillet and keep warm. Serve immediately, dusted with powdered sugar and drizzled with maple syrup.

Notes

These pancakes are best served fresh but can be stored in an airtight container for up to 2 days in the refrigerator. Reheat in a skillet for best results.