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–+ servings
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 Nutrition 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.

Nutrition

Serving: 1pancakeCalories: 120kcalCarbohydrates: 20gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 4gVitamin A: 100IUVitamin C: 1mgCalcium: 50mgIron: 0.5mg

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.

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