Apple Yogurt Pancakes

this RECIPE

These Apple Yogurt Pancakes are soft, fluffy, and gently spiced with cinnamon and nutmeg. Grated apple adds natural sweetness and texture, while Greek yogurt brings protein and tang that take them to the next level. A cozy, feel-good breakfast perfect for lazy weekends or wholesome weekday mornings.

What Makes These Pancakes Special?

• Grated apple adds natural sweetness, texture, and a pop of fresh flavor.
• Greek yogurt brings moisture, protein, and a slight tang.
• Warming spices like cinnamon and nutmeg make them feel cozy and seasonal.
• Lightly sweetened with honey or maple syrup—no refined sugar needed!
• Quick & simple—made with pantry staples in under 30 minutes.

Ingredients

Produce

• 1 large apple, grated (about ½ cup)

Refrigerated

• 2 large eggs

Condiments

• 2 tbsp honey or maple syrup

Baking & Spices

• 1½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp salt
• 1 tsp vanilla extract
• 1 cup Greek yogurt (plain or vanilla)

Dairy

• ¼ cup milk (any variety)

Oils & Fats

• 1 tbsp butter or coconut oil (for cooking)

Instructions

Prepare the Batter

1. In a large bowl, whisk together eggs and honey (or maple syrup).
2. Stir in Greek yogurt, milk, and vanilla extract until smooth.
3. In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. Fold grated apple into the wet mixture.
5. Add dry ingredients to wet and stir just until combined (do not overmix). Let the batter rest for 5 minutes.

Cook the Pancakes

1. Heat a non-stick skillet or griddle over medium heat and grease with butter or coconut oil.
2. Pour about ¼ cup of batter per pancake onto the hot skillet.
3. Cook for 2–3 minutes or until bubbles form and edges are set.
4. Flip and cook for another 1–2 minutes until golden brown and cooked through.

Serve

• Serve warm with maple syrup, apple slices, or a dusting of cinnamon.

Notes

• Grate apple finely for better texture distribution.
• Batter may be thick—add a splash of milk to thin if necessary.
• Letting the batter rest helps the pancakes fluff up beautifully.

Details

Prep Time: 10 minutes
Rest Time: 5 minutes
Cook Time: 10–15 minutes
Total Time: 25–30 minutes
Yield: 8 pancakes
Category: Breakfast / Brunch
Method: Stovetop
Cuisine: American
Diet: Vegetarian
Keywords: apple pancakes, Greek yogurt pancakes, healthy pancakes, fall breakfast, cozy brunch

Equipment

• Mixing bowls
• Whisk
• Grater
• Measuring cups and spoons
• Spatula
• Non-stick skillet or griddle

Nutrition (Per Pancake, Approx.)

Serving Size: 1 pancake
Calories: 130
Sugar: 6g
Sodium: 180mg
Fat: 4g
Saturated Fat: 2g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 5g
Cholesterol: 40mg

Helpful Tips

• Don’t overmix the batter—lumps are okay!
• Add chopped walnuts or raisins for extra texture.
• Use a ladle or measuring cup to keep pancakes evenly sized.
• Keep cooked pancakes warm in a 200°F oven while you finish the batch.

Conservation and Storage

• Fridge: Store leftover pancakes in an airtight container in the fridge for up to 3 days.
• Freezer: Freeze in a single layer, then stack in a zip bag for up to 2 months.
• Reheat: Warm in toaster, oven, or microwave.

Substitutions and Variations

• Flour: Use half whole wheat or a gluten-free 1:1 blend.
• Yogurt: Swap Greek yogurt for regular yogurt (reduce milk slightly if thinner).
• Milk: Any plant-based milk (almond, oat, soy) works great.
• Sweetener: Use agave, brown sugar, or skip sweetener for a sugar-free version.
• Add-ins: Try blueberries, shredded carrots, or pumpkin purée for seasonal twists.

Storage Instructions

1. Let pancakes cool fully before storing.
2. Refrigerate in airtight container for up to 3 days.
3. Freeze with parchment paper between pancakes to prevent sticking.
4. Reheat from frozen in toaster or oven at 325°F for 8–10 minutes.

Frequently Asked Questions

Can I use applesauce instead of grated apple?
Yes, swap ¼ cup unsweetened applesauce for the grated apple. The texture will be slightly smoother.

Can I make the batter ahead?
Not recommended, as the baking soda may lose its effectiveness. Mix dry and wet separately the night before and combine in the morning.

Can I make these dairy-free?
Yes! Use a dairy-free yogurt and plant-based milk, and cook in coconut oil.

Are these good for kids?
Absolutely—mildly sweet, soft, and packed with protein from Greek yogurt.

Conclusion

These Apple Yogurt Pancakes are the ultimate cozy breakfast—easy to make, endlessly satisfying, and filled with wholesome, warming flavors. Whether it’s fall or not, they’re a soft stack of comfort you’ll want on repeat. ????????

Looking for more cozy breakfasts?

• Banana Oat Blender Pancakes
• Pumpkin Spice Yogurt Muffins
• Cinnamon Apple French Toast Bake

???? Made it?
Tag your creations with #AppleYogurtPancakes on Instagram or Pinterest—I love seeing your cozy stacks and sweet starts to the day!

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