Description
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.
Ingredients
Scale
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
- In a large bowl, whisk together eggs and honey (or maple syrup).
- Stir in Greek yogurt, milk, and vanilla extract until smooth.
- In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Fold grated apple into the wet mixture.
- Add dry ingredients to wet and stir just until combined (do not overmix). Let the batter rest for 5 minutes.
Cook the Pancakes
- Heat a non-stick skillet or griddle over medium heat and grease with butter or coconut oil.
- Pour about ¼ cup of batter per pancake onto the hot skillet.
- Cook for 2–3 minutes or until bubbles form and edges are set.
- 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.