Apple Yogurt Pancakes: An Incredible Ultimate Recipe

Update : February 21, 2026

Fluffy apple yogurt pancakes stacked on a plate, topped with fresh apple slices.

Why Make This Recipe

Apple Yogurt Pancakes are not just another breakfast option; they are a delicious and nutritious way to start your day. The combination of sweet apples and creamy yogurt creates a flavorful pancake experience that’s both satisfying and healthy. Perfect for family gatherings or a quiet morning, these pancakes offer a delightful twist on the classic recipe. With a simple preparation and basic ingredients, adding them to your breakfast menu is a must.

How to Make Apple Yogurt Pancakes

Ingredients

1 cup all-purpose flour
1/2 cup plain yogurt (Greek or regular)
1 cup milk
1 large apple, grated (preferably a sweet variety like Fuji or Honeycrisp)
1 large egg
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 tablespoon vegetable oil (plus more for cooking)
Optional: Chopped nuts or raisins

Directions

Creating these delightful Apple Yogurt Pancakes is straightforward if you follow these simple steps:

Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, cinnamon, and salt until evenly mixed.
Mix Wet Ingredients: In another bowl, combine the yogurt, milk, egg, sugar, and vegetable oil. Stir until smooth.
Combine Ingredients: Add the grated apple to the wet mixture, stirring gently to combine.
Combine Wet and Dry Mixtures: Gradually add the wet mixture to the dry ingredients. Stir until just combined; be careful not to overmix. It’s okay if there are some lumps.
Heat the Pan: Preheat a non-stick skillet or griddle over medium heat and lightly grease with vegetable oil.
Cook the Pancakes: Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.
Flip the Pancakes: Carefully flip the pancakes, cooking for an additional 2-3 minutes until golden brown on both sides.
Adjust Heat as Necessary: If pancakes are browning too quickly, reduce the heat to avoid burning.
Keep Warm: Place cooked pancakes on a plate and cover with a clean kitchen towel to keep them warm while cooking the rest of the batter.

These step-by-step instructions guide you to create delicious, rustic pancakes infused with the wonderful flavor of apples and the creaminess of yogurt.

How to Serve Apple Yogurt Pancakes

Serve the Apple Yogurt Pancakes warm, drizzled with your favorite syrup or honey. You can also top them with additional apple slices, yogurt, or a sprinkle of chopped nuts or raisins for added texture and flavor. A side of fresh fruit or a dollop of whipped cream can enhance the meal even further.

How to Store Apple Yogurt Pancakes

To store leftover pancakes, let them cool completely and then place them in an airtight container. You can keep them in the refrigerator for up to three days. For longer storage, consider freezing them. Place parchment paper between the pancakes to prevent sticking, and store them in a freezer-safe bag. They will last up to two months in the freezer.

Tips to Make Apple Yogurt Pancakes

Use a sweet variety of apple for a natural sweetness.
Experiment with different spices like nutmeg for a unique flavor.
For a fluffier pancake, let the batter rest for a few minutes before cooking.
Avoid overmixing to keep the pancakes light and fluffy.

Variation

You can add chopped nuts or raisins to the batter for extra texture and flavor. For a healthier twist, substitute whole wheat flour for all-purpose flour. You can also try using flavored yogurt, such as vanilla or cinnamon, for added taste.

FAQs

1. Can I use a different type of milk?
Yes, you can use almond milk, oat milk, or any milk alternative you prefer.

2. How do I know when the pancakes are ready to flip?
Flip the pancakes when bubbles form on the surface and the edges look set.

3. Can I make the batter ahead of time?
Yes, you can prepare the batter a few hours in advance and store it in the refrigerator, but it’s best to use it within a few hours for the best results.