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To make apple yogurt pancakes, you need these key items: - 1 cup all-purpose flour - 1 tablespoon baking powder - 1 teaspoon cinnamon - 1/4 teaspoon salt - 1 large apple, peeled and grated - 1 cup plain Greek yogurt - 1/2 cup milk (or any non-dairy milk) - 1 large egg - 2 tablespoons maple syrup (plus extra for serving) - 1 teaspoon vanilla extract - Butter or oil for cooking These ingredients work together to create fluffy and tasty pancakes. The apple adds sweetness, while the yogurt makes them soft. You can make your pancakes even better with these extras: - Additional grated apple - Fresh berries - Sliced bananas - Whipped cream - Nuts or seeds - A sprinkle of powdered sugar These toppings add flavor and color. You can mix and match to find your favorite. Don’t worry if you lack some ingredients. You can swap out a few things: - Use whole wheat flour for a healthier option. - Substitute non-dairy yogurt for the Greek yogurt. - Swap maple syrup with honey or agave syrup. These changes will still give you a great taste. Always feel free to experiment with what you have! {{ingredient_image_1}} Start by gathering a medium bowl. Add 1 cup of all-purpose flour. Then, mix in 1 tablespoon of baking powder, 1 teaspoon of cinnamon, and 1/4 teaspoon of salt. Use a whisk to blend these dry ingredients well. This step helps the baking powder work better. In another bowl, it’s time for the wet ingredients. Grate 1 large apple and add it to the bowl. Then, add 1 cup of plain Greek yogurt. Pour in 1/2 cup of milk, which can be dairy or non-dairy. Crack in 1 large egg, and add 2 tablespoons of maple syrup and 1 teaspoon of vanilla extract. Stir this mixture until it is smooth and creamy. Now, heat a non-stick skillet over medium heat. Add a small amount of butter or oil to the skillet. Once the skillet is hot, pour about 1/4 cup of batter for each pancake. Cook each pancake for 2-3 minutes. You’ll know it’s time to flip when bubbles form on top and the edges look set. Flip the pancake and cook for another 2-3 minutes until golden brown. Repeat this process with the rest of the batter. Serve the pancakes warm, drizzled with more maple syrup and topped with extra grated apple or yogurt if you like. To make your pancakes fluffy, you need to mix the batter gently. Overmixing can make them tough. Combine the wet and dry ingredients just until you see no dry flour. It’s okay if there are a few lumps. Let the batter sit for a few minutes before cooking. This helps it rise better. Using a non-stick skillet is key. Before you pour in the batter, add a small amount of butter or oil to coat the surface. If you notice pancakes sticking, add a bit more fat. This helps them flip easily and come out perfectly golden. Cook your pancakes on medium heat. If the pan is too hot, the outside will burn before the inside cooks. Test the heat by sprinkling a few drops of water in the pan. If they dance and sizzle, your pan is ready. Cook each pancake for about 2-3 minutes per side. Look for bubbles forming on top; that’s your cue to flip! Pro Tips Use Fresh Apples: For the best flavor and moisture, use freshly grated apples. Varieties like Granny Smith or Honeycrisp work wonderfully. Don’t Overmix: When combining the wet and dry ingredients, mix just until they are combined. A few lumps are okay; overmixing can result in tough pancakes. Check the Heat: Ensure your skillet is at the right temperature. If it's too hot, pancakes can burn before cooking through; if too cool, they may turn out soggy. Keep Them Warm: If you're making a large batch, keep the pancakes warm in a low oven (around 200°F or 93°C) while you finish cooking the rest. {{image_2}} You can switch up the apple in your pancakes. Try adding bananas, blueberries, or strawberries. Each fruit brings its own taste. If you use bananas, mash them first. They add sweetness and moisture. Blueberries add a burst of flavor. Toss them in the batter whole. Strawberries, sliced thin, work well too. Mix these fruits in the same way as the apple. Just remember to adjust the amount to fit your taste. For a gluten-free version, use a gluten-free flour mix. Many brands offer good blends that mimic all-purpose flour. Just check that it has a good texture. You may also need to add a bit more liquid. This helps keep the batter moist. If you like, add a tablespoon of ground flaxseed or chia seeds. These add fiber and help bind the mixture without gluten. To make these pancakes vegan, swap the egg for a flax egg. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes until it thickens. Replace the Greek yogurt with a plant-based yogurt. Almond or coconut yogurt works well. Use non-dairy milk, like almond or oat milk, in place of cow's milk. You can still enjoy fluffy pancakes while being vegan! After you make your apple yogurt pancakes, you might have some left over. To store them, let the pancakes cool down first. Then, place them in a stack with parchment paper between each pancake. This keeps them from sticking together. Put the stack in an airtight container. Store it in the fridge for up to three days. To reheat your pancakes, use the microwave or a skillet. If you use the microwave, place a pancake on a plate. Heat it for 15 to 30 seconds. If you prefer a skillet, heat it over medium heat. Add a bit of butter or oil, then warm the pancake for about one minute on each side. This keeps the pancakes fluffy and tasty. If you want to save pancakes for later, freezing is a great option. Stack the cooled pancakes with parchment paper in between. Then, wrap the stack tightly in plastic wrap. Place it in a freezer bag. You can freeze them for up to two months. When you're ready to eat, let them thaw in the fridge overnight. Reheat them as mentioned earlier for the best taste. Yes, you can use whole wheat flour. It gives a nutty taste and more fiber. Just note that the pancakes may be a bit denser. To keep them fluffy, you might need to add a little extra milk or yogurt. Start with half a cup and adjust as needed. Test a small batch first to find the right texture. To make these pancakes dairy-free, swap Greek yogurt with a plant-based yogurt. Almond, coconut, or soy yogurt works well. Use almond milk, coconut milk, or oat milk instead of regular milk. Check your yogurt label to ensure it is dairy-free. These swaps keep the flavor and fluffiness you love. Serve these pancakes warm for the best taste. Drizzle with maple syrup for sweetness. You can also top them with extra grated apple for crunch. Another option is to add a dollop of yogurt on top. Pairing them with fresh fruit, like berries or bananas, adds color and flavor. Enjoy your delicious stack! In this article, we explored the essential ingredients for making great pancakes. We also discussed step-by-step instructions to prepare, mix, and cook them. You now know tips for fluffiness, avoiding sticking, and the right temperature. We shared delicious variations, storage tips, and answered common questions about swaps and serving. Pancakes can be simple yet versatile. Experiment with ingredients and toppings. Enjoy making your perfect stack!

Apple Yogurt Pancakes

Delicious pancakes made with apple and Greek yogurt, perfect for breakfast.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon
  • 1 4 teaspoon salt
  • 1 large apple, peeled and grated
  • 1 cup plain Greek yogurt
  • 1 2 cup milk (or any non-dairy milk)
  • 1 large egg
  • 2 tablespoons maple syrup (plus extra for serving)
  • 1 teaspoon vanilla extract
  • to taste Butter or oil for cooking

Instructions
 

  • In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt until well combined.
  • In another bowl, mix the grated apple, Greek yogurt, milk, egg, maple syrup, and vanilla extract until smooth.
  • Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix; it’s okay if there are a few lumps.
  • Heat a non-stick skillet or griddle over medium heat and add a small amount of butter or oil to coat the surface.
  • Pour about 1/4 cup of the pancake batter onto the heated skillet for each pancake. Cook for about 2-3 minutes or until bubbles form on the surface and the edges look set.
  • Flip the pancakes and cook for another 2-3 minutes until golden brown and cooked through.
  • Repeat with the remaining batter, adding more butter or oil as necessary to prevent sticking.
  • Serve warm, drizzled with additional maple syrup and topped with extra grated apple or yogurt if desired.

Notes

Serve warm with extra maple syrup and grated apple or yogurt.
Keyword apple, breakfast, pancakes, yogurt