Apple Yogurt Pancakes
Fluffy and comforting pancakes bursting with the sweetness of fresh apples, perfect for busy mornings or cozy weekends.
Ingredients
Pancake Batter
- 1 cup all-purpose flour
- 1 tablespoon sugar Can substitute with brown sugar for added flavor
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup plain yogurt Greek yogurt can be used as a substitute
- 1/2 cup milk Adjust for desired batter consistency
- 1 large egg Should be at room temperature for best results
- 1 cup diced fresh apples Can use other seasonal fruits
For Serving
- to taste Maple syrup
- to taste Cinnamon Cinnamon sugar mix can be used
Instructions
Preparation
- In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt until well combined.
- In another bowl, whisk together the yogurt, milk, and egg until the mixture is smooth and creamy.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined—be careful not to overmix.
- Fold in the diced apples until evenly distributed.
Cooking
- Preheat a non-stick skillet over medium heat. Lightly grease it if necessary.
- Pour about 1/4 cup of the batter onto the skillet for each pancake. Cook until bubbles form on the surface (about 3-4 minutes).
- Flip and cook for another 2-3 minutes until golden brown on the other side.
Serving
- Plate the pancakes warm, drizzling with maple syrup and a sprinkle of cinnamon.
Notes
For best results, allow your yogurt, egg, and milk to come to room temperature. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.