Apple Yogurt Pancakes (Printable Version)
Soft, fluffy pancakes bursting with apple flavor and yogurt tanginess - a perfect balance of nutrition and taste for your morning.
# Ingredients:
→ Dry Ingredients
01 -
1 cup all-purpose flour
02 -
1 teaspoon baking powder
03 -
½ teaspoon baking soda
04 -
½ teaspoon cinnamon
05 -
¼ teaspoon salt
→ Wet Ingredients
06 -
1 cup plain yogurt (Greek or regular)
07 -
2 large eggs
08 -
2 tablespoons sugar (optional)
09 -
1 medium apple, peeled and grated
10 -
2 tablespoons vegetable oil or melted butter
11 -
Cooking spray or oil for frying
# Steps:
01 -
In a mixing bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Whisk them together until well combined.
02 -
In another bowl, whisk together the yogurt, eggs, and sugar until smooth.
03 -
Fold the grated apple into the wet mixture, ensuring it's evenly distributed.
04 -
Slowly add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid over-mixing; a few lumps are acceptable.
05 -
Stir in the vegetable oil or melted butter for added moisture.
06 -
Preheat a non-stick skillet or griddle over medium heat. Lightly grease with cooking spray or oil.
07 -
Pour about 60ml (¼ cup) of batter onto the skillet for each pancake. Cook until bubbles form on the surface and edges appear set, about 2-3 minutes.
08 -
Carefully flip the pancakes and cook for another 2-3 minutes until golden brown and cooked through.
09 -
Continue this process until all the batter is used.
10 -
Transfer the pancakes to a serving plate and serve immediately with your favorite toppings.
# Notes:
01 -
For best results, use fresh, crisp apples that offer both sweetness and texture.
02 -
Try using flavored yogurt like vanilla or cinnamon for additional flavor dimensions.
03 -
Keep cooked pancakes warm in a preheated oven while preparing remaining batches.
04 -
Consider adding a pinch of nutmeg alongside cinnamon for enhanced warm spice notes.
05 -
Leftover pancakes can be stored in an airtight container in the refrigerator for 3-4 days.
06 -
These pancakes freeze well for up to 3 months. Lay flat in a single layer, freeze until solid, then transfer to a freezer bag.