Apple Yogurt Pancakes begin with a graceful twist on a classic: tender pancakes folded with grated apple and tangy yogurt. The batter stays moist without heaviness, offering a fine balance of sweet apple perfume, creamy yogurt tang, and a golden, slightly crisp exterior. For a heartier autumn companion, consider pairing with Amish apple fritter bread for a contrasting texture and flavor.
Why Make This Recipe
- Effortless Yet Elegant: Simple steps produce pancakes with refined texture and layered aroma.
- Minimal Ingredients: Pantry staples and one apple create a memorable breakfast or dessert.
- Impressive Flavor: Greek yogurt adds bright acidity while grated apple disperses fresh sweetness through the batter.
This version elevates ordinary pancakes by folding in apple for pockets of juice and using yogurt for a silkier crumb. The result reads as casually sophisticated—unlikely to overwhelm yet clearly considered.
Ingredients:
Base
- 1 1/2 cups (190 g) all-purpose flour — sifted if lumpy.
- 2 tbsp granulated sugar.
- 1 tbsp baking powder.
- 1/2 tsp fine sea salt.
- 2 large eggs, room temperature.
- 1 cup (240 g) full-fat Greek yogurt — smooth and thick.
- 1/2 cup (120 ml) whole milk (or additional yogurt for tang).
- 2 tbsp unsalted butter, melted and slightly cooled.
Apple
- 1 medium tart-sweet apple (e.g., Honeycrisp), peeled and finely grated — about 1 cup.
- 1 tsp lemon juice to prevent browning.
Sauce / Compote
- 1 small apple, peeled and diced.
- 1 tbsp unsalted butter.
- 2 tbsp brown sugar.
- 1/2 tsp ground cinnamon.
- 1–2 tbsp water or apple cider as needed.
Topping
- Greek yogurt or crème fraîche for serving.
- Maple syrup.
- Toasted walnuts or pecans, roughly chopped.
- Zest of lemon or a small pinch of flaky salt.
Precision notes: use room temperature eggs; melt butter and cool slightly so it doesn’t curdle the batter; grate the apple finely for even distribution.
How to Make Apple Yogurt Pancakes:
- Whisk the dry ingredients: combine flour, sugar, baking powder, and salt in a bowl until evenly blended. The mixture should look uniform and pale.
- Mini-tip: sift if your flour has lumps for a silkier batter.
- Mix wet ingredients: in a separate bowl, whisk eggs, Greek yogurt, milk, vanilla (1 tsp), and melted butter until glossy and smooth. The mixture should be thick but pourable.
- Mini-tip: don’t over-whisk; a few streaks of yogurt are fine.
- Fold together: pour wet into dry and stir gently until just combined — keep some small lumps. Fold in the grated apple and lemon juice; batter should hold slight texture, not runny.
- Chef’s note: overmixing tightens gluten and yields dense pancakes.
- Make the apple compote: melt butter in a small skillet over medium heat, add the diced apple, brown sugar, and cinnamon. Cook 4–6 minutes until softened and syrupy; add 1–2 tbsp water or cider to loosen if needed. The apples should be translucent with glossy syrup.
- Mini-tip: scrape the pan often to capture caramelized bits.
- Heat the skillet: warm a nonstick skillet or griddle to medium; brush with a little butter or oil. Test heat with a drop of batter — it should sizzle gently and spread slowly.
- Cook pancakes: pour 1/4-cup portions of batter onto the skillet. Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip and cook 1–2 minutes until golden brown with flecks of apple and a tender crumb. Repeat, keeping cooked pancakes warm on a low oven rack (100–120°C / 210–250°F).
- Mini-tip: adjust heat so pancakes brown evenly without burning; the first pancake is a test.
- Finish and assemble: stack warm pancakes, spoon a little apple compote between layers or on top, add a dollop of yogurt, a drizzle of maple syrup, and a sprinkle of toasted nuts and lemon zest for brightness.
How to Serve Apple Yogurt Pancakes:
Stack pancakes neatly on warm plates. Spoon the warm apple compote down the center, then add a quenelle of Greek yogurt or crème fraîche beside the stack. Finish with a thin apple fan, toasted nuts for crunch, and a delicate dusting of cinnamon. Serve with extra maple syrup in a small carafe so guests can pour to taste.
How to Store Apple Yogurt Pancakes:
Cool pancakes completely on a wire rack to prevent sogginess. Layer with parchment between pancakes and store airtight in the refrigerator for up to 3 days. Keep the compote in a separate container. Reheat gently in a skillet over low heat or in a 175°C (350°F) oven for 5–8 minutes to restore crisp edges; avoid the microwave to preserve texture. Compote reheats briefly on the stove with a splash of water.
Tips to Make Apple Yogurt Pancakes:
- Use full-fat Greek yogurt for silkier batter and deeper flavor.
- Grate the apple finely so it distributes evenly and releases small pockets of juice.
- Don’t overmix — a few lumps give lighter pancakes.
- Test one pancake to dial in pan temperature before cooking the whole batch.
- Toast nuts ahead to lift aroma and add immediate crunch at plating.
Variation (if any):
- Replace apple with ripe pear and a pinch of cardamom for a subtler perfume.
- Swap walnuts for toasted hazelnuts or crushed amaretti for an elegant crunch.
- For a boozy accent, macerate grated apple in a tablespoon of dark rum before folding into the batter.
- For a thinner crêpe-style finish, thin batter with extra milk and cook in a nonstick pan as crepes.
FAQs:
Can I use flavored or low-fat yogurt?
Yes. Low-fat yogurt works but yields a lighter mouthfeel; flavored yogurt will alter sweetness and aroma—reduce added sugar accordingly.
How do I prevent pancakes from being soggy?
Ensure pancakes cool briefly on a wire rack and keep them warm in a low oven. Cook on moderate heat so moisture evaporates rather than steams.
Can I make the batter ahead?
You can refrigerate batter for up to 8 hours. Stir gently before cooking; if thickened, loosen with a tablespoon of milk. Grated apple may brown slightly—add a splash of lemon if needed.
Are these freezer-friendly?
Yes. Freeze cooled pancakes in a single layer on a tray, then transfer to a sealed bag for up to 1 month. Reheat from frozen in a toaster oven or skillet.
Conclusion
Apple Yogurt Pancakes offer a refined take on morning comfort: airy, slightly crisp cakes threaded with tender apple and bright yogurt tang. They come together quickly, present beautifully, and adapt well to thoughtful garnishes or seasonal tweaks. For an alternative spiced apple approach, see this detailed guide on Apple cinnamon yogurt pancakes – Julia’s Album. Share your plating ideas or variations in the comments, and consider tagging your photos for others to admire. How would you make this dish your own?
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Apple Yogurt Pancakes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Tender pancakes folded with grated apple and tangy Greek yogurt, delivering a delightful breakfast or dessert option.
Ingredients
- 1 1/2 cups (190 g) all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- 1/2 tsp fine sea salt
- 2 large eggs, room temperature
- 1 cup (240 g) full-fat Greek yogurt
- 1/2 cup (120 ml) whole milk
- 2 tbsp unsalted butter, melted and slightly cooled
- 1 medium tart-sweet apple (e.g., Honeycrisp), peeled and finely grated
- 1 tsp lemon juice
- 1 small apple, peeled and diced
- 1 tbsp unsalted butter
- 2 tbsp brown sugar
- 1/2 tsp ground cinnamon
- 1–2 tbsp water or apple cider as needed
- Greek yogurt or crème fraîche for serving
- Maple syrup
- Toasted walnuts or pecans, roughly chopped
- Zest of lemon or a small pinch of flaky salt
Instructions
- Whisk dry ingredients: Combine flour, sugar, baking powder, and salt in a bowl until evenly blended.
- Mix wet ingredients: In a separate bowl, whisk eggs, Greek yogurt, milk, vanilla, and melted butter until glossy and smooth.
- Fold together: Pour the wet mixture into the dry and stir gently, then fold in grated apple and lemon juice.
- Make the apple compote: Melt butter in a skillet, add diced apple, brown sugar, and cinnamon. Cook until softened and syrupy.
- Heat the skillet: Warm a nonstick skillet; brush with butter or oil, and test heat with batter.
- Cook pancakes: Pour 1/4-cup portions onto the skillet. Cook until bubbles form, then flip and cook until golden brown.
- Finish and assemble: Stack pancakes, spoon apple compote between layers or on top, add yogurt, maple syrup, and nuts.
Notes
Allow pancakes to cool on a wire rack to prevent sogginess. Store in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 120mg