Name: Apple Yogurt Pancakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
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

Description

Tender pancakes folded with grated apple and tangy Greek yogurt, delivering a delightful breakfast or dessert option.

Ingredients

Scale

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

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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