Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup plain yogurt (Greek or regular)
- 1 cup milk
- 1 large apple, grated (preferably a sweet variety like Fuji or Honeycrisp)
- 1 large egg
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 tablespoon vegetable oil (plus more for cooking)
- Optional: Chopped nuts or raisins
Instructions
- Prepare the Dry Ingredients: In a bowl, whisk together flour, baking powder, cinnamon, and salt until evenly mixed.
- Mix Wet Ingredients: In another bowl, combine the yogurt, milk, egg, sugar, and vegetable oil. Stir until smooth.
- Combine Ingredients: Add the grated apple to the wet mixture, stirring gently to combine.
- Combine Wet and Dry Mixtures: Gradually add the wet mixture to the dry ingredients. Stir until just combined; be careful not to overmix.
- Heat the Pan: Preheat a non-stick skillet or griddle over medium heat and lightly grease with vegetable oil.
- Cook the Pancakes: Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.
- Flip the Pancakes: Carefully flip the pancakes, cooking for an additional 2-3 minutes until golden brown on both sides.
- Adjust Heat as Necessary: If pancakes are browning too quickly, reduce the heat to avoid burning.
- Keep Warm: Place cooked pancakes on a plate and cover with a clean kitchen towel to keep them warm while cooking the rest of the batter.
Notes
- Use sweet apples like Fuji or Honeycrisp for better flavor.
- Do not overmix the batter to keep pancakes fluffy.
- Adjust sugar based on apple sweetness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg