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Apple Cinnamon Greek Yogurt pancakes - pancakes stuffed with shredded apples. Made with Greek Yogurt instead of milk. Delicious breakfast recipe!
When I saw this recipe for apple cinnamon pancakes in one of the earlier posts on Smitten Kitchen, I immediately knew that I will be including them into my weekend breakfast recipe repertoire. Regular plain pancakes always seem, well, too plain. Pancakes filled with shredded apples? That's my kind of pancake - not too plain! Not to forget about added spices: vanilla and cinnamon. And, for a touch of a wonderful sour taste, these pancakes are made using Greek yogurt instead of milk.
I've made several changes to this breakfast pancake recipe. Deb used milk, and I'm using Greek yogurt because I love the slightly sour taste that pancakes acquire from Greek yogurt. Also, after reading comments on Smitten Kitchen, quite a few readers talked how the pancakes came out too thick, too dense, almost cake-like. I didn't want this kind of density in my pancakes, and realizing that Greek yogurt is quite thick, I adjusted the recipe by adding ½ cup half-and-half (I used half-and-half instead of milk, so that I get the slight buttery taste in my pancakes, too).
I added cinnamon and vanilla to the batter because the comments and Deb herself said that her pancakes tasted somewhat bland and needed some flavor addition. In comments, people were suggesting to add all sorts of interesting things to the batter: from bacon to calvados liquor. I did not venture that far: in my version of this recipe, my added flavorings were Greek yogurt (adding a nice sour touch), cinnamon, and vanilla. Grated apple inside the pancake perfectly complemented all three of them.
I also halved the recipe, using only 1 cup of flour instead of 2 and using only 1 apple instead of 3. The recipe on Deb's site makes a huge amount of pancakes. My recipe made 12 good size pancakes. If you need more, just double the recipe.
Also, my suggestion with these apple cinnamon yogurt pancakes is to eat them the same day you make them for breakfast as they are the best the first day. They might get a bit soggy the next day because of all the shredded apples inside.
Apple Cinnamon Yogurt Pancakes
Ingredients
- 1 egg
- ½ cup Greek yogurt
- ⅔ cup half and half
- 1 cup flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoons sugar
- ½ teaspoon cinnamon
- ¼ teaspoon vanilla extract
- 1 apple
Instructions
- Add egg, Greek yogurt and half-and-half together into a large bowl. Mix until you reach even consistency.
- To the same bowl add flour, baking powder, salt, sugar, cinnamon, vanilla. Whisk until well combined and creamy.
- Peel and core an apple. Using grater or food processor, grate peeled and cored apple into thin shreds. Add shredded apples to the batter and mix together.
- Heat a skillet suitable for pancakes over medium heat. Spray it with oil. Using ¼ cup measuring cup, drop ¼ cupfuls of pancake batter into the pan and cook until pancakes turn golden brown underneath and the upper side puffs up and dries around edges. Flip the pancakes to the other side and cook them for an additional two or three minutes on the other side.
- To serve, dust with powdered sugar and serve with real maple syrup.
Notes
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
I was expecting a dense heavy pancake, but these were just plain gummy. I threw most of the batch away!
Made these today and thought they tasted very good but the consistency was gummy, which I didn't like.
I made these yesterday and they were so jummy. I used buttermilk instead of yoghurt. Will make them again:)
I made this for my 3 year old daughter and she loved the pancakes!! A great way to start the day and to get kids to eat fruits 😉 Thank you
These seemed too have not enough flour or leavening for my preference. They were dense & very moist, almost like French toast. Maybe I just like traditional buttermilk (light, fluffy) pancakes to prefer a recipe with fruit in it...but if you're looking for a fluffy IHOP-like pancake, this is not the recipe you want.
Don't get half and half here so put a mix of cream and milk but the mix was a bit thick so needed to add an extra tablespoon of milk. Good flavour. Will make them again.
Hi Helen, thanks for stopping by - so glad you liked these pancakes! 🙂
Hi Julia, I bought some soy flour and tried baking muffins. Turned out a complete mess! Is there a way to use it for the pancakes or will mess them out too?
I've never used soy flour and have no idea how it is different from the regular flour. But - I did a little research and it says everywhere that you should use 3/4 cup of soy flour for each 1 cup of all-purpose flour. Soy flour, therefore, is dryer and absorbs liquid ingredients quicker. It's similar that way to whole wheat flour - I just posted a recipe for whole wheat flour muffins with lots of detail on how to measure flour properly and with the correct proportions. You might want to read that recipe of mine for tips that could be applicable to soy flour: https://juliasalbum.com/2014/01/banana-bread-muffins-recipe/
These were amazing! I am gluten free, and so I used oat flour with a pinch of xanthan gum, and it gave it a great nutty flavor that I don't think would have been there without the oat flour. Was sooo delicious:) thanks for the awesome recipe!
Siena, glad you liked these! And thanks for the idea of how to make them gluten-free - I need to try making these pancakes with oat flour!
Hi Julia
Oat flour is not gluten free!! Oats still have gluten in them.
Just to clarify, oats do not have gluten in them, but are usually processed on machinery contaminated by gluten, used for making other things. (See https://draxe.com/are-oats-gluten-free/ for details.) So, if you have Celiacs, make sure you buy oats or oat flour that is clearly labeled as Gluten Free, as this will have been processed on machinery dedicated for this purpose. But, if you have a gluten intolerance you may be okay with a little cross contamination. You can make that call.
Made these for breakfast this morning for my family, so good! I subbed out half the sugar for honey and used whole wheat pastry flour instead. These are delicious and so easy!
Gabi, it is my dream to make these with whole wheat flour! Glad to hear that using honey + wheat flour turned out well! I need to try making it your way too. 🙂