Prepare the Dry Ingredients:
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon (if using). Make sure there are no lumps.
Combine the Wet Ingredients:
In another bowl, whisk together the yogurt, egg, melted butter, and vanilla extract until smooth and well combined.
Mix the Batter:
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay. Fold in the grated or chopped apple.
Preheat the Pan:
Heat a non-stick skillet or griddle over medium heat. Add a small amount of butter or oil to coat the surface.
Cook the Pancakes:
Pour about ¼ cup of batter for each pancake onto the hot skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip the pancakes and cook for another 1-2 minutes, until golden brown.
Keep Warm:
Transfer cooked pancakes to a plate and cover them with a clean kitchen towel to keep warm while you cook the remaining pancakes.
Serve:
Serve the pancakes warm with maple syrup, a sprinkle of powdered sugar, or a dollop of yogurt on top. For an extra treat, add some extra chopped apples or nuts as a topping.
Tips:
Make Ahead: The batter can be made the night before. Just store it in the refrigerator and give it a quick stir before cooking.
Customize: Feel free to add mix-ins like chopped nuts, raisins, or chocolate chips for added flavor.
Storage: Leftover pancakes can be stored in the refrigerator for up to 3 days or frozen for up to a month. Reheat in a toaster or microwave.
Enjoy these fluffy, delicious Apple Yogurt Pancakes for breakfast or brunch, and savor the delightful taste of fresh apples in every bite!
ADVERTISEMENT
