Apple Yogurt Breakfast Pancakes Recipe

Introduction

Start your day with these fluffy Manzana Yogur Tortitas, perfect pancakes packed with the sweet freshness of apples and the creamy tang of Greek yogurt. They are easy to make and wonderfully comforting for a delicious breakfast treat.

Ingredients

• 1 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2 tablespoons granulated sugar
• 1 large egg
• 1 cup plain Greek yogurt (full-fat or low-fat)
• ¾ cup milk (any kind)
• 2 tablespoons unsalted butter, melted, plus more for greasing
• 1 teaspoon vanilla extract
• 2 medium apples, peeled, cored, and diced (Granny Smith, Honeycrisp, or Fuji)
• Optional toppings: maple syrup, honey, fresh fruit, whipped cream, chopped nuts, cinnamon

Instructions

1. Step 1: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
2. Step 2: In a separate medium bowl, whisk the egg, Greek yogurt, milk, melted butter, and vanilla extract until smooth.
3. Step 3: Pour the wet ingredients into the dry ingredients and gently fold until just combined. A few lumps are okay; avoid overmixing.
4. Step 4: Gently fold the diced apples into the batter.
5. Step 5: (Optional) Let the batter rest for 5-10 minutes for better texture.
6. Step 6: Heat a lightly buttered griddle or skillet over medium heat.
7. Step 7: Pour ¼ cup of batter for each pancake onto the hot surface.
8. Step 8: Cook for 2-3 minutes until bubbles form and edges look set.
9. Step 9: Carefully flip the pancakes.
10. Step 10: Cook for another 2-3 minutes until golden brown and cooked through.
11. Step 11: Insert a toothpick into the center of a pancake to check doneness; it should come out clean.
12. Step 12: (Optional) Keep pancakes warm in a preheated oven at 200°F (93°C) until ready to serve.
13. Step 13: Stack the pancakes on plates.
14. Step 14: Drizzle with maple syrup, honey, or your favorite topping.
15. Step 15: Garnish with fresh fruit, whipped cream, chopped nuts, or cinnamon if desired.
16. Step 16: Serve immediately and enjoy your delicious Manzana Yogur Tortitas.

Tips & Variations

• Use tart apples like Granny Smith for a tangy contrast or sweeter varieties like Fuji to enhance sweetness.
• For a dairy-free version, substitute yogurt and milk with plant-based alternatives.
• Adding a pinch of cinnamon or nutmeg to the dry ingredients can add warmth and depth of flavor.
• Resting the batter helps the flour hydrate and improves pancake texture.
• Serve with a dollop of Greek yogurt or cream cheese for extra richness.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a toaster or a skillet over low heat to keep them fluffy. For longer storage, freeze pancakes separated by parchment paper in a freezer bag for up to 2 months; reheat directly from frozen.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Yes, you can substitute plain regular yogurt, but Greek yogurt’s thicker texture helps make the pancakes fluffier and adds creaminess.

Can I make the batter ahead of time?

It is best to use the batter immediately or after a short rest. If you prepare it ahead, stirring gently before cooking can help as some ingredients may settle.

Apple Yogurt Breakfast Pancakes Recipe

Print Recipe

★★★★★

4.4 from 80 reviews

These Manzana Yogur Tortitas are fluffy, apple-studded pancakes made with Greek yogurt for a tender texture and a hint of vanilla. Perfect as a wholesome breakfast, they combine the tartness of apples with a creamy batter, resulting in a moist and flavorful stack that’s easy to prepare on the stovetop.

• Author: Isabella
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 8 pancakes 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2 tablespoons granulated sugar

Wet Ingredients

• 1 large egg
• 1 cup plain Greek yogurt (full-fat or low-fat)
• ¾ cup milk (any kind)
• 2 tablespoons unsalted butter, melted, plus more for greasing
• 1 teaspoon vanilla extract

Add-ins

• 2 medium apples, peeled, cored, and diced (Granny Smith, Honeycrisp, or Fuji)

Optional Toppings

• Maple syrup
• Honey
• Fresh fruit
• Whipped cream
• Chopped nuts
• Cinnamon

Instructions

1. Combine dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and granulated sugar until thoroughly mixed.
2. Whisk wet ingredients: In a separate medium bowl, whisk the egg, Greek yogurt, milk, melted butter, and vanilla extract together until the mixture is smooth and well combined.
3. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Gently fold them together just until combined; a few lumps are normal, so avoid overmixing to keep the pancakes tender.
4. Fold in apples: Carefully fold the diced apples into the batter to evenly distribute the fruit without breaking it down.
5. Rest the batter (optional): Let the batter rest for 5–10 minutes to allow the ingredients to meld and develop a better texture.
6. Prepare cooking surface: Heat a lightly oiled griddle or skillet over medium heat, ensuring it’s hot enough to cook the pancakes without burning.
7. Pour batter: Using a ¼ cup measure, pour the batter onto the hot griddle for each pancake, spacing them apart.
8. Cook first side: Cook the pancakes for 2–3 minutes, or until bubbles appear on the surface and the edges look set and slightly dry.
9. Flip: Carefully flip each pancake using a spatula once the first side is cooked and golden brown.
10. Cook second side: Continue cooking for another 2–3 minutes until the pancakes are golden brown and cooked through.
11. Check for doneness: Insert a toothpick into the center of a pancake; it should come out clean indicating the pancake is fully cooked.
12. Keep warm (optional): To keep cooked pancakes warm while finishing the batch, place them on a baking sheet in a preheated oven at 200°F (93°C).
13. Plate: Stack the pancakes on serving plates neatly and ready for toppings.
14. Add toppings: Drizzle with maple syrup, honey, or your preferred pancake syrup for added sweetness.
15. Garnish (optional): Enhance your pancakes with fresh fruit, whipped cream, chopped nuts, or a sprinkle of cinnamon as desired.
16. Serve: Serve the pancakes immediately while warm to enjoy their best flavor and texture.

Notes

• For best texture, do not overmix the batter; lumps are okay.
• If you prefer thinner pancakes, add a little more milk to the batter.
• You can substitute apples with pears or berries for a different fruity flavor.
• Use a non-stick pan or properly grease the skillet to prevent sticking.
• Resting the batter for 5-10 minutes improves the fluffiness but can be skipped if short on time.
• Store leftover pancakes in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
• Reheat pancakes in a toaster or skillet for best results.

Keywords: apple pancakes, Greek yogurt pancakes, breakfast pancakes, easy pancake recipe, fluffy pancakes, apple breakfast recipe