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Apple Yogurt Breakfast Pancakes Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://spatulaqueen.com/apple-yogurt-breakfast-pancakes-recipe/