Can I make these pancakes vegan?

Yes, you can easily make these Apple Yogurt Pancakes vegan by substituting the egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water). Additionally, use a plant-based yogurt and milk for a creamy texture without dairy. These swaps maintain the flavor and fluffiness of the pancakes!

How do I make my pancakes fluffier?

To achieve fluffier pancakes, ensure you are not overmixing the batter. Mixing just until combined will create air pockets within the batter leading to light and airy pancakes. Also, make sure your baking powder is fresh, as it is essential for dough rise.

What can I serve with Apple Yogurt Pancakes?

These pancakes go wonderfully with maple syrup, fresh fruit, or dollops of yogurt. You can also add a sprinkle of nuts or seeds to add texture. A fruit compote or a drizzle of chocolate sauce could enhance the taste as well!

Can I make the batter ahead of time?

While the batter is best made fresh for optimal fluffiness, you can prepare it in advance and store it in the refrigerator for up to 24 hours. Just give it a gentle stir before using, as it may thicken slightly while resting.

Can I use other fruits in the pancakes?

Absolutely! Feel free to experiment with different fruits such as blueberries, raspberries, or sliced bananas. Just keep in mind that different fruits may alter the taste and texture slightly, leading to exciting variations of your pancakes.

Apple Yogurt Pancakes – Easy, Fluffy, and Irresistible!

Ingredients

Scale

1 cup All-purpose flour
1 tablespoon Baking powder
1/4 teaspoon Salt
1 teaspoon Ground cinnamon
1 cup Yogurt (Greek or regular)
1/2 cup Milk
1 Egg
1 teaspoon Vanilla extract
1 Apple, peeled and diced
Maple syrup, for serving
Additional yogurt, for serving

Cook Mode Prevent your screen from going dark

Instructions

Whisk together the flour, baking powder, salt, and cinnamon in a large mixing bowl.
In another bowl, mix together the yogurt, milk, egg, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Fold in the diced apple.
Heat a non-stick skillet over medium heat and lightly grease it.
Pour about 1/4 cup of batter onto the skillet for each pancake and cook until bubbles form, then flip and cook until golden brown.
Serve warm, drizzled with maple syrup and additional yogurt.

Notes

For a healthier option, consider using whole wheat or almond flour. You can also substitute the egg with a flaxseed egg for a vegan version.

Author: Robert Thompson
Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Grilling
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 200
Sugar: 10g
Sodium: 200mg
Fat: 5g
Saturated Fat: 2g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 8g
Cholesterol: 30mg