Apple Yogurt Pancakes

Apple Yogurt Pancakes

77 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    25 m
Bonnie Molleston
Recipe by  Bonnie Molleston

“Very moist and flavorful pancakes to warm any morning.”

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Adjust Servings

Original recipe yields 12 pancakes



  1. In a large bowl, stir together the eggs, milk, yogurt and oil until well blended. Combine the flour, baking powder, baking soda, salt and cinnamon, stir into the milk mixture until smooth. Fold in chopped apple.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each cake. Cook until bubbles form in the cakes and the bottoms are golden brown. Flip and cook the other side. Serve warm with syrup or jam.

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Reviews (77)

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This is a delicious and easy recipe! We are always watching those calories, so I am an avid modifier. I give this 5 stars after these modifications: substitute 2/3 of the oil with apple sauce, use 1/4 cup eggbeaters for every egg, use low or no-fat yogurt, use skim milk. This brings the fat% to less than 15% without hurting the flavor. Using whole wheat instead of all purpose flour will increase the fiber 3-fold and adds a robust flavor. I grind my own which means that it is fresh & chocked full of extra flavor & nutrients, too. Whole wheat has fewer calories and more protein, too. Addressing the comments of others, we thought the cinnamon was not overpowering -- in fact I might add more next time. It only took minutes to prepare, just the time to quickly peel an apple which is a breeze with the good peeler Santa brought me. And as far as knowing when to turn the pancakes, give them a little shove with the spatula -- if they easily move around, you can safely turn them. If they seem to be cooking too fast, turn the heat down a little. I found that medium high, but more towards medium than high was the best setting for me after making all of these changes.



Oh my goodness! These are so good! I substituted 1 cup of flour for oats for extra fiber and added the remaining amount of flour. I used applesauce instead of oil, and I added about a half teaspon of apple pie spice. I used light plain yogurt. And instead of chopping my apple, I grated it. I also added artificial sweetner to the batter. If you choose to use sugar, try with about 1 tablespoon at first.



These were very good pancakes! I found the cinnamon to be the perfect amt (it is my signature spice) and instead of chopping an apple, I grated it into the batter. Plus, I'm not sure why other people thought this is a time-consuming recipe because it only took me minutes to make. My ONLY complaint is that they were not as fluffy as other pancakes I've made before. Still, I would make this again and I loved the way my house smelled from these! Thanks Bonnie!

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Amount Per Serving (6 total)

  • Calories
  • 368 cal
  • 18%
  • Fat
  • 13.3 g
  • 21%
  • Carbs
  • 50.1 g
  • 16%
  • Protein
  • 11.8 g
  • 24%
  • Cholesterol
  • 78 mg
  • 26%
  • Sodium
  • 362 mg
  • 14%

Based on a 2,000 calorie diet



previous recipe:

Bacon Bourbon Apple Pancakes


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Quick and Easy Apple Muffins