Apple and Greek yogurt pancakes are fluffy and delicious flapjacks perfect for breakfast, made with a sugar-free batter.
Easy and quick pancakes, fluffy and light, filled with apples, topped with a drizzle of maple syrup or honey and fresh blueberries, a real treat that takes just 5 minutes to prepare!
The peculiarity of these pancakes is that each one is made from a slice of apple enveloped in the batter, creating a soft and sweet flapjack without the need to add sugar. This is because the apple, especially if using Golden or Red Delicious varieties, is a naturally sweet fruit, allowing us to utilize the natural sweetness of the apple to avoid adding extra sugar. Of course, if you prefer sweeter pancakes, you can add a few tablespoons of sugar, either granulated or brown, or sweeteners like erythritol or Stevia. But if, like us, you enjoy less sweet treats, we recommend trying our version!
As we mentioned, the recipe is very simple and versatile because we can prepare the batter the day before and take it out of the fridge when ready to make the pancakes, or prepare it right at breakfast time since it takes no more than 5 minutes! In a bowl, mix with a hand whisk the egg, Greek yogurt, milk, flour with baking powder, and cinnamon until you get a smooth and homogeneous batter. Peel and slice an apple and dip each slice in the batter to cover it evenly. Melt butter in a non-stick pan and cook each apple pancake for a few minutes on each side until golden and fluffy. At this point, they are ready to be served with a cup of hot frothed milk and can be enriched with honey or maple syrup and fresh blueberries or other fruit.
As we said, you can use Golden or Red Delicious apples, which are naturally sweet. If you use other types of less sweet apples, you can add sugar to the batter. As you can also read in the notes at the bottom of the article, to make gluten-free and lactose-free pancakes just use gluten and lactose-free ingredients, so practically everyone can enjoy these delicious pancakes!
Great for breakfast, ideal for a sweet snack, perfect for brunch, try the apple and Greek yogurt pancakes. With their natural sweetness and softness, they will win you over!
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 8
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 114.80 (Kcal)
- Carbohydrates 17.85 (g) of which sugars 9.57 (g)
- Proteins 4.64 (g)
- Fat 3.24 (g) of which saturated 1.93 (g)of which unsaturated 0.78 (g)
- Fibers 1.05 (g)
- Sodium 19.89 (mg)
Indicative values for a portion of 1 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Apple and Greek Yogurt Pancakes
- 8.8 oz oz Greek yogurt
- 2/3 cup cup all-purpose flour
- 1/4 cup cup milk
- 1 apple
- 1 egg
- ground cinnamon
- butter
- 1 pinch baking powder
- honey (or maple syrup)
- blueberries
Tools for Apple and Greek Yogurt Pancakes
- 1 Bowl
- 1 Hand whisk
- 1 Cutting board
- 1 Knife
- 1 Apple corer
- 1 Pan
- 1 Stove
Steps for Apple and Greek Yogurt Pancakes
Start preparing the apple and Greek yogurt pancakes by making the pancake batter: crack an egg into a bowl.
Add the Greek yogurt and milk. Mix with a hand whisk.
Then add the sifted flour with baking powder and cinnamon and mix until obtaining a smooth and homogeneous batter.
Peel an apple and cut it into slices. Remove the core using a small knife, a small round pastry cutter, or an apple corer.
Dip each apple slice in the batter to coat it evenly.
Melt a knob of butter in a non-stick skillet and dry with a paper towel.
Cook each pancake for a few minutes on each side until they are golden brown.
Serve the apple and Greek yogurt pancakes with honey or maple syrup and fresh blueberries.
Simo and Cicci recommend
You can store these pancakes for up to two days in an airtight container at room temperature or in the fridge. You can prepare the pancake batter the night before, storing it in the fridge to have it ready in the morning for breakfast.
You can use gluten-free flour or rice flour or buckwheat flour to make delicious gluten-free pancakes.
For a lactose-free version, we recommend using lactose-free Greek yogurt, milk, and butter, or a vegetable milk such as almond or oat to replace cow’s milk.
If you don’t like cinnamon, you can replace it with grated lemon and orange zest or vanilla seeds.
