Apple and Yogurt Pancakes with Cinnamon: A Cozy Breakfast from Simple Ingredients

Grated apples bring little pockets of fruit to these yogurt pancakes, while cinnamon and vanilla give the batter a warm, inviting flavor. Cook them in small rounds, serve them straight from the pan, and you have a breakfast that needs very little dressing up.

The useful trick is to pay attention to the apples: their juice affects the batter, so a little adjustment before cooking can make the pancakes easier to handle.

Ingredients

• 2 large apples
• 250 g plain natural yogurt
• 2 eggs
• 200 g plain wheat flour*
• 1 packet vanilla sugar**
• 2–3 tablespoons sugar, adjusted to taste
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• A pinch of salt
• Oil or butter, for frying

The source lists “200 g mel (type 405),” which appears to mean wheat flour. This recipe interprets it as plain flour, with baking powder added separately. The stray reference to “pancake flour” has not been treated as an additional ingredient.

The source does not specify the packet weight. Check your package, as sizes vary.

How to Make Them

1. Prepare the apples

Peel and grate the apples. Fine grating distributes the fruit more evenly through the batter; coarser grating leaves more noticeable apple pieces.

If juice collects beneath the grated apples, let them drain briefly in a sieve. Avoid squeezing them completely dry.

2. Mix the wet ingredients

In a large bowl, whisk together the yogurt, eggs, vanilla sugar, and regular sugar until combined.

Use the smaller quantity of sugar if your apples are sweet or you plan to add a sweet topping.

3. Add the dry ingredients

In a separate bowl, stir together the flour, baking powder, cinnamon, and salt. Add this mixture to the yogurt mixture and stir gently until no dry flour remains.

Fold in the grated apples. The batter should be thick enough to spoon into the pan and spread gently, rather than run across it.

4. Cook a small test pancake

Heat a thin coating of oil or a little butter in a frying pan over medium heat.

Spoon in a small portion of batter and gently flatten it. Keep the pancake fairly small so it is easier to turn and cook through.

Cook until the underside is golden and the edges begin to look set. Flip carefully, then cook the other side until golden and the center is cooked through. Lower the heat if the surface browns before the middle has set.

5. Finish in batches

Repeat with the remaining batter, leaving space between the pancakes and adding a little more oil or butter when needed.

Serve warm.

Let the First Pancake Guide You

Because apples and yogurt vary in moisture, the first pancake is a useful check.

• If the batter spreads too much: stir in a little more flour, a spoonful at a time.
• If the batter is too stiff to spread: add a small splash of milk or water.
• If the outside darkens too quickly: reduce the heat and make the next pancakes slightly thinner.

These small adjustments are more useful than relying on a fixed cooking time.

Simple Ways to Serve Them

Try a spoonful of plain yogurt and a light dusting of cinnamon for a simple finish. Fresh apple slices add crunch, while a little honey or maple syrup makes the plate sweeter.

Start with a small amount of topping—the batter already contains sugar, vanilla, and fruit.

A Breakfast Worth Taking Slowly

These pancakes are best approached one small batch at a time. Keep the heat moderate, give the centers time to cook, and use the first pancake to find the right balance for your pan and batter.