Fluffy Greek Yogurt Pancakes

Apple pancakes made with Greek yogurt make a perfect breakfast for two people. They're super fluffy, packed with protein from the yogurt and fiber from the apples, which keeps you full way past noon. These pancakes hit that sweet spot between healthy and tasty, especially with warm cinnamon apples on top. They're great for lazy weekend mornings or as a special treat during the week, giving you just enough without any wasted food.

When my sister stopped by for a weekend visit last month, I whipped up these pancakes on Sunday before she headed home. We watched the rain trickle down the window while we ate. She usually doesn't bother with breakfast at all, but she cleaned her plate and grabbed the recipe before leaving. Those soft pancakes topped with warm, cinnamon-y apples turned out to be the perfect goodbye meal.

Key Recipe Ingredients

• Half cup whole wheat flour: Adds good-for-you fiber and a nutty taste to the mix.
• Half teaspoon baking powder: Teams up with quarter teaspoon baking soda to make the pancakes puff up nicely.
• Half teaspoon cinnamon: Gives a cozy spice flavor throughout the batter.
• One tablespoon maple syrup: Adds just enough sweetness to work with the fruit flavors.
• Quarter cup Greek yogurt: Pumps up the protein and makes the pancakes amazingly tender.
• One large egg: Holds everything together and gives structure.
• Quarter cup milk: Gets the batter to just the right thickness.
• Half teaspoon vanilla extract: Brings a lovely background flavor to the whole mix.
• Half small apple grated: Adds moisture and natural sweetness in every bite.
• One tablespoon melted butter: Makes sure you get that beautiful golden color when cooking.

What You Need For Topping

• Half apple sliced thinly: Just the right amount of topping for two servings.
• Half teaspoon cinnamon: Adds that warm, cozy flavor to the fruit.
• One teaspoon butter: Makes the apples get a little caramelized while cooking.
• One teaspoon maple syrup or honey: Brings out the natural sweetness and creates a light sauce.

How To Make Your Breakfast

Mixing Your Batter:

Grab a medium bowl and mix your whole wheat flour, baking powder, baking soda, and cinnamon. Give it all a good whisk so everything's evenly spread out. In another bowl, mix together your Greek yogurt, egg, milk, vanilla, and maple syrup. Stir until it's smooth with no yogurt lumps hanging around. Make a hole in the middle of your dry stuff and pour in the wet mix. Fold it all together gently until you can't see any dry flour. Don't mix too much or you'll end up with tough pancakes. Toss in your freshly grated apple and fold it in just enough to spread it through the batter.

How To Cook Your Pancakes:

Put a good non-stick pan on medium heat and let it warm up completely. Add a bit of butter or oil, swirling to coat the bottom. Pour about half your batter into the middle for one big pancake. Or make two smaller ones if you prefer. Let it cook until bubbles pop up all over and the edges look set, about two to three minutes. Slide your spatula all the way under and flip it confidently. Cook another two minutes on the other side until it's golden brown and cooked through. Put the finished pancake on a warm plate and do the same thing with the rest of your batter.

Making The Apple Topping:

While your second pancake cooks, get your apple topping ready. In a small pan, melt a teaspoon of butter over medium heat. Add your thin apple slices, trying to lay them flat. Sprinkle with cinnamon and drizzle with maple syrup or honey. Cook gently for about two to three minutes, stirring now and then. You want the apples to soften a bit but still have some bite to them. Take them off the heat once they look shiny and are tender but still crisp.

Putting It All Together:

Stack your finished pancakes on two plates. Spoon your warm apples over each stack. Add more maple syrup if you want it sweeter. Put a spoonful of Greek yogurt or almond butter on top for extra protein if you like. Serve right away while everything's still warm for the best taste.

Pin it

I love eating these pancakes with a big spoonful of almond butter melting on top. The nutty richness against the sweet apple flavor makes this simple breakfast taste amazing. My husband likes his with extra Greek yogurt and a little honey drizzled on top. He says the tangy yogurt works perfectly with the warm spices.

What To Serve On The Side

In summer, throw some fresh berries on top for bright color and a bit of tartness. A few slices of crispy turkey bacon on the side gives you a savory balance to the sweetness. For special mornings, add a little plate with some sharp cheddar cheese, which goes surprisingly well with apple pancakes. It makes a nice brunch spread that's still just right for two people.

Ways To Switch Up The Flavors

Try swapping the apples for pears in the fall when Bosc or Anjou pears are super sweet and juicy. Play around with different spices like cardamom, nutmeg, or ginger for new flavor combos worth trying. If you don't do dairy, coconut yogurt works great instead of Greek yogurt and adds a slight tropical taste to your pancakes.

What To Do With Extra Pancakes

Even though these are made for two, sometimes you might not finish them all. Let any leftover pancakes cool completely on a wire rack. Store them in a sealed container with parchment paper between each pancake and keep in the fridge for up to two days. When you want to eat them, warm them up in a toaster oven or in a pan with a tiny bit of butter to get the best texture back.

Pin it

These pancakes are my favorite small-batch breakfast find. After trying too many recipes that made way too much or needed complicated math to cut down, finding this naturally two-person recipe totally changed my weekends. They've got filling ingredients, hardly any cleanup, and tons of flavor, making them perfect for slow mornings with someone special. Whether you're sharing with your partner, a friend, or just eating both servings yourself over a lazy morning, these pancakes bring comfort without any fuss.

Frequently Asked Questions

→ How can I make these without dairy?

Swap Greek yogurt for plant-based options like coconut or almond yogurt. The pancakes might have a slightly different texture, but they’ll still turn out great.

→ Which apples work best for the topping?

Go for firm varieties like Granny Smith, Gala, or Honeycrisp. They hold up during cooking and add a nice crunch to the soft pancakes.

→ Is it okay to prepare the batter beforehand?

You can mix the dry ingredients ahead of time, but wait to combine them with wet ingredients before cooking to keep your pancakes fluffy.

→ What’s the best way to store leftovers?

Let pancakes cool first, then store in an airtight container in the fridge for up to two days. Warm them up in the microwave or toaster before eating.

→ Can I freeze extra pancakes?

Yes, freeze them flat on a baking sheet, then transfer to a freezer bag. Reheat directly from frozen for a quick breakfast anytime.