These Soft Apple Pancakes are the perfect way to elevate your morning routine with just a few basic ingredients. Juicy apples bring a naturally sweet flavor and moist texture to every bite, while the batter stays pillowy soft thanks to yogurt and a generous splash of milk. Whether you serve them with honey, jam, or a dusting of powdered sugar, they’re guaranteed to become a breakfast favorite for both kids and adults alike.
Ideal for fall mornings, weekend brunches, or anytime you crave a cozy treat, this recipe is quick, simple, and full of warm, fruity flavor. Plus, you don’t need any fancy tools or techniques—just a mixing bowl, a frying pan, and 30 minutes of your time.
Recipe description
These pancakes combine the comfort of a classic flapjack with the tender bite of fresh apples and the fluffiness of a soufflé-style batter. The result? Incredibly soft, moist, and lightly sweet pancakes that practically melt in your mouth.
The combination of yogurt and milk keeps them light and airy, while a touch of lemon juice on the grated apples prevents browning and adds a subtle citrus zing. Perfect on their own or with toppings, they’re a hit with every generation at the table.
Preparation, cook, and total times
Preparation Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
YIELD
Makes about 12 medium pancakes
Serves 4 people
Cuisine
Comfort-style breakfast with Eastern European and American inspiration
A full list of ingredients
-
2 medium apples, peeled and grated
-
Juice of ½ lemon
-
2 eggs
-
200 ml (6.5 fl oz) milk
-
2 tablespoons sugar
-
200 ml (6.5 fl oz) yogurt (plain or vanilla)
-
½ teaspoon salt
-
2 teaspoons baking powder
-
2 cups (300 g) all-purpose flour
-
Oil or butter for greasing the pan
Step-by-step cooking directions
Step 1: Prepare the Apples
Peel and grate the apples using a coarse grater. Immediately squeeze the juice of half a lemon over them and stir to prevent discoloration and to add brightness to the flavor. Set aside while preparing the batter.
Step 2: Make the Batter
In a large mixing bowl, crack the eggs and whisk until slightly frothy. Add milk, yogurt, sugar, and salt. Stir until combined.
Sprinkle in the baking powder and mix again. Gradually add the flour while stirring to avoid lumps. The batter should be smooth and slightly thick.
Step 3: Add the Apples
Gently fold the grated apples (along with the lemon juice) into the batter. Mix just until combined.
Let the batter rest for 5–10 minutes while you preheat the pan. This helps the flour hydrate and gives the baking powder a chance to activate for fluffier pancakes.
Step 4: Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat. Lightly grease with a bit of oil or butter.
Spoon about 1 tablespoon of batter per pancake onto the pan. Flatten slightly with the back of the spoon.
Cook for about 2–3 minutes until the bottom is golden brown. Flip and cook for another 1–2 minutes until the other side is golden and the pancake is cooked through.
Repeat with the remaining batter, greasing the pan between batches if needed.
Step 5: Serve and Enjoy
Serve the pancakes warm. Top with your favorite toppings—jam, honey, maple syrup, powdered sugar, or even fresh berries.
Nutritional information (per serving of 3 pancakes)
-
Calories: 270
-
Protein: 7 g
-
Fat: 7 g
-
Carbohydrates: 42 g
-
Sugar: 10 g
-
Fiber: 2 g
-
Calcium: 130 mg
-
Iron: 1.8 mg
The origins and popularity of the recipe
Apple pancakes are a cherished recipe in many cultures—from German Apfelpfannkuchen to Eastern European oladyi. These soft pancakes take inspiration from traditional comfort food breakfasts, updated for modern tastes with the addition of yogurt and lemon.
Their popularity lies in their versatility. You can find variations of this recipe across Europe, North America, and beyond. With minimal ingredients and maximum flavor, it’s no wonder these pancakes remain a family favorite.
Reasons why you’ll love the recipe
-
Quick and easy: Just 30 minutes from start to finish
-
Soft and fluffy: Yogurt and baking powder create a soufflé-like texture
-
Apple-rich: Juicy bites of fruit in every pancake
-
Minimal ingredients: All pantry staples
-
No special equipment: Just a bowl, whisk, and frying pan
-
Kid-friendly: Naturally sweet and easy to eat
-
Versatile: Works with other fruits like pears or bananas
Health benefits
-
Apples: High in fiber, vitamin C, and antioxidants
-
Yogurt: Provides calcium, probiotics, and protein
-
Eggs: A good source of protein and B vitamins
-
Homemade: No preservatives or artificial ingredients
-
Lemon juice: Adds vitamin C and helps digestion
Serving suggestions
-
Sweet toppings: Serve with honey, maple syrup, or fruit preserves
-
Savory twist: Pair with cottage cheese or cream cheese
-
On-the-go: Cool and pack for school or work lunches
-
Holiday brunch: Add cinnamon and nutmeg for a festive variation
-
Mini dessert: Drizzle with chocolate sauce and serve with ice cream
Cooking tips
-
Grate the apples coarsely: This prevents them from becoming mushy in the batter
-
Don’t overmix the batter: This keeps the pancakes light and fluffy
-
Test your pan’s heat: A drop of water should sizzle—not jump or sit still
-
Use a cookie scoop: For evenly sized pancakes
-
Wipe the pan between batches: To avoid burnt oil affecting the flavor
Variations to try
-
Cinnamon Apple Pancakes: Add ½ teaspoon cinnamon to the batter
-
Vegan version: Use flax eggs, plant-based milk, and dairy-free yogurt
-
Banana Apple Pancakes: Replace one apple with a mashed ripe banana
-
Nutty twist: Add chopped walnuts or pecans
-
Whole grain: Use half whole wheat flour for more fiber
-
Protein-packed: Stir in a scoop of protein powder or add cottage cheese
A conclusion
These Soft Apple Pancakes are more than just a breakfast—they’re a comforting ritual, a crowd-pleaser, and a nostalgic bite of home all rolled into one. Whether you’re cooking for loved ones or treating yourself to something special, this easy recipe brings sweetness and warmth to any morning.
Light, tender, and filled with the goodness of apples, these pancakes are ideal for seasonal transitions or whenever you need a quick breakfast idea that doesn’t sacrifice taste or quality. Keep this recipe bookmarked, because once you try it, you’ll be making it again and again.
A 10 comprehensive FAQ section
1. Can I use whole wheat flour instead of all-purpose?
Yes, though the texture will be slightly denser. You can also use half whole wheat and half all-purpose.
2. Can I prepare the batter the night before?
It’s best used fresh, but you can prep the dry ingredients separately and mix with wet in the morning.
3. What type of apples should I use?
Firm, slightly tart apples like Granny Smith or Gala work best.
4. Can I freeze the pancakes?
Yes. Let them cool completely, then freeze in a zip-top bag. Reheat in a toaster or skillet.
5. Is the lemon juice necessary?
It prevents the apples from browning and adds brightness, but you can skip it if needed.
6. Can I make them without yogurt?
Yes. Substitute with sour cream or increase the milk slightly and add a squeeze of lemon juice.
7. How do I keep them warm while cooking the rest?
Place cooked pancakes in a warm oven (about 90°C/200°F) on a baking tray.
8. What other fruits work in this recipe?
Try pears, bananas, or even blueberries folded into the batter.
9. Can I reduce the sugar?
Yes. You can use just 1 tablespoon or skip it if serving with sweet toppings.
10. What pan should I use?
A nonstick skillet works best for evenly cooked, golden pancakes with minimal oil.