Apple and Greek Yogurt Pancakes

If I ever had to describe myself in just one sentence I would probably state: A believer of the Socrates’ thought. To the same extent another phrase would work as well: Just a (another?) foodie.

Merging the two sentences: a Socratic foodie. It being understood that I know I know nothing – as Socrates legendarily stated – I happened to acquire a sort of knowledge in the kitchen because I went through quite a few failures, disasters and lousy recipes unworthy of being published or just shared.

applepancakes I am a pancake lover. As such I play with flour, milk and other genuine ingredients as often as I can. My passion for pancakes, both savory and sweet, made me build confidence in handling the tools of the trade. Before trying my hands on these Yogurt pancakes I even thought I could brag about some culinary skills. Surprise-surprise I ended up making an all wrong batter able to deflate my confidence.

appleyogurtpancakes-0130 In the attempt of getting low carb pancakes and live happily “slimly” ever after, I almost entirely replaced flour with Greek yogurt. It did not work out: flour and its hated carbs are needed to structure both in shape and flavor the recipe.

These images I am showing you here, were taken after a second attempt as a proof of a revised, tasty, discretely good-looking recipe. Adding more flour made my pancakes gain consistency and shape. It’s again Flour 1 – Daniela 0. And thus I come back to the fact that I know I know nothing. Yet again it is a matter of trial and error, inside and outside the kitchen.


Apple and Greek Yogurt Pancakes

Yield: 6-8 pancakes


  • 4 apples
  • 1 egg
  • 3 Tablespoons Greek yogurt
  • 1 cup plain flour
  • 1 teaspoon baking powder
  • 1 Tablespoon honey
  • 2-4 Tablespoons oil to cook
  • icing sugar (optional)


  1. Cook the apples in boiling water for about 5 minutes. The pot must be large to contain enough water to cover the apples. Cool down the apples, then peel, coarsely grate them. For a thicker consistency you can cut one apple in slices.
  2. Whisk the flour, baking powder, salt and honey together.
  3. Combine the egg, the yogurt and stir in the apples.
  4. Heat a thin layer of oil in a skillet over medium heat. Drop large spoonful of batter into the pan and flatten it out a little. Cook until golden golden underneath, flip the pancake and cook them for an additional two minutes.
  5. Dust with powdered sugar and serve immediately.

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  • Reply Anne ~ Uni Homemaker September 10, 2013 at 6:32 am

    Oh my goodness, that looks amazing! Apple and Greek yogurt? YUM! And I love the sliced figs on top. Beautiful!

  • Reply Dina September 10, 2013 at 3:41 pm

    sounds yummy!

  • Reply Denise September 10, 2013 at 11:41 pm

    Sounds delicious ! What type of apples would you recommend ?

  • Reply Daniela September 11, 2013 at 4:03 am

    I love pancakes too and these look especially delicious.
    The idea of using Greek yogurt for the recipe is fantastic, makes it so much lighter. Now I know what we wil have for breakfast on Sunday 🙂

  • Reply Asmita September 11, 2013 at 2:46 pm

    Gorgeous pancakes!!!

  • Reply bellini September 11, 2013 at 3:25 pm

    We are always looking for new ideas to not only eat healthily but for our favourite breakfast treats.

  • Reply Kiran @ September 12, 2013 at 2:05 am

    Perfect stakes!! Makes me drool for autumn 🙂

  • Reply Rosa September 12, 2013 at 9:24 am

    Fabulous pancakes and lovely shots! Now, I’m craving this delightful treat.



  • Reply Archana @ FeedingTheFoodie September 12, 2013 at 3:15 pm

    What an awesome combination – with fig and honey! Just love it! Hello philosopher/ic? foodie.. so glad I found your blog.
    Pancakes with only yogurt – that would be carb-guilt free and a parfait? 🙂

  • Reply Dina September 12, 2013 at 7:54 pm

    these sound delish!

  • Reply Ash-foodfashionparty September 16, 2013 at 6:46 pm

    I loved your writing…Love your pictures.
    The pancakes looks delicious, yay to some addition of the flour.

  • Reply Abby October 5, 2013 at 3:57 pm

    I’m eating these as I type this. They’re delicious! I used vanilla coconut milk yogurt because I’m dairy free and they still came out perfect. I topped them with some roasted raspberries and pure maple syrup but honestly, I could have eaten them on their own.
    I didn’t see yield information, so as a reference to anyone who is curious, the batter made eight pancakes.
    Thanks so much for a great recipe!

    • Reply Abby October 5, 2013 at 3:58 pm

      I also used whole wheat flour. The wheat flavor is masked by the apple.

    • Reply Daniela @FoodRecipesHQ October 5, 2013 at 6:52 pm

      Vanilla coconut milk… sounds great. Abby, I’m glad you liked them and customized the recipe. I’ll try the version with wheat flour!

  • Reply Posy October 6, 2013 at 6:53 pm

    I recently discovered swapping wheat flour with flour made from oats. Just process oats in your blender or food processor into a flour. You may need to use a little extra oat flour in place of wheat flour. I’m going to try it in these pancakes, they sound delicious!

  • Reply Terry October 6, 2013 at 9:50 pm

    How much salt is not stated in the instructions and salt is not listed in the ingredient list. Is it necessary?
    Try flaxseed instead of an egg.
    Step 3 needs clarification. Are you combining the egg and yogurt together before adding them to the dry mixture and then adding the apples?
    Honey could be added with the liquid ingredients.
    Ingredients need to be listed in order of use.
    Great pictures!

    • Reply Daniela @FoodRecipesHQ October 7, 2013 at 10:29 pm

      Hi Terry, I did not add salt in these pancakes. I stirred the egg and yogurt in the dry mixture, no need to combine them before I believe. I’ll definitely try the flaxseed in place of the egg, thanks for the tips!

  • Reply Jere October 8, 2013 at 12:32 am

    I too am trying new things and putting forth a great effort in healthy! Next time you want to play with less/no flour check these out … … I have also made a chocolate cake from a Martha Steward recipe with literally a couple Tbl of flour. It was awesome … All the choclate cost a fortune but it was a gift also. Lol

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  • Reply Jenna January 19, 2014 at 5:28 pm

    What size are the apples? How much grated apple should there be?

    • Reply Daniela @FoodRecipesHQ January 19, 2014 at 5:58 pm

      4 medium apples should be fine! You can grate 2 apples and cut the rest. It’s up to you!

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  • Reply Leslie Fallon February 16, 2014 at 1:13 pm

    I am licking my computer screen —these look fantastic. I will sub the wheat flour with a combo of almond and tapioca flour.

  • Reply Angelique Meyer February 21, 2014 at 6:05 am

    I love your humble honesty! It’s the one thing we all have to come to grips within ourselves as would be culinary artists – there will be failures and sorry attempts at something fabulous, but persistence pays off. These look delicious. I love anything with Greek yogurt incorporated into the recipe, so I look forward to trying these.

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  • Reply Lisa @ Simple Pairings April 14, 2014 at 12:59 pm

    I love this recipe! I bet the Greek Yogurt really adds a nice richness and creaminess to the pancake. I can tell just by looking at your photographs! Can’t wait to try this.

  • Reply Howie Fox January 21, 2015 at 10:46 am

    This goes straight on my new pinterest pancake board! 😀
    One question: If you don’t like plain flour, why not using whole wheat flour? As far as I know that stuff is really healthy. Will give it a try.

  • Reply Howie February 14, 2015 at 11:27 am

    I made the pancakes yesterday morning (with plain flour) and they were a hit!! I’d love to give it 5 stars 😀

  • Reply Aleksandra February 16, 2015 at 7:17 pm

    You had me at overnight!

  • Reply Amanee May 11, 2015 at 3:25 pm

    Pancakes looks scrumptious. Was wondering if rice flour could be added instead of or wholemeal flour or white and what would be the result To have a gluten free pancake.I think I’ll try it and post it later.
    Thank you for this lovely recipe

    • Reply Daniela @FoodRecipesHQ May 12, 2015 at 9:07 pm

      Hi Amanee, both the taste and consistency will surely change. You won’t get fluffy nor thick pancakes but it is worth giving it a try if you like rice flour!

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  • Reply Abbie March 21, 2017 at 6:53 pm

    Is there liquid in this? I followed your instructions and this is so thick I can’t even stir it!

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