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Breakfast recipe · from the recipe book

Apple Cinnamon Yogurt Oat Pancakes

Tender, lightly tangy oat pancakes studded with soft cinnamon apple bits and finished with a warm maple drizzle.

Apple Cinnamon Yogurt Oat Pancakes

Ingredients

  • 2 cups160 gOld-fashioned rolled oats
  • ½ cup60 gAll-purpose flour
  • 9 oz250 gPlain Greek yogurt, nonfat
  • ¾ cup (180 ml)180 gMilk, 2%
  • 2 large100 gEggs
  • 1 medium180 gApplefinely diced
  • 1½ tsp4 gGround cinnamon
  • 1¾ tsp8 gBaking powder
  • ¼ tsp1.5 gSalt
  • 1 tsp4 gVanilla extract
  • 1 tbsp15 gUnsalted butterdivided
  • 3 tbsp60 gMaple syrupwarmed

Steps

  1. Dice the apple and set it aside.
  2. In a large bowl, stir together the oats, flour, cinnamon, baking powder and salt.
  3. In another bowl, whisk the egg, Greek yogurt, milk and vanilla until smooth.
  4. Pour the yogurt mixture into the oat mixture, stir just until combined, then fold in the apple. Let the batter rest 10 minutes so the oats soften.
  5. Heat a large skillet over medium-low heat and melt about one third of the butter.
  6. Scoop about 1/4 cup batter per pancake into the skillet and cook 3 minutes, until bubbles form and the edges look set; flip and cook 2 to 3 minutes more, until golden and cooked through to 160°F (71°C) in the center.
  7. Repeat with the remaining batter, melting the next third of the butter, then the last third, before each new batch.
  8. Warm the maple syrup in a small pan or the microwave and drizzle it over the stacked pancakes to serve.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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