apple cinnamon pancakes with yogurt

Apple Pancakes with Maple Cinnamon Yogurt

When the weather gets gloomy I want a warm, comforting breakfast, and apple pancakes with maple cinnamon yogurt is a perfect option for a quick holiday or weekend brunch. Apples are in abundance this time of year, but frozen blueberries work just as well if you prefer. Pair it with a winter fruit salad (that may include fruits such as oranges, pears, apples or grapes) and some scrambled eggs for a balanced meal.


  • 1 cup milk
  • 2 Tbsp white vinegar
  • 1 cup whole wheat flour
  • 2 Tbsp finely ground flaxseed
  • 1/2 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 Tbsp sugar or liquid honey
  • 1 egg
  • 1 Tbsp melted butter (or cooking oil)
  • 1/2 cup finely diced, peeled apple, or blueberries (fresh or frozen)
  • 3/4 cup plain yogurt
  • 1 Tbsp maple syrup
  • 1/4 tsp additional cinnamon


  1. Pour the milk into a large mug or glass measuring cup. Stir the vinegar into the milk and set aside for five minutes to ‘sour’
  2. Combine the dry ingredients (flour through salt) in a large mixing bowl
  3. Whisk the honey/sugar, egg and butter together in a separate bowl. Add the soured milk. Mix into the dry ingredients
  4. Add the fruit
  5. Heat a large skillet coated with cooking spray over medium heat
  6. While waiting for the skillet to warm, stir the yogurt, syrup and additional cinnamon together in a small bowl
  7. Once warm, ladle the batter onto the skillet in 1/4 cup portions. Cook until bubbles just start to appear on the surface. Flip with a spatula and cook until lightly browned on the other side – only a minute or two.
  8. Serve the pancakes warm with a generous dollop of maple cinnamon yogurt on top


Serving size – 2 pancakes with yogurt

Calories (kcal) 255 Protein (g) 10
Carbohydrates (g) 39 Fat (g) 8
Sugar (g) 14.5 Saturated Fat
Fibre (g) 5 Sodium (mg) 415