Greek Yogurt Apple Pancakes for Two

No need to have a house full of guests to enjoy a sweet breakfast, thanks to these fluffy apple pancakes for two!

I love pancakes. Like I realllly love pancakes. The running joke in my family is that anytime you eat with Bry, you better eat quick otherwise all the food will be gone. Yes, my husband is one of those annoying people that can (and does) eat a ton of food, yet he stays in great shape. And while he usually has to help me finish my meals when we go out, when it comes to pancakes for some reason I’m the one eating his leftovers.

Pancakes on their own just don’t fill me up. Give me an omelet and I’ll probably eat half, but give me a stack of pancakes and I’ll finish all of them and still be hungry by lunch time. That is until I started making my own at home. The key to filling pancakes are fiber, protein, and healthy fats. These pancakes, like my chocolate chip ones, get a fiber boost from whole wheat flour and extra protein from Greek yogurt. Then instead of maple syrup (. . .hang in there with me!) I spread peanut or almond butter on top. . .okay sometimes I do both maple syrup and nut butter.

Since I could eat platefuls of pancakes, making a recipe that’s meant to feed 6 people is dangerous territory. And it’s not that I’m concerned about how many calories I’m eating, it’s more that I’m eating a bunch of the same food rather than getting more variety in my diet. So, that’s where these pancakes come in. This recipe is scaled down for two people and can be made into four smaller pancakes or two diner-sized one’s. I personally prefer making two large pancakes as I’ve found that these actually cook best when you can pour the batter into a medium-sized skillet – they get super fluffy. Plus, if you have two medium skillets, then you can make both pancakes at the same time – no one person getting to eat while the other keeps flipping pancakes. If you do decide to make four smaller pancakes instead, be sure to only lightly grease the pan otherwise they won’t rise properly.

In the spirit of Fall, I topped these pancakes with stove-top roasted apples, but feel free to nix the apples and drop some blueberries or banana slices onto the pancakes instead.

Pumpkin beer is finally in stores which can mean only one thing: it’s officially Fall! I know it’s technically been Fall for a couple weeks now, but until the weather gets cooler and we can go get a pumpkin beer on tap at our neighborhood brewery, it doesn’t seem fully like Fall. But now that I’m in full pumpkin mode, I need to start thinking about a good costume for Bernie’s first Halloween. . .any ideas?

Greek Yogurt Apple Pancakes for Two

Print Recipe
Serves: 2 Cooking Time: 15 min


  • For the apple topping:
  • 1 crisp apple, diced
  • 1 tsp ground cinnamon
  • 1 tsp canola oil
  • 1 Tbsp water
  • For the pancakes:
  • ½ cup white, whole wheat flour
  • ½ cup white all-purpose flour
  • 2 tsp baking powder
  • Pinch salt
  • ½ Tbsp sugar
  • ¼ cup unsweetened vanilla almond milk
  • 1 large egg
  • 1 tsp vanilla extract
  • ¼ cup 2% fat Greek yogurt
  • Additional toppings of choice, I recommend almond butter and maple syrup!



In a small bowl, toss together diced apple, cinnamon, water and oil. Pour into a small saucepan and heat over medium. Continue to cook while you make the pancakes. Note, you may need to reduce heat down to low depending on how hot your stove gets.


To make the pancakes, first combine flours, baking powder, salt and sugar in a large mixing bowl.


Whisk together eggs, milk and vanilla extract. Slowly stir into flour mixture until just combined


(there will still be lumps). Add in yogurt and stir until just combined, again you want a few lumps


to remain.


Heat a large skillet over medium-low heat (or if you have a griddle, heat to ~325 degrees F).


Grease pan with a little butter or nonstick cooking spray. Once pan is warm, pour a generous ¼ cup of


batter onto the pan for each pancake. Let cook until bubbles form around the pancake, about 3-4 minutes, and then flip. Cook another 1-2 minutes or until golden brown. Repeat with remaining batter.


Another option, since it’s just for two people, is to make two diner-sized pancakes. I like to do that by heating two medium-sized


skillets and evenly distributing the batter between the skillets. It will take longer to cook, but is an easy way to have both pancakes ready to eat at the same time!


Divide pancakes between two plates and top with cooked apples, maple syrup, and almond butter. Enjoy!


Nutrition for 1/2 recipe (without toppings): 330 calories, 1 g saturated fat, 60 g carbohydrate, 6 g fiber, 12 g sugar, 14 g protein

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