Spelt flour creates naturally tangy pancakes because its ancient gluten structure ferments differently than modern wheat—discovered by accident in 1970s Germany.
Yogurt and Apple Pancakes
Indulge in fluffy, delightful pancakes that combine the creaminess of yogurt with the natural sweetness of fresh apples! These quick-to-make treats are ideal for whipping up a delicious breakfast feast in no time. Get ready to stack them high and savor every bite!
Prep
10
min
Cook
4
min
Serves
4
people
Level
beginner
The Story
These yogurt pancakes are pure Germanic genius meets ancient Greek breakfast wisdom—German settlers in 1800s Pennsylvania discovered that tangy European yogurt could replace buttermilk in their beloved pfannkuchen, while the apple addition channels Austria's apfelschmarrn tradition, creating a breakfast that's simultaneously Bavarian bakery and Mediterranean health kick wrapped in one gloriously fluffy package.
Regional Twist
In Bavaria's Allgäu region, they replace the plain yogurt with thick Bergkäse whey and fold in grated Boskoop apples with caraway seeds, turning breakfast into proper Alpine fuel.
📝 Ingredients
Shopping List
- 1 unit egg
- 115 g plain yogurt
Pantry Items
Amounts also listed in instructions below
- apple (to taste)
- baking powder (to taste)
- brown sugar (to taste)
- salt (to taste)
- spelt flour (to taste)
- vegetable oil (to taste)
👨🍳 Instructions
- 1
Sift and mix the dry ingredients.
- 2
In another bowl, whisk the wet ingredients, then pour them over the dry and stir.
- 3
Add the diced apple and gently fold it into the batter.
- 4
Cook the pancakes over medium heat with the lid on, 2 minutes per side.
- 5
Serve warm with your favorite topping (we love brown sugar + cinnamon).
💡 Pro Tips
- ✓Mix pancake batter just until flour disappears (about 10-12 gentle stirs) because overmixing develops gluten strands, creating tough, dense pancakes instead of fluffy ones.technique10-12 stirs
- ✓Toss diced apple pieces in 1 tablespoon of flour before folding into batter to prevent them from sinking during cooking due to their higher density than the batter.technique1 tablespoon flour coating
- ✓Cook pancakes at exactly 325-350°F (medium heat) because spelt flour browns faster than wheat flour due to higher protein content, requiring lower temperature to prevent burning.timing325-350°F
- ✓Use yogurt at room temperature (68-72°F) because cold yogurt will cause the batter to seize and create lumps that won't dissolve during the brief mixing time.ingredient68-72°F
- ✓Cover pancakes while cooking because the steam helps cook the top surface evenly while the bottom sets, eliminating the need to flip multiple times and preventing raw centers.equipment
Share this recipe
Prep
10
min
Cook
4
min
Serves
4
people
Level
beginner
Share this recipe
Spelt flour creates naturally tangy pancakes because its ancient gluten structure ferments differently than modern wheat—discovered by accident in 1970s Germany.
Yogurt and Apple Pancakes
Indulge in fluffy, delightful pancakes that combine the creaminess of yogurt with the natural sweetness of fresh apples! These quick-to-make treats are ideal for whipping up a delicious breakfast feast in no time. Get ready to stack them high and savor every bite!
The Story
These yogurt pancakes are pure Germanic genius meets ancient Greek breakfast wisdom—German settlers in 1800s Pennsylvania discovered that tangy European yogurt could replace buttermilk in their beloved pfannkuchen, while the apple addition channels Austria's apfelschmarrn tradition, creating a breakfast that's simultaneously Bavarian bakery and Mediterranean health kick wrapped in one gloriously fluffy package.
Regional Twist
In Bavaria's Allgäu region, they replace the plain yogurt with thick Bergkäse whey and fold in grated Boskoop apples with caraway seeds, turning breakfast into proper Alpine fuel.
📝 Ingredients
Shopping List
- 1 unit egg
- 115 g plain yogurt
Pantry Items
Amounts also listed in instructions below
- apple (to taste)
- baking powder (to taste)
- brown sugar (to taste)
- salt (to taste)
- spelt flour (to taste)
- vegetable oil (to taste)
👨🍳 Instructions
- 1
Sift and mix the dry ingredients.
- 2
In another bowl, whisk the wet ingredients, then pour them over the dry and stir.
- 3
Add the diced apple and gently fold it into the batter.
- 4
Cook the pancakes over medium heat with the lid on, 2 minutes per side.
- 5
Serve warm with your favorite topping (we love brown sugar + cinnamon).
💡 Pro Tips
- ✓Mix pancake batter just until flour disappears (about 10-12 gentle stirs) because overmixing develops gluten strands, creating tough, dense pancakes instead of fluffy ones.technique10-12 stirs
- ✓Toss diced apple pieces in 1 tablespoon of flour before folding into batter to prevent them from sinking during cooking due to their higher density than the batter.technique1 tablespoon flour coating
- ✓Cook pancakes at exactly 325-350°F (medium heat) because spelt flour browns faster than wheat flour due to higher protein content, requiring lower temperature to prevent burning.timing325-350°F
- ✓Use yogurt at room temperature (68-72°F) because cold yogurt will cause the batter to seize and create lumps that won't dissolve during the brief mixing time.ingredient68-72°F
- ✓Cover pancakes while cooking because the steam helps cook the top surface evenly while the bottom sets, eliminating the need to flip multiple times and preventing raw centers.equipment