Fluffy pancakes packed with warm apple and cinnamon flavor, boosted by protein powder and Greek yogurt. These pancakes are perfect for a nutritious breakfast that feels like dessert.
Why You’ll Love This Recipe
It tastes like apple pie, but in pancake form
High in protein thanks to whey and Greek yogurt
Easily adaptable to gluten‑free or dairy‑free lifestyles
Simple, wholesome ingredients you probably already have
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 small apple, peeled and chopped into 1‑inch pieces
¾ cup all‑purpose flour (or gluten‑free 1:1 blend)
30 g unflavored protein powder
2 tsp baking powder
1 tsp cinnamon
¼ tsp salt
¾ cup milk (dairy or plant based)
¼ cup plain Greek yogurt
1 egg
1 tbsp butter, melted and cooled
1 tbsp maple syrup
½ tsp vanilla extract
Directions
Place the chopped apple in a microwave‑safe dish. Cover and cook 2–3 minutes, until softened. Drain off juice and set aside.
In one bowl, whisk flour (or gluten‑free blend), protein powder, baking powder, cinnamon, and salt.
In another bowl, whisk together milk, Greek yogurt, egg, melted butter, maple syrup, and vanilla until smooth.
Pour wet ingredients into dry and stir gently until just combined (a few lumps are okay).
Toss the cooked apples lightly in a bit of flour, shake off excess, then fold into the batter. Let the batter rest for 5–10 minutes.
Preheat a griddle or skillet over medium heat. Lightly grease as needed.
Use a ¼‑cup measure to drop batter onto the skillet. When bubbles appear on the surface and edges look set, flip carefully and cook until golden and cooked through.
Stack pancakes and serve warm with your favorite toppings.
Servings and timing
Servings: 2 (about 10 pancakes)
Prep time: 5 minutes
Cook time: 15 minutes
Resting time: 5 minutes
Total time: 25 minutes
Variations
Stir in chopped walnuts or pecans for crunch
Add a pinch of nutmeg, allspice, or ginger to intensify apple‑pie flavor
Fold in mini chocolate chips or caramel chips for a treat
Swap in plant‑based protein powder, dairy‑free milk, and non‑dairy yogurt to make it dairy‑free
Storage/Reheating
Storing: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: Let pancakes cool completely, then freeze in a single layer on a baking sheet. Once frozen, transfer to a freezer‑safe bag for up to 2 months.
Reheating: Wrap pancakes in foil and warm in a 300 °F (≈150 °C) oven or toaster oven for 3–5 minutes. Or microwave for 30–60 seconds until warm.
FAQs
What kind of apple works best?
Firm, slightly sweet apples like Honeycrisp, Fuji, Braeburn, or Gala hold their shape when cooked. Softer varieties (e.g. McIntosh) may become mushy.
Can I make these pancakes gluten‑free?
Yes — use a 1:1 gluten‑free flour blend in place of all‑purpose flour. Also check your protein powder to ensure it’s gluten‑free.
Can I make this recipe dairy‑free?
Absolutely. Use plant‑based milk (almond, oat, soy) and dairy‑free yogurt (e.g. coconut or almond yogurt). Use non‑dairy butter or oil for cooking.
My batter seems too thick or dry — what do I do?
Add a splash of milk (dairy or non‑dairy) until the batter reaches the right consistency. Plant‑based protein powders may absorb more liquid.
Do I have to rest the batter?
Yes — resting for 5–10 minutes allows the flour to hydrate and helps yield fluffier pancakes.
Why should I toss the apples in flour before folding them in?
It helps prevent the apple pieces from sinking to the bottom of the batter.
Can I skip the maple syrup in the batter?
Yes — omitting it lowers the sugar and carb count. You can sweeten your pancakes on top instead (e.g. syrup, fruit, honey).
How do I keep pancakes warm while finishing the batch?
Place cooked pancakes on a wire rack in a low oven (200 °F / about 93 °C) so air circulates and they stay fluffy.
Can I use a boxed pancake mix and just add apples and cinnamon?
You can, but the texture and balance won’t be the same. Making from scratch gives better results in moisture and flavor.
How many grams of protein do these pancakes provide?
With whey protein and Greek yogurt, a 5‑pancake serving yields around 29 g of protein (varies by the protein powder used).
Conclusion
These apple cinnamon protein pancakes offer a comforting, flavorful breakfast that doesn’t compromise on nutrition. Whether you’re aiming for higher protein, following a gluten‑free or dairy‑free diet, or simply chasing cozy flavors, this recipe delivers. You’ll get fluffy pancakes with warm apple and cinnamon notes—perfect for starting your day on a delicious and wholesome note.
These Apple Cinnamon Protein Pancakes are fluffy, warm, and comforting — like apple pie in pancake form. Made with Greek yogurt, whey protein, and tender apple chunks, they’re a nutritious, high-protein breakfast that tastes like dessert.
Author:Sophia
Prep Time:5 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:2 servings (about 10 pancakes)
Category:Breakfast
Method:Cooking
Cuisine:American
Diet:Vegetarian
Ingredients
1 small apple, peeled and chopped into 1-inch pieces
3/4 cup all-purpose flour (or gluten-free 1:1 flour blend)
30g unflavored protein powder
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup milk (dairy or plant-based)
1/4 cup plain Greek yogurt
1 large egg
1 tablespoon butter, melted and cooled
1 tablespoon maple syrup
1/2 teaspoon vanilla extract
Instructions
Place chopped apple in a microwave-safe dish, cover, and microwave for 2–3 minutes until softened. Drain and set aside.
In a bowl, whisk together flour, protein powder, baking powder, cinnamon, and salt.
In another bowl, whisk together milk, Greek yogurt, egg, melted butter, maple syrup, and vanilla until smooth.
Pour the wet ingredients into the dry and stir until just combined (a few lumps are okay).
Toss cooked apple pieces lightly in a bit of flour, shake off excess, and fold them into the batter.
Let the batter rest for 5–10 minutes.
Preheat a greased skillet or griddle over medium heat.
Drop 1/4-cup portions of batter onto the skillet. Cook until bubbles form and edges look set, then flip and cook until golden and cooked through.
Serve warm with desired toppings.
Notes
Use Honeycrisp, Fuji, or Gala apples for best texture.
To make dairy-free, use plant milk, dairy-free yogurt, and vegan butter or oil.
Letting the batter rest yields fluffier pancakes.
Tossing apples in flour prevents them from sinking.
Freeze leftovers in a single layer, then transfer to a freezer bag for up to 2 months.
